● Squid is cold, and those with deficiency of spleen and stomach should eat less.

● Squid contains more cholesterol. Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat.

● Squid is a hair product, and patients with skin diseases such as eczema and urticaria should not eat it.

● There is a polypeptide component in squid, which will lead to gastrointestinal dysfunction if eaten without thorough cooking.

● Soak the dried squid in clear water for several hours, scrape off the body surface mucus, and then soak it in hot alkaline water (7% soda ash, 3% lime water and 90% boiled water).

1. The steps of braising squid meat are as follows:

1。 Soak dried squid in salt water for an hour (it is said that the umami taste of squid will not be soaked away), tear off all the unpleasant ones and cut them into small pieces; Dice pork, soak in water 10 minute, and then drain.

2。 Heat the wok with oil, add pork and a large slice of ginger, stir-fry until the pork is slightly oily, add squid, stir-fry for a while, add yellow wine, add soy sauce (I occasionally use the soy sauce of Volvariella haitianensis, the color is very good, just a little is enough), add cola to drown most of the raw materials (sugar and water are not needed), then add star anise and cinnamon, the size of the little finger nail, and bring to a low heat.

3。 This time, I didn't use a pressure cooker, and I stewed it for an hour and a half (in fact, I think it will take about an hour if it's just pork, but it will take some time because the squid is not fully cooked). I can put some salt in the middle to adjust the taste, and finally collect the juice and sprinkle a little monosodium glutamate on the table. The cooked squid is still a little tough and delicious, and the pork has reached the point where it melts in the mouth.

Second, stir-fry shredded squid.

Sichuan cuisine

Features white storage, dry, crisp, the best wine.

One dried squid (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.

In the production process, the head, whiskers and bones of dried squid are torn off, roasted with fire until soft, cut into filaments, washed with warm water and dried. Choose long mung bean sprouts, and pinch the head and tail tightly. Pork is cut into two thick shreds. Heat lard in a wok, add shredded pork to dry the blood, stir fry, add a little soy sauce and cooking wine, and serve. Wash the pan, add vegetable oil, heat it, put down the shredded squid and stir fry until it is soft. Add shredded pork and mung bean sprouts from Huo Nan into the cooking wine and stir fry evenly. Add a little sesame oil and serve.

Third, dry squid:

First, wash the dried squid with clean water, put it in the microwave oven (medium temperature) 1 minute, take it out and turn it for another minute, and you will have delicious roasted squid to eat, so-called fresh roasting! If you don't have a microwave oven, you can use ordinary barbecue utensils and bake them until they are slightly yellow. Of course, if you don't have this utensil, you should use the most commonly used pot (of course, one pot is the best and the heat is even). You don't need any technology, just slow-fire and slow-bake, and you don't need to put oil, but you should take good care of the squid in your hand and turn over from time to time to let it be heated evenly until it is slightly yellow. (Ha ha, friendly reminder, the freshly baked fish is boiling hot. Tear it with your hands when it is a little cooler, which is sweeter than bagged shredded squid. In addition, you can eat your own craft. )

Four, the practice of boiled squid:

First, soak the dried squid in water until it is fat, then put water in the pressure cooker. Put salt, chicken essence, sesame oil, cooking wine, onion, ginger and aunt Xiang in the pot, and boil the water together. Put the squid in and cook 15 to 20 minutes!

Five, the practice of squid in casserole

Raw materials:

Dried squid, cooked chicken skin, mushrooms, cotton tail, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.

Production process:

1. Put 2000 grams of clean water, 50 grams of quicklime and dried squid in a pot, soak them for 12 hours, stir them twice to make the squid swell evenly, and then take them out and rinse them with clean water.

2. Cut the prepared squid into four centimeters long and one centimeter wide thick shreds, including chicken skin, catkins, mushrooms and ham. Wash onions and ginger and pat them loose.

3. Burn the iron drill 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. Put 1000g supernatant into a casserole, add onion, ginger and cooking wine, put pig's trotters on the fire, boil and skim 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.

Seven, potato squid soup

Materials:

250 grams of potatoes, 2 dried squid, 200 grams of lean meat, 200 grams of pickles, a little mushrooms and ginger.

Exercise:

1. Clean lean meat and cut into pieces; Squid is soaked in water and fried in a pot.

2. pickled mushrooms; Peel and dice potatoes; Wash pickles and cut into pieces.

3. Roll the right amount of Qingshuibao, roll the arson bag, slow fire fort 2 inches, and season with salt.

Eight, squid fried meat

Materials:

Dried squid, three layers of meat, dried bean curd, dried mushroom, onion, celery, ginger, garlic, green pepper, soy sauce, salt and cooking wine.

Exercise:

1. First blanch the dried squid in water, and then pick it up and drain it.

2. Put the three layers of meat cut into blocks into hot oil until the surface is dry and golden yellow, and pick it up for later use.

3. Shred scalded squid, sliced dried bean curd, sliced onion and celery, sliced pepper, shredded ginger and dried mushrooms, chopped garlic and fried in a hot oil pan.

4. When it is ripe, put the fried three layers of meat into the pot and stir fry together, then add seasonings such as soy sauce, and then take it out of the pot.

Matters needing attention

1, if you buy ready-made squid, don't choose to soak it too soft, it will be fragrant if it is chewy.

2. In the process of frying three layers of meat, a lot of lard will be produced, so there should not be too much oil in the pot.

3. Three layers of meat and shredded squid are easy to come out when fried, so the fire is bigger. Be sure to wait until the water is dry, and then let other ingredients cool, so that the fragrance of onions can be emitted.

Cuisine characteristics

The squid head is chewy, and the meat is fried in oil but not greasy. The whole dish is rich in taste, delicious and moderately salty and spicy.

Nine, stewed dried squid

Ingredients: fresh pork (less fat) or ribs, dried squid (or dried cuttlefish, the same method)

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2. Scald the dried squid (or dried cuttlefish) with boiling water, so that it is easy to cut (if there is fire, you can burn it, smell it and roll the dried cuttlefish), and then cut it into shreds. If it is dried cuttlefish, remove the gypsum-like bone.

3, put cold water in the pot, put pork and shredded squid in, you can put a small amount of garlic and ginger slices, boil over high fire, simmer for 30 minutes (I'm not sure about this time, look at your own taste, if you like rotten meat, you can cook it for a long time), add salt before cooking.

4, note: water must be put more, because this dish is mainly for soup. Don't refuel, or it will be too greasy. You can add a little soy sauce, not too much.

Ten, squid pig hand soup

Ingredients: a pig's hand (about 800g), a dried squid (about 50g) and seven or eight mushrooms.

Exercise:

Raw material treatment:

1, the pig's hands shave the pig's hair, wash it and chop it. Put it in a hot pot and stir-fry it a little. Add some cooking wine to remove the fishy smell when frying.

2. Soak the dried squid in warm water, wash it, cut it into small strips with scissors, and then cut it into small pieces.

3, mushrooms soaked in warm water, pedicled, large flowers cut with a knife, small flowers can remain the same.

B. making soup:

Put a proper amount of water in the casserole, first boil it with strong fire until the water boils, then add pig's hands and dried squid.

Boil the water again, and after five to ten minutes, change to medium fire (or small fire) and add mushrooms until the pigs are soft and rotten.

Season with salt and chopped green onion and serve.

Xi. Small row tofu pot with shredded squid

Ingredients: three strips of dried squid (if dried squid is replaced, the taste will be more beautiful), a small row of half a catty, a box of tofu, three ounces of coriander and one piece of ginger.

Step: 1. Soak dried squid in clear water until soft, and cut into small strips; Shred ginger.

2. Cut the tofu into small pieces, cut the parsley into several sections, and wash it for later use.

3. Put water in the pot, add ribs when boiling, cook until the water boils, and wash the ribs with water. Add water to the pot, about four fifths, add shredded ginger, ribs and cooking wine, bring to a boil with high fire, and remove the floating powder on the water surface.

4. Put the cut dried squid into the pot, turn to low heat and stew for at least two hours (the longer the better).

5. After two hours, add the cut tofu and cook for five minutes. Then sprinkle with chopped coriander and add salt.

It tastes very good. You won't know until you taste it.

Personally, I prefer some methods of cooking soup, (* _ _ *) Hee hee. ...