Stewed chicken with squid
Raw materials:
Dried squid, native chicken, a little pork, ginger, medlar and salt.
Practice:
1, soak a proper amount of dried squid in clean water for 15 minutes, then take it out and wash it, and cut it into strips for later use;
2. Chop the chicken, cut the pork into small pieces, slice the ginger, then put it in the pressure cooker together with the squid strips, and simmer for about 30 minutes. When eating, you can add appropriate amount of salt according to your preference.
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Method 2, without pressure cooker:
Add a pot of cold water, put the chicken pieces in, add some ginger to stew at first, stew for 20 minutes, then put squid in Zuo Zuo, then simmer for 30-40 minutes, just add a little salt, a little monosodium glutamate and pepper, just add a little bit of those, too much will affect the delicious taste of this soup.
Squid is an exotic food, which is neither hot nor cool in the sun. Take other foods, such as red mushrooms and lean pork stew, which are suitable for women who are old and are still outside the month. If the superior mother squid is stewed in red mushroom soup, it will have no function of beautifying and nourishing women for "a month". Dried squid is also a good seasoning for stewing soup. When stewing chicken, duck, pork ribs and other foods, a small amount of dried squid is involved, and the soup tastes stronger and sweeter. The entrance is sweet,
Question 2: What's delicious about dried squid and soup? After the squid is soaked, it can't be directly fried. The specific method is: after the water in the pot is boiled, put the squid in a colander and immediately pick it up (as the saying goes, it is called copying water). Put the lard in the pot and heat it. Add the squid to the pot and fry it. Put the garlic sprouts, ginger, Chili noodles, cooking wine, vinegar, soy sauce, monosodium glutamate, pepper and starch into a small bowl and mix well. After pouring it into the oil pan, add the squid and stir it quickly.
How to eat:
Squid should be made before cooking. The method is as follows: First, the squid is soaked in clear water for 4-8 hours, so that the fish body absorbs water and becomes soft, and the dirt on the fish body is leached to make the fish body pink. Then soak the soft squid in alkaline water for 3 hours. When the fish turns bright pink, soft and slightly increased in thickness, take it out and soak it in clear water until the fish expands and is elastic. There are various cooking methods for fried squid. Cantonese people like to cut the belly of squid into a grid, and then slice it and fry it with chicken slices, dried delicacies and seasonal dishes, so that the fried squid rolls up and blooms and tastes refreshing. Of course, you can also cut squid into shreds and stir-fry with leek and green garlic, or steam, bake and cook soup.
1 "Sichuan cuisine-the practice of squid in casserole"
It is characterized by bright color, strong soup flavor and long heat preservation time, and is suitable for winter consumption.
raw material
Dried squid, cooked chicken skin, mushrooms, cottontail, ham, pig's trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
manufacturing process
1, put 2000 grams of clean water in the basin, and soak 50 grams of quicklime in dried squid for 12 hours, stirring twice during this period to make the squid swell evenly, take it out and rinse it with clean water;
2. Cut the prepared squid into four centimeters long and one centimeter wide thick filaments, including chicken skin, cottonwood, mushrooms and ham, and wash the onion and ginger and pat them loose;
3. Burn the iron solder red and iron the hair sewn on the pig's toes, and then soak it in warm water for half an hour to scrape off the burnt skin and hair and wash it;
4. Put supernatant1000g in the casserole, add onion, ginger, cooking wine, set the pig's trotters on fire, boil and skim the floating foam, then move to low heat and stew for about 90 minutes to form a thick soup;
5. Put 250 grams of chicken soup in the pot and blanch the 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 it is better to add salt and pepper noodles to taste.
4 "Squid with Ginger Juice (Figure)
Raw materials:
Fresh squid or foamed dried squid 1 kg, 3 tablespoons of soy sauce, vinegar and sugar each 1/2 tablespoons, sesame oil 1 tablespoon, ginger, garlic and pepper powder each 1 tsp, bean paste, cooking wine, thick sauce and sauce.
Practice:
1. Clean squid and dry it;
2. Cut cross lines on the inside of squid and then cut into pieces;
3. Mix all the ingredients to make sauce;
4. Boil the water, add the chopped squid and scald it for about one minute until it is rolled up and fished out;
5. Drizzle or dip in the sauce.
18 "Dry fried shredded squid"
Features: delicious dry flavor, crisp bean sprouts and unique flavor.
Raw materials:
Dried squid 1 50g, pork fat and lean meat100g, mung bean sprouts100g, vegetable oil100g, refined salt 2g, monosodium glutamate15g, cooking wine15g, and soy sauce.
Production process:
① Remove the head, tail and bones of squid, cut it into shreds horizontally, wash it with warm water and drain it. Cut the fat lean meat into 6 cm long and 0.3 cm thick silk, and remove the bud petals and roots from the mung bean sprouts.
(2) Put the pan on a high fire, add oil and heat it to 60%, stir-fry shredded squid, add cooking wine and stir-fry, add shredded pork, add refined salt, white sugar, soy sauce and cooking wine to stir-fry until it is dry, add bean sprouts and stir-fry until it is broken, add monosodium glutamate and pour sesame oil on it, and serve.
19 "Sichuan cuisine-dried shredded squid"
Features white storage, dry, fragrant and crisp, best with wine.
raw material
One dried squid (about150g). 50g of mung bean sprouts and 50g of pork. 0/0g of soy sauce/kloc-,0/5g of cooking wine/kloc-,25g of vegetable oil, 0g of sesame oil/kloc-,2g of salt and 20g of lard.
manufacturing process
1, the head, whiskers and bones of the dried squid are torn off, roasted with fire to be soft, cut into filaments, washed with warm water, and drained.
2, mung bean sprouts choose the body length to cut off the head and tail. Pork is cut into two thick shreds.
3. Heat the lard in the wok, drain the blood with shredded pork, stir-fry, add a little soy sauce and cooking wine, and serve.
4. Wash the pan, heat the vegetable oil, stir fry the shredded squid, soften and curl, cook the wine, stir fry the shredded pork and mung bean sprouts in Huonan, add flavor to the cooking juice, stir fry quickly, add a little sesame oil, and serve from the pan.
25 "The Method of Squid in Sichuan Casserole"
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Question 3: How to make soup with dried squid? Ingredients: dried squid, pork bone (or lean meat, it is recommended to use bone, the soup will be thicker), mung bean, lotus root, ginger and candied dates.
Practice: 1. Soak mung beans in clear water and dried squid in clear water 10 minute.
2. Wash the pig bones (or lean meat) while soaking-that is, put the washed bones or meat in a boiling water pot for about 5 minutes, and then remove it for supercooling.
3. Wash the lotus root or pat the handle into irregular chunks.
4. Wash ginger and pat it flat with a knife.
5. Put all the above materials into a casserole, inject a proper amount of clear water, boil with strong fire, then simmer for 3 hours, and then season to drink.
Note: stir the soup properly one hour after it boils, in case the candied dates will stick to the bottom of the pot! It's best not to eat dried squid, pig bones are edible! ! The weight of the above materials depends on how many people drink soup.
3. Wash the lotus root and pat it into irregular chunks by hand or handle, because it will be powdery to eat.
Question 4: how to get rid of the fishy smell of dried squid stew? Do not pick out the head, mouth and eyes of squid. Cook the processed part in a boiling water pot for 3 minutes and pour out the water.
Then add fresh water, add onion, chopped ginger, dried pepper, onion, white wine or cooking wine, and add a little rice vinegar. These seasonings can remove fishy smell and refresh.
Enjoy your cooking!
Bubble hair method
The method is simple: soak the dried squid in warm water for 1 hour, tear off the outer coating, remove the inner shell of the horn, and separate the head and wrist from the fish.
Introduction of edible methods
1, microwave oven: Just put the dried squid in the microwave oven (medium temperature) for 5 minutes, and the delicious roasted squid will be eaten. This way of eating is very fresh, and local people in Beihai like to eat it like this. Tear it one by one and put it on a plate, or tear it while eating, and then watch TV while eating. If you add another bottle of beer, it must be the best ~
2, barbecue: grilled dried squid tastes just as good! Dry-baked squid can be slightly yellow .. it's a good dish to drink ~
3. Turn over and bake (using a pan): This method does not need any technology at all, just slow down and bake slowly, and it does not need to put oil, but you should be optimistic about the squid in your hand. Remember to turn over the fish from time to time and let it heat evenly and bake until it is slightly yellow.
4. After soaking directly, it can be directly used for cooking.
Question 5: How to make dried squid soup delicious, and how to eat dried squid soup?
Ingredients: 1 dried squid and 2 corns.
Seasoning: appropriate amount of chicken powder and olive oil.
method of work
1. Ingredients: dried squid and corn.
2. Wash the dried squid and cut it into strips with kitchen scissors.
3. Put it in a bowl and soak it in water 1 hour.
4. Put the soaked dried squid and washed corn into a water-proof stew pot and add enough water at one time.
5. Cover the inner cover.
6. Cover the outer cover.
7. Electrify, choose quick stew and stew for 2 hours.
8. Stew until 1:50 minutes, uncover, add appropriate amount of olive oil and chicken powder to taste, continue stewing until the time is up, and then turn off the power.
9. Put it in a bowl and serve it.
Question 6: What soup is good in dried squid pot? Squid lotus root soup
Question 7: How to prepare dried squid to eat dried squid soup and dried squid lotus root sparerib soup.
Ingredients: a slice of dried squid, ribs, lotus root and peanuts.
Seasoning; Two slices of ginger, two cloves of garlic with skin, carved wine (cooking wine), salt and sugar.
method of work
1 Soak the dried squid, put enough water in the cooking pot to boil, add the ribs and dried squid and cook for about two minutes, then turn off the fire and take out the ingredients, rinse them with cold water and drain them for later use.
How to cook dried squid? Eat dried squid and make soup.
2. Add cold water to the earthenware pot (about one-third of the amount after stewing), then add the scalded ribs, dried squid, peanuts, ginger, garlic and medium heat to boil, pour cooking wine, add about a quarter teaspoon of sugar, cover with low heat and cook for about 30 minutes.
3. Cut the lotus root into pieces, drain it with water, put it in a clay pot, and simmer for 3-4 hours.
4. Season with salt 10 minute before turning off the fire.
Question 8: I bought dried squid and want to stew soup. I don't know what good dried squid can be eaten directly. You might as well buy fresh squid to stew soup, or stir-fry squid is delicious.
Question 9: How to cook well, the home-made practice of dried squid and pig bone soup.
Ingredients
Pig bone
item
Dried squid
one
ingredients
scallion
a piece
salt
of appropriate amount
chicken essence
of appropriate amount
step
1. Wash pig bones, boil bleeding water, and then pour out the water.
2. Cut squid into small pieces
3. Add water to the pot again and add dried squid.
4. Cover, boil over medium heat, and cook over low heat 1 hour.
5. Sprinkle onion strips and season.
Question 10: How to make squid soup It is best to drink mushroom squid soup: raw materials: 50g of water-soaked mushrooms, 20g of water-soaked squid 100g, 20g of minced shrimps, 30g of winter bamboo shoots, and appropriate amounts of refined salt, sugar, yellow wine, pepper, monosodium glutamate, lard, wet starch, chopped green onion and sesame oil. Practice: 1. First, wash the squid with water and cut it into oblique squares, blanch it in boiling water, pick it up and drain it. 2. Remove the stems of the mushrooms and wash them into pieces. Heat the wok, add lard to heat it, add chopped green onion, minced meat, sliced winter bamboo shoots and sliced mushrooms and stir fry. 3. Add clear water, then add soaked shrimps, yellow wine, refined salt and white sugar, add squid slices after boiling, thicken them with water starch for a while, add monosodium glutamate and pepper, and drizzle with sesame oil.