Griddle squid
Ingredients: 300g of fresh squid, 50g of onion, 50g of celery, 20g of red pepper 1 piece, 20g of fried garlic, 20g of dried Chili festival10g, and 20g of crispy peanuts; Seafood sauce and barbecued squid in a griddle.
Soy sauce, peanut butter, Chili sauce, oyster sauce, refined salt, yellow wine, pepper, sugar, monosodium glutamate, red oil and sesame oil, and refined oil1000g (about 50g). Practice:1.Clean the fresh squid, cut it into circles horizontally, put it in a basin, add refined salt and monosodium glutamate and marinate it slightly; Wash onion, celery and red pepper, and cut them into diamond-shaped pieces; Seafood sauce, barbecued pork sauce, peanut butter, Chili sauce and oyster sauce are put into a bowl, and white sugar and pepper are added to make a dry pot seasoning. 2. Set fire to the clean pot, inject refined oil and heat it to 40%, then add squid rings, onions, celery and red pepper until smooth, then pour out and drain the oil. 3. Leave the bottom oil in the pan, stir-fry the seasoning, dried Chili festival and fried garlic in the pan, then pour in the raw materials such as the smooth squid rings, cook the yellow wine, stir-fry it quickly with high fire, finally pour in sesame oil and red oil, sprinkle with crispy peanuts, take the pan and put it into the pan, and serve it with an alcohol stove.
Mushroom and squid soup
Raw materials: 50g of water-soaked mushrooms, 0/00g of water-soaked squid/kloc-,20g of minced shrimps and 30g； of winter bamboo shoots; 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.
Potato and squid soup
Ingredients: 250g potatoes, 2 dried squid, 200g lean meat, 200g salted vegetables, a little mushrooms and ginger. Practice:1.Clean lean meat and cut it into pieces; The squid was soaked in water and fried in a pan. 2. Soaking mushrooms; Peel and dice potatoes; Wash the salted vegetables and cut into pieces. 3. Roll a proper amount of clear water fort, roll the arson material bag, slow fire fort for 2 inches, and season with salt.
Sauerkraut and squid soup
Raw materials: squid 1 strip, 4 pieces of pickled cabbage, 2 pieces of ginger and 2 pieces of coriander; Salt 1/4 tsp, pepper, sesame oil, 3 cups of stock. Practice:1.Squid peeled off the outer membrane, cut the cross knife edge on the inner surface, cut into small pieces, blanched with boiling water and then fished out. 2. Put the broth in the pot, wash and slice the sauerkraut, put it in the soup, shred the ginger, and finally add the squid to cook. 3. After cooking for about 10 minutes, add salt to taste, then turn off the fire, sprinkle a little pepper and sesame oil, and finally add the washed and chopped parsley.
coal-roasted?squid
Ingredients: a fresh squid and a green pepper. coal-roasted?squid
Seasoning: a little salt, a little oyster sauce, a little spiced powder, a little cumin, a little olive oil (salad oil will do), and a little cooking wine. Practice:1.Wash the squid first, cut it into pieces and strips after treatment, and draw the mouth on the squid surface. 2. Put the prepared seasoning, dice the green pepper, sprinkle it on the squid surface and marinate for a while. 3. Start a barbecue, and of course you can bake it. My girlfriend strongly suggested that I fry it, so there is no way. Just took a poor piece of squid to bake. 4. Take it out after baking, and you can add and subtract seasonings according to your own taste. The freshly baked squid is very fragrant, so you must eat it while it is hot, and it will not taste good when it is cold. Tip: I prefer something with light flavor, so I respect the original flavor of squid. In order to highlight the original flavor of squid, my other seasonings are "a little" ...
Sauté ed squid shreds with spicy sauce
Raw materials: 300g squid, vinegar10g, 25g soy sauce, 75g wet starch, peanut oil100g scallion10g, 3g dried red pepper, 25g cooking wine, 300ml chicken soup, 5g sesame oil and refined salt10g. Sauté ed squid shreds with spicy sauce
Special color: Squid is crisp and tender, white and spicy, which promotes appetite. Practice:1.Take clean squid pieces, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clean water. 2. Bring the wok to a high heat, add 25g peanut oil, heat it, cook cooking wine, add salt and150ml chicken soup, bring it to a boil, pour in shredded squid, cook it slightly, and take it out for later use. 3. Wipe dry red pepper, remove pedicle, remove seeds and cut into filaments; Peel the scallion, wash it and chop it. 4. Heat a clean pot, add the remaining 75g of peanut oil, stir-fry dried red pepper shreds, soy sauce, salt and vinegar for a few times when the fire is 50% hot, pour the remaining chicken soup and squid, boil, add wet starch, thicken, add chopped green onion, pour sesame oil, take out of the pot, and serve.
Squid salad
Ingredients: squid 1 piece. Accessories: onion 1/4. Seasoning: 50g of chopped coriander, 50g of chopped green onion, chopped mint leaves 1 0g, 2 peppers, 6 cloves of garlic, 2 cups of white vinegar12 cups, 2 tablespoons of sugar, 2 tablespoons of lemon juice1tablespoon, and 2 tablespoons of fish sauce. Practice: cold squid
1.Wash the squid, cut the stripes diagonally left and right, then slice it, scald it with boiling water until it is cooked, and take it out, and shred the onion for later use. 2. Mix the materials 2, cook them on low fire for 3 minutes, and then use a blender to make a sauce. 3. Mix the prepared sauce with seasonings, and then mix them with squid, shredded onion, chopped green onion and mint leaves. 4. Note: General. Practice 2 can make more, put it in the refrigerator, and can also be used in other cold dishes. Features of dishes: fragrant onion, elegant color, fresh and tender.
Stewed squid with meat
Ingredients: Pork belly and small squid stewed with small squid.
Fish. Seasoning: onion, ginger, star anise, salt and wine. Practice:1.Pork belly is cut into pieces (however, pork with a little fat can be used instead of pork belly, because the cholesterol content of small squid itself is high). After boiling, pour off the blood, wash off the floating foam on the meat, slice the ginger and cut the onion, and set aside. 2. Heat a little oil in the pot, pour some sugar and stir-fry DOG with soy sauce. If there is a lot of juice left, just turn on a big fire and drain it. Squid in casserole
Squid in casserole
Ingredients: dried squid. Accessories: cooked chicken skin, mushrooms, catkin, ham and trotters. Seasoning: chicken soup, salt, cooking wine, ginger, onion and pepper noodles. Practice:1.Put 2000 grams of clean water and 50 grams of quicklime in the basin and soak them in dried squid for 12 hours, and stir them twice in the meantime to make the squid swell evenly and take them out, and rinse them with clean water. 2. Cut the prepared squid into thick shreds with a length of 4 cm and a width of 1 cm, and cut chicken skin, lamb, mushrooms and ham into filaments. Then soak it in warm water for half an hour, scrape off the scalded skin and hair and wash it. 4. Put the supernatant1000g in the casserole, add onion, ginger and cooking wine, set the pig's trotters on fire, boil them, skim the floating foam, and stew them on low heat for about 90 minutes to form a thick soup. 5. Put 250g 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.
Sauté ed fresh squid with honey sauce for enema
Preparation time: 10 minute Production time: Prepare fresh squid enema with honey juice 6 hours in advance.
[2] Ingredients: 2 squid, pork toe stuffing100g, seasoning: sugar15g, seafood sauce 45g, tomato sauce 75g, red pepper and salt. It's best to choose small squid, which is easier to bake evenly after adding meat stuffing. Fresh squid should be translucent white. Practice: 1 Wash the whole squid and marinate it with white sugar and a little salt for 6 hours. 2. Pour the front-pointed meat stuffing into the marinated squid, and bake in the preheated oven 15 minutes. 3 After taking out, brush squid sauce (seafood sauce, tomato sauce, red pepper and stir a little evenly) and serve. Cooking experience: If you like the crispy taste, you can appropriately extend the baking time. Features: Squid has a bright red color, sweet and salty taste, and is very tough. The flavors of squid and minced meat penetrate and enhance each other.
Fresh squid stuffed with egg yolk
Ingredients: 2 fresh squid strips, 8 salted egg yolks, 2 tablespoons green beans, 4 ham strips, shredded cabbage 1 cup, 2 tablespoons salad dressing. Production: Fresh squid is decapitated, its skin and internal organs are stripped, washed and marinated with marinade for 5 minutes. Steamed salted yellow for later use. Pour salted egg yolk into fresh squid, scatter green beans and ham strips in the egg yolk, seal with toothpicks after pouring, steam in a pan for 10 minutes, take out and slice after cooling. Put shredded cabbage on the bottom of the dish, put fresh squid slices on it, and attach salad dressing to serve. [3]
Squid with black bean flavor
Fresh squid is peeled off the red skin, washed with salt and starch, and then starched with controlled moisture. Squid with black bean flavor
Put oil in the pot. When it is 20% to 30% hot, put the squid with the best prize in it, and use chopsticks to pull it apart. You can take it out in a dozen rolls, and scald the broccoli with water. Add a little more oil to the pot, add onion, ginger, garlic and lobster sauce or chopped lobster sauce, stir-fry until fragrant, pour in squid and broccoli, pour in cooking wine, add some boiling water or broth, add salt, monosodium glutamate, sugar and pepper, cook for a while, thicken and pour in some sesame oil, and it will be fine. [4]
Squid with sand tea
Squid is the same as the last dish, washed, peeled, starched, cooked in oil and fried with beans. Add a little oil to the pot, add onion, ginger and garlic to stir-fry until fragrant, pour the cooking wine, add less boiled water or broth, add salt, monosodium glutamate, sugar, pepper and sand tea sauce, cook for a while, thicken and pour some sesame oil, and it will be fine. [4]
Cauliflower squid
This dish is almost the same as the first lobster sauce squid, except that the lobster sauce is not put, and the orchid is changed into cauliflower. Remember to clean the pot when frying, so that it will come out fresh and clean, and you will have an appetite before eating it. [4]
Sauté ed squid whiskers with leeks
Cut the whiskers or feet of squid into pieces and blanch them with boiling water, or soak them in oil, take them out of the pan, add the squid whiskers, add salt, monosodium glutamate and pepper, add the chopped leeks, and turn them over a few times. Don't fry the leeks for too long, they will get old after a long time. [4]
Cold squid whiskers
Scald the whiskers with water, let them cool in cold water, take them out, cut vegetables, cucumbers and scallions in season, wash them, cut them, add salt, vinegar, sugar, sesame oil and a little soy sauce, and stir them evenly with the whiskers. [4]
Cumin squid whiskers
Cut the whiskers into small pieces, oil them, or fry them directly in the pan. Add dried Chili noodles, sesame seeds, cumin, salt, monosodium glutamate, sugar and pepper and stir-fry them with low fire to smell the fragrance. [4] Fried squid with Korean hot sauce When fried squid with Korean hot sauce, it is fried with green pepper, onion and carrot, which not only enriches the color and taste, but also has more comprehensive nutrition! Ingredients: squid, green pepper, onion, carrot, Korean hot sauce.
Korean-style sauced squid
Raw materials: fresh squid, broccoli, tomato, red and yellow pepper, ginger, garlic, onion, dried pepper, black pepper, oyster sauce, salt, sugar and rice wine. Practice: 1, tear off the reddish-brown epidermis of squid, and take out the spine and white mucosa similar to plastic pieces in the belly; 2. Cut the squid open, with the inside facing outwards, and lightly stroke the oblique knife at an angle of 45 degrees and an interval of 3 mm; 3. After the stroke, lightly stroke the oblique knife with the previous stroke at an angle of 90 degrees and an interval of 3 mm; 4. Then cut the sliced squid into strips first, and then cut into pieces; 5. Boil the water in the pot, add the squid slices and blanch them. When you see the squid slices curling, immediately pick them up and soak them in ice water; 6. Broccoli, green, red and yellow peppers and tomatoes are arranged into suitable small pieces; 7. Cut ginger, garlic and onion into appropriate small pieces; 8. After the pot is hot, add a proper amount of oil, saute ginger, garlic, scallion and dried Chili, then add broccoli, green, red and yellow peppers and tomato pieces to stir fry, add salt, black pepper and sugar to stir fry, then add a proper amount of oyster sauce and stir fry evenly; 9. Finally, add the drained squid and stir fry quickly, spray a proper amount of rice wine and stir well, then take out the pot.
Tomato squid ring
Ingredients: squid, onion. Seasoning: onion, ginger, garlic, tomato sauce. Practice: 1, squid washed, peeled off the surface black skin and cut into rings; 2. Shred onion, chopped onion and ginger; 3, the pot is hot, and the oil is made in the pot; 4. Add Jiang Mo and minced garlic and stir-fry the fragrance; 5. Add shredded onion and stir-fry for fragrance; 6. Add shredded squid to stir-fry the fragrance and excess water; 7. Pour in tomato sauce; 8. Stir-fry evenly to produce fragrance and red oil; 9. Add salt, sugar and pepper to taste, and add water and starch to thicken the pan. 10, sprinkle with minced chives and take out.
Crispy squid with mango
Raw materials: fresh squid, mango, purple onion Ingredients: black pepper, olive oil, apple vinegar, Japanese-style baking juice: 1, squid washed and cut into rings; Boiled in boiling water and immediately soaked in ice water; 2, mango, onion, respectively, shredded for use; 3. Drain the squid, add shredded mango and onion, add appropriate amount of black pepper, olive oil, apple vinegar, and soy sauce to taste, and mix well.