How to eat dried squid, how to eat dried squid

Material. Ingredients: 3 to 4 dried squid, 500 grams of pork belly (choose lean), a small section of green onion, a few slices of ginger, 3 large ingredients, a small section of cinnamon, a bay leaf, two tablespoons of dark soy sauce, one teaspoon of light soy sauce, 3 rock sugar, appropriate amount of salt, and a small amount of vegetable oil.

Method. Soak the dried squid in cool water overnight, wash it, remove the purple film, and cut it into strips;

Cut the pork belly into small pieces;

Heat a little vegetable oil in a pot, add green onion and ginger to burst the fragrance, then stir-fry the meat and dried squid, pour in light soy sauce, dark soy sauce and rock sugar until colored, add water until the meat is covered. Cook over high heat until the water boils, add an appropriate amount of salt, stir and turn off the heat;

Put all the contents of the pot into the voltage cooker, cook the food at high pressure for 28 minutes, and then drain the soup in the wok. If there is no electric cooker, just cook it in a wok for about an hour.

Ingredients: 150g dried squid, 150g pork

Excipients: 5ml oil, 1 tablespoon of salt, 1 slice of ginger, 1 green pepper, 1 tablespoon of cooking wine, 1 tablespoon of soybean paste.

Method: Shred the dried squid and soak it.

Shred the lean meat, remove the seeds and shred the green pepper, and shred the fresh ginger.

Marinate the shredded meat with a tablespoon of soybean paste for about 15 minutes.

Stir-fry the shredded meat in a hot oil pan, stir-fry and remove from the pan after frying.

Stir-fry the green peppers and ginger with the remaining oil in the pan.

Add a pinch of salt.

When the green pepper is slightly broken, add the shredded squid.

Sauté until the shredded squid is bent and add a little cooking wine.

Pour in the fried shredded pork and stir-fry, add a little boiling water.

Remove from heat and enjoy.

The preparation of dried squid is as follows:Ingredients: dried squid, pork fat.

Excipients: appropriate amount of minced green onion, ginger and garlic, edible alkali, salt, light soy sauce, monosodium glutamate, starch, and Sichuan pepper.

1. Soak the dried squid for 2 hours.

2. Cut into slices, you can also play with a flower knife.

3. Heat the oil in the pot and add the chili peppers, bullet dried chili peppers, peppercorns, ginger and garlic and stir-fry until fragrant, and then add the dried squid.

4. Add light soy sauce, salt and cumin powder and stir-fry.

5. The thick and tender spicy dried squid is ready.

Introduction of dried squidDried squid is made of fresh sea fish and dried squid, Nien, nutritious, known as the seafood thousands of years ago, the ancient Chinese book recorded soft Zhu Dan and squid similar, "but no bones, the more important it is".

Dried squid is mainly produced in the South China Sea and Haikang between Jiulong and Shantou in Guangdong Province, the northern part of Guangxi Zhuang Autonomous Region, Qinzhou, Dongshan, Jinjiang and Xiamen in Fujian Province, among which Jiulong hanging slices and Shantou squid are the most famous.

The body shape of the Kowloon hanging piece is as large as the palm of the hand, about a centimeter long, the color is white and clean, the flesh is thin and light red, and the body bones are dry; Shantou squid has thick flesh, narrow and straight body shape, some length up to 30 centimeters, white and yellow bright, body bones are also dry, because 30 centimeters are nearly a city size, it is called "ruler squid". After the beginning of summer, it is the peak season for fishing soft fish and squid and processing squid for a thousand years.

There are many ways to eat dried squid, and famous dishes include stir-fried squid and sautéed squid.

Stir-fry the squid. Stir-fried squid is made of 300 grams of long dried squid, after the water rises, cut into two slices along the length, use a straight knife method to wedge the herringbone pattern, the knife pattern must be even, the depth is equal, and then cut into small pieces, marinate with green onion and ginger juice, rice wine, and cooked oil for 1 hour. In addition, add a few drops of white wine, oyster sauce, soy sauce, refined salt, sugar, sesame oil, starch with a small amount of cold gravy, mix into a sauce for later use, put the stir-fry spoon (pot) on the fire, put the lard, when about eight mature, the pickled squid is put into the pot to remove the oil, pour the fence to drain the oil, while the hot pot is minced green onion and ginger, garlic to make up the fragrance, and then put it into the squid a few times, pour the juice, push the spoon and then put it in the pot.

This dish is fresh and tender, the color is slightly light red, no fishy and not greasy, and it has a unique flavor.

Dry-fried squid. The dried braided squid in Sichuan cuisine is also a famous dish, and the method is: the squid is washed dry, soaked in a little water to make its texture soft, then cut into shreds, and cooked. This dish is bright and fragrant, tender and bite, and the more you chew, the fresher it becomes, and it is very distinctive.

Ingredients: 2 dried squid, 2 eggplant.

Seasoning: 1 green onion, 1 chili pepper, 3 cloves of garlic, soy sauce, a little oyster sauce Method 1, dried squid soaked in water for 2 hours.

2. Cut the dried squid into small strips.

3. Scrub the surface of the eggplant with salt and cut it into strips without peeling.

4. Ingredients: green onion, garlic, chili.

5. Put oil in a cold pan (put more oil, eggplant absorbs oil), low heat 6, after the oil is hot, pour down the dried squid and fry it, put some salt, fry it until the surface of the dried squid becomes crispy, scoop up the dried squid and put it in the casserole, and the oil remains.

7. Put the eggplant in the pot and fry it until the eggplant becomes soft and the surface changes color, then scoop it up and pour it into the casserole. (If the eggplant has absorbed all the oil, it is okay to fry it slowly over low heat).

8. Add soy sauce, oyster sauce and cold water to the casserole (cover the eggplant), bring to a boil over high heat, cover and simmer for 10 minutes.

9. Sprinkle in the green onion when the pot is removed.

The family version of the fried squid, it is very good, and the friends who like it like it like it, thank you.

Pay attention to eating dried squid, after the dried squid is ready, it can be grilled on a charcoal fire and eaten directly, or it can be soup, stir-fried and stewed; Dried squid is dry, firm, fat, bright light pink, and slightly hoarfrost on the body surface; Squid should be cooked thoroughly before eating, because there is a polypeptide component in fresh squid, and if it is eaten without cooking thoroughly, it will cause intestinal motility disorders.

Pork knuckle stewed with dried squid is a Cantonese recipe, and the main ingredients are pork knuckles and squid; The process is boiled and the production is simple.

Raw materials for pork knuckle stewed with dried squid: pork knuckles, squid;

Ingredients for pork knuckle stewed with dried squid: ginger;

Seasoning of pork knuckle stewed with dried squid: salt, chicken essence, monosodium glutamate, old wine.

How to cook pork knuckle with dried squid:

Ingredients: 500 grams of pork knuckles, 150 grams of dried squid, ginger, salt, chicken essence, monosodium glutamate, appropriate amount of old wine.

1. Cut the dried squid into strips and soak them in water for one hour, cut the ginger into shreds, wash the pig's feet and set aside;

2. Pig's feet are soaked in water to remove blood;

3. Put the pig's feet and ginger shreds soaked in water into the pot, add about 1000 grams of clear soup, and pour 250 grams of old wine (the amount can be according to personal taste);

4. Add an appropriate amount of salt;

5. Wait for the soup to boil, then add the chicken essence after boiling for another 50 minutes, and the monosodium glutamate can be adjusted and served. The soup is mellow and delicious.

Tips: 1. Before making, check whether the purchased pig's trotters have local ulceration to prevent the spread of foot-and-mouth disease to eaters, and then pluck or scrape the hair, chop or chop into large bones, and mix the ingredients into the pot with the meat and broken bones;

2. Pig's trotters can also be made into hoof-wrapping, boiled and sliced cold dressing. The method is to remove the hair and shave the fresh pig's trotters, cut open and remove the inner bones, and marinate them with salt.

When ready to use, roll it into a round rod shape, wrap it in a clean cloth, wrap it tightly with a slender straw rope from end to end, put it in a pot to cook, remove the rope and wrapping cloth, and cut it into pieces of hoof meat for cold dressing;

3. Don't waste the soup boiled with the skin of the pig's trotters at the end, you can cook noodles, which are delicious and rich in beneficial gelatin;

4. As a breastfeeding diet, less salt should be put and no monosodium glutamate should be put in.

5. It is best to make the squid fresh, otherwise it will affect the taste; The epidermis should be torn clean to look good.

Soak overnight and wash well.

Dried squid roast pork:

Roast the pork belly or row straight without salt.

Cut the squid into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, fry the meat (pork ribs) first, then add squid, fry the water, add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, fry a few times, add water to submerge the fish, burn it over low heat (keep the water like it is on the open) for 1-2 hours, you think it's rotten, drain the water on high heat, don't be too dry, add pepper, a little monosodium glutamate, put a little sugar, add a little chives. Come to an end.

Soak the dried squid in salt water for an hour (it is said that the umami of the squid will not be soaked off).

Additive-free shredded squid! The squid you make yourself is relieved, and if you don't want to eat preservatives, you can get it quickly

The practice of stir-frying dried squid.

Soak the dried squid and start soaking until 5 p.m. when you go out in the morning.

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Squid shredded. Please click Enter a description.

Prepare ginger slices of garlic.

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Cut the green and millet peppers.

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Blanch the squid with cooking wine.

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Stir-fry green peppers, rice peppers, garlic and ginger slices first.

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Pour in the squid and stir-fry, add light soy sauce and cooking wine.

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Stir-fry and remove from the pan. Please click Enter a description.