Practice: Wash the squid board, cut it into strips, blanch it in boiling water 1 min and pick it up. Peel and slice Chinese yam and soak it in cold water. Wash vegetables and cut into strips. Stir the egg liquid with wheat flour, and then fry the vegetables in 70% boiling oil. Pour 8 cups of bone soup into a hot pot, add yam, cook lemonade, fish sauce, rice wine and soy sauce until the yam is soft and rotten, add squid sticks and cook until cooked, add salt and chicken essence, stir well, put into a soup bowl, and add fried vegetables.

Functions: moistening intestine and relaxing bowels, clearing away fire, clearing away heat and toxic materials, nourishing yin and reducing fire, nourishing yin and nourishing blood, and beauty beauty.

2, the big squid is tender and can be made into tomato squid soup.

Practice: cut off the viscera and black mucosa of the big squid, wash and dry it, and cut parallel knife marks in the big squid with a diagonal cutting edge, and the deep layer is 3/4 of the meat thickness; Turn the big squid over 90 degrees, cut out parallel knife lines again, and then cut into strips about 5 cm long and 3 cm wide; Wash the shrimp (first put it in the quick-freezing room of the refrigerator for 30 minutes to facilitate shelling), gently break off your head, and you can see that there are shrimp lines connected. Pull it gently, and then take off the shell. Grab the shrimp in the bag with cassava starch, then rinse it with tap water, and repeat it, so that the shrimp is smoother; Cleaning tomatoes, removing pedicels, mashing two of them with a blender, and cutting the other two into 6 petals; Cut garlic into powder; Add salt-free butter to the hot pot, add garlic paste and stir-fry after melting, then add tomato sauce and stir-fry for three minutes; Pour in whipped cream, water, black pepper and tomato petals and cook for 10 minute, mixing twice; Finally, add big squid and fresh shrimp to boil, and add lemonade, sugar and salt to taste.

How to make squid tender?

3. Squid is tender when fried.

Ingredients: squid (fresh) (350g), Pleurotus ostreatus (fresh) (20g) and bamboo (50g).

Seasonings: onion (15g), white soy sauce (10g), white rice vinegar (5g), garlic (5g), cassava starch (cowpea) (10g), chicken essence (3g) and sesame oil (65438).

Practice: cut the big squid into 6 teeth with a cross knife.

A long piece of cm, blanched in a boiling water pot, put the raw flowers in a plate, and control the moisture. Wash onion to remove fibrous roots, and cut onion roots into horseshoe-shaped onions; Pedicled Pleurotus ostreatus, washed, and cut into prismatic blocks; Peel off the epidermis of Phyllostachys pubescens, wash it and cut it into prismatic pieces. Soak Pleurotus ostreatus slices and Phyllostachys pubescens slices in water, and mix with seasoning, starch and flour to make marinade. Put the pot on the stove, pour in cooking oil, heat it to 100%, put the big squid in the pot, fry it until it is cooked, and then take it out. Put 50 grams of remaining oil back on the stove fire, pour the marinade to boil, quickly put it in the fish roll and stir-fry it twice, then turn the pot over and put it on the plate.