Squid is rich in protein, iron and other elements, the nutritional value can also be comparable to deep-sea fish. We often eat squid mostly iron plate squid, with cumin, hot sauce and onions, full of flavor. In fact, there are a variety of squid practices, popping, frying, burning, braising, boiling and so on, today we recommend a few home practices, like squid friends do not miss.

Teppan Squid

Raw materials: squid 2-3, cooking wine, ginger, soy sauce, Sichuan-style spicy sauce, pepper, white pepper, cooking oil, garlic chili sauce

Practice: 1. squid gutted to remove the surface membrane washed, cut into evenly sized strips or pieces, squid whiskers, cut into 1 tablespoon of cooking wine, ginger, pepper, salt and white pepper, then add soybean paste, Szechuan spicy sauce 1 spoon each, mix well, cover with plastic wrap into the refrigerator to refrigerate marinade for a while.

2. Remove from the refrigerator and thread onto skewers with bamboo or metal skewers.

3. Heat a pan, pour in a little oil, put the marinated squid skewers into the pan, heat over medium heat, and press the skewers repeatedly with a spatula to force out the water.

4. When the squid is rolled and the surface becomes dry, sprinkle in the appropriate amount of salt and pepper, slightly grilled out of the pan, and when serving, adjust the garlic chili sauce can be. Oyster

Oil squid flowers

Raw materials: squid, green and red chili, oyster sauce, ginger, garlic, salt, starch

Practice: 1. Squid skinned and cleaned cut into diamond-shaped pieces, blanched out, drained.

2. Green and red chili peppers cut into cubes.

3. pot of oil, after the heat into the ginger and garlic burst incense, the blanched squid into the pot stir fry, green and red chili pepper into the pot, stir fry, pour oyster sauce, and finally hooked into the starch juicing up pot plate can be.

Shredded squid in Korean hot sauce

Ingredients: 1 fresh squid, half a red bell pepper, half a yellow bell pepper, half a kale, 2 cilantro, ginger, 2 lemon slices, 0.5 tablespoons of Korean chili sauce, 1 tablespoon of rice vinegar, 0.5 tablespoons of soy sauce, 1.5 teaspoons of sugar, 1.5 teaspoons of salt, 0.5 tablespoons of olive oil

Practice: 1. Ginger, rubbed puree, soaked in 1 tablespoon of pure water for 10 minutes, and then in 1 tablespoon of water. Pure water and soak it for 10 minutes to drain the juice.

2. Shred the kale, red and yellow bell peppers and blanch in boiling water.

3. squid gutted to the outside of the purple skin shredded blanched, put the lemon in ice water for 5 minutes, rinsed with ice purified water and drained, with salt, olive oil, scratched and mixed well.

4. hot sauce, rice vinegar, sugar, a little cooked sesame seeds, cold soy sauce, ginger juice, mix well, pour into the mixed vegetables and cilantro stems together with the scrunching evenly can be.

Sauced squid whiskers

Raw materials: squid whiskers, oil, salt, green onion, ginger, sweet noodle sauce, cooking wine

Practice: 1. green onion and ginger shredded; squid whiskers washed and cleaned, divided into roots, cut into large segments, and marinate with a little salt and cooking wine for 10 minutes to taste.

2. Add a little oil to the pan, and when the oil is hot, stir-fry the squid whiskers for 5 minutes, then serve.

3. In a separate frying pan, add a tablespoon of noodle sauce and stir-fry until browned, then add green onions and ginger and stir-fry until cooked.

Kung Pao Squid

Raw materials: 1 squid, celery, peanut kernels, peppercorns, dried chili peppers, green onions, ginger, garlic, chili powder, soy sauce, soy sauce, cooking wine, vinegar, chicken essence, oil, salt, sugar, sesame oil, water starch

Practice: 1. celery cut into long thin strips; ginger and garlic cut into slices; squid set aside cartilage, peeled off the skin, cut and washed, cut the knife, and cut it. Cut into medium-sized pieces.

2. In a pot of water, add ginger, cooking wine, salt, green onions and boil, then put the squid, scalded until rolled up, fish out.

3. Sugar: vinegar; salt ratio in accordance with the 4:3:1 ratio, plus a small amount of chicken essence, 2 spoons of cooking wine, 1 spoon of soy sauce, and then add a small amount of water starch, mix well, mixed into the kung pao juice.

4. pot to leave a small amount of oil, add dried chili peppers, peppercorns burst incense, into the ginger, garlic slices burst incense, into the drained squid rolls, celery section, stir-fry.

5. Add chili powder and stir-fry, pour in the prepared Kung Pao juice and water starch mixture, stir-fry over high heat until the juice, pour in the peeled peanuts, stir-fry evenly.