How to fry and eat the shredded fish in a hurry

Spicy fried shredded squid.

Ingredients: 300 grams of squid, 10 grams of vinegar, 25 grams of soy sauce, 75 grams of wet starch, 100 grams of peanut oil, 10 grams of green onions, 3 grams of dried red peppers, 25 grams of cooking wine, 300 ml of chicken broth, 5 grams of sesame oil, grams of refined salt.

Features: Squid is crispy and tender, white in color and spicy in taste, and stimulates appetite.

Cuisine: Hanguo

Operation: 1. Take the squid pieces, remove the membrane, wash them, cut them into 6 cm long and 2 cm wide shreds, and soak them in clean water.

2. Heat a wok, put in 25 grams of peanut oil, heat it, cook in cooking wine, add salt and 150 ml of chicken broth, bring to a boil, pour in shredded squid, cook a little, remove and set aside.

3. Wipe the dried red pepper, remove the roots, remove the seeds, and cut into thin strips; Peel the green onions, wash them and chop them.

4. Heat the pot, put in the remaining 75 grams of peanut oil, when the fire is hot to 50%, add the dried red pepper shreds, soy sauce, salt, vinegar and fry a few times, pour in the remaining chicken soup and squid, bring to a boil, put in the wet starch, thicken, put in the minced green onion, drizzle with sesame oil, remove from the pot, in, you can.

Dish name: Stir-fried shredded squid.

Ingredients: Main ingredient - squid.

Ingredients – shredded potatoes, shredded carrots, shredded meat, leek moss.

Seasoning - refined salt, monosodium glutamate, soy sauce, cooking wine, shredded green onion and ginger, garlic rice, clear soup.

Production process: 1 Cut the remaining squid head into shreds, flatten the tentacles a few times, and then change them into shreds.

2 Shred the potatoes and carrots; Shred the meat; Slice the green onion and ginger into shreds, and cut the garlic into rice; Cut the leek moss into sections.

3 Boil the shredded squid, shredded potatoes and shredded carrots in boiling water.

4 Put the wok on the fire, stir-fry the green onions, ginger and garlic after the bottom oil is hot, add the shredded meat and stir-fry until white, add soy sauce, cooking wine, salt, monosodium glutamate, add shredded squid, shredded potatoes and shredded carrots, a little clear broth, stir-fry over high heat; Finally, add the leek moss segments and put them on a plate.

Pay attention to the problem: the dish is silvery-red, add a few drops of soy sauce, do not overdo it.

1. Ingredients: 400 grams of herring, 75 grams of pork (lean), 60 grams of leek flowers, 10 grams of shiitake mushrooms (fresh), 30 grams of chili peppers (red, sharp).

2. Seasoning: 20 grams of starch (broad beans), 30 grams of lard (refined), 5 grams of ginger, 20 grams of cooking wine, 10 grams of soy sauce, 5 grams of salt, 1 gram of monosodium glutamate.

3. Slaughter and cure the herring, chop the clean fish meat into mushrooms, add 7 grams of refined salt and grasp it well, and make two fish balls;

4. The dry starch is finely ground and sifted, spread on the anvil, the fish ball is put on and rolled, dipped in the dry starch, and slapped into a thin fish cake by hand;

5. Put water in the pot to boil, put the fish cakes in the pot of boiling water and cook them, then rinse them with cold water to wash the starch;

6. Cut the starched fish cake into 6 cm long and cm wide shreds for later use;

7. Wash the lean pork and cut it into shreds;

8. Remove the stems of the mushrooms, wash them and cut them into shreds;

9. Wash the ginger and cut it into shreds;

10. Remove the stems and seeds of the red pepper, wash and cut into shreds;

11. Wash the leek flowers and cut them into 3 cm long sections;

12. Heat the wok on a hot fire, scoop in cooked oil, put shredded meat and stir-fry;

13. Stir-fry the shredded meat slightly, then put in the leek flower segments, shredded mushrooms, shredded ginger and shredded chili peppers and stir-fry a few times, add refined salt, soy sauce, monosodium glutamate, cooking wine, pour in the shredded fish and boil, turn the wok upside down and mix well, and put it on a plate.

1. Ingredients: 250 grams of turbot.

Excipients: 50 grams of winter bamboo shoots, 25 grams of shiitake mushrooms (fresh).

Seasoning: 2 grams of salt, 5 grams of sesame oil, 2 grams of monosodium glutamate, 5 grams of old lead cooking wine, 10 grams of green onions, 10 grams of ginger, 5 grams of starch (peas), 40 grams of egg whites, 70 grams of vegetable oil.

2. Method: 1) Slice the flounder meat with a thickness of centimeters, and then cut into 6 cm long filaments;

2) Put it in a bowl and add salt, monosodium glutamate, cooking wine, egg white and a little starch in the source book, grasp and starch it for later use;

3) Wash and shred winter bamboo shoots and shiitake mushrooms, and blanch them with boiling water;

4) Heat the bottom oil in the spoon, add the green onion and ginger shreds to stir up the fragrance, add the winter bamboo shoots and shredded mushrooms and stir-fry a few times;

5) Add 25 grams of broth to taste, add shredded fish, drizzle with cracked pepper oil and turn out the spoon.

Squid is a very common food, this kind of food has a unique taste, and there are more ways to eat, when choosing squid, you also need to have a good understanding of how to eat it, so that when you eat, you will know how to eat without harm to your own health, how to fry squid, this kind of food is also very simple in the production, but when it is made, it is also necessary to carry out it correctly.

Many people are not very clear about the practice of fried squid, so when making it, it is also necessary to have a good understanding of how it is made, so that when it is made, it will be able to carry out the situation.

How to fry squid:

Material: Squid. Garlic. Red peppers. Ginger and garlic. Light soy sauce. Oyster sauce. Monosodium glutamate. Starch. Sugar.

Method. 1.Cut the green garlic sprouts into small pieces, cut the squid into long cubes with a flower knife, shred the red pepper, and chop the ginger and garlic into puree.

2.Heat the oil in the oil first, fry the green garlic in the pot and add salt (the green garlic is not easy to get salty, so you should add salt first) and fry until it is broken, add the red pepper shreds and continue to stir-fry.

3.Stir up the pot until the red pepper is broken.

4.Put the vegetables first, so you don't have to wash the pot.

5.Put oil in the pot, add cold oil and stir-fry until fragrant.

6.Pour in the sliced squid fillets and stir-fry for about 1 minute.

7.Pour in the sauce prepared in advance with light soy sauce, oyster sauce, water, monosodium glutamate, a small amount of starch and a small amount of sugar and stir-fry evenly.

8.Stir-fry until 1 3 juices remain, add the pre-fried green garlic and red pepper and stir-fry for a while.

The practice of stir-frying squid.

Ingredients: green onion, green pepper, ginger shreds, minced garlic, squid, cooking wine.

Method:1First tear off the squid skin, and then cut the squid whiskers into small sections, squid to flower knife, my flower knife technology is too poor, the knife cut a little denser, the effect is beautiful.

2.Blanch the squid in boiling water.

3.Cut the green onion and green pepper into sections, and prepare the ginger shreds and minced garlic.

4.Put an appropriate amount of oil in the pot, heat it over high heat, stir-fry the ingredients first, then add the squid pepper and pour it into the stir-fry quickly, add cooking wine and seasoning!

Through the above introduction, we also have a good understanding of the practice of fried squid, and it is a good choice to make it according to the above methods, but it should be noted that when eating squid, we should also pay attention to reducing the choice of beer, many people love beer and squid, which is not helpful to health.

Prepare the ingredients.

Soak the dried squid in cold water for more than an hour until soft.

Cut the diamond-shaped flowers on the squid fillet and cut into wide strips for later use.

Cut the green peppers into thin strips and set aside.

Stir-fry the squid strips over high heat, add salt to taste, roll up the squid, shovel out and set aside.

Remove from the oil pan, put an appropriate amount of oil, pour in the green pepper shreds and stir-fry for a while.

Pour in the squid rolls and stir-fry, add soy sauce to season and adjust the color, fly some water and simmer, and then remove from the pot.

Stir-fried fish is very simple, the oil is high, fry quickly, and it will be out of the pot in more than ten seconds, so that you can eat the steaming, crispy, tender and refreshing stir-fried squid.

Small squid 500 grams (about 5 pieces) must be fresh, soaked green onions Half a green pepper 2 spicy red peppers 2 ditto ginger A piece of garlic 3-4 cloves of salt 2 grams of sugar 2 grams of light soy sauce 30 ml cumin powder (the soul of this dish!) 3 grams.

The steps to stir-fry the squid.

Wash the squid. Then stir-fry and stir-fry before you can put it in.

Is there a good one? Then it was blown up, and then it was let go.

Ingredients: 5 fresh squid.

3 sprigs of celery.

Sichuan pepper 10-15 grains.

5 dried chilies.

5 cloves of garlic.

Ginger A small piece.

A pinch of green onions. Salt a pinch of salt.

A little monosodium glutamate.

A pinch of cooking oil.

A pinch of chili pepper powder.

The practice of stir-frying shredded squid.

Wash the fresh squid and cut it into small pieces, add the shredded squid in a dry pot, stir dry the water, and put the drained shredded squid on a plate for later use.

Stir-fry essential small bowl ingredients: ginger, garlic slices and shreds in a small bowl for later use; Remove the stems of the dried chili peppers and break them into two sections from the middle into a small bowl; Put 10 peppercorns into a small bowl.

Heat a pan and add cooking oil. Heat the oil, stir-fry the ginger and garlic until fragrant, then add the dried chili peppers and peppercorns.

After stir-frying the shredded squid for half a minute, add the oil and chili powder to color and taste.

Add the washed and chopped celery and shallots to the pan and stir-fry.

Finally, add a pinch of salt and monosodium glutamate to taste.

Tip: Be sure to sauté the squid in a dry pan first and drain the water. Otherwise, it will be stir-fried directly into the pot, and too much water will come out, which will affect the effect of stir-frying.

Shredded squid. Material.

Squid. Method.

1.Tear off the dry skin on the stomach in the middle of the dried squid.

2.After preheating the oven for one minute, separate the head and body of the squid and bake it for 5 minutes.

3.After grilling, tear the squid along the side and little by little. The finer the better.

Stir-fried squid shreds blindly hit the ruler.

Material. Dried squid: 150 grams, dried red pepper:

5 grams, garlic: 10 grams, ginger: 5 grams, chives:

1 section, star anise: 2 pcs., cooking wine: 5 grams, light soy sauce:

5 grams, salt: 10 grams, chicken essence: 5 grams, water:

300 grams, oil: 50 grams.

Method. 1) Soak the dried squid in cold water for about 3 hours. Cut the garlic into small cubes, peel and chop the ginger into small cubes, and cut the chives into small cubes and set aside. Wash the soaked dried squid with water, remove the purple skin on the surface of the squid, remove the eyes, and cut into shreds for later use.

2) Add 300g of water to a wok, bring the water to a boil over high heat, blanch the shredded squid for 2 minutes, remove and drain. Set aside.

3: Add oil to a wok, heat until 7 minutes hot, add star anise, minced garlic and minced ginger, stir-fry for a while, then add dried red pepper, grind the shredded squid and stir-fry over medium heat for 1 minute, add cooking wine, stir-fry for 2 minutes. Add salt and stir-fry the chicken essence evenly.

Finally, add the chives and stir-fry quickly, about 3 seconds, remove from the pan, and serve on a plate.

Tips. The dried squid must be fully soaked, and finally the chives must be stir-fried quickly, not for too long.

Flounder, also known as flounder, is one of the common marine fish, the taste is tender, the nutrition is comprehensive, you can go directly to the seafood market to buy it, now let's take a look at the use of flounder as the main ingredient of the slippery fried shredded fish.

Ingredients and seasonings to prepare for the preparation of stir-fried shredded fish: flounder, winter bamboo shoots, shiitake mushrooms, salt, sesame oil, monosodium glutamate, cooking wine, green onions, ginger starch, egg whites, oil.

How to make the fried shredded fish:

1.The flounder meat is washed, thinly sliced, shredded, and then salted and monosodium glutamate added.

2.Pour in cooking wine and egg whites, add a little starch and grasp it by hand, then marinate for a while.

3.Wash the bamboo shoots and shiitake mushrooms, cut them into shreds, and blanch them in boiling water for a while.

4.Then pour the oil into the pot and heat it, add the green onion and ginger and stir-fry to create the fragrance of the morning chaliang, and then add the winter bamboo shoots.

5.Add shredded shiitake mushrooms and stir-fry for a while, then pour in the broth, add shredded flounder, pour in pepper oil and stir-fry evenly.

Winter bamboo shoots are rich in nutrition and comprehensive, crisp and tender in taste, rich in protein and amino acids, vitamins, mineral elements, dietary fiber required by the body, can prevent constipation, promote digestion, can also prevent colon cancer, lower blood pressure and blood sugar, and can prevent cancer and anti-cancer, but if there are urethral stones and nephritis, people should eat less or not eat, because it contains a lot of calcium oxalate, which will aggravate the condition.

When frying winter bamboo shoots, you must pay attention to the oil temperature and don't burn them too hot, so as not to burn the winter bamboo shoots before they are cooked on the inside and burnt on the outside.