Material: squid or cuttlefish) 1LB, one onion,

3-4 strips of coriander and half a teaspoon of garlic.

Materials that can be added or not according to personal taste: half a green lemon or two basil.

Seasoning: salt, pepper, corn starch (that is, water chestnut powder and starch) and butter.

Exercise:

1, clean squid/cuttlefish (it takes a lot of effort): remove the black skin from the squid/cuttlefish, pull out the bones and internal organs and throw them away, and squeeze out the teeth, eyes and ink on the squid/cuttlefish whiskers. The body parts of squid/cuttlefish are kept intact, washed and drained, and kept cylindrical; Wash and chop squid/cuttlefish, add salt and pepper and stir well.

2. Peel and chop onions; Chop coriander; If you like the taste of the nine-story tower or the taste of green lemon, you can cut the nine-story tower into pieces now; Squeeze the green lemon juice into a small cup and slice the green peel of the green lemon with a sharp knife.

3. Put 1 chunks of butter in the pot (it is fragrant, and you can use 1.5 tablespoons of vegetable oil or corn oil if you are afraid of being fat), melt it with small fire oil, and stir-fry minced garlic and onion until the onion becomes transparent and fragrant. Stir-fry squid/cuttlefish over medium heat, add a little salt (never add 2 teaspoons of cornflour (adding cornflour can prevent the stuffing from further coming out of the pot). If you like nine-story towers or green lemons, you can now add chopped nine-story towers or chopped green lemon peel to the fried squid/cuttlefish whiskers, so that the stuffing in the squid/cuttlefish tube is ready;

4. Fill the stuffing prepared in step 3 into the squid/cuttlefish tube with a spoon, then stick the opening of the squid/cuttlefish tube with a pointed bamboo toothpick, seal it, and arrange it on the baking tray one by one. Hehe, the squid/cuttlefish tubes filled out one by one are so fat and cute!

5. Preheat the oven at 300F for 5 minutes, put the stuffed squid/cuttlefish tube into the oven, bake at 300F for 10 minute, take it out, turn it over and bake for 10 minute.

6. Take out the baked squid/cuttlefish tube and drop some lemon juice on it to eat!

Spicy squid roll

1, cut squid into pieces, and use ginger, salt and wine code 10 minutes.

2. Cut the onion for later use.

3. Small sparks of cold oil are born until the peanuts turn golden yellow for use.

4, squid should be marinated, after the pot is spicy, squid rolls are picked up.

5. Add sugar and Vietnamese garlic Chili sauce (help yourself) after frying, and add squid and peanuts after frying.

6, under the onion, from the pot.

Spicy fried cumin squid

1. Wash fresh squid, especially small squid in squid fishing, one by one. Although it is troublesome, it is the cleanest way.

2. Cut the squid into pieces of appropriate size, blanch it with hot water and take it out immediately, so that there won't be too much water when frying.

3. Pour the right amount of oil into the pot. A little more doesn't matter. Stir-fry the pepper, then take it out, stir-fry the onion and ginger, stir-fry the squid, add a little white vinegar and cooking wine, then continue to stir-fry the cumin, and finally add the garlic chilli sauce. Don't stir-fry for too long after adding the hot sauce, otherwise it will be very bitter and you can cook.

Fried squid shreds with Chili sauce

Ingredients: squid

Accessories: vinegar, soy sauce, wet starch, peanut oil, scallion, dried pepper, cooking wine, chicken soup, sesame oil and refined salt.

Production method:

1, take clean squid slices, remove the film and wash them, cut them into filaments 6 cm long and 2 cm wide, and soak them in clear water;

2. Heat the wok, add 25 grams of peanut oil, heat it, add cooking wine, add salt and chicken soup, boil it, pour in shredded squid, cook it a little, and take it out for later use;

3. Clean the dried red pepper, remove the pedicle and seeds, cut into filaments, peel the green onions, wash and chop them;

4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded chili, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, drizzle with sesame oil, and take out the pot.

Glass squid

Raw materials:

A dried squid. Spinach heart. Clear soup, pepper, salt, monosodium glutamate, cooking wine

Method:

Soak squid in warm water for 1 hour, wash it, remove hair and skin, grow a complete and even slice with a sharp blade about 9 cm wide and 3.5 cm wide, put it in a bowl, wash it with warm water, drain the water and add white alkali, mix well, cover it tightly with boiling water, take out the water when it is not hot, cover it with boiling water and stew it repeatedly until squid turns white. 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, put it in a hot-bottomed ore pot, put it in the tenderloin after boiling, feed it twice, and cover the spinach heart after taking it out. Boil the broth in the pot, add pepper, salt, monosodium glutamate and cooking wine, and pour into the soup bowl.

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.

manufacturing process

1. Put clean water and quicklime into the basin, add dried squid and soak for 12 hours, and stir twice during this period to make the squid swell evenly, then take it out and rinse it with clean water;

2. Cut the prepared squid into thick shreds with a length of 4cm and a width of 1cm, including chicken skin, poplar, mushrooms and ham, and wash the onion and ginger and pat them loose;

3. Burn the iron solder 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 the supernatant into a casserole, add onion, ginger and cooking wine, put the pig's trotters on fire, boil them, skim off the floating foam, and simmer for about 90 minutes to form a thick soup;

5. Put 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.

Characteristics of this dish: bright color, rich soup flavor, long heat preservation time, suitable for winter consumption.

Stewed squid with meat

Exercise:

1) Pork belly is cut into pieces (but you can also use fatter pork instead of pork belly, because the small squid itself has a high cholesterol content). After boiling, pour off the blood, wash off the floating foam on the meat, slice the ginger and cut the onion into powder for later use.

2) Heat a little oil in the pot, pour a proper amount of sugar, stir-fry the dog meat with soy sauce, pour in the meat, stir-fry until it changes color, add cooking wine, salt, onion, ginger, star anise and pork, add water, boil it on low and medium fire for about 50 minutes-then, pour in the washed squid and stew it together for about 20 minutes. If there is a lot of juice left, turn on the fire and drain it.

Squid with ginger sauce

Raw materials:

1 kg fresh or foamed dried squid, 3 tablespoons soy sauce, 1/2 tablespoons vinegar and sugar, 1 tablespoon sesame oil, 1 tablespoon ginger garlic and pepper powder, bean paste, cooking wine, thick sauce, sugar, salt and monosodium glutamate.

Exercise:

1. Clean squid and dry it;

2. Cut the crosshairs on the inside of the squid, and then cut into pieces;

3. Mix all the materials to make sauce;

4. Boil the water and add the chopped squid for about one minute until it is rolled up and fished out;

5. drizzle or dip in the sauce.

Fried squid rolls with coriander

Raw materials:

Water-soaked squid, coriander segments, shredded onion, salt, cooking wine, monosodium glutamate, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil and broth.

Flavor characteristics: green in white, salty in fresh, light in crisp and strong in coriander flavor.

Production process:

1. First cut the inside of the squid into a straight knife, then cut it into a flower knife like an ear of wheat, then change it into pieces 6 cm long and 3.5 cm wide, blanch it in boiling water, remove it in clear water as if it were too cold, and remove the alkaline smell.

2. Slice the onion and garlic and put them into a bowl. Add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to taste into juice.

3. Stir-fry the spoon with high fire, and inject peanut oil until it is 90% hot. Soak the squid rolls in hot water first, take them out and control the water, immediately fry them in hot oil, and then quickly pour them into a colander to control the oil.

4. Stir-fry the spoon with base oil, pour in the squid roll, cook the sauce in the bowl, turn it over a few times quickly, sprinkle in the parsley section, stir well and pour in the sesame oil.

Kung Pao Squid

Materials:

Dried squid 1, dried pepper, cooking wine, soy sauce, sugar, black vinegar, water, a little sesame oil, Taibai.

Exercise:

1. Squid tears off the outer membrane, cuts the cross pattern obliquely from the inside, and then cuts it into squares.

2. Blanch the squid in boiling water for a while, roll it into a cylindrical flower shape, take it out and drain it.

3. Take the oil pan, stir-fry the dried chilies with 3 tbsp oil, cook the wine along the edge of the pan, pour the seasoning to boil, and then add the squid roll and mix well.

Squid with Chinese sauerkraut

Raw materials:

Shredded squid slices in alkaline water (5cm, 4cm wide), pickled cabbage (pickled vegetables), fresh vegetable heart, clear soup, refined salt, monosodium glutamate, fresh soup.

Method:

The alkaline squid is deodorized with clear water, boiled in boiling water twice, and then simmered with fresh soup for later use. Put the wok on the fire, add the clear soup, salt and pepper, soak the vegetables and slice them, cook until they taste good, remove the pickled cabbage leaves, add the fresh Chinese cabbage and monosodium glutamate, and put them in a soup bowl.

Squid roll

Characteristic color persimmon yellow, crisp and delicious.

Raw squid. Onion, shredded ginger, pepper. Salt water, soy sauce, cooking wine, monosodium glutamate, sugar, peanut oil, waste oil, soup.

manufacturing process

1. Squid rolls are made in the same way as "fried squid rolls". Mix green pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar and soup into juice.

2. Put the pot on the fire, the oil is 70% hot, add the squid, roll the squid into a roll, and when the pattern cracks, pour the oil out of the pot. Put the pot on fire and put a proper amount of juice into the pot; Boil the juice, add squid rolls, pour in small ground oil, take it out of the pot twice, and serve on a plate.