How to make squid rolls, how to fry squid rolls

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Ingredients: squid, accessories: kohlrabi leaves, red pepper, green pepper, carrot.

Method 1: Wash the squid, cut a knife, and scald it in boiling water.

2. Shred red red peppers, green peppers, and carrots.

3. Spread the kohlrabi leaves in the squid roll, roll the red and green pepper shreds, carrot shreds, and cut them into 2 cm high and 4 5 cm long.

Ingredients: 350 grams of squid (fresh) Accessories: 20 grams of shiitake mushrooms (fresh) 50 grams of winter bamboo shoots.

Seasoning: 15 grams of shallots, 10 grams of white soy sauce, 5 grams of white vinegar, 5 grams of garlic, 10 grams of starch (broad beans), 3 grams of monosodium glutamate, 10 grams of sesame oil, 40 grams of peanut oil.

Crafting process. 1.Cut the squid into 6 cm pieces, put it in a pot of boiling water, roll the raw flowers into a roll, and control the moisture;

2.Remove the roots of the green onion, wash it, take the white onion and cut the horseshoe onion;

3.Remove the stems of the mushrooms, wash them, and cut them into diamond-shaped slices;

4.Peel off the skin of the bamboo shoots, wash them, and cut them into diamond-shaped slices;

5.Blanch the mushroom slices and winter bamboo shoot slices, and mix them with seasonings and wet starch to marinate and set aside;

6.Put the pot on the fire, pour in the peanut oil, after the heat is ten percent, put the squid into the oil pan, fry until it is cooked thoroughly, and remove it;

7.Leave 50 grams of oil back on the fire, pour in the marinade and bring to a boil, quickly put in the fish roll and stir-fry it twice, and then turn the pot a few times and put it on a plate.

Process Tip 1Pay attention to the heat, the fire should be strong, and the speed should be fast;

2.Because there has been a deep-fried squid process, you need to prepare 500 grams of peanut oil.

1 squid, accessories, 1 persimmon pepper, 1/2 carrot, seasoning, 1 tablespoon of salt, a small amount of vinegar.

1 small slice of green onion, 1 small piece of ginger, 3 cloves of garlic, 1 teaspoon of Sichuan pepper, 1 tablespoon of cooking wine, appropriate amount of vegetable oil.

1.The squid is gutted and cleaned, and the thin black skin is torn off. Gently cut the skinless side of the squid upwards and gently diagonally cut strips 3 mm wide on the squid, without cutting off the squid.

2.Once all the squid is cut, turn the squid in a different direction and use a knife angled at 45 degrees to cut strips 3 mm wide apart, without cutting off the fish.

3.Beat the squid with a flower knife and cut it into triangular pieces.

4.Pour water into the pot, bring to a boil over high heat, pour in cooking wine, blanch the squid until it rolls, and remove it immediately.

5.Cut the carrots and green peppers into fusiform shapes, and finely chop the green onions, ginger and garlic for later use.

6.Pour oil into a pot, heat over medium heat, add Sichuan peppercorns and stir until fragrant, then remove Sichuan peppercorns.

7.Add green onions, ginger and minced garlic to the pepper oil and stir until fragrant.

8.Add carrots and green peppers.

9.Add the squid roll and stir-fry a few times.

10.Add cooking wine, salt, drizzle a little vinegar and stir-fry evenly.

Cooking skills. 1. Fresh squid must remove the black film on the surface, and the skinless side is facing up when cutting, otherwise it cannot be rolled;

2. The time for blanching and frying the squid should be short and the fire should be large, otherwise the taste will not be good when it is fried;

3. There is no need to add too much seasoning, and try to retain the original freshness of the squid.

Introduction: The taste of the squid roll itself is very elastic, coupled with the combination of ingredients and heat, a seemingly inconspicuous dish becomes full of color, flavor, and nutritional value. Many people like to eat squid rolls, but they don't know how to make them, so let's take a look at the recipe for squid rolls!

Stir-fry the squid rolls

Ingredients: 350 grams of squid, 20 grams of shiitake mushrooms (fresh), 50 grams of winter bamboo shoots.

Seasoning: shallots, white soy sauce, white vinegar, garlic, starch, monosodium glutamate, sesame oil, peanut oil.

Method: 1. Cut the squid into 6 cm pieces, boil it in a pot of boiling water, and roll the raw flowers into a roll to control the moisture.

2. Remove the roots of the green onion, wash it, and cut the water chestnut green onion into white onion.

3. Remove the stems of the mushrooms, wash them, and cut them into diamond-shaped slices.

4. Peel off the skin of the winter bamboo shoots, wash them, and cut them into diamond-shaped slices.

5. Blanch the mushroom slices and bamboo shoot slices, and mix them with seasonings and wet starch to make a marinade and set aside.

6. Put the pot on the fire, pour in the peanut oil, burn it ten times hot, put the squid into the oil pan, fry it until it is cooked thoroughly, and remove it.

7. Put the remaining oil back on the fire, pour in the marinade and boil, quickly put in the fish roll and fry it twice.

Spicy squid rolls

Ingredients: 300g of squid, 1 bag of hot sauce, cumin, sesame seeds, vegetable oil, cooking wine, light soy sauce, soy sauce.

1. Clean up the squid, tear off the outer membrane, and prepare sesame seeds, cumin, and hot sauce.

2. Cut the squid vertically and spread it to the inner wall facing up, cut out parallel knife lines, the thickness is three-quarters of the thickness of the meat, and then turn 90 degrees to cut out the parallel knife lines again.

3. Divide the whole squid with the cut pattern into rectangular pieces of consistent length.

4. Blanch the squid fillets in boiling water, that is, roll them into squid rolls, remove and drain the water.

5. Put oil in the wokAfter the oil temperature is 7 hot, add the squid roll and stir-fry, stir-fry on high heat for one minute, then add cooking wine, soy sauce and rice vinegar and stir-fry.

6. Finally, add the hot sauce and stir-fry, add sesame cumin and stir-fry for a while before getting out of the pot, and then you can get out of the pot.

Double pepper fried squid roll

Ingredients: about 350 grams of chilled squid, 2 sharp peppers, 1 red pepper, shredded ginger, green onions, cooking wine, oil, salt, sugar.

Method. 1. Remove the seeds of the green and red peppers and cut them into small pieces, remove the internal organs of the squid and clean them, and cut them with a cross knife.

2. Put some salt in the squid pieces, mix well with cooking wine and marinate for a few minutes.

3. Put a little salt in the squid pieces with cut flowers, mix well with cooking wine and marinate for a few minutes.

4. Pour water into the pot, put in the ginger slices and green onions, after the water boils, when the squid pieces are put into the pot, pour in a spoonful of cooking wine, and remove the squid as soon as it is rolled.

5. After the oil is hot, add the ginger shreds and green and red pepper pieces and stir-fry until fragrant, put the squid rolls into the pot, add a little salt and sugar to taste, then put some cooking wine, stir well and then get out of the pot.

Squid has a high nutritional value and taste, and many people love to eat it. The following content to share with you is: "How to make squid rolls will be more delicious", let's take a look!

Let's start with the squid rolls'Method.

Material:

Squid, bean paste, green pepper, red pepper, sugar, chicken powder, light soy sauce, starch, cooking wine, green onion, garlic, etc.

Steps:

1.Chilled squid rolls are thawed and rinsed at room temperature.

2.Red pepper cut into diamond-shaped pieces.

3.Cut the green pepper into diamond-shaped pieces.

4.Finely chop the green onion and garlic.

5.Add sugar, Knorr chicken powder, light soy sauce and starch to the bottom of the bowl.

6.Add an appropriate amount of water and mix evenly into a bowl of juice.

7.Heat the pan with cold oil and put it on low heat, add the Pixian bean paste and fry the red oil.

8.Add green onion and chopped garlic and stir-fry to bring out the fragrance, and cook cooking wine to remove the smell.

9.Turn the heat to medium, add a small amount of water and bring to a boil for 1 minute to bring the flavors of the seasoning together.

10.Reduce the heat and pour in the juice.

11.Cook until slightly thickened.

12.Turn the heat to high and pour in the squid rolls and stir-fry quickly.

13.Pour in the green and red pepper cubes.

14.Quickly stir well until the soup is covered with the surface of the ingredients and ready to serve.

The above mainly introduces the practice of spiced squid rolls, have you learned it? You can see the steps to make this dish yourself. Next, I would like to add a little knowledge about squid.

How to pick squid

First of all, look at the body shape - high-quality squid has a complete and solid body shape, pink and shiny, with a slight hoarfrost on the body surface, fat and translucent, and the back is not red. Inferior squid is thin and mutilated, red and slightly black in color, dull, with too thick hoarfrost on the surface, and a black-red or moldy red back.

Squid making techniques

Production Guidance:

1.The methods of eating squid include braised squid, stir-fried, boiled, stewed, stewed, cold dressed, made into soup, and can also be made into squid stuffed dumplings and squid meatballs;

2.The young squid is cut into small pieces, which is more suitable for flavoring;

3.Cleaning the squid: The squid contains a lot of ink in the body, which is not easy to wash, you can first tear off the skin, pull off the gray bones, put the squid in a basin filled with water, pull out the internal organs in the water, and then dig out the squid's eyeballs in the water to make it run out of ink, and then change the water several times to wash the inside and outside.

4. Soak the dried squid in water for 3 hours, tear off the skin, put it in the prepared hot alkaline water (20% soda ash, 30% lime water, 50% boiling water) and soak it for about 3 hours, rinse with water and set aside.

The above is the sharing of: "How to make squid rolls will be more flavorful", I hope it will help you.