1, edible alkali foaming

Rinse the dried squid with clean water, cut it into small pieces with scissors, put it in a bowl, and add appropriate amount of warm water, about 40℃. Prepare a bag of edible alkali, pour a spoonful into warm water, stir well by hand, soak for 2 hours, and the dried squid will be soaked.

The aqueous solution of edible alkali is alkaline, which can not only remove the excess grease from the raw materials of dry goods, but also make the dry goods swell rapidly, soften the fibers, and make the dried squid quickly become several times the original size, and the meat quality becomes very soft and tender, which is similar to that of fresh squid. It should be noted that the concentration of edible alkali should be high, and the ratio of alkali to water should be 1:20.

2, oil+vinegar foam hair

Or dry-clean the squid and cut it into small pieces, add warm water at about 40℃, then add a spoonful of oil and a spoonful of vinegar, stir well and soak for 2 hours, and the dried squid will become five times larger.

Cooking oil and vinegar can also make dried squid swell rapidly and soften the meat quality of dried squid. It is best to use sesame oil and rice vinegar to remove fishy smell and enhance fragrance. To master the dosage, add 1 kg of water15g of sesame oil and15g of rice vinegar.

Saute squid rolls

1 Soak the dried squid with the above method, tear off the film on the surface and rinse it with clear water. Turn the squid inside and cut the cross knife on the inside. When cutting, cut diagonally, don't cut through, with an interval of 3~5 mm, so that the cut flowers look better, and then cut into small pieces after cutting. You can also cut small pieces first and then punch the flower knife.

2. Boil the water from the pot, pour in the squid slices after boiling, and simmer for 20 seconds. When the squid slices are rolled up, they can be fished out. The blanching time should not be too long, or the taste will get old. Wash onion and green pepper and cut into large pieces, cut onion into sections, slice ginger and slice garlic. Mix a bowl of juice, add a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of oyster sauce and a spoonful of sugar to a small bowl, and then add a proper amount of water to stir well.

3, from the pot, add oil to heat, add a spoonful of bean paste to stir-fry red oil, add onion, ginger and garlic to stir-fry, add onion and green pepper and stir-fry quickly for half a minute, and then pour squid rolls. Pour the juice into the bowl, stir fry quickly on high fire, and let the squid rolls taste. After the soup is thick, turn off the heat and take out the pot. The delicious fried squid rolls are ready.