Various methods of squid. Tear squid by hand

Material:

Some dried squid, ingredients: light soy sauce and a small amount of Zhejiang vinegar;

Practice:

1. Wash the dried squid and soak for 3 minutes-1 hour (depending on the degree of sun drying);

2. Boil the water, pour in the dried squid and turn it for a while.

Sauté ed squid rolls

Raw materials:

2g of water-soaked squid, 5g of parsley segments, 3g of shredded green onion, 4g of salt, 1ml of cooking wine, 2g of monosodium glutamate, .7g of pepper, 14ml of vinegar, 2g of ginger, 5g of garlic, 2g of vegetable oil, 7g of sesame oil and 2g of broth. Then cut it straight into an ear-shaped flower knife, then change it into pieces 6 cm long and 3.5 cm wide, scald it into rolls in boiling water, and fish it as if it were too cold in clear water to remove the alkali smell.

2. Put shredded onion and garlic slices into a bowl, and add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to taste like juice.

3. Quickly pour the oil into the colander to remove oil.

4. Leave the oil in the frying spoon under high heat, pour the squid roll, cook it in the bowl, stir it a few times quickly, sprinkle the parsley section, stir it evenly, and pour in the sesame oil.

Kung Pao Squid (1)

Materials:

1 squid with water, 3 tablespoons of dried pepper and 1 tablespoon of wine.

2. blanch the squid in boiling water for a while, roll it into a cylindrical flower shape, and then take it out and drain it.

3. from the oil pan, saute the dried chillies with 3 tablespoons of oil, add wine along the side of the pan, add seasoning to boil, then add squid rolls and mix well.

gongbao squid (2)

ingredients:

squid rolls, peanuts, pepper, pepper, sugar, vinegar and monosodium glutamate.

Practice:

① Heat the soup pot to slightly blanch the squid;

(2) Heat the wok to leave the bottom oil, add pepper and pepper, slightly fry them, add the fish roll, sugar, vinegar, salt and monosodium glutamate, and stir fry them with peanuts.

Kung Pao Squid (3)

Tools: microwave oven

Ingredients:

2 squid, 4 dried peppers, several garlic, 2 onions and 2 tablespoons pepper.

2. Put the pepper into 4 tablespoons of oil and stir-fry for 3 minutes. Remove the pepper.

3. Add salt, dried pepper, onion and garlic to the oil, and cook for 2 minutes and 3 seconds with strong fire. Then add squid, add the mixed seasoning, cover with plastic film and cook for 2 minutes. After taking out and mixing, cook for 1 minute, and pour 2 tablespoons of pepper oil on it.

Sichuan cuisine-hot and sour soup

Basic features:

It is made from shredded pork, tofu, winter bamboo shoots and other materials by clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, removing boredom and helping digestion, which is very popular and widely circulated throughout the country.

basic materials:

3g of tofu, 15g of cooked chicken (or ham), 15g of mushrooms, 15g of cooked shredded pork, 15g of sea cucumber and 15g of squid, 1 egg, 25g of starch, 3g of chopped green onion, 1g of soy sauce, 3g of lard, 1g of monosodium glutamate and pepper respectively, 6g of balsamic vinegar and 5g of refined salt.

Cooking method:

1. Cut tofu, mushrooms, sea cucumbers and squid into fine filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, bring to a boil with high fire, thicken with wet starch, and add the broken eggs with low fire;

2. put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.

Sichuan cuisine seasoning:

The biggest feature of Sichuan cuisine is seasoning, with various flavors and subtle changes. Sichuan cuisine is good at seasoning with pepper, pepper, pepper, bean paste, vinegar and sugar. Through different proportions of seasonings, there are 23 kinds of commonly used flavors, such as fish flavor, homely, hot and sour, spicy, litchi and strange taste, among which 13 kinds are related to spicy taste, all of which are thick and mellow, so-called "one dish is blindly followed by all kinds of dishes".

Kung Pao squid roll

Ingredients:

Half a catty of vegetarian squid, 6 dried peppers, 1 tablespoon of Jiang Mo, 1 tablespoon of pepper, a little cucumber, 1 tablespoon of soy sauce, 1 tablespoon of wine, 1 tablespoon of sugar, 1/2 tablespoon of Zhenjiang vinegar, 1 tablespoon of sesame oil, 1 tablespoon of water, 1/2 tablespoon of white powder and a little soy sauce

Practice:

2. Mix sugar, salt, soy sauce, monosodium glutamate, sesame oil, vinegar, pepper, water and white powder.

3. Stir-fry Jiang Mo, Zanthoxylum bungeanum and capsicum in a frying pan, add vegetarian squid and 2 stir fry, turn off the heat and add shredded cucumber.

Splendid pizza

Ingredients:

Squid, cabbage, green pepper, tomato, onion, ham, black pepper, tomato sauce, bright cheese, bought from the big cake stand in the vegetable market, and kneaded a catty of raw noodles with alkali

Practice:

1. Mix squid, cabbage, green pepper, tomato, onion,

2. put tomato sauce on the bread, sprinkle the shredded cheese with a layer, then spread the squid, cabbage, green pepper, tomato, onion and ham with black pepper and salt with a layer, and finally spread the shredded cheese with a layer.

3. Preheat the oven and bake it for 25 minutes. Watching the bread rise little by little, the aroma of cheese gradually drifted away at home.

multicolored shredded squid

Production:

(1) Cut squid (or cuttlefish) into shreds, put it in water, and boil it in and out, not for too long. Soak the fungus and cut it into shreds, remove the pedicels and seeds from the green pepper and cut it into shreds. Wash the carrots, slice them first and then cut them into shreds.

(2) put oil in the pan, add shredded carrots, shredded auricularia and shredded green and red peppers and stir fry, then add shredded cuttlefish and stir fry together.

(3) Add salt, monosodium glutamate and cook a little yellow wine.

Hot squid rolls

Practice:

1. Raw materials need water-soaked squid, green bamboo shoots, ginger, garlic, onions, pickled peppers

starch, salt, pepper, chicken essence and cooking oil

2. Cut the squid into rectangles. As for the flowers on the squid, I believe everyone. Cut the pickled peppers into diamond-shaped pieces.

3. Boil water in the pot, and when the water boils, cut the squid, and then pick it up for later use. Put the cooking oil in the pot, and when it is

8% hot, pour in the copied squid rolls and stir-fry for a few times, and then immediately add the chopped ginger, garlic and pickled peppers until the flavor is

. After stir-frying, put a little thin thicken (remember,

it must be thin thicken, and the ratio of one part of thicken powder to five parts of water), stir-fry it evenly on the horse (otherwise, paste the pot), then add the onion segments, and finally

pour a little cooking oil on it.

Bazhen tofu

5 slices of fresh Chinese cabbage leaves, 1g of shrimp, 2g of Jinhua ham, a little salt, monosodium glutamate and chopped green onion < P > Practice:

1. Stew the soaked fried pigskin, mushroom and sliced ham with the soup of bubble mushroom for 2 hours with slow fire, and it is best to stew it in a casserole.

2. Cut the tofu into small pieces, add salt in the pot and stew together for half an hour.

3. Stir-fry Chinese cabbage leaves and squid in oil for 1 minutes.

4. Finally, stew shrimps for 3 minutes.

5. Add chopped green onion and serve.

Sauté ed rare mushrooms with squid

(1) Material:

15g of dried rare mushrooms, 2g of soybean sprouts, 1g of Jiang Mo, 1 tsp of garlic, 2 pieces (chopped) of red pepper, and a little nine-storey tower.

(2) Seasoning:

1 tsp of soy sauce, 1 tsp of garlic Chili sauce, 3 tsp of black vinegar, water, sugar and pepper. Then cut the soaked squid into oblique flower shapes for later use. If you are not good at cutting, you can cut a strip with a length of 1 cm and a width of 7 cm.

B, wash and drain Pleurotus ostreatus, soybean sprouts and nine-story tower for later use; The nine-story tower needs to remove the stems and leave the vegetables.

C, add 3 tablespoons of oil to the pot and heat it. Stir-fry ginger first, then add garlic and red pepper to the pot and stir-fry over medium heat. Then add squid and stir-fry until fragrant, add seasoning, Pleurotus ostreatus and soybean sprouts, stir-fry with basil and sesame oil, and then serve on a plate.

squid braised pork:

1. Soak the dried squid in salt water for an hour (it is said that the fresh flavor of squid will not be soaked away), tear off all the things that are not pleasing to the eye and cut into small pieces; Dice pork and soak it in water for 1 minutes, then drain it

2. Heat the wok with oil, add pork and a large slice of ginger, stir-fry until the pork is slightly oily, add squid, stir-fry for a while, add yellow wine, release and soy sauce (I occasionally use the old soy sauce of Haitian Volvariella volvacea, which is well colored, just a little bit is enough), add cola to drown most of the raw materials (sugar and water are not needed), then add star anise and cinnamon, which are the size of small fingernails, and bring to a boil over low heat.

3。 I didn't use the pressure cooker this time, so I stewed it for an hour and a half (in fact, I think it's almost an hour if it's just pork, but it will take a while because the squid is not completely cooked). I can put some salt in the middle to adjust the taste, and finally collect the juice on high fire and sprinkle a little monosodium glutamate to serve.

Curry fresh squid

Ingredients:

5g of fresh squid, 25g of potatoes, 15g of Shaoxing wine, 2g of refined salt, 2g of monosodium glutamate, .5g of sugar, 15g of water starch, 75g of cooked clear oil, 1g of minced onion and ginger, 1g of broth and 1g of curry oil.

Method of making:

(1) Wash potatoes with skins and put them in a water pan to cook until crisp, take them out, peel them and cut them into rolls quickly; After fresh squid is washed, it is carved with a cross knife pattern on the fish, then cut into cubes and scalded into rolls in a boiling water pot.

(2) Place the wok on a high fire, heat 5g of cooked clear oil, fry the squid, pour out and drain the oil; Leave 5g of oil in the pan, stir-fry curry oil until fragrant, add potatoes, broth, salt, monosodium glutamate, white sugar and minced onion and ginger to taste, add starch and push it evenly, then put the squid rolls back into the pan and turn the marinade evenly, pour in the cooked clear oil, and take it out of the fish dish.

three cups of shredded squid

Material: fresh squid, coriander, onion, garlic, pepper, ginger

sesame oil, soy sauce and cooking wine

Practice:

1. Wash the squid and cut it into small pieces.

2. Boil in half a pot of water, then put down the squid, add the onion, ginger and cooking wine, scald them together to remove the fishy smell, and then take them out and drain them.

3. Slice the ginger and garlic, and cut the onion and pepper into small pieces obliquely. Stir-fry the ginger slices with sesame oil first, and then add the garlic slices and pepper together when the ginger slices are slightly yellow.

4. Then put the cooked squid back into the pot, add all the seasonings (soy sauce and cooking wine, a little salt, but a little sugar instead of chicken essence).

after p>5.5MINS, add onion and coriander, stir fry together, and take out.

stir-fry cumin squid with spicy sauce

1. Wash fresh squid, especially the small ones in the squid catch, and wash them out one by one. Although it is troublesome, it is the cleanest way.

2. Cut the squid into pieces with appropriate size, blanch them in hot water, and take them out immediately, so that there won't be too much water when fried.

Stir-fry the onion and ginger, add the squid, add a little white vinegar and cooking wine, then add cumin and continue to stir-fry, and finally add the garlic hot sauce (preferably Tianjin Limin's garlic hot sauce)

4. Don't stir-fry for too long after adding the hot sauce, otherwise it will be bitter, so you can take off the pot.

It's delicious and fresh. Oh, this method can also fry the squid. You can eat it barbecued.

Squid porridge main material: water-soaked squid (4 Liang) auxiliary materials: leek flower (3 Liang) onion, ginger (a little each) bone soup (half cup) rice congee (half bowl) seasoning: salt (1 spoon) monosodium glutamate, sesame oil (a little) lard (1 tablespoon) Practice: 1. 2. Put the cut squid into boiling water first, and then remove it after scalding. 3. After the lard is heated in a pot, add Jiang Mo and chives to saute until fragrant, then add bone soup and rice congee to boil for 3 minutes, then add squid, seasoning and chopped green onion and cook evenly.

Multicolored Haizhongbao

Raw materials: 5g of corn kernels, green beans, carrots and asparagus, 1g of fresh shrimps, scallops and fresh squid;

Seasoning: salt, mushroom essence and salad oil

Practice:

1. Peel and wash carrots, cut them into diamond-shaped pieces, cut asparagus into small pieces, and then blanch all vegetables with boiling water.

2. fresh shrimps and scallops are diced, fresh squid is washed and diced, and then blanched with scallops.

3. put a proper amount of salad oil in the pot, add all the raw materials and stir fry, and season with salt and mushroom essence. Features: bright color and delicious taste.

three fresh squid recipe

raw materials

5g of soaked squid, 1 dumplings with three fresh meats (jiaozi stuffed with pork, sea cucumber and shrimp), 2ml of milk soup, 5g of salt, 1g of monosodium glutamate, .4g of pepper, 3g of starch, 3g of chicken oil and 6g of milk soup.

Practice

1. Boil the squid with boiling water, cut the edges into 1 pieces, and soak them for later use.

2. Bring the milk soup to a boil, add salt, monosodium glutamate, pepper and cooking wine to taste good, thicken it with water starch, add squid, and add chicken oil to the plate.

3. Wrap the cooked dumplings with three fresh meats around the plate.

The characteristics are novel side dishes, elegant color, smooth, tender and delicious taste.

shredded squid with celery

Gourmet ingredients: 8 taels of water-soaked squid, 1.5 taels of vegetable oil, 2 tablespoons of water starch, half a tablespoon of refined salt, and appropriate amounts of soy sauce, onion ginger and cooking wine

Gourmet practice

1. Tear off the skin of water-soaked squid, wash it, and put it on a litchi flower knife (put the squid face down and put it on the chopping board.

3. Wash and shred the pork, add the additive, cooking wine and water starch and mix well

4. Put the salt, soy sauce, sugar, monosodium glutamate, onion, ginger, cooking wine and water starch in a bowl to make a sauce;

5. Add vegetable oil to the wok. When the oil is hot, add shredded pork to disperse, then add celery, stir-fry a few times, and pour it into the plate; <