Leeks and squid tentacles (simple home-cooked dish)

Ingredients

Chives, squid tentacles, soy sauce, monosodium glutamate, cooking wine, thirteen-spice powder, refined salt

Method

1. Cut the leeks into sections and the squid into strips.

2. Pour hot water into the pot, blanch the squid tentacles, remove the cold water, and finally drain and set aside.

3. Put oil in the pot, add squid and stir-fry over high heat. Add soy sauce, refined salt, a small amount of MSG, cooking wine, and thirteen-spice powder and stir-fry.

4. Finally add the leeks and stir-fry over high heat.

Sauteed squid

Ingredients

Squid, garlic sprouts, green pepper shreds

Method

Squid with a horizontal knife, Cut with a vertical knife

Put in water and blanch for one minute

Put onion, ginger, garlic, pepper noodles, cooking wine, chili sauce, and stir-fry until fragrant

Then add other ingredients Add them together and stir-fry for 3 minutes,

season and remove from the pan.

Boiled squid

Ingredients

Ginger shreds, squid

Method

1. Wash the squid , drain.

2. Add shredded ginger to the boiling water. Be careful with Pomio's knives, the edges are very sharp.

3. Boil the squid in water.

4. Immediately put it into ice water in my new basin to cool down.

5. Pick up the squid, drain it and cut it into sections. Eat it with condiments, or just with vinegar.

Tips:

Be sure to cook it thoroughly, but not overcook it. It takes about 7 or 8 minutes.

Stir-fried squid with green onions

Ingredients

One squid, green onions, coriander, dried red pepper, garlic, cumin grains, seasonings: peanut oil, salt, cooking wine, Light soy sauce, MSG

Method

1. Remove the internal organs from the squid, wash and dry it, and cut the green onions and coriander stalks into sections;

2. Take the squid body , remove a thin layer of film on the surface;

3. Cut the squid body into two and cut it with a flower knife;

4. Heat the pan with cold oil. When the oil is hot, add shredded ginger, Stir-fry garlic slices, red pepper segments, and cumin grains over low heat until fragrant;

5. Stir-fry squid over high heat;

6. Cook in cooking wine and light soy sauce;< /p>

7. Stir-fry until the squid is rolled, add green onion and coriander segments; 8. Add salt and MSG, stir-fry over high heat for a few times, and it is ready to serve.

Tips:

1. The squid head can be used for other purposes;

2. If you are too lazy to cut the wheat rolls, you can cut them into strips or pieces. But the wheat ear rolls are very easy to cook and are beautiful;

3. According to the specific conditions of the pot and stove, the squid should be cooked less at a time. The amount of squid should be large and the pot should be cooked slowly and slowly. The fried squid will definitely become crispy. 叏;

3. When frying squid, stir-fry it over high heat to maintain the fresh and tender taste of the squid;

4. When the onions and coriander soften slightly, turn off the heat immediately;

5. Fresh squid does not need to be blanched, and the freshness can be preserved to the maximum extent;

6. If you don’t like chili and cumin, you can omit it and just fry it with green onions. The taste is also very good.

7. Add the green onion after the squid changes color. Add it in advance. Otherwise, it will be too soft and affect the taste and appearance of the dish.

8. Just a little bit of light soy sauce. You can also omit it, as too much will change the delicious flavor of the squid.

Sauteed squid

Ingredients

2 fresh squid, a tablespoon of Pixian watercress, 20 dried red peppers, 2 slices of ginger, seasonings: Sugar, cooking wine

Method

1 Remove the internal organs from the squid, wash the black membrane and cut into shreds, cut the ginger into shreds, and chop the Pixian Douban with a knife

2 Heat oil in a wok, add watercress and stir-fry until red oil comes out, add shredded ginger and dried red pepper and stir-fry until fragrant

3 Add shredded squid and stir-fry, add cooking wine and a little sugar, stir well and serve out

Tips:

No need to add salt. Douban is very salty. Sugar is added for seasoning. When frying, the fire can be higher and the time is shorter

More, don’t overcook the squid. If you are afraid of spicy food, you can add less dried red pepper