2 squid braised pork
The steps are as follows: 1. Soak the dried squid in salt water for an hour (it is said that the fresh flavor of squid will not be soaked away), tear off all the things that are not pleasing to the eye and cut into small pieces; Dice pork and soak in water for 10 minute, 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, release and soy sauce (I occasionally use the old soy sauce of Haitian Volvariella volvacea, which is well colored, just a little bit is enough), add cola to drown most of the raw materials (sugar and water are not needed), then add star anise and cinnamon, which are the size of small fingernails, and bring to a boil over low heat. 3。 I didn't use the pressure cooker this time, so I stewed it for an hour and a half (in fact, I think it's almost an hour if it's just pork, but it will take a while because the squid is not completely cooked). I can put some salt in the middle to adjust the taste, and finally collect the juice on high fire and sprinkle a little monosodium glutamate to serve. The cooked squid is still a little tough and delicious, and the pork has reached the point where it melts in the mouth.
Glass squid
Raw materials:
A dried squid. Spinach heart. Clear soup, pepper, salt, monosodium glutamate, cooking wine.
Method:
Soak the fish in warm water 1 hour, wash it, remove the whiskers and skins, grow into complete and uniform slices about 9 cm and 3.5 cm wide with a sharp blade, put it in a bowl and wash it with warm water once, drain the water and add white alkali to mix well, cover it tightly with boiling water, remove the water when it is not hot, cover it with boiling water, and so on. Wash the spinach heart, put it in a boiling water pot until it is cooked, take it out and put it in a soup bowl, boil it in a hot-bottomed ore pot, put it in the fillet after boiling, feed it twice, take it out and cover it with spinach heart. Boil the clear soup in the pot, add pepper, salt, monosodium glutamate and cooking wine, and pour into the soup bowl.
Squid with ginger sauce
Raw materials:
Fresh squid or foamed dried squid 1 kg, 3 tablespoons of soy sauce, vinegar and sugar each 1/2 tablespoons, sesame oil 1 tablespoon, ginger, garlic and pepper powder each 1 tsp, bean paste, cooking wine, thick sauce and sauce.
Practice:
1. Clean squid and dry it;
2. Cut cross lines on the inside of squid and then cut into pieces;
3. Mix all the ingredients to make sauce;
4. Boil the water, add the chopped squid and blanch it for about one minute until it is rolled up and fished out;
5. Drizzle or dip in the sauce.
Sauté ed squid rolls with coriander
Raw materials:
Water-soaked squid, coriander segments, shredded green onion, salt, cooking wine, monosodium glutamate, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil and broth.
Flavor characteristics: white and green, fresh and salty, crisp and light, with strong coriander flavor.
Production process:
1. First, cut the inside of the squid with a "straight knife", then cut it straight into an ear-shaped flower knife, then change it into pieces 6 cm long and 3.5 cm wide, scald it in boiling water, and fish it as if it were too cold in clear water to remove the alkali smell.
2. Shredded onion and garlic slices are put into a bowl, and cooking wine, monosodium glutamate, salt, vinegar, pepper and broth are added to taste like juice.
3. Stir-fry the spoon on fire, inject peanut oil and burn it to 90% heat. Soak the squid roll in hot water first, take it out and control the water, immediately put it in hot oil and fry it, then quickly pour it into the colander to control the oil removal.
4. Stir-fry the spoon with the bottom oil on high heat, pour in the squid roll, cook the sauce in the bowl, turn it over a few times quickly, sprinkle in the coriander section, stir well and pour in the sesame oil.
Kung Pao Squid
Materials:
Dried squid 1 strip, dried Chili, cooking wine, soy sauce, sugar, black vinegar, water, a little sesame oil, too white powder.
Practice:
1. Squid tears off the outer membrane, diagonally cuts the cross pattern from the inside, and then cuts into squares.
2. Blanch the squid in boiling water for a while, roll it into a cylindrical flower shape, and then take it out and drain it.
3. Take the oil pan, saute the dried chillies with 3 tablespoons of oil, cook the wine along the side of the pan, pour the seasoning to boil, and then add the squid rolls and mix well.