1) Cut the squid in half, and then cut off the one with the protruding tail.
2) Remove the brown skin from the corners. (Removing it can make the color of squid rolls fresher. )
3) Cut the peeled squid in half longitudinally and turn it over.
4) The knife is cut at an angle of 45 degrees from the corner. Be careful not to cut off the bottom.
5) Then turn 90 degrees to cut straight, and the bottom can't be cut off.
6) Change the squid into small pieces along the grain of the straight knife.
7) The tentacle part of the head can be cut into small pieces.
8) Add a little salt to the cuttlefish pieces with changed knives, mix well with cooking wine and marinate for a few minutes. 9) It is best to remove the fishy smell of squid after changing knives by flying water or oiling, but the action must be fast, and the squid slices should be picked up as soon as they are rolled up.
10) Remember not to fry the processed squid rolls for too long, just 1-2 minutes. Only in this way can the crispy taste be maintained.
Sweet and spicy squid
Raw materials:
Iced squid 1 strip, scallion 1 root, 5 slices of ginger, 4 green peppers, 30ml of sweet and spicy sauce, 0/5ml of white wine 15ml of cooking wine, 8g of white sugar, 5g of salt and 30ml of water starch.
Exercise:
1. Separate the head from the body of the squid, cut open the abdomen, and you can see that there is a transparent bone in the abdomen of the squid, take it out, then carefully tear off the black film on the outer layer of the squid and rinse it repeatedly with clear water;
2. Tilt the squid about 45 degrees, gently cut out the (//) pattern, don't cut it off, and then turn the other end and cut out the (\ \ \) pattern. Finally, the squid body should be crossed (XXX), and then cut into pieces with a length of 4-5 cm and a width of about 2 cm by changing knives;
3. Add water to the wok and bring it to a boil. At this time, add water starch into the cut squid, mix well and marinate for 5- 10 minutes. After the water in the pot is boiled, add 2 slices of onion, 2 slices of ginger and cooking wine, then add squid, spread it out with a shovel, dig out the pattern and take it out with a colander immediately.
4. Take out the squid and rinse it repeatedly with clear water, and then drain it for later use. Put the oil in the wok, when it is heated to 40%, add the remaining onion and ginger slices and stir-fry until fragrant, then add the blanched squid;
5. Add sweet and spicy sauce, sugar and salt and mix well, then immediately add green and red peppers, pour in high-alcohol liquor, mix well and immediately take out the pot.
Tips:
The squid must be blanched before entering the pot, which can not only remove the fishy smell, but also make the squid turn out the pattern. Scalding time should not be too long. When the squid turns white, rinse the foam on the surface repeatedly with clear water after taking it out. Adding onion, ginger and cooking wine to water is a good way to remove the fishy smell.
When cooking seafood, it is recommended to put more onions, ginger and garlic. The fragrance of these seasonings can remove the fishy smell. In addition, adding pepper, pepper and various sauces can remove the fishy smell very well. If you like the light and delicious taste of seafood, add more onions and ginger, and finally cook a little white wine, which will be delicious, provided that the seafood you buy is fresh enough.
Delicious squid rolls
Raw materials:
Grapefruit, squid, fresh shrimp, asparagus, Thai sweet and spicy sauce, red pepper.
Seasoning:
Chopped onion and ginger, salt, sugar and pepper.
Exercise:
1. Tear off grapefruit meat, juice it, and tear it into vegetable.
2, fresh squid peeled and placed on a flower knife, slightly soaked in boiling water, rolled into a small roll. Pickled with grapefruit juice and Thai sweet and spicy sauce. (The cut flower knife is full of grapefruit flavor.)
3, fresh shrimp peeled and left tail, pickled with wine, pepper and salt to remove fishy smell. Dice red pepper, peel asparagus, cut into sections and blanch in boiling water.
4. Put oil in the pan, add chopped green onion Jiang Mo and Thai sweet and spicy sauce and stir fry, add fresh shrimp and stir fry until it changes color, add squid rolls and remaining grapefruit juice, and add sugar and salt to taste.
5. Finally, add asparagus and shredded grapefruit, thicken and serve.
Braised squid rolls
Main ingredients:
Squid, cucumber, fungus
Accessories:
Onion, salt, cooking wine, soy sauce, monosodium glutamate, sugar.
Exercise:
1. Prepare squid, cucumber, fungus, onion, salt, cooking wine, soy sauce, monosodium glutamate and sugar.
2. My family used a squid cutter soaked in water, then sliced it, cooked the cucumber and cut it into diamond-shaped pieces.
3. Mix onion, salt, cooking wine, soy sauce, monosodium glutamate and sugar into juice, and add some water copied from squid for later use.
4. Put the pot on the fire. The oil is hot, put both 2 and 3 in the pan and stir fry.
5. Thicken the juice left in the pot and pour it on the squid, and you're done.
Squid mixed with cucumber
Seasoning:
A little salt and monosodium glutamate, white vinegar 1 teaspoon, sesame paste and sesame oil 1 teaspoon, and 2 teaspoons of Chili oil.
Exercise:
1. Wash squid and cucumber and shred them for later use.
2. Add a proper amount of water to the pot and bring to a boil. Add shredded squid and cook. Take it out and take a bath.
3. Spread shredded cucumber on the plate and put shredded squid on it for later use.
4. Take a small bowl, add refined salt, monosodium glutamate, white vinegar, sesame paste, sesame oil, Chili oil and appropriate amount of water and mix well.
Pour over squid and shredded cucumber and mix well.
Fried squid in oyster sauce
Materials:
Fresh squid, broccoli, tomato, red and yellow pepper, ginger, garlic, onion, dried pepper, shredded black pepper, oyster sauce, salt, sugar and rice wine.
Exercise:
1: Tear off the reddish-brown skin of the squid and take out the plastic-like spine in the belly;
2. Cut the squid open, with the inside facing outwards, and lightly stroke it at an angle of 45 degrees with an oblique knife, with an interval of 3 mm;
3: After scribing, at an angle of 90 degrees, with an interval of 3 mm, lightly stroke with the oblique knife marked in front;
4. Then cut the sliced squid into strips first, and then cut into pieces;
5: Boil the water in the pot and blanch the squid slices. 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 in suitable small pieces;
7: Ginger, garlic and onion are cut into appropriate small pieces;
8: After the pan is hot, add a proper amount of oil, saute ginger, garlic, onion and dried pepper, then add broccoli, green, red and yellow peppers and tomato pieces to stir fry, add salt, black pepper and sugar, continue to stir fry, and then add a proper amount of oyster sauce to stir fry;
9: Finally, add the drained squid, stir fry, spray a proper amount of rice wine, stir well, and then take out the pot.
Braised squid stuffed with rice in a tube
Materials:
2 fresh squid, half a cup of glutinous rice, half a cup of glutinous rice and 2 red peppers.
1 green onion, half mushroom, 4 barbecued pork, 1 two slices of ginger.
Exercise:
1. Wash glutinous rice and glutinous rice, and add appropriate amount of water to cook.
2. Wash the squid, wash and drain, add ginger slices, cooking wine and soy sauce and marinate for half an hour.
3, mushrooms soaked in Kamikiri diced; Green pepper, red pepper, onion, pork and diced.
4, add a small amount of oil to heat the pot, pour all the whole grains into the pot, add the right amount of salt and stir fry.
5. Then pour the cooked rice into the pot, add the concentrated chicken juice and seasoning and stir well.
6. Soak the fried rice in the squid barrel, then soak it and compact it as tightly as possible.
7. Brush the surface of the squid tube with sushi soy sauce and bake in the oven at 200 degrees for 20 minutes.
Iron squid
Raw materials:
Squid (I only like squid head, haha), onion.
Exercise:
1. Wash squid and shred onion.
2. Heat the oil in the pan, fry the squid until there is no water, and turn down the heat.
3. Add Chili noodles, cumin, sesame seeds and salt and pepper noodles, continue to stir fry, and finally add a little sweet noodle sauce and soy sauce and stir well.
Teppanyaki is hot. After brushing a little oil, add a little onion immediately, and finally add squid.
Sauté ed cucumber with squid
Materials:
Squid and cucumber
Exercise:
1. Clean, scrape and cut squid into small pieces.
2. Soak squid in boiling water quickly, and then take a shower for later use.
3. Slice the cucumber and sprinkle with salt.
4. Stir-fry shallots and minced garlic with a little oil, pour in ingredients and stir-fry a few times, and add salt, sugar and vinegar.
Tips:
1. squid cleaning work:
Grab the squid's paw and pull it out carefully, and you will pull out the contents of the squid's stomach.
The black thing is squid ink (edible, it doesn't matter if it is broken)
The mouth (black) under the eyes should also be removed. The sucker on the paw should also be cut off.
Cut open the belly of the squid and remove the cartilage from the inner skin.
When peeling squid, the easiest thing is to remove viscera and claws, wash them, remove water, and then peel them off with a dry rag.
2. The fire must be fast, so the whole process should be fast, 15 seconds.
coal-roasted?squid
Seasoning:
1/2kg cuttlefish, 1 squid (soaked), seasoning (spiced sauce): 1 tablespoon soy sauce, 1 and 1/2 tablespoons tomato sauce, 1 tablespoon sugar,/kloc.
1/2 tbsp, Jiang Mo, chopped green onion, minced garlic, minced coriander and pepper.
working methods
(1) Wash and drain cuttlefish and squid separately, slice or cut into strips as you like, and then string them with bamboo sticks for later use. Sliced cuttlefish are strung together, squid are cut into strips and rolled into a circle, and then strung together separately.
(2) Stir the seasoning evenly to obtain the sauce.
(3) After the grill is cleaned and put on the charcoal fire, you can barbecue the cuttlefish skewers and squid skewers on the barbecue net and brush them with the sauce. Because cuttlefish skewers and squid are relatively fast-cooked ingredients, you should always pay attention. After one side is cooked, you can turn it over and bake it, brush it with the sauce, and you can eat it. In addition, you can sprinkle a little sesame seeds, which tastes better. )
You can also buy whole cuttlefish and squid. When roasting, the whole squid is roasted, and the amount is enough. When processing, just clean the internal organs, wash and drain the water, cut them into unfolded shapes, cut a few knives at the high side and put them on the grill. When baking, spread the sauce evenly.
Braised squid rolls
Main ingredients:
A fresh medium-sized squid (preferably weighing about 600-800g) and a small piece of ginger.
Accessories:
Appropriate amount of oil, salt, sauce, sugar, vinegar, red pepper sauce, yellow wine and monosodium glutamate.
working methods
1. Dig out the internal organs of squid from the joint between scalp and body, clean them and slice them with ginger.
2. Put the fire in the pot, put the washed squid into the pot, add cold water until the squid is immersed in water for about 2 cm, add ginger slices, cover the pot, and simmer first. After the water boils, boil it over high fire for about 2 minutes to turn it off.
3. Take out the hot squid with a colander, rinse it with cold water immediately, then quench it until it is basically cool, and then control the water to dry.
4. Take off the squid head and cut it with a knife from the nozzle of the head (be careful not to cut the head in half, but leave 2-3 mm skin. ), then spread out the squid head, cut each half of the squid head several times (it can't be cut through), and finally restore the squid head to its original state (it would be better if the inside is cut very finely to look like a whole with skin). Put the faucet down. Then cut the squid tube into 3-5 mm thick squid rolls and put them behind the squid heads in turn, so that the squid in the plate looks like a complete squid.
5. Put the pot on fire again. After the pot is hot, add the right amount of oil, then add the right amount of salt, soy sauce, sugar, vinegar and water. After boiling, add a small amount of red pepper sauce and yellow wine. Finally, add a little monosodium glutamate and mix well. Then pour the seasoning soup on the squid in the plate. Pour it as evenly as possible and serve.
Golden squid ring
Materials:
Squid rings (or squid, cut into rings yourself), bread flour (there are coarse and fine bread flour on the market, you can sell any one, and the thick one will be more brittle when fried), eggs, raw flour or flour.
Seasoning:
Salt, pepper, cooking wine
Exercise:
1. We prepared the necessary materials. I use a ready-made squid ring. I washed the squid rings I bought, tore off the film and put them in the container. If you buy squid, you should clean it yourself and cut it into circles. When picking squid, it is best to choose a more symmetrical figure, so that the squid rings cut out will be roughly the same.
Then prepare three containers respectively, and put the beaten egg liquid, raw flour or flour and bread flour in turn to facilitate our later operation.
2, fried food can be eaten with some green vegetables, refreshing and greasy. You can choose your favorite vegetables to make salad with side dishes. Adding 2 teaspoons of red wine vinegar to salad will taste better ~ sour and appetizing ~
Or add a few drops of lemon juice is the same ~
3. When everything is ready, start making. Add salt, pepper and cooking wine to squid and marinate slightly. Then take the three plates we prepared before and wrap the pickled squid rings with flour, egg liquid and bread flour in turn.
4. Make all the squid rings in turn, pour the oil in the pot, heat it to 60% to 70%, then add the squid rings and fry until golden brown. The oil of fried squid rings should not be too hot, because squid rings are easily burnt. Not too long, just golden skin ~
This will make it crisp outside and tender inside. Delicious ~ squid rings are ready. Eat with your favorite dipping sauce and juice ~
Sauced squid
raw material
Fresh squid, 2 Pixian watercress, dried red pepper 1 tablespoon, 20 slices of ginger, 2 slices.
condiment
Sugar cooking wine
working methods
1 gut squid, wash black film and shred, shred ginger, and chop Pixian watercress with a knife.
Heat oil in a wok, add watercress and stir-fry red oil, add shredded ginger and dried Chili and stir-fry until fragrant.
3 Add shredded squid, stir fry, add cooking wine and a little sugar, stir well and serve.
Pay attention
No need to add salt. Douban is very salty, add sugar to taste. When frying, the fire can be bigger and the time can be shorter. Don't fry the squid too hard. If you are afraid of spicy, you can put less dried red pepper.
Three-shredded squid rolls
material
Squid 2 bamboo shoots, carrot 1 mushroom 6.
condiment
Material A: 2 tablespoons mustard sauce.
Material B: 3 tablespoons of spiced sauce.
working methods
1. Peel and wash bamboo shoots and carrots respectively, blanch them in boiling water, remove and shred them; Soak mushrooms until soft, and shred them for later use.
2. Wash the squid, remove the head and outer membrane, lightly carve patterns with a knife, cut into pieces, blanch in boiling water, take out, soak in cold water and cool, then take out and drain.
3. Spread the squid flat, spread a proper amount of bamboo shoots, mushrooms and shredded carrots, wrap them, put them in a plate, steam them in a steamer for 3 minutes, and then take them out. You can dip in material A or material B when eating. ..
Squid with tomato sauce
Composition:
Squid, bell pepper, tomato
Exercise:
1, fresh squid cutter.
2. Cut tomatoes and green peppers into pieces.
3, squid in boiling water, put it in ice water for a while.
4. Sit in the oil in the pot and watch the heat. Stir-fry the green peppers, pour in the tomatoes, add a little salt, stir-fry the sugar and watch the juice.
5. Pour squid rolls, stir fry, add a little tomato juice and stir fry evenly.
Sauté ed squid
Raw materials:
1 squid, half onion, 4 cloves of garlic, 2 slices of ginger, 10ml white wine, 15ml oyster sauce, 15ml seafood sauce, 10 g sweet noodle sauce, 10 g honey and 5ml lemon juice.
Exercise:
1, mince onion, ginger and garlic respectively;
2. The squid has its head removed, intestines removed, cartilage removed, and the epidermis torn off. After washing, dry the surface moisture and draw a cross shape with a knife;
3. Mix onion, ginger, garlic, white wine, oyster sauce, seafood sauce, sweet noodle sauce, honey and lemon juice into sauce for later use;
4. Spread the squid with sauce and marinate for 1 hour;
5. Preheat the oven to 220 degrees, spread tin foil on the baking tray, put the squid on the grill and brush the surface with sauce;
6. Put the baking tray on the bottom layer and the grill on the middle layer 15 minutes, and take out the sauce every 5 minutes until it is cooked.
Squid ring with osmanthus in tomato sauce
Raw materials:
500 grams of squid, 20 grams of osmanthus, 20 grams of olive oil, 40 grams of tomato sauce, 2 grams of salt, 20 grams of Sophora japonica, and a few slices of ginger;
Exercise:
2. The squid is shaved, the abdominal cavity is washed clean, and the circle is cut;
3. Blanch the squid ring with hot water for use;
4. Add olive oil and ginger slices to the hot pot and stir-fry until fragrant, then add squid rings and stir-fry for 2 minutes;
5. Pour in tomato paste and continue to stir fry 1 min;
6. Transfer Sophora japonica and Osmanthus fragrans, and season with salt.
Dried squid
Raw materials:
5g of salt, 20ML of oil, 0/0g of sugar/kloc-,5ML of light soy sauce, one green pepper, one handful of coriander, 7 or 8 dried peppers, and appropriate amount of Jiang Mo pepper and garlic.
Exercise:
Most of the squid that can be bought are chilled and have a purple film on the surface. Remember to tear off this film, otherwise it will easily help dye the whole squid plate.
Some people say that a pot of water will come out when you fry squid, and the fried squid tastes very soft. This is because you didn't pay attention when choosing squid. When selecting squid, you must pinch the fish with your own hands. When you press it with your fingers, it will be smooth and elastic, and the squid should be neat and not fall off.
If you want the fried squid to be clean and beautiful and crisp, you must blanch it and cool it, so it will be very dry when fried.
Roasted squid with sweet and spicy sauce
Raw materials:
Squid 1 onion 1/8 millet pepper 3 celery 6 garlic 2 petals
Seasoning:
3 tablespoons sweet and spicy sauce (45 ml) 3 tablespoons cooking wine (45 ml) 1/2 teaspoons salt.
Exercise:
1) Remove the skin and internal organs of squid and cut them into 5 mm wide squid rings. Chop onion, slice millet pepper, dice celery, peel garlic and cut into pieces.
2) Put the cut squid rings into a container, add cooking wine and mix well. Then stir onion, millet pepper, celery powder, garlic powder, sweet and spicy sauce and salt evenly, and stir with squid rings for pickling. If you have time, cover it with plastic wrap and put it in the refrigerator for 4 hours, which will be more delicious.
3) Pour the oil into the pot. When the fire is heated to 70% heat, pour the squid ring and marinade together, stir-fry for 30 seconds, and then take out the pot.
Fried leek with shredded squid
Raw materials:
3 dried squid, 1 leek, red and green pepper, onion, ginger and garlic.
Seasoning:
Zanthoxylum bungeanum, star anise, cinnamon, soy sauce, cooking wine, salt and soy sauce.
Exercise:
1. Soak the dried squid in edible alkaline water 12 hours, and then soak it in clear water for 2 hours to remove the alkaline smell;
2. After soaking, clean the slime and other dirty things on the squid;
3. Shred squid and cut leek into sections;
4. Put oil in the pan, saute shallots, ginger and garlic, pour shredded squid, add pepper, star anise, cinnamon, soy sauce, cooking wine, salt and soy sauce for 9 minutes, and then add leeks for 2 minutes.
Cumin squid
Main ingredients:
squid
Composition:
sesame
Seasoning: cooking wine, salt, Chili powder, cumin powder, oyster sauce, soy sauce (steamed fish soy sauce) and korean chili sauce.
1. Squid can take out the contents of its stomach, take off its coat and wash it.
Exercise:
2. Cut into shredded squid.
3. Put it in a bowl, add cooking wine and salt and marinate for ten minutes.
4. Put oil in the pan, add shredded squid and stir fry, add seasoning and stir fry evenly. Because steamed fish soy sauce is mistaken for soy sauce, this time it is steamed fish soy sauce.
Fried squid rings
Materials:
Fresh squid and sweet potato powder fried with egg liquid (if not, replace them with bread crumbs, the effect is similar)
Exercise:
1. Wash squid, cut into circles and dry for later use.
2. Dip in sweet potato powder and then dip in egg liquid.
3. finally, touch the fragrant fried powder.
4. Put it in a 7-minute hot oil pan and fry until golden brown.
Tips:
1. This is a dish that is fried and eaten now. It will be crisp when it is hot, but it will not taste good when it is cold.
2. When bread crumbs are used for the outer layer, the squid must be pickled first, otherwise the squid is tasteless.
If you want to omit this process, you can dip it in salad dressing or ketchup after frying.
Fried noodles with squid and seafood
Exercise:
1. Water the noodles.
2. shredded cucumber, shredded carrot and shredded squid.
3. Scrape the shredded pork with soy sauce, cornstarch and salt and marinate for a while.
4. Put oil in the pan, stir-fry shredded pork while it is hot, pour shredded cucumber on your face, and stir-fry shredded carrot evenly.
5. Pour the noodles into the squid ring and mix well.
Hot seafood crackling pizza
Materials:
High gluten flour, diced green pepper, diced Shuanghui smoked sausage, shredded onion, diced squid and diced red pepper.
working methods
1. ketchup: Chop tomatoes, add black pepper, a little salt and ketchup, and mix well.
2. Flour: Add the prepared yeast water, salt and sugar to the flour, add oil, knead evenly, beat 4.5 times, then form dough, and let it stand until fermentation.
3. Dough: After the dough is made, deflate the dough and roll it into a shape. Put a little thin oil in the baking pan and put it in the dough.
4. Pizza: Brush the dough with tomato juice, sprinkle with cheese, onion, squid, green pepper and diced red pepper, and finally sprinkle with the remaining cheese.
5. Baking: preheat the oven 10 minutes at 200 degrees, and put the pizza in the oven.