The specific method of braised squid with minced meat.

Grilled squid rolls.

Ingredients: 1 large squid, minced meat, minced water chestnut, minced potatoes, chopped onion, ginger and shallots.

Preparation: 1After cleaning the squid, marinate it with ginger and shallots, high white pepper, salt and chicken essence for 30 minutes;

2.Stir-fry the minced meat, water chestnuts, potatoes and onions;

3.Stuff the fried vegetables into the belly of the squid, stuff it to the brim, and seal it with a toothpick;

4.Prepare in a low pan, heat the oil, put the squid rolls in and force out the water over high heat;

Teppanyaki squid Ingredients: 1 fresh squid, 1 onion, 1 small handful of dried chili, 2 slices of ginger, 1 green onion.

Flavor: Salt, light soy sauce.

Directions: 1 Remove the internal organs and membrane of the squid, cut into thin strips to control the moisture.

2 Put it in a pan and fry it until it is slightly yellow, remove it, and cut the green onion and ginger and onion into shreds.

3 Leave the bottom oil in the pot and heat it for 5 minutes, add dried chili peppers and stir-fry until fragrant, add green onions and ginger shreds and stir-fry.

4 Add the onion, shredded squid, add salt, light soy sauce and stir-fry well.

5 Serve on a hot iron plate.

Curry squid rings.

You don't need to fry in a pan, and the taste and texture are also good:

1. A squid, after washing, cut the body part into circles, and the squid must be refrigerated or frozen in a fresh-keeping box, and then used later. Mix together 1 tablespoon of curry powder, 2 tablespoons of flour and salt to taste.

2. After mixing the curry powder, flour and salt in a plastic bag, put in the cut squid rings, pinch the mouth of the bag tightly, and shake them so that the squid rings are covered with mixed powder. Of course, you don't need a plastic bag for this step, you can just make the squid rings covered with flour in a bowl or plate, but it will be more convenient and troublesome to use a plastic bag.

3. Heat the oil in a pan, turn to medium heat, add the squid rings covered with powder to fry, fry one side, and then turn over and fry the other side.

4. After both sides are fried, remove from the pan and serve on a plate.

Note: Please add or subtract the amount of curry powder according to your taste.

Hello, I'm glad to answer for you, the ingredients needed for the preparation of squid: 500 grams of squid, several slices of ginger, an appropriate amount of minced garlic, 1 spicy millet, 1 green chili, an appropriate amount of peanut oil, an appropriate amount of salt, 2 spoons of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, and 1 spoon of bean paste. Step 1:

Rinse the squid with clean water and put it in a bowl, add 1 tablespoon of salt, grasp it with your hands repeatedly, rinse it with clean water, repeat the previous step again, and finally rinse it with water for later use. Add an appropriate amount of water to the pot, then add a spoonful of cooking wine and a few slices of ginger, then add the squid, bring to a boil over high heat, boil over high heat and cook for another 2 minutes, remove it after 2 minutes and cool it, and finally drain the water for later use. Step 2:

After peeling the ginger with a knife, cut it into thin slices and put it on a plate for later use, and the garlic is flattened with a knife and then chopped for later use. Cut the millet spicy into chili rings with a knife and put them on a plate for later use, rinse the green chili peppers with water, and then cut them into chili rings with a knife and put them on a plate for later use. Step 3:

Heat the oil, the peanut oil is 70% hot, then add the minced garlic and ginger to burst the fragrance. Add the squid and stir-fry over high heat, stir-fry for a while, add the garlic bean paste and stir-fry again. Step 4:

Add a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce and a spoonful of oyster sauce and stir-fry well. After 2 minutes, add an appropriate amount of water and bring it to a boil over high heat. Step 5:

Add millet spicy and green chili peppers and stir-fry evenly, and then cook until the soup is thick, then take it out of the pot and serve on a plate.

Three cups of squid.

Squid, garlic, cooking wine, soy sauce, sugar, sesame oil, ginger.

1. Use a knife to gently draw a net pattern on the squid, and marinate it in cooking wine, salt, and soy sauce for 20 minutes;

2. Stir-fry ginger and garlic in hot oil and pour in sauce (cooking wine, soy sauce, sugar, sesame oil) until boiling;

3. Pour in the squid and stir-fry until it turns white, then add chopped basil or chopped coriander and stir-fry to get out of the pot and put it on a plate.

Kung Pao squid. Squid, carrots, cucumbers, roasted peanuts, dried chilies, soy sauce, dark soy sauce, aged vinegar, sugar, starch, cooking wine, garlic, ginger.

1. Clean the squid, cut it well, adjust the uterine juice, one spoonful of soy sauce, half a spoon of dark soy sauce, two spoons of aged vinegar, two spoons of sugar, one teaspoon of starch, mix well and set aside;

2. Boil a pot of boiling water, put in a spoonful of cooking wine, put in the squid, and immediately remove and drain the water as soon as it rolls;

3. Put oil in a non-stick frying pan, stir-fry the dried chili peppers over low heat, add garlic and ginger and stir-fry slightly, add carrots and stir-fry slightly, add squid, and sauce, stir-fry quickly over high heat a few times, add cucumbers and peanuts, and fry a few times to reduce the juice.

Production method: 1. The black film on the surface of the squid must be cut off and cut into sections; 2. Put it in a bowl, add cooking wine, ginger and green onion and marinate for 15 minutes; 3. Cut the double pepper into small pieces with an oblique knife, slice the green onions, and shred the ginger; 4. Blanch the squid in a pot under cold water for 2 minutes; Drain and drain; 5. Add an appropriate amount of vegetable oil to the pot, add green onions, shredded ginger and double pepper and stir-fry, 6. Add squid whiskers, soybean paste, light soy sauce, oyster sauce and cooking wine and stir-fry; 7. After stir-frying evenly, stir-fry for 1 dozen seconds to get out of the pot.

Preparation: 1Wash the squid and cut it crosswise into small pieces.

2.After boiling half a pot of water, put down the squid, add green onions, ginger, and cooking wine to blanch the fishy water, and then remove the squid and drain the water.

3.Cut ginger and garlic into slices, cut green onions and chili peppers diagonally into small pieces, stir-fry the ginger slices with sesame oil first, and fry the garlic slices and chili peppers together when the ginger slices are slightly yellow.

4.Then put the squid back into the pot, add all the seasonings and cook it to taste (soy sauce and cooking wine, a little salt, no need to put chicken essence, you can put a little sugar).

Then add the green onion and coriander, stir-fry together, and remove from the pan.

The preparation of squid is as follows:Tools Ingredients: 1 squid, Korean barbecue sauce, onion, steaming oven, baking tray, plate.

1. Wash a squid, cut the head, take out the internal organs, and rinse well.

2. Cut off the squid, add half a small bottle of Korean barbecue sauce and marinate for 2 hours.

3. Shred the onion and drain.

4. Spread the onion on the bottom of the baking tray to check the defects.

5. Spread the marinated squid on top of the onion.

6. Brush with a layer of Korean hot sauce.

7. Put it in the middle layer of the steam oven, no need to preheat, Qiyu Na start the "tender baking" program, set the scumbag to bake at 200 degrees for 20 minutes, and take out the middle to brush with some oil to avoid too drying.

8. Works. <>

You can make fried squid in the following way:

400 grams of squid, 150 grams of bell pepper, 50 grams of garlic sprouts, 5 grams of red pepper, 15 grams of oil, 5 grams of salt, 3 grams of soy sauce, 5 grams of oyster sauce, 5 grams of cooking wine, 10 grams of garlic.

1. Boil some boiling water in a wok, pour the washed squid into the pot and blanch it, this is done to remove some dirty things from the squid, and then take out the squid and wash it in a bowl filled with water.

2. Wash the pot, put it on the fire and wait for the pot to be hot, add oil and a small amount of salt, stir-fry the garlic and red pepper, and then pour the squid into it and stir-fry until it is medium-cooked.

3. Wash the pot, then pour the oil and stir-fry the bell pepper and garlic roots.

4. When the chili peppers are ready, pour in the squid, add a little salt, then put some soy sauce and cooking wine, and stir-fry slightly.

5. When the squid is cooked through, you can turn up the heat and reduce the juice with oyster sauce.

Sizzling squid, grilled squid is possible.

How to stir-fry squid:1. Cut the squid into 6 cm pieces, put 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, take the green onion and cut the horseshoe green 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 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, burn it ten times hot, put the squid into the oil pot, fry it until it is cooked thoroughly, and remove it;

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