There is a layer of floral coating on the surface of squid, which must be removed when cleaning. The same is true for soaked dried squid. Otherwise, you won’t be able to chew it when eating, and there will still be cartilage inside that needs to be removed. There are a lot of suckers on the squid's tentacles, and everyone has to take them off, so it seems like nothing to wash the squid, but it still requires some patience to handle it.
After processing the squid, first cut the squid into small pieces, then cut the squid open, and then use a knife to cut the inner surface. First, cut at an angle without cutting through. After the whole piece is done, cut it diagonally in the other direction to make a cross knife. Cut it a little thin, but if it is too wide, the rolled flowers will not look good and the taste will be affected. If the whole piece does not feel good, you can cut it separately, and the strength must be controlled. Even if it is too shallow or not good, cut it into pieces of about three centimeters with a cross knife. Squid is naturally something from the sea, and tofu is something from the mountains because the raw material is beans. When choosing two kinds of ingredients, I felt like I was experiencing the domineering power of "embracing the mountains and the sea". The tender tofu with fried squid is soft and smooth in the mouth. The umami flavor of the squid itself is paired with soy sauce, which is delicious and has the taste of the ocean.
As we all know, squid has a high nutritional value and is a nutritious and delicious seafood. Squid can supplement iron, blood and calcium. As a soy product, tofu has high nutritional value. The most important thing is that the calories of these two foods are still within the safe range, and they are also friendly to "non-romantic adults". Place sliced ??squid in a bowl. I bought two fresh squids and they looked quite big. Just cut a little bit, not enough to eat. Cut a few slices of ginger and squid slices and put them together, then add a little cooking wine, soy sauce, pepper and an appropriate amount of salt, stir evenly and marinate for 15 minutes.
Heat some more oil, add two spoons of Korean hot sauce, two spoons of Pixian bean paste, two spoons of black bean paste, sprinkle with a handful of chopped chili peppers, and then add the fried squid or blanched squid. Put them together in the pot and stir-fry. Remember to use high heat to ensure the freshness of the squid. We have to add salt, soy sauce and soy sauce to the squid. When the squid enlarges, we need to add water and simmer for about ten minutes. When the squid juice is almost collected, we put green and red peppers, onions, garlic, etc. into the pot, and then add a large amount of chopped green onion and garlic slices to bring out the flavor of the squid. Moreover, the braised squid is neither fishy nor oily, and tastes more tender. If the onion flavor is strong, add more onions; if you like it spicy, add more chili peppers.