Ingredients: 2 whole squids (about 400g), 1 piece of tin foil, 15g minced onions, 20g salad dressing, 15g hoisin sauce, 15g black pepper, 3g MSG, brine 1000 grams, 10 grams of salad oil, 10 grams of chopped green onion
Method:
1. Put the whole squid into boiling water and simmer over medium heat for 3 minutes, take it out, and put it in Brine in brine over low heat for 30 minutes.
2. Take a pot, add salad oil, heat until 70% hot, add minced onions and stir-fry until fragrant, add salad dressing, hoisin sauce, black pepper, MSG to make a juice and set aside. .
3. Heat the Teppanyaki until it is 90% hot, lay out a piece of tinfoil folded into a small boat, mark the braised squid tube with a straight knife at a distance of 1 cm along the head and tail, and then place it on the Place in tin foil, pour the prepared sauce and serve, sprinkle with minced green onions.
Note: Preparation of brine
Ingredients: 50 grams of bay leaves, 20 grams of cinnamon, 20 grams of fennel, 10 grams of grass fruit, 5 grams of pepper, 10 grams of star anise, 5 grams of licorice grams, 1000 grams of pig's feet, 1 old chicken (about 1500 grams), 1000 grams of beef bones, 500 grams of salt, 250 grams of rose wine, 500 grams of rock sugar, and 50 grams of chicken essence. Preparation: 1. Wrap bay leaves, cinnamon, cumin, grass fruits, pepper, star anise, and licorice into packages. 2. Add 5000 grams of water to the pot, add pig trotters, old chicken, and beef bones and bring to a boil over high heat. Add salt, rose wine, rock sugar, and chicken essence and simmer over low heat for about 2 hours. Then add the ingredients and simmer over low heat for 3 hours. .
1. Thaw the squid in warm water, soak it for a while, rub it, and rinse it (it looks like some soft eyeball-like things, I guess they are not delicious, so I picked them all and threw them away).
2. Cut off the squid's tentacles, and then make slits about one centimeter apart on the tentacles, but don't cut them off. The other meat is also cut into strips, cut, and placed in a basket to drain the water.
3. Heat the pot, add a few pieces of ginger, put the cut squid into the pot and stir-fry, pour in a little cooking wine, then the squid will stir-fry some water, continue to fry, if there is a lot of water, remove the water and pour it out.
Fry for a while until the water dries up, then remove the squid from the pot.
4. Wash the pot (be careful not to leave any leftover pot). Heat the pot, pour in appropriate amount of oil, and cook until cooked. Add the squid and stir-fry for another two minutes. Add the sesame seeds and stir-fry a few times. Sprinkle some cumin powder and stir-fry,
Add a few spoons of fresh noodle sauce, hot sauce, appropriate amount of salt and pepper, and white sugar, and continue to stir-fry until fragrant and the sauce is evenly attached to the squid. pot. (Note: Do not use sweet noodle sauce. There is fresh noodle sauce sold in supermarkets. Use a very thin kind of hot sauce, not the chopped pepper kind. Of course, the thirteen-spice kind is best).
5. Of course I ate it with those chopsticks.
Method 1
Ingredients: Two squid tails; half onion (shredded); appropriate amount of frying oil; nine-layer vegetable; appropriate amount of cornstarch; appropriate amount of seasoning; appropriate amount of soy sauce; sesame oil Appropriate amount; 2 tablespoons of water;
Method: 1. Remove the membrane from the squid, wash the internal organs and cut it into slices. Use a diagonal knife to cut cross patterns from the inner surface, and then slice it into slices (about three centimeters wide).
2. Stir-fry the oil until it becomes oily. Sprinkle the squid slices with a little white powder, put them into the oil and stir-fry briefly, then put them on a plate and set aside.
3. Use another three spoons of oil to sauté the onion shreds until fragrant, then pour in ?9?0 ingredients and mixed seasonings and bring to a boil over high heat, then turn off the heat. Serve in a bowl and set aside.
4. Heat the teppanyaki, pour in two tablespoons of hot oil and put the squid slices on it. Quickly pour in the third sauce and sprinkle a little of the nine-layer vegetable on the squid slices. Wait until the heat subsides and serve. Edible.
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Method 2
1. Rinse the squid.
2. Cut off the squid tentacles, and then make incisions about one centimeter apart on the tentacles, but do not cut them off. The other meat is also cut into strips, cut, and placed in a basket to drain the water.
3. Heat the pot, add a few slices of ginger, put the cut squid into the pot and stir-fry, pour in a little cooking wine, then the squid will stir-fry out some water, continue to fry, if there is a lot of water, stir-fry Get the water out and throw it away. Stir-fry for a while until the water dries up, then remove the squid from the pan.
4. Wash the pot (be careful not to leave any crispy rice left behind). Heat the pot, pour in appropriate amount of oil, and cook until cooked. Add the squid and stir-fry for another two minutes. Add the sesame seeds and stir-fry a few times. Sprinkle some cumin powder, stir-fry, add a few spoons of fresh noodle sauce, hot sauce, appropriate amount of salt and pepper, and white sugar, continue to stir-fry until fragrant and the sauce is evenly attached to the squid, and remove from the pan. (Note: Do not use sweet noodle sauce. There is fresh noodle sauce sold in supermarkets. Use the very thin kind of hot sauce, not the kind of chopped pepper, of course the thirteen-spice kind is best).
5. Of course it was the chopsticks that ate it.