Stir-fried squid tentacles (octopus tentacles) method 1,

Ingredients

Main ingredients: 250 grams of fresh squid, auxiliary ingredients: 30 grams of celery,

< p>Seasoning: 4 grams of ginger, 3 grams of salt, 1 gram of MSG, 10 grams of chili (red, sharp, dry), 3 grams of Sichuan peppercorns, 2 grams of white sugar, 15 grams of lard

Method

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1. Wash the squid, add salt to taste, put it in a boiling water pot and fish it out;

2. Wash the parsley and cut it into "one strips";

< p>3. Heat up lard in a pot, add dried chili knuckles, Sichuan peppercorns, and ginger shreds and stir-fry briefly. Add squid mustard and stir-fry together. Add salt, MSG, parsley, and sugar and stir-fry evenly. Remove from pot and serve. .

Method 2,

Materials

Fresh squid whiskers, sweet noodle sauce, garlic chili sauce, sesame oil

Method

1． Fresh squid must be washed, briefly blanched with water and drained;

2. Mix sweet noodle sauce, garlic chili sauce, and sesame oil into a sauce in a ratio of 1:1:1;

3. Do not put oil in the pot, heat it up and then reduce it to medium-low heat. Pour in the squid tentacles and press them with a shovel to stir-fry out the water;

4. Pour in the sauce and stir-fry quickly to coat the squid tentacles evenly with the sauce.

Method 3,

Ingredients

Squid tentacles, chili, tempeh, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of chicken essence

Method

1. Cut the pepper into pieces.

2. Cut the squid into pieces and wash them thoroughly.

3. Heat the oil in the pan, sauté the ginger and garlic until fragrant, add the squid and stir-fry.

4. Add chili, tempeh, and cooking wine and stir-fry together.

5. After the peppers are green, add salt, pepper, and chicken essence to taste.

Method 4,

Ingredients

Squid tentacles, sweet noodle sauce, cooking wine, minced onion and ginger, cumin, MSG, chicken essence, a little salt and sugar, cooking oil

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Method

1. First blanch the squid tentacles in hot water, drain them, add onion and ginger, cooking wine, oil, MSG, sugar (optional to enhance the flavor), and sweet noodle sauce (necessary) Marinate with cumin for 2 hours.

2. In a dry hot pan, add the marinated squid tentacles (be careful not to add soup), stir-fry a few times.

3. Add oil, cooking wine, more sweet noodle sauce, and keep stirring.

4. When the sauce is fragrant and the juice has dried up, you can take it out of the pan. Remember to sprinkle some cumin.