2008-07- 17 15:07:3 1

Tip: Are you a novice? Click here to teach you how to collect!

1. Make it with water, shred it and fry it with Chili sauce. You can also punch the squid with a flower knife and cut it into pieces. When fried, it will be squid rolls.

2. Practice 1:

Raw materials:

500g squid board, onion, ginger, coriander, pepper, soy sauce, sugar, monosodium glutamate, shredded red pepper and peanut oil.

Practice:

1, shred the onion and ginger, wash the coriander and cut into sections, cut the squid into a flower knife, add boiling water to cook it, and take it out for later use.

2. Take a bowl and add soy sauce, sugar, monosodium glutamate and pepper to make boiled juice.

3. Put the cooked squid flowers in a plate, remove shredded onion, ginger, parsley and pepper, then pour the boiled juice, then heat the oil to 80% and pour it on it. The characteristics are fresh, tender, delicious and fragrant.

Practice 2:

About 300 grams of fresh squid and 200 grams of collapsed vegetables.

Seasoning:

A piece of ginger, sesame oil;

(a) Two tablespoons of soy sauce, half tablespoons of Shaoxing wine and starch, one tablespoon of bean paste and one tablespoon of salad oil;

(b) Mix two tablespoons of starch with one tablespoon of water.

Practice:

1, pull out the internal organs of squid with its foot tail, take its foot tail, cut it into 3cm long blocks, peel off its skin, with the skin face down, diagonally cut it into a 0.5cm square with a knife, and then cut it into cubes with a side length of 3cm.

2. Cut the collapsed vegetables into 3 cm long sections and cut the ginger into fine powder. [Food Forum]

3. Mix the squid, dried vegetables, Jiang Mo and the prepared seasoning (a) evenly, put them in a deep dish, cover them with high fire for 7 minutes, and stir them once in the middle.

4. Pour the seasoning (b) into it and stir it, without covering it with high fire 1 min, then stir it, add sesame oil and mix well.

Practice of braising dried abalone in brown sauce

Practice:

On the first day, fill a large pot with water, add abalone and soak it overnight. After soaking, the abalone will turn white.

The next day,

1, wash the abalone clean, and trim the hard pillow on the abalone mouth. Add the water that covers the abalone to the cauldron, bring it to a boil, cook it slightly (about 15 minutes), turn off the fire, and then remove the abalone and wash it after it cools.

2, put clean water in the pot, add ginger, onion, wine and cook slightly, then add abalone and cook for fifteen minutes, remove the abalone and pour out the soup.

3, change the water (a lot of water), add abalone, chicken legs (I usually use two chicken legs to peel and cook), a few scallops, boil and change to low heat, cook for four or five hours until the abalone is soft and thorough.

4. Remove the abalone and put it on the plate (you can scald two vegetables if you like, but it doesn't feel delicious, but it looks good).

5, use oyster sauce, horseshoe powder, a little water to make the sauce, take the pot, low heat, a little oil, add the sauce, and pour it on the abalone after it is thick.

Alkali should be used to soak dried squid

Dried squid is a kind of mollusk seafood made from fresh squid and cuttlefish. Because the protein content in dried squid is as high as 70 ~ 75%, the fat content is below 5%, and it also contains various nutrients, so it is a good seafood that people like to eat.

However, when eating, squid must be soaked before cooking. Experienced people use dry alkali instead of water to soak squid. What is the reason?

The content of protein and fat in dried squid is as high as 80%, and its moisture content is very small, which determines that the tissue structure of dried squid is quite compact and covered with fat. If dried squid is soaked in water, it is difficult for water molecules to penetrate into the tissues of dried squid. Therefore, soaking dried squid in water will not make dried squid soft.

When the dried fish is soaked in alkaline solution, the sodium hydroxide in the alkaline solution will saponify with the fat wrapped outside the protein structure, which destroys the role of fat in blocking the penetration of water molecules. At the same time, sodium hydroxide molecules can also destroy the strong peptide bonds in protein macromolecules, making them become loose denatured peptide bonds. In this way, with the strong help of sodium hydroxide, water molecules can March in without hindrance, and smoothly penetrate into the protein molecules of dried squid, so that dried squid tissues can quickly absorb water and swell, and become soft.

According to the above reason, when the dried squid is soaked, the dried squid can be soaked in clear water to soften, and then the softened dried squid can be soaked in an alkali solution with a concentration of about 5%. After the dried squid swells, take it out, rinse it with clear water to remove the residual alkali solution, and then soak it in clear water for cooking.

The practice of squid in casserole