Raw materials:

2-3 squid strips, cooking wine, shredded ginger, yellow sauce, Sichuan-style hot sauce, salt and pepper, white pepper, cooking oil, garlic-flavored pepper juice.

Exercise:

Remove viscera and surface film from squid, clean, cut into strips or blocks with uniform size, cut squid, pour 1 tablespoon cooking wine, shredded ginger, salt and pepper, add 1 tablespoon soy sauce and Sichuan-style hot sauce, stir well, cover with plastic wrap, and marinate in refrigerator for a while.

2. Take it out and thread it into a string with a bamboo stick or a metal stick.

3. Heat the pot, pour in a little oil, put the pickled squid skewers into the pot, heat them on medium heat, press the squid skewers repeatedly with a spatula to squeeze out the water.

4. When the squid is rolled and the surface is dry, sprinkle some salt and pepper, bake it a little, and add garlic and pepper juice when eating.

Squid flower in oyster sauce

Raw materials:

Squid, green pepper, oyster sauce, ginger, garlic, salt, starch.

Exercise:

Cut the squid into diamond-shaped pieces after peeling, blanch and drain.

2. Dice green pepper and red pepper.

3. Put oil in the pot, heat it, and add ginger and garlic to stir fry. Stir-fry the blanched squid in a pot, add green pepper, stir well, pour in oyster sauce, and finally hook in starch to collect juice.

Korean chili sauce with shredded squid.

Raw materials:

1 fresh squid, half a red pepper, half a yellow pepper, half a purple cabbage, two parsley, two slices of ginger and lemon, 0.5 tbsp korean chili sauce, 1 tbsp rice vinegar, 0.5 tbsp cold soy sauce,10.5 tbsp white sugar,10.5 tbsp salt.

Exercise:

Clean ginger with mud, soak it in 1 tablespoon of purified water for 10 minute, and drain to get juice.

2. Shred purple cabbage, red pepper and yellow pepper, blanch them in boiling water, immediately remove them and put them in ice water.

3. Viscerate the squid, blanch it in the purple peach outside, soak it in lemon ice water for 5 minutes, rinse it with iced purified water, and mix well with salt and olive oil.

4. Hot sauce, rice vinegar, sugar, a little cooked sesame, cold soy sauce and ginger juice, mix well, pour into the mixed dish and mix well with coriander stalks.

Sauced squid whiskers

Raw materials:

Squid beard, oil, salt, onion, ginger, sweet noodle sauce, cooking wine.

Exercise:

Cut onion and ginger into filaments; After washing, the squid must be cut into roots, cut into large sections and marinated with a little salt and cooking wine 10 minutes.

2. Add some oil to the pot. When the oil is hot, add squid and stir fry for 5 hours before serving.

3. Pour the oil into another oil pan. When the oil is hot, pour in a tablespoon of batter and stir-fry until it changes color. Add shredded onion and ginger and stir-fry until fragrant. Stir-fry squid until cooked.

Kung Pao Squid

Raw materials:

1 Squid, celery, peanut kernel, pepper, dried pepper, onion, ginger, garlic, Chili powder, soy sauce, cooking wine, aged vinegar, chicken essence, oil, salt, sugar, sesame oil and water starch.

Exercise:

Cut celery into slender strips; Sliced ginger and garlic; Remove cartilage from squid, peel off epidermis, cut clean, put on a flower knife and cut into pieces of moderate size.

2. Put water in the pot, add ginger slices, cooking wine, salt and green onions, bring to a boil, add squid, scald until it is rolled up, and take it out.

3. Sugar: vinegar; The ratio of salt is 4: 3: 1, add a small amount of chicken essence, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, add a small amount of water starch, and mix well to make Kung Pao juice.

4. Leave a small amount of base oil in the pot, add dried pepper and pepper to stir fry, add ginger slices and garlic slices to stir fry, and add dried squid rolls and celery slices to stir fry.

5. Add Chili powder and stir fry, pour in the prepared mixture of Kung Pao juice and water starch, stir fry until the juice is collected, and pour in peeled peanuts and stir fry evenly.

Steamed squid rings with golden needle

Raw materials:

2 tbsp squid, Flammulina velutipes, chives, ginger, garlic cloves, red peppers, soy sauce, 1 teaspoon salt, 1 teaspoon vinegar, 1 teaspoon sugar and chicken essence.

Exercise:

Wash squid, cut into small rings and drain.

2. Heat a little oil in the pan, stir-fry onion, ginger and minced garlic in medium heat, take out onion and ginger and put them in a bowl, add 2 tablespoons salt, 2 tablespoons fresh essence, 65,438+0 tablespoons vinegar, 65,438+0 tablespoons sugar and a little chicken essence and mix well.

3. Wash Flammulina velutipes, remove the roots and spread them on the bottom of the plate, then spread squid rings and pour the juice evenly.

4. Put it in a boiling water pot, steam for about 5 minutes until it is cooked, sprinkle with chopped red peppers and shallots, and pour a little hot oil until it smokes.

Squid with sweet and spicy sauce

Raw materials:

Fresh squid 1, green pepper 1, half an onion, 2 tablespoons of Thai sweet and spicy sauce, 2 tablespoons of salt1/,white pepper, dried starch and oil.

Exercise:

Wash the squid, tear off the skin, split it in two, cut it into diamond-shaped pieces with a flower knife, and then cut it into small pieces with a width of 2cm. The squid must be cut into sections; Dice the green pepper and onion.

2. Boil the water in the pot, add the squid, see the roll, take it out, the ice water is too cold, and drain the water.

3. Put salt, starch and white pepper into a small bowl, add appropriate amount of water, and stir well to make juice.

4. Take out the wok, add proper amount of oil, when the oil in the wok is cool, add red pepper and onion to stir fry until fragrant, add squid rolls and sweet and spicy sauce, stir fry evenly, add sauce, stir fry evenly, and collect juice until it is thick.

Sauté ed squid with sauce

Raw materials:

500 grams of squid, 300 grams of broccoli, 3 tablespoons of barbecued pork sauce, 20 grams of sesame, 2 teaspoons of red onion 1 slice, lemon ice water, salt 1 teaspoon.

Exercise:

1. Pull out the tentacles of the squid, pull out the internal organs such as squid gall, take out the dirty things in your eyes, and take off the red clothes outside and wash them.

2. Broccoli is soaked in salt water for 10 minute, and then cleaned; Stir-fry sesame seeds in an iron pan and take them out; Chop the onion and add water to the starch to make it water starch.

3. After the pot is boiled, put the squid into the boiling water. Squid must be curly and slightly convex. After showering with tap water, soak in lemon ice water for 5 minutes, and use kitchen paper to absorb the water.

4. Stir-fry the shallots in oil in an iron pan, and slowly fry the dried squid in the iron pan until one side is slightly yellow and the other side is cooked. After frying, serve out.

5. Boil boiling water in another pot, add 1 drop of sesame oil and 1 teaspoon of salt, blanch broccoli, rinse with cold boiling water, soak in lemon ice water for 5 minutes, and drain.

6. Heat another pot, add sesame oil and barbecued pork sauce, stir-fry until fragrant, and pour in water starch to cook slightly.

7. Slice the squid and put it on a plate. Put broccoli on both sides, drizzle with barbecued pork sauce and sprinkle with cooked sesame seeds.