Ingredients: celery150g, squid150g, chopped green onion, shredded red pepper and shredded yellow pepper.
Seasoning: salad oil 1 tbsp, salt 1 tbsp, chicken essence 1 tbsp.
Selectively cleaning celery and cutting into sections; The squid is eviscerated, washed, cut into sections, blanched in boiling water and then drained.
Add salad oil to the pot and cook until cooked. Add chopped green onion and stir-fry until fragrant. Add celery and stir fry a few times. Then add cuttlefish flower, shredded red pepper and shredded yellow pepper, and stir well. Finally, add salt and chicken essence to taste and mix well. Serve.
2. Stewed chicken with squid
Ingredients:1200g chicken, 250g squid, one teaspoon of yellow wine, one teaspoon of salt, monosodium glutamate, a little pepper, two slices of ginger and two onions.
First, wash the chicken and cut into pieces, soak the squid, remove the tendons, peel and cut into pieces.
Cook in a frying pan, put down the chicken and stir-fry with yellow wine, ginger and onion (this will make the soup white and fragrant, and remove the fishy smell).
Put the chicken in a saucepan (or casserole), add squid and appropriate amount of cold water, simmer for about three hours, and season with salt, monosodium glutamate and pepper.
3, squid braised pork
Ingredients: half a squid (cut into squid rolls), pork belly with pork belly 1.
Accessories: leek, ginger slices, garlic, star anise, dried tangerine peel, fragrant leaves, sugar, soy sauce, cooking wine and soy sauce.
Boil pork belly in a cold water pot until the meat turns white, take it out and wash it.
Clean pig hair with eyebrow clip.
Cut into 2 cm wide squares.
Put a little oil and ginger in the pot, pour the meat in, and stir-fry until the oil comes out.
After frying, the meat becomes smaller and is put outside for later use.
Wash the pan, add 1 and 1/2 tablespoons of white sugar and 2 tablespoons of water and stir-fry until the sugar is slightly yellow, then pour in the fried meat and stir-fry until all the syrup sticks.
Put meat, ink roll, ginger slices, garlic, chives, 2 teaspoons of light and dark soy sauce, cooking wine and water into a casserole. The water has just passed the meat.
After the fire boils, turn to low heat and cook slowly until the juice reaches the bottom of the pot, then remove the fire and serve.