Materials
Chives, squid beard, soy sauce, monosodium glutamate, cooking wine, thirteen spices powder, refined salt
Practice
1. leeks cut into sections, squid beard cut strip.
2. pot of hot water on the squid whiskers put in a scald out of cold water, and finally drained for use.
3. pot of oil, under the squid whiskers stir fry on high heat, add soy sauce, refined salt, a small amount of monosodium glutamate, cooking wine, thirteen spices stir fry.
4. Finally, put the leek stir fry on high heat.
Sauce burst squid
Materials
squid, garlic cloves, green pepper
Practice
squid horizontal knife, vertical knife cut
into the water blanch for a minute
frying pan under the onion, ginger, garlic, pepper, cooking wine, chili sauce, stir frying
After the other materials together into the frying for 3 minutes
seasoning, out of the pot.
Season to taste, out of the pan.
Boiled Squid
Ingredients
Shredded Ginger, Squid
Practice
1. Wash and drain the squid.
2. Put shredded ginger in boiling water. Pomio's knives, be sure to watch your hands, the knives are very sharp.
3. Squid in the water to cook.
4. Immediately put into my new home pots of ice water to cool down.
5. Drain the squid and cut it into pieces. Eat it with the dipping sauce, or with the vinegar alone.
Tips:
Make sure to cook through, but not through. Almost 7 or 8 minutes is fine.
Scallion squid
Materials
Squid a squid, scallions, cilantro, dried red pepper, garlic, cumin, seasoning: peanut oil, salt, cooking wine, soy sauce, monosodium glutamate
Practice
1, squid to its innards, cleaned and controlled dry, scallions and cilantro stalks cut inch segments;
2, take the body of the squid, to remove a layer of membrane on the surface;
2, squid body, to remove a layer of film;
3, squid body, to remove a layer of film on the surface;
3, the squid body is a very good, but not too bad. /p>
3, squid body in two, playing on the knife;
4, hot pot cold oil, oil temperature when hot into the ginger, garlic red pepper segments, cumin particles, small fire stir fry flavor;
5, under the squid, large fire stir fry;
6, cooking wine and soy sauce;
7, stir fry until the squid to play the rolls, under the green onion and cilantro segment;
8, add salt and monosodium glutamate, stir-fry a few times over high heat, you can get out of the pot.
Tips:
1, squid head can be used for other purposes;
2, lazy cut wheat rolls, cut into strips and blocks can be, but the wheat rolls are extremely easy to cook through, but also beautiful;
3, according to the specifics of the pots and stoves, the squid should be done less at a time, the amount of pots and pans, small fire slow, stir-fried squid will certainly be angry;
3, stir-fried squid to be big fire stir fry, in order to maintain the tender taste of squid;
4, green onions and cilantro slightly soft, immediately turn off the fire;
5, fresh squid without blanching, freshness can be retained to the maximum extent;
6, do not like chili and cumin can be omitted, only onion popping, the flavor is also very good.
7, green onions to wait until the squid color into, put in advance, too soft, affecting the taste and the character of the dish;
8, soy sauce as long as a little bit, can be omitted, too much will change the fresh flavor of the squid.
Sauce burst squid
Materials
2 fresh squid, Pixi County bean curd a big spoon, dry red pepper 20, ginger 2 slices, seasoning: sugar, cooking wine
Practice
1 squid gutted, washed black membrane cut into filaments, ginger shredded, Pixi County bean curd with a knife chopped
2 frying pan oil is hot, plus the bean curd stir fry red oil, put the Ginger and dry red pepper sautéed
3 Join the squid wire stir-fry, cooking wine and a little sugar, stir-fry out
Tips:
No need to add salt, the beans are very salty, add sugar is to seasoning, stir-fry when the fire can be a little bigger, shorter time
Some, do not squid fried old, afraid of spicy can be less put the dry red pepper