How do you make tomato squid rings? How to make squid rings?

The steps to make tomato squid rings are as follows:

Ingredients. 300 grams of squid.

200 grams of onion.

Accessories. 10 grams of green onions.

5 grams of ginger. 5 grams of garlic.

Tomato paste 20g

1.Wash the squid and tear off the black skin from the surface and cut into rings.

2.Shred the onion, green onion and ginger.

3.Heat the pan and make oil in the pan.

4.Add minced ginger and garlic and stir-fry until fragrant.

5.Add shredded onion and stir-fry until fragrant.

6.Add shredded squid and stir to bring out the fragrance and excess water.

7.Pour in the tomato paste.

8.Stir-fry evenly to bring out the aroma and red oil.

9.Add salt, sugar, pepper to taste, add water starch to thicken and remove from the pot.

10.Sprinkle in chopped chives and remove from the pan.

Tips for choosing squid: A good quality squid has a complete and firm body shape, pink color, shiny, fat flesh, and translucent. Tomato sauce osmanthus squid ring:

Ingredients: 500 grams of squid, 20 grams of osmanthus, 20 grams of olive oil, 40 grams of tomato sauce, 2 grams of salt, 20 grams of acacia flowers, a few slices of ginger. Method:

1. Remove the whiskers from the squid, rinse the abdominal cavity and cut the rings; 2. Blanch the squid rings with hot water for later use; 3. Stir-fry olive oil and ginger slices in a hot pan until fragrant, then add squid rings and stir-fry for 2 minutes; 4. Pour in the tomato grains and continue to stir-fry for 1 minute; 5. Add the acacia and osmanthus flowers, and add salt to taste. **How to make squid rings Ingredients required: squid rings (or squid, cut into rings by yourself) bread flour (there are coarse and fine bread flours sold on the market, you can sell either one, and the coarse one will be more crispy when fried) Egg cornstarch or flour seasoning:

Salt and pepper cooking wine ** Squid rings to do: 1We prepared the necessary materials, I used ready-made squid rings, washed the squid rings I bought, tore off the membrane, and put them in a container.

If you buy squid, you have to clean it yourself and cut it into rings, and when picking squid, it is best to choose a more well-proportioned one, so that the cut squid rings will be roughly the same. Then prepare three containers separately, and put the beaten egg mixture, corn starch or flour, and bread crumbs in turn, so as to facilitate our following operations. 2.

Fried food can be eaten with some green vegetables, which is more refreshing and greasy, and you can choose your favorite vegetables to make a salad for side dishes, and add 2 teaspoons of red wine vinegar to the salad It will taste better Sour and appetizing Or add a few drops of lemon juice The same is true 3When everything is ready, start to make it, add salt, pepper, cooking wine, marinate it slightly, and then take the three plates we prepared before, and wrap the marinated squid rings in flour, egg mixture, and breadcrumbs in turn. 4.

Make all the squid rings in turn, pour oil into the pot, boil until six or seven percent hot, add the squid rings, and fry them until golden brown. The oil used to fry the squid rings must not be too hot, as the squid rings will easily get pasty. The time should not be too long, the skin is golden brown so that it will be crispy on the outside and tender on the inside, which is very delicious Squid rings are ready, eat them with your favorite dipping sauce and juice Fried squid rings can be dipped in tomato sauce and eaten, and can also be dipped in salad dressing or salt and pepper, which tastes very good.

Spicy fried squid rings.

Squid nourishes deficiency and nourishes qi, nourishes yin and nourishes beauty, and also helps the detoxification and detoxification of the liver, can promote the body's metabolism, and has the effects of anti-fatigue, nourishing yin and nourishing beauty, and delaying aging. The spicy fried squid rings that Xiaomei brought to you today tastes similar to the taste of barbecue squid. However, squid is a hair product, and friends with eczema and hives should remember not to eat it!

Ingredients: 500g squid rings, 3 Hunan peppers, 2 finger peppers, half a piece of ginger, 5 cloves of garlic, 3 spoons of garlic spicy sauce, 1 spoon of Lao Gan Ma tempeh, appropriate amount of pepper, 1 spoon of light soy sauce, 1 spoon of cooking wine, half a spoon of sugar, 1 handful of cumin, and a few sesame seeds.

1.To make the sauce, add 3 tablespoons of garlic chili sauce first.

2.Add half a tablespoon of sugar.

3.Add a few peppers, 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 spoon of Lao Gan Ma tempeh, and mix well 4Cut the green pepper and finger pepper into sections, slice the ginger and garlic, and grab a handful of cumin first.

5.Wash the squid rings in the water and remove them.

6.Turn on the Midea induction cooker and select the stir-fry mode, and pour oil 7When the oil is half hot, add cumin and stir-fry until fragrant.

8.Add ginger and garlic and stir-fry until fragrant.

9.Pour in the squid rings and stir-fry.

10.When the squid rings are half-cooked, add the green chili pepper and finger pepper and pour in the sauce.

11.Stir-fry until the juice is reduced, you can get out of the pot, because the hot sauce and soy sauce are salty, so you don't need to add salt, if you feel that it is not salty enough, you can add it yourself, and finally put it on a plate and sprinkle it with sesame seeds.

Main ingredient squid.

400 grams of excipient oil.

Salt to taste, pepper to taste.

Breadcrumbs to taste.

Eggs in moderation. 1 cornstarch.

Appropriate steps. 1.Peel the squid and remove the cartilage, clean and set aside.

2.Cut into even squid rings and add salt to the right amount.

3.Stir the pepper well and marinate for about 4 hoursPrepare three containers separately and put in the beaten egg mixture, corn starch or flour, breadcrumbs 5Evenly coat the marinated squid rings with a thin layer of cornstarch6Coat with egg wash.

7.Wrap it in breadcrumbs.

8.Pour oil into the pot and boil until it is six or seven percent hot.

9.Put in the squid ring and fry until golden brown.

10.Turn them over one by one, the color can be golden brown, and you can't fry them for too long.

11.Remove and drain the oil.

12.Dip in tomato sauce and drip.

2 squid, 200g breadcrumbs, 200g flour, 2 eggs, 1 teaspoon (5g) salt, 1 2 tsp pepper (3g), 1 tablespoon curry powder (15g), 1 coriander, 500ml oil (actual consumption 30ml).

Method 1: Remove the internal organs of the squid and remove the feet, rinse it with water, and then cut it into a 1cm wide squid ring. Wash and chop the parsley and set aside. Crack the eggs into a bowl and whip them into a mixture.

2. Add salt and pepper to the squid rings, mix well and marinate for 10 minutes.

3. Add the curry powder to the breadcrumbs and mix well.

4. Pat the squid ring evenly on a layer of flour, then dip it in the egg mixture, then evenly coat it with a layer of breadcrumbs, press it firmly with your hands, and then lift it to shake off the excess crumbs.

5. Heat the oil in a non-stick pan with Teflon coating over medium heat, put the squid rings into it when it is hot to 5, slowly fry it over medium heat until golden brown, stir carefully with chopsticks to avoid the squid rings sticking to each other, and drain the oil when the surface is golden brown and put it on a plate.

6. Finally, sprinkle chopped coriander on top to garnish.

1. Cut the green and red peppers into shreds and set aside.

2. The squid must be washed with water and divided into strips for later use.

3. Add water to the pot and boil over high heat;

4. Add the cleaned squid and blanch it in water.

5. The blanched squid must be placed in cold water for later use.

6. Add corn starch and stir well, so that each squid whisker is stained with starch.

7. Add corn oil to the pot and cook until 8 is hot.

8. Put the starched squid into the oil pan one by one and fry it, so that the squid strips don't stick together.

9. Fry the squid until it is 8 mature, take it out and put it aside, continue to heat the oil in the pot to 8 percent, and oil the fried squid again, so that the fried squid will be more crispy.

10. Put a little base oil in the pot.

11. Add the shredded green and red peppers and stir-fry quickly.

12. Add the fried squid and stir-fry a few times before serving.

6.The golden squid ring, but I still think it is better to fry it with beer and noodles and eggs, which is also good.

Preparation of fried squid rings *Ingredients:

Fresh squid. Sweet potato powder, egg mixture.

Fried flour (if there is one, use breadcrumbs instead, the effect is about the same).

Method:1Wash the squid and cut it into rings, dry it and set aside.

2.Dip in sweet potato flour and then egg wash.

3.Finally, dip in fried powder.

4.Put it in a pan of oil that is hot for 7 minutes and fry until golden brown.

Tips:1This is a dish that is fried and eaten freshly, and when the dish is hot, it will be crispy, and it will not taste good when it is cold.

2.When using breadcrumbs on the outer layer, the squid must be marinated first, otherwise the squid will have no taste.

3.If you want to skip this process, you can also dip it in salad dressing or tomato sauce after frying. Preparation of multicolored squid (black pepper multicolored squid ring) Ingredients: squid, bell pepper,

Seasoning: vegetable oil, black pepper, salt, ginger powder, onion, cooking wine, chicken broth mix, light soy sauce.

Method: 1. Prepare raw materials.

2. Wash the squid, tear off the membrane and cut into rings.

3. Onions, bell peppers, wash and cut into rings.

4. Stir-fry the onion in hot oil in a hot pan until fragrant.

5. Add squid and a little salt, stir-fry a few times over high heat, and set aside.

7. Add squid, add a little salt, a little cooking wine, ginger powder, black pepper, chicken powder, a little light soy sauce, and stir-fry evenly.

Small fish trick: teach you to peel off the squid film easily:

Method 1: Soak the squid in water with 100g of white vinegar for 3 minutes; Use a knife to make two cuts on the back of the fish; Pinch the triangular head of the squid with your hand and pull it down, so that the membrane on the squid's back can be pulled off; Then use your hands to peel off the skin of the other parts of the squid, and that's it.

Method 2: Soak the squid in warm water at 45-55 degrees Celsius and easily peel off the skin (with warm water) Ingredients: 12 taels (about 480 grams) of cylindrical fresh squid body, 2 teaspoons of salt and pepper, a little corn starch, minced garlic, and sliced shallots.

Ingredients: Marinade: 1 2 teaspoons each of salt, sand ginger powder, Shao wine, 1 4 teaspoons five-spice powder, 1 egg.

Method: 1. Wash the cylindrical squid (can not be cut), wipe the water dry, cut it into rings, marinate it in marinade for 20 minutes, then add cornstarch and mix well, fry it in hot oil until golden brown, drain and take it out. 2. Heat half a tablespoon of oil, stir-fry the minced garlic and dried green onion slices, add fresh squid and pepper and salt and stir-fry slightly.

Remarks: 1. When frying squid rings, the oil should be hot and cooked in the shortest possible time. When stir-frying with salt and pepper, be quick with your hands so that the squid does not become soft. 2. Pepper and salt can be made like this: use one part of five-spice powder or crushed black pepper, and fry it in a white pot with five parts of salt until yellow.

I would like to share with you how to make fried squid rings at home.

Ingredients: 3 fresh squid, 50 grams of bread crumbs, 3 grams of salt, 2 grams of chicken essence, 1 gram of sugar, 2 grams of rice wine, 2 grams of five-spice powder, 30 grams of salad dressing, appropriate amount of crispy fried powder, appropriate amount of cooking oil.

Production: 1. Wash the fresh squid, remove the bones, head and whiskers for later use.

2. Cut the top of the squid body into 1 cm wide squid rings.

3. Take a bowl and marinate the squid rings with salt, chicken essence, sugar, rice wine, and five-spice powder for about 6 hours.

4. Use bread crumbs and crispy fried powder to make "crispy fried paste" for later use.

5. Hang the marinated squid rings in paste for later use.

6. Make oil in a pot, and put it into the squid ring when it is hot.

7. Fry until golden brown, remove the oil and put it on a plate.

8. Take a small plate and put it on the side of the plate and serve.

Tips: 1. The head and whiskers of the squid can be made in the same way, but some of the appearance of the finished product will be lost.

2. When frying squid rings, they should be put into the oil pan one by one to prevent the squid rings from sticking in the pot and affecting the taste and appearance of the finished product.

3. There are many flavors of salad dressing, and it is recommended to try the mustard-flavored sauce, which tastes very good.

Ingredients: Appropriate amount of squid (dried).

Onion seasoning to taste: green onion.

Ginger to taste, a little garlic.

Tomato paste to taste.

To prepare the tomato squid rings in moderation.

1.Wash the squid and tear off the black skin from the surface and cut into rings.

2.Shred the onion, green onion and ginger.

3.Heat the pan and make oil in the pan.

4.Add minced ginger and garlic and stir-fry until fragrant.

5.Add shredded onion and stir-fry until fragrant.

6.Add shredded squid and stir to bring out the fragrance and excess water.

7.Pour in the tomato paste.

8.Stir-fry evenly to bring out the aroma and red oil.

9.Add salt, sugar, pepper to taste, add water starch to thicken and remove from the pot.

10.Sprinkle in chopped chives and remove from the pan.

Health tips.

1. Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively lead to anemia;

2. In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore eyesight, and improve liver function;

3. The polypeptides and selenium contained in it have antiviral and anti-radiation effects.

4. Modern medicine has found through research that although the cholesterol content in squid is high, squid also contains a substance - taurine, and calaurine has the effect of inhibiting the accumulation of cholesterol in the blood. As long as the ratio of taurine to cholesterol in the ingested food is above 2, the cholesterol in the blood will not rise. The taurine content in squid is higher, and its ratio is.

Therefore, when squid is consumed, cholesterol is only used by the body normally and does not accumulate in the blood. Professor Wang Cunxin of the Institute of Oceanology of the Chinese Academy of Sciences said that cholesterol is divided into low density and high density, and the cholesterol in squid is mainly high density, which is beneficial and harmless to the human body. The structure of squid body fat is significantly different from that of livestock and poultry fat, and the cholesterol in its body is mostly concentrated in its internal organs.