3-4 coriander, half a teaspoon of garlic
Additional ingredients that can be added or not according to personal taste: half a lemon or 2 sprigs of nine layers of tartar (that is, basil, BASIL)
Seasoning: Salt, pepper, cornstarch (that is, diamond dust, starch), butter, Gravy powder, starch), butter
Practice:
1, small squid / cuttlefish to get clean (a lot of work it): to remove the squid / cuttlefish outside of the black skin, the bones of the viscera drawn out and thrown away from the squid / cuttlefish whiskers to squeeze out the teeth, eyes, ink. Keep the body part of the squid/cuttlefish intact, wash and drain it and let it stay in a tube; wash the squid/cuttlefish whiskers, chop them up, and mix them under salt and pepper.
2, peel and chop the onion; chop the coriander; if you like the flavor of the kohlrabi or the taste of the limes, you can chop the kohlrabi now; squeeze the juice of the limes into a small cup, and with a sharp knife, slice out the zest of the limes very thinly and chop the zest very finely
3, put 1 large piece of butter in the pot (it is more fragrant, if you are afraid of fat, you can change to 1.5 tablespoons of vegetable oil or corn oil), slow heat to melt the oil, the next garlic, chopped onion stir-fry until the onion begins to transparent, the aroma is fried, under the chopped squid / cuttlefish whiskers to medium heat stir-fry, you can add a little bit of salt (don't go down too much), on the plate, drain, add 2 teaspoons of corn starch (adding corn starch can prevent the filling from further out of the water), chopped coriander and mix well, if you like nine layers of tartar or lemon, now you can add the chopped nine layers of tartar or chopped lime peel into the stir-fry. If you like lime, you can now add the chopped lime peel or chopped nine layer tartar into the fried squid/cuttlefish whiskers, so that the filling for the squid/cuttlefish tube is ready;
4, fill the squid/cuttlefish tubes with the filling prepared in 3 with a small spoon, fill them with bulges, and then use a sharp bamboo toothpick to pin the opening of the squid/cuttlefish tube to close it, and then arrange them one by one on a baking sheet. Oh, a well-filled squid / cuttlefish tube white fat, very cute!
5, preheat the oven at 300F for 5 minutes, put the stuffed squid / cuttlefish tube into the oven, 300F bake for 10 minutes, take out, flip to the other side of the bake for 10 minutes on the OK
6, the baked squid / cuttlefish tube take out, drip a little lemon juice on top of it can be eaten!
=================================
Spicy squid roll
1, squid cut, cut pieces, with ginger, salt, wine code 10 minutes,
2, cut green onion shredded standby,
3, cold oil on a low flame under the peanut rice, to peanut rice become golden brown from, to be used,
3, cold oil under the peanuts, until the peanuts become golden brown, to be used,
5, the peanut rice is a little more than a few minutes, and then the peanuts are not used.
4, squid to marinade, pot spicy after the next, squid roll flex that fish up,
5, burst the pot under the sugar, Vietnamese garlic chili sauce (how much to do), burst incense under the squid, peanut rice.
6, under the shredded green onions, start the pot.
=====================================
Spicy Fried Cumin Squid
1. Fresh squid washed, especially squid grasping a small pull, must be washed out one by one, although troublesome, but the cleanest practice.
2. the squid cut into pieces of the right size, into the hot water blanch, immediately fish out, so that fried out there will not be too much water,
3. pot pour into the right amount of oil, a little more than it does not matter, into the peppercorns frying, and then peppercorns out, into the onion and ginger popping the pot, into the squid frying, put a little bit of white vinegar and cooking wine, and then cumin continue to stir fry, and finally into the garlic! The hot sauce, into the hot sauce, do not fry too long, or easy to out of the bitter flavor, you can get up the pot.
Spicy fried squid practice
Main ingredient: squid
Accessories: vinegar, soy sauce, wet starch, peanut oil, green onions, dried red chili peppers, cooking wine, chicken broth, sesame oil, salt
Production method:
1, take the squid block, remove the membrane, cut into 6 cm long, 2 cm wide, soaked into the water;
2, Frying pan hot, put 25 grams of peanut oil, hot, cooking wine, salt and chicken broth, boil, pour into the squid, cook a little, fish out for use;
3, dry red pepper wipe clean, remove the root of the tip, remove the seeds, cut into thin filaments, scallions peeled, cleaned, chopped;
4, the net pot is hot, put in the remaining 75 grams of peanut oil, hot fire until 50% hot, put in the dry red pepper filament
Glass squid
Raw materials:
Dry squid one. Spinach heart. broth, pepper, salt, monosodium glutamate, cooking wine.
Method:
Jewish fish soak in warm water for 1 hour, wash, remove the head beard, skin, with a fast knife blade about 9 cm long, about 3.5 cm wide, complete and uniform slices, put into a bowl of warm water, wash once, drain the water and mix with alkali, plus boiled water to cover tightly, simmering until the water is not scalding, decant the water, and then add boiled water to cover the simmering, and so on repeatedly to the color of the white squid, transparent, soft, and then use clear water to float up to be used. Then rinse with water for use. Spinach heart washed, into the boiling water pot end cooked, fished up and put in a soup bowl in the hot bottom of the mining pot to burn broth, after boiling into the fish slices, fed twice, fished out and covered in spinach heart. Pot another broth boiling, add pepper, salt, monosodium glutamate, cooking wine after eating flavor, filling the soup bowl into.
Squid in casserole
Raw materials:
dry squid, cooked chicken skin, mushrooms, capers, ham, pig's feet, chicken broth, salt, cooking wine, ginger, green onions, pepper.
Procedure
1, pots of water, quicklime, plus dry squid soaked for 12 hours, stirring the second time, so that the squid bloated uniformly fished out, rinsed with water;
2, will be a good system of squid cut into four centimeters long, one centimeter wide, thick wire, chicken skin, capsicum, mushrooms, ham are cut into thin wire, onion and ginger washed and patted loose;
3, the brazier red hot pig's feet tip seam hair, and then placed in warm water soaked to half an hour to scrape off the hot paste of the skin and hair washed;
4, casserole put on the clear plus onion, ginger, cooking wine, pig's feet on the fire to boil skimmed off the froth, moved to a slight fire stew for about 90 minutes into a thick broth;
5, the pot of chicken broth, blanch the shredded squid once again; from the casserole take out pig's feet and chicken broth, shredded squid and a variety of ingredients and then stew for half an hour to the soup white thick good, add salt and pepper seasoning that is cooked
This dish features: bright color, soup flavor, retain heat for a long time, suitable for winter
Meat stewed small squid
Practice:
1) pork cut into cubes (however, you can not use the pork, with a little bit of fat pork is also good, because, the small squid itself, cholesterol levels It is very much), boiled with water once, boiled, pour off the blood, wash off the meat on the foam, ginger slices, green onions cut into sections, standby.
2) pan hot a little oil, pour some sugar, soy sauce fried foam, pour the meat, fried to the color, add wine, salt, onion, ginger, star anise, add water no more than the pork, high heat boil, medium-low heat stew for about 50 minutes --- then, put the washed squid! Then, pour in the washed squid and simmer for about 20 minutes. If there is still a lot of juice left, turn up the heat and drain the juice.
Squid in ginger sauce
Raw materials:
1 catty fresh or dried squid, 3 tbsp soy sauce, 1/2 tbsp vinegar, 1/2 tbsp sugar, 1 tbsp sesame oil, 1 tsp ginger, 1 tsp garlic, 1 tsp finely chopped chili pepper, bean paste, cooking wine, gravy, sugar, salt, monosodium glutamate, etc.
Practice:
1.
2. In the squid inside cut cross grain and then cut pieces;
3. All the ingredients will be mixed and blended into a sauce;
4. Boil water, blanch the cut squid for about a minute, until rolled up, fish out;
5. Drizzle or dip in the sauce to eat.
Coriander squid roll
Raw materials:
Water squid, cilantro segments, shredded scallions, salt, cooking wine, monosodium glutamate (MSG), pepper, vinegar, ginger, garlic, vegetable oil, sesame oil, broth
Style features: white and green, fresh and salty flavors, crispy and light, cilantro flavor
Production:
1. Squid graved inside the first ". A word knife", and then curved straight knife into a wheat-shaped knife, and then changed into 6 cm long, 3.5 cm wide block, scalded in boiling water into a roll, fishing such as water in the cool, in addition to clean alkali flavor.
2. Shredded green onion, garlic slices with the bowl, add wine, monosodium glutamate, salt, vinegar, pepper, broth into a sauce flavor.
3. frying spoon on the fire, filled with peanut oil burned to 9% heat, the squid rolls first blanch in hot water, fish out and remove the water, immediately into the hot oil to explode a little bit, quickly poured into the funnel inside the control of the oil.
4. frying spoon to stay in the bottom of the oil hot fire, pour into the squid rolls, cooking into the bowl of flavor sauce, speed upside down a few times, sprinkle cilantro segments, stir-fry evenly, drizzled with sesame oil.
Kung Pao Squid
Materials:
Water squid 1, dried chili peppers, cooking wine, soy sauce, sugar, black vinegar, water, sesame oil, a little bit of powder.
How to make:
1. Tear off the outer membrane of the squid, cut the squid from the inside diagonally with a cross pattern, and then cut into long squares.
2. Squid into the boiling water blanch for a few moments, rolled into a cylinder flower shape, can be removed and drained.
3. Start a frying pan, with 3 tbsp of oil to burst the dried chili peppers, along the edge of the pan chili wine, pour in seasonings to boil, and then put in the squid rolls can be mixed well.
Sauerkraut squid
Raw materials:
slices of alkaline-hydrated squid (5 cm, 4 cm wide slices), pickled cabbage (sauerkraut), fresh cabbage, special broth, salt, monosodium glutamate (MSG), fresh broth.
Method:
Alkali squid with water to remove the alkali flavor, blanch twice with boiling water, and then simmer with fresh broth to taste spare. Frying pan on the fire, under the broth, salt, pepper, pickle slices of bok choy, boiling flavor, remove the pickle leaves, and then into the fresh cabbage heart, monosodium glutamate, served in soup bowls that is used.
Choke squid roll
Characteristics of the color persimmon yellow, fresh and crispy delicious.
Raw materials squid. Onion, ginger, pepper. Salt water, soy sauce, cooking wine, monosodium glutamate, sugar, peanut oil, small mill oil, soup.
Production process
1, squid rolls with the hair method with the "Buttermilk squid rolls". The onion and pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar, soup into juice.
2, the pot on the fire, the oil is hot seventy percent, the squid into the squid roll, squid rolled into a roll, pattern cracked, out of the pot decanting oil. Pan on the fire, will be good juice into the pot; juice boiling, into the squid rolls, dripping into the small mill oil, bumping the pot twice, sheng into the plate can be. 赞同1|评论
提问者对回答的评价：
哇，太棒了! Thanks for the details!
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View questions on the same topic: Cooking Squid
Other replies ***1
2006-1-27 15:55 Lord of the Northern Mediterranean Palace | Level 9
Roasted Squid Cylinder
Ingredients: small squid (SQUID) or small cuttlefish (CUTTLEFISH ) 1LB, one onion,
3-4 coriander, half a teaspoon of garlic
Adding or not according to personal taste: half a lemon or 2 sprigs of basil
Seasoning: Salt, pepper, cornstarch (that is, diamond, gravy, starch), butter
Methods:
1, small squid / cuttlefish clean (a lot of work?), and then grilled cuttlefish tube. Cuttlefish get clean (a lot of work it): to remove the squid / cuttlefish outside of the black skin, the bones of the viscera drawn out and thrown away, from the squid / cuttlefish whiskers to squeeze out the teeth, eyes, ink. Keep the body part of the squid/cuttlefish intact, wash and drain it and let it stay in a tube; wash the squid/cuttlefish whiskers, chop them up, and mix them under salt and pepper.
2, peel and chop the onion; chop the coriander; if you like the flavor of the kohlrabi or the taste of the limes, you can chop the kohlrabi now; squeeze the juice of the limes into a small cup, and with a sharp knife, slice out the zest of the limes very thinly and chop the zest very finely
3, put 1 large piece of butter in the pot (it is more fragrant, if you are afraid of fat, you can change to 1.5 tablespoons of vegetable oil or corn oil), slow down the heat and make it very hot. corn oil), slow heat to melt the oil, the next garlic, chopped onion stir fry until the onion begins to transparent, the aroma is also fried, under the chopped squid / cuttlefish whiskers to medium heat stir fry, you can add a little bit of salt (don't go down too much), on the plate, drain, add 2 teaspoons of corn starch (adding corn starch can prevent the filling from further out of the water), chopped coriander and mix well, if you like the nine layers of tartar or lemon, now you can add the chopped nine layers of tartar or chopped lime peel into the stir fry. If you like lime, you can now add the chopped lime peel or chopped nine layer tartar into the fried squid/cuttlefish whiskers, so that the filling for the squid/cuttlefish tube is ready;
4, fill the squid/cuttlefish tube with the prepared filling in 3 with a small spoon, fill it with a bulging filling, and then use a sharp bamboo toothpick to pin the opening of the squid/cuttlefish tube to close it, and line it up one by one on the baking sheet. Oh, one filled squid/cuttlefish tube white fat, very cute! ^_^
5, preheat the oven at 300F for 5 minutes, put the stuffed squid/cuttlefish tube into the oven and bake it at 300F for 10 minutes, remove it from the oven, and then turn it over and bake it on the other side for 10 minutes, then it's OK
6, take out the baked squid/cuttlefish tubes and put a drop of lemon juice on them, then they are ready to eat!
Spicy squid roll
1, squid cut flowers, cut pieces, with ginger, salt, wine code for 10 minutes,
2, shredded green onions spare,
3, cold oil on low heat under the peanut rice, to peanut rice become golden brown, to be used,
4, squid to marinade, the pot spicy under the squid rolls flexing that is salvaged,
5, popping the pot under the sugar, Vietnamese garlic chili sauce (how much to help yourself), after bursting under the squid, peanut rice.
6, under the shredded green onions, start the pot.
References: Spicy Fried Cumin Squid 1. Fresh squid washed, especially squid scratching in a small gripping, must be A one by one wash out, although troublesome, but the most clean practice. 2. cut the squid into pieces of the right size, into the hot water, blanch, immediately fished out, so that fried out there will not be too much water, 3. pot pour into the right amount of oil, a little more than it does not matter, into the peppercorns frying, and then peppercorns out, into the green onion and ginger burst the pot, into the squid frying, a little bit of white vinegar and cooking wine, and then cumin continue to stir fry, the last into the garlic, and then into the garlic sauce. The hot sauce, into the hot sauce, do not fry too long, or easy to get out of the bitter flavor, you can get up the pot. Spicy fried squid practice Main ingredient: squid Accessories: vinegar, soy sauce, wet starch, peanut oil, green onions, dried red chili peppers, cooking wine, chicken broth, sesame oil, salt Production method: 1, take the squid block, remove the membrane, cut into 6 cm long, 2 cm wide, soaked into the water; 2, Frying pan hot, put 25 grams of peanut oil, hot, cooking wine, salt and chicken broth, boil, pour into the squid, cook a little, fish out for use; 3, dry red pepper wipe clean, remove the root of the tip, remove the seeds, cut into thin filaments, scallions peeled, cleaned, chopped; 4, the net pot is hot, put in the remaining 75 grams of peanut oil, hot fire until 50% hot, put in the dry red pepper filament Spinach heart. broth, pepper, salt, monosodium glutamate, cooking wine. Method: Jewish fish soak in warm water for 1 hour, wash, remove the head beard, skin, with a fast knife blade about 9 cm long, about 3.5 cm wide, complete and uniform slices, put into a bowl of warm water, wash once, drain the water and mix with alkali, plus boiled water to cover tightly, simmering until the water is not scalding, decant the water, and then add boiled water to cover the simmering, and so on repeatedly to the color of the white squid, transparent, soft, and then use clear water to float up to be used. Then rinse with water for use. Spinach heart washed, into the boiling water pot end cooked, fished up and put in a soup bowl in the hot bottom of the mining pot to burn broth, after boiling into the fish slices, fed twice, fished out and covered in spinach heart. Pot another broth boiling, add pepper, salt, monosodium glutamate, cooking wine after eating flavor, filling the soup bowl into. Squid in casserole Raw materials: dry squid, cooked chicken skin, mushrooms, capers, ham, pig's feet, chicken broth, salt, cooking wine, ginger, green onions, pepper. Procedure 1, pots of water, quicklime, plus dry squid soaked for 12 hours, stirring the second time, so that the squid bloat evenly fished out, rinsed with water; 2, will be a good system of squid cut into four centimeters long, one centimeter wide, thick wire, chicken skin, capers, mushrooms, ham are cut into thin wire, onion and ginger washed and patted loose; 3, the brazier red hot pig's feet tip seam hair, and then placed in warm water soaked to half an hour to scrape off the hot paste of the skin and hair washed; 4, casserole put on the clear plus onion, ginger, cooking wine, pig's feet on the fire to boil skimmed off the froth, moved to a slight fire stew for about 90 minutes into a thick broth; 5, the pot of chicken broth, blanch the shredded squid once again; from the casserole take out pig's feet and chicken broth, shredded squid and a variety of ingredients and then stew for half an hour to the soup white thick good, add salt and pepper seasoning is cooked This dish is characterized by: bright color, soup flavor, keep the heat for a long time, it is suitable for winter Meat stewed small squid Practice: 1) pork cut into pieces (however, you can not use the pork, with a little bit of fat pork is also good, because, the small squid itself, cholesterol levels It is very much), boiled with water once, boiled, pour off the blood, wash off the meat on the foam, ginger slices, green onions cut into sections, standby. 2) pot hot a little oil, pour some sugar, soy sauce fried foam, pour the meat, fried to the color, add wine, salt, onion, ginger, star anise, add water no more than the pork, high heat boil, medium-low heat stew for about 50 minutes --- then, put the washed squid! Then, pour in the washed squid and simmer for about 20 minutes. If there is still a lot of juice left, turn up the heat and just drain the juice. Squid in ginger sauce Raw materials: 1 catty fresh or dried squid, 3 tbsp soy sauce, 1/2 tbsp vinegar, 1/2 tbsp sugar, 1 tbsp sesame oil, 1 tsp ginger, 1 tsp garlic, 1 tsp finely chopped chili pepper, bean paste, cooking wine, gravy, sugar, salt, monosodium glutamate, etc. Practice: 1. 2. In the squid inside cut cross grain and then cut pieces; 3. All the ingredients will be mixed and blended into a sauce; 4. Boil water, into the cut squid blanch for about a minute, until rolled up, fish out; 5. Drizzle or dip in the sauce to eat. Coriander squid roll Raw materials: Water squid, cilantro segments, shredded scallions, salt, cooking wine, monosodium glutamate (MSG), pepper, vinegar, ginger, garlic, vegetable oil, sesame oil, broth Style features: white and green, fresh and salty flavors, crispy and light, cilantro flavor Production: 1. Squid graved inside the first ". A word knife", and then curved straight knife into a wheat-shaped knife, and then changed into 6 cm long, 3.5 cm wide block, scalded in boiling water into a roll, fishing such as water in the cool, in addition to clean alkali flavor. 2. Shredded green onion, garlic slices with the bowl, add wine, monosodium glutamate, salt, vinegar, pepper, broth into a sauce flavor. 3. frying spoon on the fire, filled with peanut oil burned to 9% heat, the squid rolls first blanch in hot water, fish out and remove the water, immediately into the hot oil to explode a little bit, quickly poured into the funnel inside the control of the oil. 4. frying spoon to stay in the bottom of the oil hot fire, pour into the squid rolls, cooking into the bowl of flavor sauce, speed upside down a few times, sprinkle cilantro segments, stir-fry evenly, drizzled with sesame oil. Kung Pao Squid Materials: Water squid 1, dried chili peppers, cooking wine, soy sauce, sugar, black vinegar, water, sesame oil, a little bit of powder. How to make: 1. Tear off the outer membrane of the squid, cut the squid from the inside diagonally with a cross pattern, and then cut into long squares. 2. Squid into the boiling water blanch for a moment, rolled into a cylinder flower shape, can be removed and drained. 3. Start a frying pan, with 3 tbsp of oil to burst the dried chili peppers, along the edge of the pan choking wine, pour in seasonings to boil, and then put in the squid rolls can be mixed well. Sauerkraut squid Raw materials: slices of alkaline-hydrated squid (5 cm, 4 cm wide slices), pickled cabbage (sauerkraut), fresh cabbage, special broth, salt, monosodium glutamate (MSG), fresh broth. Method: Alkali squid with water to remove the alkali flavor, blanch twice with boiling water, and then simmer with fresh broth to taste spare. Frying pan on the fire, under the broth, salt, pepper, pickle slices of bok choy, boiling flavor, remove the pickle leaves, and then into the fresh cabbage heart, monosodium glutamate, served in soup bowls that is used. Choke squid roll Characteristics of the color persimmon yellow, fresh and crispy delicious. Raw materials squid. Onion, ginger, pepper. Salt water, soy sauce, cooking wine, monosodium glutamate, sugar, peanut oil, small mill oil, soup. Production process 1, squid rolls with the hair method with the "Buttermilk squid rolls". The onion and pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar, soup into juice. 2, the pot on the fire, the oil is hot seventy percent, the squid into the squid roll, squid rolled into a roll, pattern cracked, out of the pot decanting oil. Pan on the fire, will be good juice into the pot; juice boiling, into the squid rolls, dripping into the small mill oil, bumping the pot twice, into the dish can be