Practice editing
material
condiments
200g squid,
condiment
200 grams of clear soup, 6 grams of salt, a little of soy sauce, cooking wine, monosodium glutamate, coriander powder and pepper.
step
1. Cut the squid into cross flowers with a width of 1 cm, cut into pieces with a width of 2 cm and a length of 3 cm, and put them in a plate.
2. Drain the water in the pot until the squid is boiled and poured out for later use.
3. Put the clear soup into the pot and add the seasoning. After the pot is boiled, skim off the foam, add the squid, boil and put it on the plate.
Nutritional value editor
Squid has high nutritional value. It is rich in protein, calcium, taurine, phosphorus, vitamin B 1 and other nutrients needed by human body, with extremely high content. In addition, the fat content is extremely low. High cholesterol content. Every 100g of fresh squid contains about 15g of protein, and the content of vitamin A is 230 international units, which is about twice that of squid. Dried squid is a light dried product of China squid.
Ingredients: 300g squid.
Accessories: egg white 30g.
Seasoning: salt 3g monosodium glutamate 1g starch (broad bean) 10g cooking wine 15g.
Clear soup squid practice editor
1. Take the squid out of the sand line and put it in a bowl. Add salt, monosodium glutamate, egg white, bean flour and cooking wine for sizing.
2. Boil the stock on the fire until it boils. Add shrimp and bring to a boil.
3. Beat the foam, eat well and serve immediately.
Making skills of squid in clear soup
When squid is seasoned, salt and cooking wine are added first, and then egg white and soybean flour are added for sizing. It is not suitable to cook in the pot for a long time.
Health tips
1. Shrimp contains protein, fat, sugar, calcium, phosphorus, iron, vitamins and nicotinic acid.
2. It has the function of tonifying kidney and strengthening yang.
Method 2 Edit
raw material
600 grams of squid, 300 grams of sauerkraut, and appropriate seasoning.
Slice sauerkraut, soak squid in alkaline water until soft, remove the alkaline smell with clear water, boil the broth, add seasoning, add sauerkraut and squid, and pour into the soup bowl after cooking.
trait
Soft texture, light and delicious.
: Squid (dried) 100g.
Accessories: winter bamboo shoots 100g.
Seasoning: salt 10g pepper 2g cooking wine 15g monosodium glutamate 3g alkali 25g.
working methods
1. The squid is soaked in cold water for about 4 hours;
2. Skinning and cramping, cut into long squares 6 cm long and 3 cm wide;
3. Dissolve the alkaline noodles in hot water and mix them on the cut squid slices for about 90 minutes, so that they can penetrate the alkaline water;
4. Put 2000 ml of water into the pot and bring it to a boil. Pour squid and alkaline water into the pot, bring to a boil, cover the fire and simmer for about 60 minutes.
5. The water is slightly cold, then the fire is boiled, and then it is stewed for 30 minutes. After being made, the raw water is filtered;
6. Wash the squid with clean boiled water to remove the alkaline smell;
7. Cut the winter bamboo shoots into thin slices and blanch them with boiling water to remove the hemp flavor;
8. Boil the chicken soup in the pot, remove the squid and bamboo shoots, and add salt, pepper noodles, cooking wine and monosodium glutamate to taste. The soup is boiled, take it out of the pot and pour it into the soup bowl.