Squid dishes
1 "Szechuan cuisine - casserole squid practice
Characteristics of bright color, soup flavor, retaining heat for a long time, suitable for winter
Raw materials
dry squid, cooked chicken skin, mushrooms, capsicum, ham, pig's feet, chicken broth, salt, wine, ginger, green onion, pepper.
Production process
1, pots of water 2000 grams, 50 grams of quicklime plus dry squid soak 12 hours, stirring the second time, so that the squid bloat 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 the hot paste of the skin and hair washed;
4, casserole pot put on 1000 grams of clear plus onion, ginger, cooking wine, pig's feet on the fire to boil skimmed off the froth and moved to a slight fire stew for about 90 minutes into the broth;
5, pot of chicken broth 250 grams of squid blanch once; from the casserole pot Take out the pig's feet and chicken soup, squid and a variety of ingredients and then stewed for half an hour to the soup white thick for the best, add salt and pepper to taste that is cooked
2 "Meat stewed small squid practice:
1) pork cut into cubes (however, you can not use the five-flower meat, with a little bit of fat pork, as if Shoulder's parts. Because, the small squid itself cholesterol content is very high), boiled in water once, boiled, pour off the blood, wash off the floating foam on the meat, ginger slices, green onions cut into sections, standby.
2) pot hot a little oil, pour some sugar, soy sauce fried foam, pour the meat, fried to the color, add wine, salt, onions, ginger, star anise, add water than pork, high heat boil, medium-low heat stew for about 50 minutes --- then, wash the 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.
3 "eight treasures tofu
Materials:
Tender tofu a box of 500g, 6 large mushrooms soaked in warm water for 3 hours, everything for 4 to be used, popping pork skin 50g soaked in cold water for half a day to be used, squid 3 shredded, fresh cabbage leaves 5 slices, shrimp 100g, Jinhua ham 20g, salt, monosodium glutamate, scallion a little
How to:
Practice:
1.
2. Tofu cut into small pieces, put into the pot with salt and stew together for half an hour.
3. Stir fry the cabbage leaves and squid in oil for 10 minutes
4. Put the shrimp in the pot for 3 minutes.
5. Remove from the pot and serve with chopped green onion.
4》Ginger Squid (Picture)
Raw materials:
1 catty fresh squid or dried squid, 3 tbsp soy sauce, 1/2 tbsp vinegar, 1/2 tbsp sugar, 1 tbsp sesame oil, 1 tsp ginger, 1 tsp garlic, 1 tsp finely chopped chili pepper, bean paste, cooking wine, gravy, sugar, salt, monosodium glutamate (MSG),
Methods:
1.
2. In the squid inside cut cross grain and then cut pieces;
3. All the ingredients will be mixed and blended into a sauce;
4. Boil water, into the cut squid boil for about a minute, until rolled up, fish out;
5. Drizzle or dip in the sauce to eat.
5 "Szechuan cuisine - the practice of purse squid features a beautiful shape and color, clear soup flavor, soft and tender texture.
Raw materials
Water loach 300 grams. 50 grams of fish, 50 grams of pork fat, 10 grams of egg yolk, 10 grams of cherries, 25 grams of greens, 10 grams of seaweed, 10 grams of hair. 25 grams of cooking wine, 3 grams of pepper, 4 grams of salt, 30 grams of egg white, 20 grams of soybean flour, 0.5 grams of monosodium glutamate (MSG), 15 grams of green onion, ginger, 750 grams of broth.
Process
1, alkaline hair Utah fish fillets soaked in boiling water to remove the alkali taste drained into the pot, plus soup, cooking wine, pepper to penetrate, fish out, with a peach-shaped mold on the fish slices pressed into the shape of a peach, sopping up the water.
2, fish (skinned and bloody meat), pork fat were whacked with the back of the knife into a fine velvet, remove the net velvet spines and fascia, and then chopped again with a knife mouth row, respectively, into the bowl. Onion, ginger pat broken with water.
3, the fish mushrooms with soaked onions, ginger water into a paste, under the salt, pepper, cooking wine.
4, minced pork stirred vigorously in one direction, and then add egg white, water soybean meal stirred until shiny to become fish mixed.
5, the egg yolk stirred well spread into the egg skin, cut into thin julienne. Cherry cut into fine teeth.
6, vegetable gang blanch, half cut into thin small diamond-shaped pieces, the other half cut into short julienne.
7, thin kelp cut into thin julienne about 1 cm long. With egg white and dry soybean meal into egg white soybean meal.
8, peach-shaped on the fish slices smeared with egg white bean powder, fish grits squeezed into a round ball on the squid slices, with five egg skin neatly pressed on the peach tip, as whiskers.
9, kelp silk a roll folded neatly inserted into the end of the peach as a band. Use four teeth cherry pressed on the laced in the shape of a flower.
10, vegetable gangs of silk smooth press under the flowers, as a flower pole.
11, vegetable gang diamond-shaped pieces of two pieces of press on both sides of the flower pole for the leaves, put a small amount of hair under the pole as the land. In turn, finished, arranged in the plate, on the steamer steamed out (keep the temperature).
12, frying pan with special broth boiling, under the salt, pepper, cooking wine, monosodium glutamate seasoning, take out the purse on the fish peaches in the bowl of soup, infused with broth that is completed.
6 "hand-torn squid
Materials:
Dry squid a number of ingredients: soy sauce, Zhejiang vinegar a small amount;
Practice:
1, dry squid, wash, soak 30 minutes - 1 hour (depending on the degree of sun-drying);
2, the water boiled, poured into the dry squid, turning for a few moments can be.
7 "coriander burst squid roll
Making materials:
200 grams of squid, coriander section 50 grams, 30 grams of shredded green onion, 4 grams of salt, 10 milliliters of cooking wine, 2 grams of monosodium glutamate (MSG), 0.7 grams of pepper, 14 milliliters of vinegar, ginger 2 grams of garlic 5 grams of vegetable oil 20 grams of sesame oil 7 grams of broth 25 grams
Style features: white and green, flavor Fresh and salty, crisp and light, strong flavor of coriander
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 roll in boiling water, fishing such as the 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, injected peanut oil burned to 9% heat, the squid rolls in the hot water first boil a little, fish out and control the water, and immediately put into the hot oil to explode a little bit, quickly poured into the funnel to control the oil.
4. frying spoon to stay in the bottom of the oil on a high flame hot, poured into the squid rolls, cooked into the bowl of flavor sauce, speed upside down a few times, sprinkled into the cilantro section, stir-fry evenly, drizzled into the sesame oil.
Medical comment:
Night blindness, vitamin A deficiency, osteoporosis, rickets and other patients; pregnant women, the elderly should eat.
8 "Kung Pao Squid (Picture)
Ingredients:
1 squid, 3 tbsp dried chili, 1 tbsp wine, 5 tbsp soy sauce, 3 tbsp sugar, 3 tbsp black vinegar, 1/2 cup water, a little sesame oil, 1 tbsp cornstarch
Preparation:
1. Tear off the outer membrane of the squid, and then cut the squid into long cubes with diagonal cuts from the inner part of the squid.
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 fragrance of dried chili peppers, along the edge of the pan choking wine, pour in seasonings to boil, and then put in the squid rolls can be mixed well.
9 "Kung Pao squid (Figure)
Raw materials:
You fish rolls, peanuts, peppers, chili peppers, sugar, vinegar salt, monosodium glutamate (MSG).
Practice:
①Soup pot on the fire will be slightly blanched fish rolls;
② frying pan on the fire to stay in the bottom of the oil plus pepper, chili pepper frying into the fish rolls, sugar, vinegar, salt, monosodium glutamate, add peanuts and stir-fry can be
10 "Kung Pao squid (Figure)
Tools: Microwave oven
Raw materials:
Squid 2, dried chili pepper 4 dried chili peppers, garlic, 2 green onions, 2 tbsp pepper, 2 tbsp soy sauce, 1 tbsp sugar, 1/2 tsp sesame oil, 1 tsp black vinegar, 1 tsp cornstarch, 2 tbsp water
How to make it:
1. Blanch the squid in hot water, cut the squid into diagonal crosses, and slice into large pieces until the squid appears to have a pattern.
2: Add peppercorns to 4 tbsp oil and scent on high heat for 3 minutes, remove peppercorns and discard.
3. Add salt, dry chili, green onion and garlic to the oil and cook on high heat for 2 minutes and 30 seconds. Add squid, season with seasoning, wrap with plastic wrap and cook for 2 minutes, remove from the pan and mix well, cook for 1 minute more and drizzle with 2 tbsp of the peppercorn oil.
11" Szechuan Cuisine - Hot and Sour Soup (Picture)
Basic Characteristics:
Sichuan homemade soup dish. Made with shredded meat, tofu, asparagus and other ingredients cooked in clear soup. Characterized by sour, spicy, salty, fresh and fragrant. Drinking it after a meal, it has the effect of sobering up and removing fatigue, and helps digestion, which is very popular and widely spread in the country.
Basic ingredients:
30 grams of tofu, 15 grams each of cooked chicken (or ham), mushrooms, shredded cooked lean pork, sea cucumber, squid, 1 egg, 25 grams of starch, 3 grams of green onion, 10 grams of soy sauce, 30 grams of lard, 1
gram of monosodium glutamate (MSG), 1
grams of pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, 750 grams of chicken broth.
Cooking method:
1. Tofu, mushrooms, sea cucumber, squid were cut into thin shreds, with cooked shredded meat, cooked chicken wire into the pot, add chicken broth, salt, MSG, soy sauce, with a high fire until boiling, and then put wet starch thickening, and then change to a low fire with beaten eggs;
2. Pepper, vinegar, green onions, and a little lard into the soup bowl. Change the heat to high when the egg floats in the pot, until the shredded pork rolls up and rushes into the soup bowl.
Sichuan cuisine seasoning:
The biggest characteristic of Sichuan cuisine lies in the seasoning, the flavor is diverse, subtle changes. Sichuan cuisine is good at using chili peppers, peppercorns, peppercorns, bean paste, vinegar, sugar to flavor, through the different ratios between the condiments, changing the fish, home, sour and spicy, spicy, lychee, strange flavor and other commonly used flavors of 23, of which there are 13 kinds of spicy and spicy, all of which is not a thick and mellow flavor, known as the "one dish one flavor, a hundred dishes a hundred flavors".
12 "Kung Pao squid rolls
Materials:
Squid half a catty, 6 dried chili peppers, 1 tsp of ginger, 1 tsp of peppercorns, a little cucumber, 1 tsp of soy sauce, 1 tsp of wine, 1 tsp of sugar, 1/2 tsp of vinegar, 1 tsp of sesame oil, 1 tbsp of water, 1/2 tsp of cornstarch, a little soy sauce
Preparation:
1. Chili peppers cut into pieces, remove the seeds and ginger. Cut the skin of the cucumber into julienne strips, and cut the blanched veggie squid into chunks.
2. Sugar, salt, soy sauce, monosodium glutamate (MSG), sesame oil, vinegar, pepper, water and cornstarch mixed well.
3. Start a frying pan to ginger, pepper, chili pepper burst incense, add vegetarian squid and 2 stir-fry, turn off the heat and add cucumber can be.
13 "embroidery pizza (Figure)
Raw materials:
Squid, cabbage, peppers, tomatoes, onions, ham, black pepper, tomato salsa, bright cheese, the market's big cake stalls to buy live well kneaded alkaline raw flour a pound
Do:
1. Cut into small pieces and grease the baking dish.
2. Put the tomato salsa on the pastry, sprinkle the shredded cheese on a layer, then spread the squid, cabbage, peppers, tomatoes, onions and ham with black pepper and salt, and finally spread a layer of shredded cheese all over.
3. Preheat the oven and bake for 25 minutes. Watch the pastry rise a little and the aroma of the cheese gradually waft through the house.
14》Kung Pao Squid
Ingredients:
1 fresh squid (300g), 1 squid (225g), 1/4 rice bowl of peanuts (cooked without skin or in kimchi), 20 dried chili peppers, 1/2 tbsp grated ginger, 1 pot of boiling water, 4 tbsp salad oil, 1 tsp salt, 1 tbsp soy sauce, 2 tsp cornstarch, 2 tsp sesame oil, 1 tbsp wine, 1/2 tsp MSG. 2 tbsp sesame oil, 1 tbsp wine, 1/2 tsp monosodium glutamate (MSG)
Steps to make the soup:
1. Scrape fresh squid and squid with water, and slice them diagonally with cross-hatching lines on the inside of the belly.
2, fresh squid must be soaked in water again. Boil the squid in boiling water for 1.5 minutes for fresh squid and 0.5 minutes for dried squid.
3, hot squid will be rolled up into flowers, slightly soaked in cold water to make crispy, pick up drip dry water.
4, chili peppers cleaned and cut into small and medium-sized segments, frying pan into the oil and stir-fry until the color turns slightly darker, put down the ginger and stir-fry, pour down the squid and stir-fry on high heat, and drizzle down the mixture of ingredients A continue to stir-fry for 1 minute, and then put into a slightly crushed peanuts or squeezed dry soup chopped kimchi; immediately turn off the heat and serve plate.
15 "Kung Pao seafood rolls (Figure)
Main ingredients:
Vegetarian squid rolls 4 two, green and red peppers half a two, dry chili 5 money, soy sauce 3 money, sugar 3 money, vegetarian easy fresh 2 money, vinegar 3 points, a little salt, wet starch 6 money into a thickening sauce standby, a little clean water
Methods:
Will vegetarian squid rolls blanching, frying pan boiled to 6% of the heat, put the Squid rolls and green and red peppers over oil, drained, into the dry chili pepper sautéed flavor, poured into the vegetarian squid rolls, green and red pepper pieces, into the seasoning and gravy upside down that is into.
Features: red color, Kung Pao flavor highlights, crisp and refreshing
16 "pickled squid
Raw materials:
500 grams of alkaline hair squid slices (5 centimeters, 4 centimeters wide slice), pickled 50 grams of cabbage, 100 grams of fresh cabbage, 1000 grams of special broth, 3 grams of salt, 1 gram of monosodium glutamate, 500 grams of fresh soup.
Method:
Alkali hair 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, pickled sliced bok choy, boiling flavor, remove the pickle leaves, and then into the fresh cabbage heart, monosodium glutamate, served in soup bowls that is used.
17 "Yu dishes - choking squid roll (Figure)
Characteristics of the color persimmon yellow, fresh and crispy delicious.
Raw materials squid 400 grams. 10 grams of shredded green onion and ginger, 5 grams of green onion and pepper. 10 grams of brine, 15 grams of soy sauce, 10 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 15 grams of sugar, 500 grams of peanut oil (about 40 grams of consumption), 10 grams of small mill oil, 50 grams of soup.
Production process
1, squid roll hair method with the "Buttermilk squid roll". 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, down into the squid rolls, dripping into the small mill oil, bumping the pot twice, into the plate can be.