Main ingredient: squid

Accessories: vinegar, soy sauce, wet starch, peanut oil, scallions, dried red chili, cooking wine, chicken broth, sesame oil, salt

Method of production:

1, take the net squid block, remove the membrane washed, cut into 6 cm long, 2 cm wide, soaked into the water;

2, the frying pan hot, put 25 grams of peanut oil to heat up and cook the salt and chicken broth. >2, frying pan hot, put 25 grams of peanut oil, hot, cooking wine, salt and chicken broth, boil, pour into the squid silk, a little cooking, fish out for use;

3, dry red pepper wipe clean, remove the roots, remove the seeds, cut into thin filaments, scallions peeled, cleaned, chopped;

4, the net pot of hot, put in the remaining 75 grams of peanut oil, hot fire burned to 50% hot, put in the dry red pepper, soy sauce, soy sauce, chopped;

4, net pot hot, put in the 75 g peanut oil, hot fire burned to 50% hot, put in the dry red pepper, soy sauce, salt, vinegar fried a few times, pour in the remaining chicken broth, squid, boil, put wet starch, thickening, put the onion, dripping sesame oil, out of the pot

Squid practice - glass squid

Raw materials:

Dry squid one. Spinach heart. Broth, pepper, salt, monosodium glutamate, cooking wine.

Method:

Jewish fish soak in warm water for 1 hour, wash, remove the head beard, skin, with a fast knife blade about 9 cm long, about 3.5 cm wide, complete and uniform slices, put into a bowl of warm water, wash once, drain the water and mix with alkali, plus boiled water to cover tightly, simmering until the water is not scalding, decant the water, and then add boiled water to cover the simmering, and so on repeatedly to the color of the white squid, transparent, soft, and then use clear water to float up to be used. Then rinse with water for use. Spinach heart washed, into the boiling water pot end cooked, fished up and put in a soup bowl in the hot bottom of the mining pot to burn broth, after boiling into the fish slices, fed twice, fished out and covered in spinach heart. Pot with another broth boiling, add pepper, salt, monosodium glutamate, cooking wine to eat flavor, filling the soup bowl into.

Squid practice - casserole squid

Raw materials:

dry squid, cooked chicken skin, mushrooms, capers, ham, pig's feet, chicken broth, salt, cooking wine, ginger, scallions, pepper.

Process

1, pot of water, quicklime, plus dry squid soaked for 12 hours, stirring the second time, so that the squid bloated uniformly fished out, rinsed with water;

2, will be a good system of squid cut into four centimeters long, one centimeter wide, thick wire, chicken skin, capers, mushrooms, ham are cut into thin wire, onion and ginger washed and patted loose;

3, the brazier red hot pig's feet tip seam hair, and then placed in warm water soaked to half an hour to scrape off the hot paste of the skin and hair washed;

4, casserole put on the clear plus onion, ginger, cooking wine, pig's feet on the fire to boil skimmed off the froth, moved to a slight fire stew for about 90 minutes into a thick broth;

5, the pot of chicken broth, blanch the shredded squid once again; from the casserole take out pig's feet and chicken broth, shredded squid and a variety of ingredients and then stewed for half an hour to the soup white thick good, add salt and pepper seasoning that is cooked

This dish features: bright color, soup flavor, keep the heat for a long time, it is suitable for winter

Squid practice - meat stewed small squid

practice:

1) pork cut into pieces (however, you can not use the five-flake meat, with a little bit of fat pork is fine, because, small squid) The content of cholesterol itself is very much), boiled in water once, boiled, pour off the blood, wash off the floating foam on the meat, ginger slices, scallions cut into segments, standby.

2) pot hot a little oil, pour some sugar, soy sauce fried foam, pour the meat, fried to the color, add wine, salt, onion, ginger, star anise, add water than pork, high heat boil, medium-low heat stew for about 50 minutes --- and then, the washed small squid! Then, pour in the washed squid and simmer for about 20 minutes. If there is still a lot of juice left, turn up the heat and drain the juice.

Squid recipe - ginger squid

Ingredients:

1 catty fresh squid or dried squid that has been foamed, 3 tbsp soy sauce, 1/2 tbsp each of vinegar and sugar, 1 tbsp sesame oil, 1 tsp each of minced ginger, garlic and chili peppers, bean paste, cooking wine, gravy, sugar, salt and monosodium glutamate

How to prepare:

1. Moisture;

2. Inside the squid cut cross grain and then cut pieces;

3. All ingredients will be mixed and blended into a sauce;

4. Boil water, blanch the cut squid for about a minute, until rolled up, fish out;

5. Drizzle or dip in the sauce to eat.

Squid practice - coriander squid roll

Raw materials:

Water squid, cilantro segments, shredded scallions, salt, cooking wine, monosodium glutamate, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil, broth

Style features: white and green, fresh and salty flavors, crispy and light, cilantro flavor

Production process:

1. Squid inside the first curved "a word knife;, and then curved straight knife into a wheat-shaped knife, and then changed into a 6-cm long, 3.5-cm wide block, scalded into a volume in boiling water, fishing such as water in the cool, in addition to the alkali flavor.

2. Shredded green onion, garlic slices with the bowl, add wine, monosodium glutamate, salt, vinegar, pepper, broth into a sauce flavor.

3. frying spoon on the fire, filled with peanut oil burned to 9% heat, the squid rolls first blanch in hot water, fish out and remove the water, immediately into the hot oil to explode a little bit, quickly poured into the funnel inside the control of the oil.

4. frying spoon to stay in the bottom of the oil hot, pour into the squid rolls, cooking bowl of flavor sauce, speed upside down a few times, sprinkled into the cilantro section, stir-fry evenly, drizzle into the sesame oil.

How to make squid - Kung Pao squid

Materials:

Water-ripened squid 1, dried chili peppers, cooking wine, soy sauce, sugar, black vinegar, water, sesame oil, a little too much powder.

How to make:

1. Tear off the outer membrane of the squid, cut the squid from the inside diagonally with a cross pattern, and then cut into long squares.

2. Squid into the boiling water blanch for a moment, rolled into a cylinder flower shape, can be removed and drained.

3. Start a frying pan, with 3 tbsp of oil to burst the dried chili peppers, along the edge of the pan chili wine, pour in seasonings to boil, and then put in the squid rolls can be mixed well.

Squid practice - pickled squid

Raw materials:

Squid slices of alkaline water (5 cm, 4 cm wide piece), pickled cabbage (sauerkraut), fresh cabbage, special broth, salt, monosodium glutamate (MSG), fresh broth.

Method:

Alkali squid with water to remove the alkali flavor, blanch twice with boiling water, and then simmer with fresh broth to taste spare. Frying pan on the fire, under the broth, salt, pepper, pickle slices of bok choy, boil out the flavor, remove the pickle leaves, and then into the fresh cabbage heart, monosodium glutamate (MSG), served in soup bowls that is used.

Squid practice - choke squid roll

Features color persimmon yellow, fresh and crispy delicious.

Raw materials squid. Onion, ginger, pepper. Salt water, soy sauce, cooking wine, monosodium glutamate, sugar, peanut oil, small mill oil, soup.

Production process

1, squid rolls with the hair method with the "Buttermilk squid rolls". The onion and pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar, soup into juice.

2, the pot on the fire, the oil is hot seventy percent, the squid into the squid roll, squid rolled into a roll, pattern cracked, out of the pot decanting oil. Pan on the fire, will be good juice into the pot; juice boiling, into the squid rolls, dripping into the small mill oil, bumping the pot twice, into the dish can be