1. Cut the squid into flower knives (or go directly to the supermarket to buy finished squid slices);

2. Wash the leek and cut it into inches;

3. Cut the onion, ginger and garlic into sections for later use;

4. Boil the water in the pot, and after the water is boiled, put the squid into the pot;

5. Put a little oil in the wok and add onion, ginger and garlic to stir fry;

6. Stir-fry the squid and pour in soy sauce, salt and monosodium glutamate;

7. Add the leek, thicken it, stir fry a few times, and pour the oil out of the pot.

Squid Sam sun

Raw materials/seasonings:

200 grams of water-soaked squid, 50 grams of cooked lard, 25 grams of chicken oil100g, ham, 500 grams of cooked chicken, 25 grams of water-soaked blue slices, seasonal vegetables100g, L cups of soup, a little pepper noodles and cooking wine, and appropriate amount of chicken oil and onion.

(1) Water-soaked squid (large water-soaked squid without alkali flavor is selected) is put into soup and simmered. Ham, chicken and blue slices are cut into 1.5 inch long silk. Onions are cut into sections 1.5 inches long.

(2) Heat a wok. When the well-cooked lard is cooked to be half-cooked, first add the onion to stir-fry for fragrance, then add the ham, chicken and blue slices to stir-fry slightly, add the soup, salt, cooking wine and pepper noodles for seasoning, then cook the dishes, take out the ingredients and put them on a plate.

(3) Take out the simmered squid, burn it in a pot, scoop it on a plate to cover the noodles, thicken the soup with monosodium glutamate and raw flour, add chicken oil to the pot, and pour it on the squid noodles.

Squid in casserole

Ingredients: dried squid, cooked chicken skin, mushrooms, poplar, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.

Methods: Put 2000 grams of clean water and 50 grams of quicklime into the basin, soak the dried squid for 12 hours, and stir twice during the period to make the squid swell evenly, then take it out and rinse it with clean water. Cut the prepared squid into thick and thin shreds with a length of 4cm and a width of 1cm, including chicken skin, catkin, mushrooms and ham, and wash the onion and ginger and pat them loose; Burn the iron solder red, iron off 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; Put1000g supernatant into a casserole, add onion, ginger, cooking wine and pig's trotters, bring to a boil, skim the floating foam, and simmer for about 90 minutes to form a thick soup; Put 250g chicken soup in the pot and blanch 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.

Features: bright color, rich soup flavor, long heat preservation time, suitable for winter consumption.

Fried squid shreds with Chili sauce

Squid is crisp and tender, white and spicy, which promotes appetite.

300g squid, vinegar10g, 25g soy sauce, 75g wet starch, 0/0g peanut oil, 0/0g scallion/kloc-0, 3g dried red pepper, 25g cooking wine, 300ml chicken soup, 5g sesame oil and 0/.5g refined salt.

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

2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.

3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel onion, wash and chop.

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, pour sesame oil and serve.

If you are satisfied, please accept it.