Materials
yuan onion, green pepper, ginger, garlic, squid, cooking wine
Practice
1. first squid skin to tear down, and then cut the squid whiskers into small segments, squid to change the knife, I have this knife technology is too poor, the knife cut the vertical and horizontal dense a little, out of the effect of the beautiful
2. squid blanching with boiling water
3. green onions and peppers cut into sections, ready ginger and garlic
4. in the pan into the right amount of oil, high heat heat, the first fried ingredients, and then into the squid pepper into the rapid stir-fry, add wine and seasoning to the pot!
Practice two, Korean spicy miso fried squid
Materials
"Fresh rolls (thick meat is good) 350g", "onion 1/2", "green onion 1", "Japanese mayonnaise moderate", "white sesame seeds moderate", "grapeseed oil moderate", "Korean spicy miso 75g", "garlic 50g", "white sesame seeds 10g", "sugar 25g", "Soy sauce 30g", "Rice wine 30g", "Korean sesame oil 10g",
Methods
1: Wash the rolls, peel them, cut them into circles, and blanch them in boiling water for about 20 seconds, then drain them. Cut onions into thick strips and green onions into chopped scallions.
2: In a small bowl, add all the ingredients for the miso paste and mix well.
3: Heat the oil in a hot pan and sauté the onions, then fry the rolls until the onions are caramelized, then add the miso paste and stir-fry.
4: Stir-fry until the sauce dries up, then serve and garnish with a dollop of Japanese mayonnaise and white sesame seeds.
Method 3: Stir-fried squid with parsley
Ingredients
"Squid 280g(2 tails)",
Methods
1: Squid: 280g(2 tails) Parsley: 105gChili pepper: 6g(1/2 strip) Ginger: 3gGarlic: 5g(1pc) Water: 1tbspMarinade: Pepper: 1tbspShake: 1tbspShikwasa:1tbspScented oil: 1tbspWater: 1 tbspPepper: 1tbspWine: 1tbsp Tbsp sesame oil:1/2 tsp seasoning:salt:1/2 tsp MSG:1/8 tsp wine:1 tbsp. After the squid is processed, put it in the marinade first, then prepare the other ingredients.
2: In a frying pan, sauté the onion, garlic and chili pepper, then add the parsley and stir-fry to bring out the aroma, and add 1 tbsp of water to smother the stir-fry.
3: Stir fry the celery, add the squid, and add seasonings.
4: small instructions: 1. measuring tape cup capacity as follows, 1 tbsp: 15g, 1 tsp: 5g, 1 m cup: 180cc, a little: less than 1/8 tsp. 2. my meat is frozen, not pre-marinated more flavor, so I'm used to marinate first, this step depends on personal preference, not marinated, then the marinade will be moved to the seasoning when added.
Method 4: Stir-fry squid with Korean sauce
Materials
"1 squid", "1 small leek", "marinade: Korean hot sauce, 1.5 tablespoons", "marinade: 2 teaspoons of sugar, soy sauce, 1 portion"
Methods
1: Remove squid from guts and wash it, and then cut it into chunks and then into florets. Add the marinade to the squid and marinate for 10 minutes.
2: Wash leeks and cut into pieces, set aside.
3: Boil hot oil, squid with marinade into the fried until half-cooked. Add leek segments and sauté until all ingredients are cooked through.
3: Heat the oil and stir fry the squid with the marinade until half cooked.