Squid, also known as gun squid, soft fish, high nutritional value, is a valuable seafood. It and cuttlefish, octopus and other mollusc-like seafood in the nutritional function is basically the same, are rich in protein, calcium, phosphorus, iron, etc., and contains very rich such as selenium, iodine, manganese, copper and other trace elements of food.
The nutritional value of squid is very high, it is rich in protein, calcium, taurine, phosphorus, vitamin B1 and other nutrients needed by the human body, and the content is very high. In addition, the fat content is extremely low.
Dry pot squid
Raw materials: 300 grams of fresh squid, 50 grams of onion, 50 grams of celery, 1 red pepper, fried garlic 20 grams, 10 grams of dried chili pepper section, 20 grams of crispy peanut rice; seafood sauce, barbecued pork sauce, peanut sauce, chili sauce, oyster sauce, refined salt, yellow wine, pepper, sugar, monosodium glutamate, red oil, sesame oil, 1000 grams of refined oil (about 50 grams).
Practice:
1. fresh squid clean, cut into circles, Na pot, add refined salt, MSG slightly marinated; onion, celery, red pepper clean, are cut into diamond-shaped pieces; seafood sauce, barbecued pork sauce, peanut sauce, chili sauce, oyster sauce Na bowl, add sugar, pepper into the dry pot seasoning.
2. net pot on the fire, inject refined oil to 40% heat, into the squid rings, onions, celery, red pepper slip cooked, pour out the oil.
3. pot to stay in the bottom of the oil, into the dry pot seasoning, dried chili pepper section, fried garlic slightly fried, and then poured into the slippery cooked squid rings and other raw materials, cooked into the yellow wine, stir-frying quickly over high heat, and then finally drizzled with sesame oil, red oil, sprinkled with crispy peanut rice, pot loaded into pots and pans, with the matching alcohol stove on the table, that is, into the.
Mushroom squid soup
Raw materials: 50g of mushrooms, 100g of squid, shrimp minced meat 20g, 30g of asparagus; salt, sugar, wine, pepper, monosodium glutamate, lard, wet starch, green onion, sesame oil, each appropriate amount.
Practice:
1. First of all, wash the water squid cut into diagonal squares, put in boiling water blanch, fish up and drain.
2. Mushrooms are removed, cleaned into slices. Stir frying pan on the fire, into the lard hot, add minced onion, minced meat, asparagus slices, mushroom slices stir-fry.
3. Inject water, then add soaked shrimp and yellow wine, salt, sugar, boil into the squid slices, a few moments after the thickening of water starch, add monosodium glutamate, pepper, dripping sesame oil that is.
Folding potato squid soup
Raw materials: 250 grams of potatoes, squid dried 2, 200 grams of lean meat, 200 grams of cabbage, mushrooms, ginger a little.
Practice:
1. Lean meat washed and cut the shape; squid soaked in water and hair with the pan fried.
2. Shiitake mushrooms soaked hair; potatoes peeled and cut into grains; Sauerkraut washed and cut into pieces.
3. The appropriate amount of water Fort roll, put the fire material bag roll, slow fire Fort 2 hours, put salt to taste.
Sauerkraut squid soup
Raw materials: water squid 1, pickled cabbage heart 4 pieces, 2 pieces of ginger, cilantro 2; salt 1/4 teaspoon, pepper, sesame oil a little, 3 cups of broth.
How to do:
1. Squid peeled off the outer membrane, cut cross cuts on the inner side, and cut small pieces, blanch in boiling water and then fish out.
2. broth in a pot, pickled cabbage heart washed, sliced, put into the soup, ginger shredded into the last add squid with cooking.
3. About 10 minutes after cooking, add salt to taste, and then turn off the fire out, sprinkle a little pepper and sesame oil, and finally into the cleaned, chopped cilantro that is complete.
Roasted squid
Raw materials: fresh squid, a green pepper. Seasonings: a little salt, a little oyster sauce, a little five-spice powder, a little cumin, a little olive oil (salad oil is fine), a little wine.
Practice:
1. first squid clean, processed and cut into slices and strips, in the squid surface cut on the mouth.
2. Put the prepared seasonings, the green pepper diced and sprinkled on the surface of the squid, marinate for a while.
3. Start grilling, or baking.
4. Remove the squid from the grill and add or subtract seasonings to taste. Freshly grilled squid is very fragrant, must be eaten while hot, a cold will not be delicious.
Tips:
I prefer the original flavor of light things, so I am very respectful of the original flavor of the squid, in order to highlight the squid's original fresh flavor, I other seasonings are "a little"...
Spicy Fried Squid Shreds
Raw materials: 300 grams of squid, 10 grams of vinegar, 25 grams of soy sauce, 75 grams of wet starch, 100 grams of peanut oil, 10 grams of green onions, 3 grams of dried red pepper, 25 grams of cooking wine, 300 milliliters of chicken broth, 5 grams of sesame oil, 1.5 grams of refined salt. Characteristics: squid crispy, color white taste spicy, promote appetite.
Practice:
1. Take the net squid block, remove the membrane, wash, cut into 6 cm long, 2 cm wide silk, soak into the water.
2. frying pan on high heat, put 25 grams of peanut oil, hot, cooking wine, salt and 150 ml of chicken broth, boil, pour into the squid silk, a little cooking, fish out, to be used.
3. dry red pepper wipe clean, remove the root, remove the seeds, cut into thin julienne; scallions peeled, washed, chopped.
4. net pot hot, put the remaining 75 grams of peanut oil, high fire until fifty percent hot, put the dry red pepper wire, soy sauce, salt, vinegar fried a few times, pour the remaining chicken broth, squid, boil, put wet starch, thickening, put the onion minced, dripping sesame oil, out of the pot, into, can be.
Cool squid
Raw materials: squid 1.
Accessories: onion 1/4.
Seasoning: 50g of chopped cilantro, 50g of chopped green onion, 10g of finely chopped mint leaves, 2 chili peppers, 6 cloves of garlic, 1/2 cup of white vinegar, 2 tablespoons of sugar, 1 tablespoon of lemon juice, 2 tablespoons of fish sauce.
Practice: 1. Wash the squid, cut diagonal stripes left and right crosswise, then cut into slices, scald in boiling water until cooked, and then lift up, and shred the onion.
2. Combine the ingredients and cook over low heat for 3 minutes until cool, then use a juicer to make a sauce.
3. Mix the sauce with the seasonings, then mix with the squid, onion, scallions and mint leaves.
4. Note: Generally speaking, most Thai-style cold dishes are prepared by blanching the main ingredients in boiling water and then mixing them well with the seasonings. You can make some more and put it in the refrigerator, or you can apply it to other cold dishes.
Features:
Scallion aroma, light color, fresh and light.
Meat stewed small squid
Raw materials: pork, small squid.
Seasoning: green onion, ginger, star anise, salt, wine.
Practice:
1. Pork cut into pieces (however, do not use pork with a little fat pork can be, because, the small squid itself cholesterol content is full of high), boiled with water once, boiled, poured off the blood, washed off the meat on the foam, ginger slices, scallions cut into pieces, standby.
2. pan hot a little oil, pour some sugar, soy sauce fried foam, pour the meat, fried to the color, add wine, salt, onions, ginger, star anise, add water did not exceed the pork, high heat boil, medium-low heat stew for about 50 minutes, and then, the washed small squid poured into the stew for about 20 minutes. If there is still a lot of juice left, open the fire, the juice to dry it.
Squid in casserole
Raw material: dried squid.
Accessories: cooked chicken skin, mushrooms, capers, ham, pig's feet.
Seasoning: chicken broth, refined salt, cooking wine, ginger, green onion, pepper.
Practice:
1. 2000 grams of water in the basin, 50 grams of quicklime plus dry squid soak 12 hours, during which the second stirring, so that the squid swells uniformly fished out, rinsed with clean 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, green onions and ginger washed and patted loose.
3. The brazier red hot pig's feet tip seam of the hair, and then placed in warm water soaked to half an hour to scrape the hot paste of the skin and hair wash.
4. 1000 grams of water in a casserole with onion, ginger, cooking wine, pig's feet on the fire to boil skimmed off the froth, moved to a slight fire stew about 90 minutes into a thick soup.
5. 250 grams of chicken broth in the pot, the squid blanch once; from the casserole take out the pig's feet and chicken broth, squid and a variety of ingredients and then stewed for half an hour to the soup white and thick is good, add salt and pepper to taste that is cooked.
Honey Roasted Fresh Squid Enema
Preparation time: 10 minutes
Making time: 6 hours in advance of the preparation of ingredients: 2 squid, pork front tip 100 grams
Seasoning: 15 grams of sugar, 45 grams of seafood sauce, 75 grams of tomato sauce, red bell peppers, salt a little
Purchase of raw materials: it is best to pick a small squid, plus the meat filling is easier to bake evenly. It is easier to bake evenly after adding the meat filling, and the fresh squid should be translucent white.
Practice:
1 squid whole clean, with sugar, a little salt marinade 6 hours.
2 Fill the front tip meat mixture into the marinated squid and transfer to the preheated oven for 15 minutes.
3 Remove from the oven, brush the squid with the squid sauce (seafood sauce, tomato salsa, and a pinch of red bell pepper stirred in) and serve.
Cooking tips:
If you like the crispy texture, you can increase the grilling time appropriately.
Features:
The squid has a reddish color, and the taste is sweet and salty, and very tough. The flavors of the squid and the meat mixture permeate and enhance each other.
Egg Yolk Stuffed Squid
Ingredients: 2 fresh squid, 8 salted egg yolks, 2 tablespoons of green beans, 4 strips of ham, 1 cup of shredded cabbage, 2 tablespoons of salad dressing.
Making: Remove the head of the fresh squid, peel off the skin and internal organs, wash and marinate with the marinade for 5 minutes. Steam the salted egg yolk and set aside. The salted egg yolk into the fresh squid, and green beans and ham strips scattered in the egg yolk, filled with a toothpick to seal, steamed 10 minutes, removed to cool and then sliced. Place shredded cabbage on the bottom of the plate, top with squid slices, and serve with salad dressing.
Black Bean Squid
Peel off the red skin of fresh squid, wash it with salt and cornstarch, then control the water and glaze it. Put the oil in the pot, when it's 2-3% hot, put the prize squid in it, use chopsticks to pull it apart, you can pull it out once it's rolled, and blanch the broccoli with water and pull it out.
Put a little oil in the pot, put onion, ginger, garlic and black bean sauce or chopped edamame, stir-fry to get the flavor, put the squid and broccoli are poured in, pour cooking wine, add a little boiled water or broth, put salt, monosodium glutamate, sugar, pepper, a little bit of boiling, thickening, drizzling a little sesame oil, it's good.
Salad tea squid
Squid is also the same as the previous dish, cleaned, peeled, battered, cooked in oil, bean curd is also fried in oil.
Put a little oil in the pan, the onion, ginger and garlic fried flavor, pour cooking wine, add a little boiling water or broth, put salt, monosodium glutamate, sugar, pepper, sacha sauce a little bit to burn a while, thickening, dripping a little sesame oil, it's good.
Cauliflower squid
This dish, almost the same as the first squid with black beans, just do not put black beans, orchids changed to cauliflower, frying remember to wash the pan, so out, fresh and clean, clean, have not eaten it, the first appetite.
Leeks fried squid
Squid whiskers or called feet, cut into segments with boiling water, or in the oil over the oil fished out of the pot of oil, down into the squid whiskers, put salt, monosodium glutamate, pepper stir-fry, put in the chopped leeks, turn over a few, it's good, leeks don't stir fry time is too long, a long time will be old.
Folding cold squid
Squid with water, put in cool water, cool, fish out, seasonal vegetables, cucumber, green onion shredded anything, clean, cut, put salt, vinegar, sugar, sesame oil, a little soy sauce, and the whiskers mix well on the line.
Cumin squid
Squid cut into small pieces, over a bit of oil, or directly on the pan frying can also be, under the dry chili noodles, sesame seeds, cumin, salt, monosodium glutamate, sugar, pepper, stir frying on a small fire smell of incense. Korean spicy sauce fried squid
With Korean spicy sauce fried squid with green peppers, onions, carrots with fried, not only rich in color and flavor, nutrition is also more comprehensive!
Ingredients:
Squid, green peppers, onions, carrots, Korean hot sauce.
Korean sauce burst squid
Ingredients:
Fresh squid, broccoli, tomatoes, green, red and yellow peppers, ginger, garlic, green onions, dried chili peppers, crushed black pepper, oyster sauce, salt, sugar, rice wine.
Practice:
1, the squid's reddish-brown skin torn off, pull out the belly similar to the plastic sheet of the vertebrae, white mucous membrane;
2, the squid will be cut open, the inside facing outward, at a 45-degree angle, spaced 3 millimeters light cut diagonal knife;
3, after scratching the line at a 90-degree angle to the previous, at an interval of 3 millimeters light cut diagonal knife;
4, Then cut the slices of squid into strips, and then into slices;
5, the pot of boiling water, put the squid slices boil, see the squid slices curled immediately removed, immersed in ice water;
6, broccoli, green, red and yellow peppers, tomatoes sorted into small pieces of the right;
7, ginger, garlic, green onions cut into small sections of the right;
8, the pan is hot Add a proper amount of oil, burst incense ginger, garlic, white onion, dry chili segment, and then into the broccoli, green, red and yellow peppers, tomato pieces stir fry, a moment to add salt, black pepper, sugar continue to stir fry after adding the appropriate amount of oyster sauce, stir fry;
9, and finally add the drained squid quickly stir fry, sprayed into the appropriate amount of rice wine stir fry after the pan.
Tomato squid rings
Raw materials:
Squid, onions.
Seasoning:
Onion, ginger, garlic, tomato sauce.
How to do:
1, squid clean and tear off the surface of the black skin and cut into circles;
2, onion shredded, onion, ginger minced;
3, the pot to do hot, the pot to do the oil;
4, into the ginger minced, garlic minced, stir-fried flavor;
5, into the onion shredded stir-fried flavor;
6, into the squid shredded stir-fried flavor and excess water;
6, into the squid shredded stir-fried flavor and excess water;
8, the squid shredded stir-fried flavor and excess water;
9, the squid shredded stir-fried flavor and excess water.
7, pour in the tomato sauce;
8, stir fry evenly out of the flavor and red oil;
9, add salt, sugar, pepper to taste, add water starch thickening pot;
10, sprinkle into the end of the scallions out of the pot can be;
10, sprinkled with the end of the pot can be. Onion, respectively, cut into julienne;
3, the squid Li dry, into the mango, onion, add black pepper, olive oil, apple cider vinegar, and teriyaki sauce seasoning, mix well.
Bombardment squid
Bombardment squid from 2013, the rise of Taiwan's major food night market, is an authentic specialty island seafood freshly made leisure snacks. Food players - bombing squid selected the largest tail of the deep sea squid, shaping, peeling, marinating, coating, powder and other processing procedures, high temperature frying maturity, and then the use of patented degreasing equipment for the finished product degreasing, not only to ensure that the bombing squid meat is soft and tender popping teeth, the outer skin of the caramelized crisp, and to ensure that the entrance is not the ordinary fried food greasy.
Bombing squid in addition to the crispy skin, meat teeth, its more than ten kinds of fried squid outside the sprinkle powder and outside the brush sauce is also known as the best. Sprinkle powder flavors are: salt and lemon, salt and mustard, honey mustard, Thai style sauce burnt, ancient garlic, cumin, spicy, spicy, curry, seaweed, sweet plums and so on more than a dozen kinds. There are also different sauces such as "Ancient Squid Sauce" and "Hot and Sour Squid Sauce", which are specially formulated with unique Taiwanese flavors. Each of the external sprinkles and sauces are flavorful, the maximum degree of low to meet the taste requirements of different consumers, so that people forget to come back and eat "squid" squid "taste"