How to fry fried squid cuttlefish in sand tea sauce

Ingredients: 3 fresh squid.

1 green and 1 red pepper.

Ginger 1 large piece.

Shacha sauce to taste.

Rice wine to taste.

The recipe of fried fresh squid in sauce.

Peel off the reddish-brown coat, cut the tube into a large triangle with a knife; Tear a little from the pointed part and pull it over to the wide side to tear off the whole piece of the coat.

I cut it from one corner of the inside, and cut it with a 45-degree oblique knife.

In the opposite direction, the straight knife cuts the flower knife to form the shape of the lychee flower knife.

Cut into small pieces. Put an appropriate amount of water in a pot, add shredded ginger and a few drops of rice wine to remove the smell, and bring to a boil.

After the water is boiled, pour in the fresh squid, turn it a few times, and see that the fresh squid can be picked up and rinsed under the faucet.

Cut the green and red peppers into cubes and shred the ginger.

Heat the oil in a pan and sauté the ginger until fragrant.

Pour in the fresh squid. Pour rice wine along the edge of the pan and stir-fry evenly.

Add the green and red peppers and stir-fry evenly.

Ingredients. Fresh squid.

600g green peppers.

30g red pepper.

30g yellow pepper.

30g excipients. Ginger. Amount.

Garlic. Amount. Scallions. Amount.

Oyster sauce. 3ml

Sand tea sauce. 3 g salt. Amount.

Rice wine. Amount.

Millet pepper. Amount.

Steps. 1.Tear off the reddish-brown skin of the squid and clean the internal organs.

2.Cut the squid open, the inside facing outward, at a 45-degree angle with a light slash at an interval of 3 mm, only two-thirds of the squid, not through the squid.

3.After the stroke, turn the squid with the previous line, and then lightly slash the diagonal knife at a 90-degree angle at an interval of 3 mm.

4.Then cut the squid fillet into strips and then into triangle slices.

5.Boil water in a pot, put in the squid fillets and blanch, and when you see the squid fillets curling, immediately scoop them up and soak them in ice water.

6.After the pot is hot, add an appropriate amount of oil and stir-fry the ginger, garlic and chopped green onion until fragrant.

7.Then add the green, red and yellow peppers and stir-fry.

8.After stir-frying, add the oyster sauce and stir-fry well.

9.Finally, add the drained squid and stir-fry quickly.

10.Add the sand tea sauce and an appropriate amount of rice wine and stir well, then remove from the pot and sprinkle with millet peppers.

1) Wash the cuttlefish meat, spread it face down on the cutting board, trim the four sides neatly, start the knife from the right corner, use the knife slope to the tail, and then start the knife from the left corner, cut it to the tail with a straight knife, change the section, put it in the bowl, add refined salt and water starch, mix well and sizing.

2) Put the wok on the hot fire, add lard after heating, put in the cuttlefish pieces when it is hot, use chopsticks to scatter, when the cuttlefish is rolled up in the shape of wheat ears, pour it into a colander and drain the oil. Leave the bottom oil in the original wok, when it is burned to fifty percent hot on the hot fire, put in the minced green onion and ginger, stir-fry until the fragrance comes out, then put the bean paste and fry it, add Shao wine, sugar, refined salt, monosodium glutamate and stir evenly, put in the cuttlefish, stir-fry until the sauce wraps the cuttlefish, pour lard, stir-fry, and put it on the plate.

The characteristics of fried cuttlefish in sauce: red in color, crisp and tender in texture, fresh and salty with a slight sweetness.

300 grams of fresh cuttlefish.

750 grams of oil (about 50 grams), 2 tablespoons soybean paste, 1 tablespoon Shao wine, 1 2 tablespoons sesame oil, 1 4 teaspoons of refined salt and monosodium glutamate, green onion, garlic slices, a little minced ginger, and an appropriate amount of starch. [

Operation: 1. Wash and tidy up the cuttlefish, cut the oblique "cross" flower knife, and then change it into a strip of 5 cm long and 3 cm wide, blanch and curl it in boiling water, immediately remove it, drain the water, and then fry it in the hot oil and pour it into a colander.

2. Leave a little base oil in the original pot, use green onions, ginger and garlic to cook wine, add soybean paste, refined salt, monosodium glutamate and stir-fry until fragrant, add soup to boil, thicken with water starch, add cuttlefish rolls, stir evenly, pour sesame oil, and put it on a plate.

Tips: 1. Replace the cuttlefish with a sea rabbit and call it a fried sea rabbit in sauce.

2. Replace the soybean paste with green onion segments, which is called green onion burst ink color.

Ingredients: 250g cuttlefish, 2 green peppers, 1/2 onion, 1 tablespoon oil, 1 tablespoon salt, 1 tablespoon cooking wine, 2 tablespoons bean paste, 1 piece of ginger, 2 cloves of garlic.

Specific steps: 1. Prepare the ingredients, then wash and cut the cuttlefish into pieces and blanch it with boiling water.

2. Finely chop the ginger and garlic, onion and green pepper.

3. Stir ginger, garlic and onion in a frying pan.

4. Put in the cuttlefish and cooking wine.

5. Add the green pepper and stir-fry and add salt.

6. Add the bean paste and stir-fry until cooked through.

1.Prepare the raw materials; 2.

Mix the hoisin sauce and sweet noodle sauce in a ratio of 1:1, add some cooking wine, light soy sauce, salt and a little water, mix evenly and set aside 3.

Boil the pot of boiling water, put the cuttlefish larvae into it and blanch it, roll it slightly and then remove it for later use 4.Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant;

Ingredients: Appropriate amount of cuttlefish larvae.

Ginger to taste. Garlic to taste.

Shredded pepper to taste.

Sichuan peppercorns to taste. Unknown taste.

Stir-fry process. Ten minutes takes time.

Normal difficulty. Steps to prepare the baby cuttlefish.

1。Thaw the cuttlefish larvae or blot the water with kitchen paper, pass the oil in the oil (so as not to burn too much water), and remove it for later use.

2。Then start another pot, put ginger, garlic and chili shreds and a few peppercorns, stir-fry until fragrant, pour in the cuttlefish larvae, and sprinkle a little pepper noodles.

3。Infused with "copycat flavor".

4。Mix well and serve in the pot.

Ingredients: cuttlefish, green pepper, onion, green onion, June fragrant chili sauce, Weidameiol, fresh oyster sauce, Weidamei.

Method: 1. Clean the cuttlefish larvae 2. Blanch the boiling water until it changes color, pass it through cold water, and drain it 3. Put more oil in the pot and pour in the chopped garlic.

How to prepare: Prepare the ingredients, wash the cuttlefish, blanch it with boiling water, put out the ginger and garlic, chop the onion and green pepper, cut into pieces, stir-fry the ginger, garlic and onion in the pan, put the cuttlefish, and put the cooking wine.

Cut the celery into sections, the millet pepper into sections, and the ginger into small slices;

Slice the green onions, shred the green peppers, and slice the onions;

Pour water into the pot and heat it, put in the cuttlefish larvae to cook, and remove it;

Clean the cuttlefish larvae, pay attention to remove all the film on its surface, blanch it in boiling water, and roll it slightly to remove it for later use; 2.Prepare the bowl sauce: Hoisin sauce and sweet noodle sauce press 1:

Mix in the ratio of 1, add some cooking wine, light soy sauce and salt, and finally add an appropriate amount of water to mix; 3.The side dishes are free according to personal taste, stir-fry quickly on high heat, pour in the bowl juice, let it taste and thicken, don't take too long to avoid the young cuttlefish from frying old.

Cuttlefish roasted egg ingredients: cuttlefish, eggs.

Excipients: edible oil, cooking wine, star anise, cinnamon, June fresh braised soy sauce, sugar, ginger slices, garlic.

1.Prepare all the ingredients. After the eggs are boiled, remove the shells and use a knife to make several cuts on the outer surface. The cuttlefish peels off a thin film on the surface and then cuts it into rectangular segments. Slice the ginger and chop the garlic into small pieces.

2.After the water is boiling, blanch the cuttlefish for 1 minute, then remove and set aside.

3.Stir-fry ginger and garlic in a frying pan until fragrant.

4.Add the cuttlefish and stir-fry for about 1 minute.

5.Put some cooking wine to remove the smell.

6.Put the bright red soy sauce in June to mix the color and taste.

7.Add sugar to add fragrant.

8.Add the eggs.

9.Add star anise and cinnamon.

10.Add water, the amount of water is just over the cuttlefish.

11.Cover the pot, bring to a boil, turn to medium-low heat and simmer for 25 minutes. Let the taste taste through.

12.Once the lid is opened, taste it and add a pinch of salt depending on your preference. Then turn on the high heat for a few minutes to allow some of the soup to dry up.

13.A plate of roasted eggs with cuttlefish can be served on a plate.

The recipe of squid roasted eggs from Douguo is shared with you!

Ingredients. 3 squid and 1 onion.

1 carrot and 20 fungus.

Sugar a little excipients.

2 tablespoons of sand tea sauce 1 tablespoon of soy sauce.

A pinch of salt and 1 sprig of coriander.

The steps of how to fry squid in sand tea sauce.

1.Fresh squid to remove the membrane, remove the eyes and remove the internal organs, cut the squid, cut the inner surface of the knife, diamond-shaped lattice, the depth is 2 3 thick is appropriate, the knife is too shallow to taste. Finally, cut into evenly sized pieces. The squid should be cut into small pieces.

2.Slice the carrots and onions. Fungus soaking. Slice the ginger and garlic and chop the parsley into small pieces.

3.Boil a pot of water, turn off the heat after the water boils, and cool to 90 degrees. Blanch the squid pieces and roll them in 40 seconds to immediately remove them and put them in ice water.

4.Stir-fry the ginger and garlic with 2 tablespoons of oil until fragrant, fry the onion until soft, fry the carrot until it turns yellow, add a little water and cook until the fungus is soft, and the soup is clean.

The practice of stir-fried squid in sand tea sauce**55Stir-fry the tea sauce, soy sauce, sugar, and stir well. Stir-fry the squid quickly, add a little salt after coloring, sprinkle with chopped coriander, and remove from the pan!

Ingredients. 3 squid.

1 onion. 1 carrot.

20 fungus.

A pinch of sugar. Accessories.

2 tablespoons of sand tea sauce.

1 tablespoon of soy sauce. A pinch of salt.

1 sprig of coriander. The steps of how to fry squid in sand tea sauce.

Fresh squid to remove the membrane, remove the eyes and internal organs, cut the squid, cut the inner surface of the knife, diamond-shaped lattice, the depth is 2 3 thick is appropriate, the knife is too shallow to enter the flavor of the limb ridge code cavity. Finally, cut into evenly sized pieces. The squid should be cut into small pieces.

Slice the carrots and onions. Fungus soaking. Slice the ginger and garlic and chop the parsley into small pieces.

Boil a pot of water, turn off the heat after the water boils, and cool to 90 degrees. Blanch the squid pieces and roll them in 40 seconds to immediately remove them and put them in ice water.

Heat 2 tablespoons of oil under the ginger and garlic calendar and stir-fry until fragrant, fry the onion until soft, fry the carrot until it turns yellow, add a little water and cook until the fungus is soft, and the soup is clean.

The practice of stir-fried squid in sand tea sauce**55

Stir-fry the tea sauce, soy sauce, sugar, and stir well. Stir-fry the squid quickly, add a little salt after coloring, sprinkle with chopped coriander, and remove from the pan!

The main ingredient is 1 kg of cuttlefish larvae and 100 grams of green vegetables.

Appropriate amount of excipients, salad oil, 1 petal of large ingredients.

2 chili peppers and 1 tablespoon paste.

Appropriate amount of minced garlic and appropriate amount of ginger.

Appropriate amount of green onion stock or water.

Appropriate amount of water starch and appropriate amount of chicken essence.

Sugar to taste, pepper to taste.

Cooking wine to taste, salt to taste.

The steps of the sauce to fry the cuttlefish larvae.

1.Clean the whole cuttlefish, remove the ink sac and teeth, put in cooking wine to remove the fishy smell, remove and drain the water;

2.Put water in the pot, bring to a boil, add a little salt, put in the greens, remove them and place them around the plate. Add the cuttlefish to boiling water and blanch for 5 to 10 seconds.

3.Sit on the pot and light the fire until the oil is hot for 7 percent, add ginger, shallots, garlic and chili peppers, stir-fry until fragrant, add the noodle sauce and fry until fragrant, pour in the cuttlefish, put in cooking wine, chicken essence, salt, sugar, pepper, and then add an appropriate amount of stock;

4.Cover and simmer for a few minutes, and add water starch until the soup thickens after the cuttlefish has been flavored.