Remove the internal organs from the stomach, two eyes (put water to prevent ink from splashing on clothes) and teeth. Wash it a little. Then boil the water, add some yellow wine, onion and ginger, add squid, stir a few times and put it in cold water. At this time, it is convenient to remove the suction cups on the epidermis and head, and then rinse them with clean water.
Sauté ed squid with onion: main ingredient: squid (fresh) 500g auxiliary material: coriander 30g seasoning: ginger 20g garlic (white skin) 20g vinegar10g; Sesame oil10g; White powder 20g cooking wine 20g salt 4g.
75g peanut oil and 20g onion.
1. Slice the squid vertically and horizontally, then scald it with boiling water and take it out;
2. Shred onion and ginger;
3. Slice garlic;
4. Take out the oil pan, fry the squid slightly, and drain the oil;
5. Leave a little fried onion, ginger and garlic in the oil pan;
6. Add coriander, mix the broth, salt, wine and white powder evenly, pour into the thicken, and then add squid;
7. Wait until the soup is slightly boiled.
Tips for making squid with chopped green onion;
This product has a frying process, which requires about 500 grams of peanut oil.
Pie-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
Illustration of how to clean squid
How to clean squid is a dish that everyone likes to eat. Before we saw this kind of squid, we usually ate shredded squid. Then, if we buy it ourselves, how can we clean the squid? This is also a kind of learning. People who are not at home often should pay special attention.
How to clean squid method/steps 1 First, clean the squid surface and just buy it back, because I don't know what water it was put in before. It is suggested to put the squid in the water for about an hour, whether dead or alive, so that there can be a process of changing water. Then, cut the belly and tail (squid whiskers) of the squid from the connected parts.
Then, cut the squid from under the abdomen with a knife and take out the internal organs. Pay special attention to the internal organs of squid. Anyone who has cut fish knows that gall is bitter and must not be broken. Once the squid viscera is broken, the taste of the whole fish will be distorted. After taking out the internal organs of the squid, wash the eyes of the squid and take them out to eat or do something else. The nutritional value of fisheye is still good. The film on both sides of squid abdomen is good.
6. Separate the squid one by one. You can cut it with scissors or with a knife, depending on your personal preferences, and then clean it one by one. 7. The squid's stomach is the same. After cleaning, cut the whole belly of squid into pieces, even pieces. Then you can start cooking loose vegetables. As for whether to cook or fry, it depends on personal preference. Notes can only be dictated for various reasons.
Jingyan.baidu/...8 is extracted from Baidu's experience.
How to clean dried squid?
Soak rice in water.
How to clean small squid? I am so depressed. It's this little squid,
It's a bit complicated, but for the sake of eating safely and not wasting, please read it patiently.
1. Put your mind first, and then deal with your body.
Cut it along the line in the middle of its body with scissors, and take everything out and throw it away.
3. Now treat your head with a small pot of water, put your head in the water, cut your eyes with scissors (put it in the water to prevent black water from spraying everywhere in your eyes), and then take off all your eyes.
The last key step is that there is a hole in the middle of the beard on the head, and there is a hard shell like a nail in this hole. This is the hard shell in the mouth of a squid. Pick it out.
5. If it is boiled, wash it, cut it and cook it in boiling water.
6. If you want to fry, fry it first and then fry it, otherwise it will produce a lot of water and taste bad.
What should I do with dried squid before eating it?
1. Soak the dried squid in edible alkaline water 12 hours, and then soak it in clear water for 2 hours to remove the alkaline smell. 2. After soaking, clean up the slime and other dirty things on the squid.
How can dried squid be completely turned into wet goods (details)
There are two kinds of dried squid in the market: long and oval. The former is dried soft fish, and the latter is dried squid. The former is better than the latter. The tender squid is yellowish in color, thin throughout, while the old one is purple. Good quality squid is white and bright in dry color, flat and thin in body, uniform in shape, like shrimp in color, slightly white powder on the surface, reddish in meat, fresh and tender in taste, dry in identity, and fishy because of this variety; The body part is curled, the meat is thin, the tail and back are red and black, and there are reddish spots on both sides. The system is to soak dried squid in clear water for one day. Then, according to the proportion of 500g squid and 50g caustic soda, dissolve caustic soda with water, soak the squid, turn it frequently, take it out and put it in clear water for later use when it becomes soft and thick. Soaking squid with caustic soda takes a short time and grows fast, and the prepared squid is crisp, tender, clean and transparent with good brightness. The specific method is: put 500g squid into a basin, add clean water (warm water is available in winter), soak for 3-4 hours, then separate the head, whiskers and body of squid, replace it with clean water (excluding squid), add 40ml 50% 50% caustic soda solution, stir evenly, soak for 2-4 hours until the squid is sticky and shiny and can be picked up with nails. Then divide the files and soak them in clear water for later use. Attention should be paid to foaming production: after adding lye, it should be stirred frequently to prevent uneven foaming and excessive expansion; Eat with the hair, and it should not be stored for a long time after hair; The squid after hair contains a lot of water, so the blanching time after knife cutting should not be too long, otherwise the texture is not brittle. Let's start with squid. There are generally two ways to make squid, one is called "oil wool" and the other is called "water wool". Introduce-15g sesame oil and a little alkali for every 500g squid, mix them in water, and then add squid to soak until soft. Then clean it up. Soak dried squid in warm water for 3 hours. Take 5 parts of soda ash, 2 parts of lime and 45 parts of boiling water, pour them in, stir them evenly, then add cold water to stir them evenly, and filter them until the water cools down to become a 5% cooked alkali solution. Take out the soaked dried squid, soak it in the cooked lye for another 3 hours, and it will rise. After taking it out, rinse it repeatedly with cold water to remove the alkaline smell. Soak it in clear water and use it for cooking at any time. At this time, the fish swelled up, showing a bright flesh red and full of elasticity. Key points of operation: the concentration of light yellow transparent tender squid alkali is low (more water), and the concentration of purple old squid alkali is high; Alkaline water should be light in hot days and strong in cold days. In the process of soaking hair, we should also pay attention to strengthening observation. Once the hair is swollen and the color is fresh and moist, it will be taken out immediately. Too long time will do harm to fish and affect the quality and taste of cooking. There are three ways to eat high-quality dried squid: (1) Dry-clean the squid, then bake it on the stove and dip it in seasoning. (2) Soak the dried squid in clean water 1 to 2 days. According to the change of climate temperature, the time can be short at high temperature and long at low temperature. After soaking and softening, dried squid will be cut into shreds, chunks and dices, which will be used as the main ingredient of squid and cooked together with other vegetable accessories. In addition, it can be stewed with meat. (3) Dried squid is made into water-soaked squid, which is used as the main material and other dishes as auxiliary materials for cooking. In addition, the squid soaked in water can also be used as a hot pot dish, which can be eaten when the hot pot is rinsed. Dried squid is one of the more precious seafood, which is delicious and nutritious. Every100g of squid contains 66.7g of protein, 7.4g of fat, 3g of carbohydrate, and also contains elements such as phosphorus, iron and calcium. Therefore, it is quite nutritious and has high nutritional value, and it is also the most ideal cooking food. At present, more than 90% of the squid sold in the whole market are made of fresh squid. In the process of water development, a large number of industrial caustic soda and formaldehyde (formalin "commonly known as hard medicine") are put into use. High concentration of industrial caustic soda can increase the weight of squid, while formaldehyde (formalin "commonly known as hard medicine") can prevent rot, keep fresh, increase hardness, and make squid hard and fresh. Because fresh squid is processed into soaked squid according to the conventional method of dried squid (edible soaking agent), it is not hard to grow, and the shelf of squid can't stand up and it is soft to peel. The difference between fresh squid and dried squid is because dried squid is a physical and chemical reaction and change after drying in natural sunny weather.
Squid cleaning method
Wash the fresh squid first and remove the internal organs, that is, the yellow things. If you don't want to cut it, turn it over and wash it to remove the hyaline cartilage from the abdomen. If the black is wrapped in the abdomen, take out the internal organs and the hyaline cartilage of the abdomen. Then tear off the outer membrane of the squid and rinse it repeatedly with clear water. If you don't cut your belly, you can cut it into circles. It is good to make fried squid rings or fried squid rings.
Illustration of how to clean squid whiskers
How to clean squid
Squid is a dish that everyone likes to eat. What we saw before was called squid, which was usually dried squid shreds. Then, if you buy it yourself and want to cook it, how can you clean the squid? This is also a kind of learning. People who are not at home often should pay special attention.
How to clean squid method/steps 1 First, clean the squid surface and just buy it back, because I don't know what water it was put in before. It is suggested that squid be soaked in water for about an hour, whether dead or alive. Let it have a process of changing water.
Next, cut off the abdomen and tail (squid whiskers) from the joints.
Then, cut it from below the abdomen with a knife and take out the internal organs of the squid. Be especially careful that squid has internal organs. Anyone who has cut fish knows that gall is bitter and must not be broken. Once the whole fish goes bad, the taste will be distorted. After taking out the squid viscera, wash the inside.
Squid eyes, depending on personal preference, can be taken out to eat or dried. The nutritional value of fisheye is still good. The film on both sides of squid abdomen can be used or not.
6. Separate the squid one by one. You can cut it with scissors or with a knife, depending on your personal preferences, and then clean it one by one. 7. The squid's stomach is the same. After cleaning, cut the whole belly of squid into pieces, even pieces. Then you can start cooking loose vegetables. As for whether to cook or fry, it depends on personal preference. Precautions.
For various reasons, I can only dictate, and I can't provide specific operation pictures. Please understand.
How to deal with dried squid
After the squid is soaked, it cannot be fried directly. The specific method is: after the water in the pot is boiled, put the squid in the colander and pick it up immediately (as the saying goes, it is called copying water). Heat lard in a pot. Fry the squid in a pot until it is cooked. Put garlic sprouts, ginger, Chili noodles, cooking wine, vinegar, soy sauce, monosodium glutamate, pepper and starch into a small bowl and mix well. After pouring into the oil pan, add squid and stir fry quickly.
How to eat:
Squid should be fermented before cooking. The method is as follows: firstly, the squid is soaked in clear water for 4-8 hours, so that the fish body absorbs water and becomes soft, and the dirt on the fish body is filtered to make the fish body pink. Then soak the soft squid in alkaline water for 3 hours. When the fish becomes bright pink, soft and slightly increased in thickness, take it out and soak it in clear water until the fish expands and is elastic. There are various cooking methods for fried squid. Cantonese people like to cut the belly of squid into a grid, then slice it and fry it with chicken slices, delicacies and seasonal dishes, so that the fried squid rolls up and blooms, with a refreshing taste. Of course, you can also shred squid and fry it with leeks and green garlic, or steam, roast and make soup.
1 Sichuan cuisine-the practice of squid in casserole
It is characterized by bright color, rich soup flavor and long heat preservation time, and is suitable for eating in winter.
raw material
Dried squid, cooked chicken skin, mushrooms, cotton tail, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
manufacturing process
1, put 2000 grams of clean water and 50 grams of quicklime and dried squid in the basin for soaking 12 hours, and stir twice during this period to make the squid expand evenly, then take it out and rinse it with clean water;
2. Cut the prepared squid into thick shreds with a length of 4cm and a width of 1cm, including chicken skin, poplar, mushrooms and ham, and wash the onion and ginger and pat them loose;
3. Burn the iron solder red, flatten the hair sewn on the pig's trotters, then soak it in warm water for half an hour, scrape off the burnt skin and hair, and wash it;
4. Put1000g supernatant into a casserole, add onion, ginger and cooking wine, put the pig's trotters on fire, boil them, skim off the floating foam, and simmer for about 90 minutes to form a thick soup;
5. Put 250 grams of chicken soup in the pot and blanch the shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and preferably add pepper and salt noodles to taste.
4 "Squid with Ginger Juice"
Raw materials:
1 kg fresh or foamed dried squid, 3 tablespoons soy sauce, 1/2 tablespoons vinegar and sugar, 1 tablespoon sesame oil, 1 tablespoon ginger garlic and pepper powder, bean paste, cooking wine, thick sauce, sugar, salt and monosodium glutamate.
Exercise:
1. Clean squid and dry it;
2. Cut the crosshairs on the inside of the squid, and then cut into pieces;
3. Mix all the materials to make sauce;
4. Boil the water, blanch the chopped squid for about one minute until it is rolled up and fished out;
5. drizzle or dip in the sauce.
18 Dry fried shredded squid
Features: delicious dry flavor, crisp bean sprouts and unique flavor.
Raw materials:
Dried squid 1 50g, pork fat and lean meat100g, mung bean sprouts100g, vegetable oil100g, refined salt 2g, monosodium glutamate10g, cooking wine15g, soy sauce/.
Production process:
① Remove the head, tail and bone of squid, cut it into shreds, wash it with warm water and drain it. Cut the fat lean meat into 6 cm long and 0.3 cm thick silk, and remove the bud petals and roots of mung bean sprouts.
(2) Put the pot on a big fire, put the oil to 60% heat, add shredded squid, add cooking wine, add shredded pork, add refined salt, white sugar, soy sauce and cooking wine, stir fry until dry, add bean sprouts, stir fry until crushed, add monosodium glutamate and pour sesame oil on it, and serve.
19 Sichuan cuisine-dry fried shredded squid
Features white storage, dry, crisp, the best wine.
raw material
A dried fish (about 150g). 50g of mung bean sprouts and 50g of pork. Soy sauce 10g, cooking wine 15g, vegetable oil 25g, sesame oil 10g, salt 2g and lard 20g.
manufacturing process
1. Tear off the head, whiskers and bones of dried squid, bake them with fire to soften them, cut them into filaments, wash them with warm water, and control the moisture.
2, mung bean sprouts choose to cut off the head and tail. Pork is cut into two thick shreds.
3. Heat the lard in a wok, drain the blood with shredded pork, stir fry, add a little soy sauce and cooking wine, and serve.
4. Wash the pan, heat the vegetable oil, fry the shredded squid, soften and curl, cook wine, stir-fry the shredded Huo Nan pork and mung bean sprouts, add a little sesame oil, and take out the pan.
25 Sichuan Casserole Squid Law
It is characterized by bright color, rich soup flavor and long heat preservation time, and is suitable for eating in winter.
Raw materials >>
How to clean squid?
I have already answered this question online, so I will copy it to you.
Rinse with clear water, soak in cooking wine with white vinegar and a little salt for 20 minutes, and peel off the squid skin. After soaking, take out the squid, cut the back of the fish with a knife, and remove the excreta sac in the fish. Be careful not to break the fish when cutting its back. Cut the fish open, tear off the skin with the back facing up, and turn over to remove the biting bone in the fish.