The practice of spicy squid in Sichuan cuisine, the practice of delicious spicy squid

Spicy shredded squid ingredients: 300 grams of squid, 80 grams of celery, 8 grams of cooked sesame seeds, 20 grams of red pepper oil, 25 grams of sesame paste, 15 grams of soy sauce, 10 grams of sugar, 6 grams of minced green onion and minced ginger, flavor.

3 grams of refined salt, 4 grams of refined salt, 2 grams of pepper.

practice. 1) The squid is cut straight with a flower knife first, and then cut into shreds horizontally; Pick and wash the celery and cut it into pieces for later use.

2) Put the sesame paste in a bowl and add cold boiled water (20 grams) to drain it, then put monosodium glutamate, soy sauce, refined salt, sugar, pepper, minced green onion, minced ginger and red oil, and mix it into juice for later use.

3) Heat the pot, add water to boil, put in the shredded squid and celery segments together and blanch them quickly, drain the water, put them in the basin, mix the juice mixed by the Likouren, put it on a plate, and sprinkle it with cooked sesame seeds.

Features: The fish is silky and tender, spicy and palatable.

Food City** Tips.

Squid and fungus can be eaten together: rich in protein, iron and collagen, which can make ** tender and bloody.

Alkali and squid cannot be eaten together: eating them together undergoes a chemical change that produces a disodium glutamate with a bad odor.

Nutritional value and efficacy of squid.

Fresh products can be fried, boiled, fried, fried, stewed, boiled, etc., with a variety of flavors. The meat is flexible and fat, the color is white, the taste is very delicious, and its dried products are also called soil squid and dried squid; When drying, hang with a thin rope more, so some areas are also called "hanging pieces", the good quality is bright with color, the body is flat and thin, only the shape is uniform, the flesh is dry as well, it can be exploded, fried, stewed, stewed, boiled, stir-fried, stir-fried, boiled, stir-fried, boiled, stir-fried, stir-fried and so on.

<> "Spicy Squid. Edible chain residue: squid, onion, green and red pepper.

Method: 1. Change the squid to a knife and cut into strips, marinate in green onion and ginger cooking wine for 10 minutes, boil the water in the pot and pour in the blanching water for 1 minute.

2. Stir-fry ginger and garlic, dried chili pepper and bean paste in a pot until fragrant, stir-fry to bring out the red oil, pour in shredded squid, and add 1 tablespoon of light soy sauce + 1 tablespoon of oyster sauce.

3. Finally, add shredded onion and green and red peppers, stir-fry evenly.

<> "Spicy Squid. Method:

Squid in a pot under cold water, add hail banquet wine, ginger slices, blanch and prepare for later use.

Add a little more oil to the pot, add minced garlic and stir-fry until fragrant, add a small piece of hot pot base, and stir-fry the red oil.

Pour in the onion, green chili, small imitation rice pepper and squid and stir-fry a few times.

Add an appropriate amount of light soy sauce and cooking wine and continue to stir-fry for dozens of seconds, sprinkle cumin powder and white sesame seeds before coming out of the pot;

Preparation of spicy squid:

Ingredients: squid, green pepper, bell pepper, garlic, ginger, cooking wine, cooking oil, sesame, garlic, chives, dried chili, cumin powder, salt, dark soy sauce.

Excipients: pots, bowls, spoons, kitchen knives.

1. Cut the belly of the bought squid with scissors, select the sac inside, be careful not to break it, pick out the eyes of the squid head, clean it, and cut it into 1 cm wide squid strips (pay attention to remove a transparent soft stinging bone in the squid body first).

2. Cut the green pepper into small square slices, and finely chop the ginger, garlic and shallots.

3. Cut the bell pepper and garlic moss into small pieces.

4. Pour cooking wine into the pot and bring to a boil, pour in the squid and blanch it.

5. Remove the squid after blanching and discoloration (the time is about two minutes, and it will get old if it is too long).

6. Heat the cooking oil in the pot, put in the heat, add the dried red pepper, ginger, garlic foam, bell pepper, crushed garlic moss, and green pepper in turn and stir-fry.

7. Add the squid and stir-fry, add chili powder, cumin powder, salt, chicken essence, stir-fry and add dark soy sauce, stir-fry a few times, then add chopped garlic, chopped green onion, and sprinkle cooked sesame seeds before cooking.

How to make spicy squid:

Ingredients: 400 grams of squid, half an onion, two green and red peppers.

Seasoning: 2 cloves of garlic, 1 tablespoon of bean paste, 1 tablespoon of cumin noodles, 1 tablespoon of white sesame seeds, 1 tablespoon of chili noodles, a few slices of ginger, 1 coriander, 1 tablespoon of cooking wine.

Sauce: 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch, half a bowl of water.

Cooking steps: Step 1: Cut the cleaned squid horizontally and vertically into flower knives, and then change the knife to cut into strips about 1 cm wide and 4-5 cm long.

Step 2: Cut the cleaned squid horizontally and vertically into a flower knife, and then change the knife to cut into strips about 1 cm wide and 4-5 cm long.

Step 3: Add water to the pot, put the green onion, ginger and cooking wine to boil over high heat, blanch the squid in the pot for 20 seconds, that is, the squid is blanched into a roll in the pot.

Step 4: Remove the blanched squid, rinse it with cold water to remove the foam and impurities, and then drain the water for later use.

Step 4: Remove the blanched squid, rinse it with cold water to remove the foam and impurities, and then drain the water for later use.

Step 5: Cut the garlic into slices, cut the green and red peppers into horse ear slices, shred the onion, cut the coriander into segments, and then put them on a plate for later use.

Step 6: Prepare a small bowl, put in 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of starch, and half a bowl of water, then stir well to make a sauce, and at the same time take a sauce, put in 1 spoon of cumin noodles, 1 spoon of white sesame seeds, and 1 spoon of chili noodles in turn.

Step 7: Put a spoonful of oil in a wok, add garlic slices to it, and add 1 spoonful of bean paste at the same time, turn on low heat and stir-fry until fragrant and red oil.

Step 8: After the seasoning is fragrant, pour in the onion and green and red peppers, and stir-fry over high heat.

Step 9: After the onion and green and red peppers are fried, pour in the squid, continue to stir-fry on high heat for about 1 minute, pour in the seasoning sauce and continue to stir-fry evenly, so that the seasoning sauce is fully coated with the seasoning sauce.

Step 10: Wrap the squid in the sauce, then add the prepared cooked white sesame seeds, cumin powder and chili noodles, stir-fry evenly and put it on a plate.

The practice of Sichuan hot squid:Ingredients: fresh squid, pickled pepper, ginger, chili, Sichuan pepper, light soy sauce, cooking wine, chicken powder.

1. The whole squid, remove the black film on the surface and the debris on the head, remove the head and whiskers, cut the whole squid body vertically, divide it into two symmetrical slices, and cut the flower knife on these two pieces.

2. The cut squid will gradually curl when blanched in the pot, and it will be completely rolled and drained with a colander.

3. Cut the pickled pepper into dices, and cut the pickled ginger into shreds for later use.

4. Prepare an appropriate amount of chili peppers.

5. Heat the oil in the pot, add the chili pepper to fry the aroma after the oil is hot, and fry the red oil if the bottom oil is enough.

6. Add pickled ginger and sea pepper and stir-fry until fragrant.

7. Sprinkle in an appropriate amount of Sichuan peppercorns, stir-fry until fragrant, add the blanched squid, and stir-fry over high heat for a few minutes.

8. Add light soy sauce and chicken essence, stir-fry over high heat for 1 minute, and add an appropriate amount of starch to thicken.

9. It can be served on a plate.

Ingredients: squid, flour, eggs, celery, garlic slices, dried chilies, Sichuan peppercorns, crispy peppers, cumin, cooking wine, salt.

Ingredients for making sautéed squid - Spicy squid.

Preparation of spicy squid:

1.Wash the fresh squid, pull out the head and internal organs together when washing, remove the internal organs, remove the bones and teeth, cut it horizontally into a circle, cut the head of the squid, and cut it in two or four halves.

2.Add flour and eggs to an appropriate amount of water, and mix into a batter. Dip the sliced squid rings in an even batter.

4.After stir-frying with peppercorns, dried chili shreds, garlic slices and an appropriate amount of cooking wine and salt, stir-fry the celery and squid until six or seven ripe together, and then ignite the fire after the celery is shed, and at the same time add cumin grains, crispy pepper and monosodium glutamate and stir evenly and serve on the table.

1) Raw material finishing.

Choose fresh squid or thawed raw materials with a body length of 10-15 cm, remove the sea bladder sheath, meat wrist, internal organs and skin, make squid fillet, rinse and drain, spread on a nylon net drying tray to dry or dry for later use.

2) Process points.

1. Impregnate take 400 grams of boric acid and 600 grams of salt, dissolve them in 40 liters of boiling water, and prepare them into thoracic bamboo ate water. 25 kg of dried fish fillets with the same size and color, first soaked in clean water for about 45 minutes, after the rehydration is soft, take out the drainage, and then soak it in 90 borate water for 20-25 minutes, then put it into warm water, wash off the surface fascia, dirt, and then clean it in clean warm water, continue to rehydrate and soften, and remove the drain water together after all washing. The soaking time is generally no more than 2 hours, and after the rehydration is soft, the weight of the fillet is about 50 kg.

2. Seasoning and maturation 1) Preparation of seasoning liquid Take 50 grams of cinnamon powder, 50 grams of chili powder, 100 grams of pepper, 75 grams of Sichuan pepper powder, add 10 liters of water, boil for 30 minutes and filter, and then rinse the filter residue with 20 liters of boiling water. 1 kg of sugar, kg of refined salt, 5 liters of soy sauce or first-class fish sauce, 25 grams of saccharin and citric acid were added to the two filtrates, and the sweet squid seasoning liquid was filtered.

2) Seasoning Take 26 liters of sweet seasoning liquid, put it in a stainless steel pot and boil, put in the fish fillets and cook for another 1 hour, change to low heat and simmer for 1 hour, and pay attention to turning often to avoid burning. Then, pour the fish fillet and seasoning liquid into the insulated secondary bucket to keep warm for 60--70 and wait for the rolling tear strip.

3. Roll and tear strips Remove the cooked fish fillets from the insulated secondary bucket, put them in the rolling machine and roll them 2-3 times to loosen the fiber structure of the fish fillets, and then tear them into centimeter-wide and 2-centimeter-long squid filaments along the fiber direction.

1. Clean the internal organs, eyes, mouth and translucent bones of the squid and wash them with water (and the suction cups on the squid claws must also be scraped off).

2. Preheat the oven or oven to about 100 degrees, it takes time to preheat to season the squid.

3. Spread the squid whole, spread the spicy sauce on both sides, and sprinkle an appropriate amount of cumin, sesame seeds, and chili powder on one side.

4. Use chopsticks or thin bamboo skewers to pass through the squid bamboo skewers and arrange them one at the top and bottom to support the squid, if it is not supported, it will become a squid roll.

5. After preheating, it will be baked in the oven.

Add salt, chili noodles, minced garlic, fish sauce, soy sauce, hot sauce, water, pepper to the bowl and stir well, cut onion pieces, green onion segments, chili pepper segments, potato cubes, squid pieces, stir-fry potatoes in hot oil in the pot, add soup, spicy sauce and onion and stir well, stir-fry the squid, green onion and chili pepper segments.

Squid is a very delicious food, and the nutritional value of squid is also very rich, and eating squid regularly is very beneficial to our health. So what is the practice of spicy squid in daily life?

Preparation of spicy squid

Materials:

Fresh squid whiskers, onions, chives.

Seasoning

Hot sauce, garlic, ginger.

Salt, sugar, pepper.

Shao wine, chicken essence.

Method:

1.First of all, we need to clean the prepared onion, then cut it into shreds, and then chop the green onion and garlic into minced pieces for later use.

2.Tear off the film of the washed shredded squid, cut it into sections, and marinate the shredded squid with salt, pepper, and Shao wine to absorb the flavor.

3. Put the bottom oil in the wok and heat the pan to warm the oil.

4. When the oil is hot, we have to add the prepared green onion and ginger to it, and then stir-fry it until fragrant.

5. Add shredded onion and stir until fragrant.

6. Stir-fry the shredded squid over high heat to bring out the fragrance.

7. Stir-fry until the squid becomes soft and discolored.

8. Then we have to add the prepared hot sauce to it, the amount of hot sauce should be determined according to our own taste, and then stir-fry.

9. Stir-fry quickly, add 1 tablespoon of sugar, 1 tablespoon of chicken essence, and stir-fry well, because seafood and other foods are easy to get old.

10.After stir-frying well, pour in the chopped chives, pour in 2 teaspoons of soy sauce to taste, and mix well.

Stir-fried leeks with shredded squid

Materials:

3 dried squid, 1 handful of leeks, red and green peppers.

Appropriate amount of green onion, ginger and garlic, Sichuan pepper, star anise.

Cinnammon, dark soy sauce, cooking wine, salt, light soy sauce.

Method:

1. Soak the dried squid in edible alkaline water for 12 hours, and then soak it in water for 2 hours to remove the alkaline taste.

2. After soaking, clean up the mucus and other dirty things on the squid.

3. Cut the squid into shreds and the leeks into segments.

4. Add oil to the pot, stir-fry chives, ginger and garlic, pour in shredded squid, add Sichuan pepper, star anise, cinnamon, dark soy sauce, cooking wine, salt, light soy sauce and stir-fry for 9 minutes, then add leeks and stir-fry for 2 minutes.

Spicy squid method:Ingredients: 2 squid, appropriate amount of red pepper, appropriate amount of dried chili, 1 teaspoon of salt, 1 teaspoon of soy sauce, 1 section of green onion, appropriate amount of cooking wine, 3 cloves of garlic.

Steps: 1. Clean the squid and cut it into shreds.

2. Put peanut oil in the pot, add green onion and garlic slices and stir-fry until fragrant.

3. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant.

4. Add the squid and stir-fry, add cooking wine, salt and soy sauce and stir-fry until cooked.

5. Finished products. <>