How to make squid hot and sour soup, how to make squid soup

Ingredients: fresh squid, three shiitake mushrooms, half a carrot, one egg white, a small bamboo shoot, more shredded ginger.

Seasoning: more than 2 tablespoons of balsamic vinegar, 2 teaspoons of pepper, salt, stock, sesame oil.

1. Cut bamboo shoots and carrots, mushrooms into shreds, blanch in cold water, and shred ginger.

2. Blanch the squid into thin strips and let it cool.

3. Add the stock to the pot (you can also use cold water, and put the stock essence or chicken essence in the future) to boil, and add the second and third ingredients for blanching.

Ingredients. 200 g of squid, seasoning.

200 grams of clear soup, 6 grams of salt, a little soy sauce, cooking wine, monosodium glutamate, minced coriander, and minced pepper. 1. Cut the squid into 1 cm wide cross flowers, chop them into 2 cm wide and 3 cm long pieces and serve them on a plate.

2. Put water in the pot, wait for the water to boil, pour out the squid thoroughly and set aside.

3. Put the soup and seasoning in the pot, wait for the pot to be boiled to remove the foam, add the squid, and put it on the plate after boiling.

Korean-style squid soup.

Preparation: Wash the rice soup. Boil the squid, celery, cabbage, and carrots separately and put them in ice water.

2. Wash the rice soup and bring it to a boil, add the rice Korean hot sauce and soybean paste. Put in the celery, cabbage and carrots that have just been seared, and cook for a while.

3. Put the squid in before cooking. If you are troublesome, celery, cabbage, and carrots can be boiled directly in rice soup.

4. The squid must be burned separately, otherwise the whole pot will smell fishy and the soup will not taste good.

Homemade recipe for squid soup:Ingredients: 10 grams of dried lily, 50 grams of pork barrel bones, 50 grams of dried squid.

Excipients: 10 grams of green onions, 5 grams of ginger, a little salt, 10 grams of wolfberry.

Steps: 1. Soak the lily and squid in advance, wash them and put them in a clay pot together with the pork barrel bones.

2. Add green onions, ginger slices, and an appropriate amount of water, place them on the fire, bring to a boil over high heat, turn to low heat and boil for 1 hour.

3. Wash the wolfberries, put them in a squid pot and boil them after 1 hour, and add salt to taste.

4. Done. <>

The home-cooked recipe for squid soup is as follows:1. Cut the squid into 1 cm wide cross flowers, chop them into 2 cm wide and 3 cm long pieces and serve them on a plate.

2. Put water in the pot, bring to a boil, and blanch the squid in the pot. Take another pot, add the clear soup and seasoning, wait for the pot to boil to remove the foam, add the squid, and put it on a plate after boiling.

Squid: The head has a pair of well-developed gills on either side around the mouth. It is often active in the middle and upper layers of shallow seas, with a vertical movement range of more than 100 meters.

The body is slender and cone-shaped, and it is itself a prey object for fierce fish. The eggs mature in batches and are produced in batches, and the eggs are packed in a gelatinous egg sheath, and each egg sheath contains a few to hundreds of eggs depending on the species, and the number of eggs laid by different species also varies greatly, from hundreds to tens of thousands. Squid has two gills in its body as a respiratory organ; The body is divided into heads.

Here's how:Ingredients: 4 squid, 1 tomato, 3 large fungus, 5g starch, 5g balsamic vinegar, 3g shrimp oil, 3g pepper, 10g sugar, a little chopped green onion, 5 slices of ginger, appropriate amount of oil, 1 egg, appropriate amount of salt.

1. Wash the squid, cut it with a flower knife, blanch it in boiling water with a piece of ginger, and scoop it up when it is rolled. Don't cook it for a long time, it will get old. Spare.

2. Cut a tomato into small pieces, and tear the fungus into small pieces by hand.

3. Heat a pan, add a small amount of oil, and stir-fry the tomatoes until hot.

4. After stir-frying the tomatoes to remove the juice, pour in cold water.

5. When the water is boiling, adjust the sauce, a spoonful of starch, a small amount of sugar, and then add shrimp oil, balsamic vinegar and pepper according to taste. Add a little cold water and mix into a small bowl.

6. After the water boils, cook for a while to make the tomato taste stronger, and then add the fungus.

7. After the fungus has been boiled slightly, add the squid and another slice of ginger.

8. After the water boils, beat an egg and beat the egg flowers in the soup. Finish with a thickening to taste. Remove from the pan and sprinkle with chopped green onions.

One, squid asparagus soup.

200 grams of asparagus, 200 grams of lean pork, 200 grams of squid plate, a little shredded ginger. Seasoning: Appropriate amount of salt, 1 2 tsp monosodium glutamate, a little pepper, 1 tbsp cooking wine.

Method 1: Wash and slice the asparagus.

2. Wash the lean pork and cut it into pieces.

3. Put the squid cut flower knife in boiling water and blanch it out.

4. Add 2 tablespoons of salad oil to the pot and heat it, stir-fry the shredded ginger and pork slices, cook in the cooking wine, pour in 8 cups of clear soup and boil, then add other raw materials and seasonings and cook until the flavor is absorbed.

Second, squid yam soup.

300 grams of squid plate, 100 grams of yam, and a little vegetarian strips (potatoes and cabbage). 1 tsp lemon juice, 1 tbsp fish sauce, 1 tbsp cooking wine, 1 2 tsp light soy sauce, appropriate amount of refined salt, 1 3 tsp monosodium glutamate.

Method 1: Wash the squid board and cut it into long strips, blanch it in a pot of boiling water for 1 minute, peel and cut the yam into pieces, and soak it in water (you can add a few drops of lemon juice).

2. Add flour and paste with egg mixture, stir well, dip the vegetarian strips into the hot oil and fry them and drain the oil.

3. Put the pot on the fire, pour in 8 cups of broth, add yam and seasonings and cook until cooked, then add the squid to cook, put it in a bowl, and put in the fried vegetarian strips.

Material replacement. The addition of peach kernels and berries to the raw materials becomes squid and yam soup.

Taste changes. Remove lemon and fish sauce from the seasoning, add peanut butter and evaporated milk to make a fragrant squid yam soup.

Dry squid softened in warm water in advance, boiled large bone broth as a soup base, and put some auxiliary ingredients such as magnolia slices, shiitake mushrooms, yellow finch meat and other auxiliary materials according to personal preferences...The soup should be boiled over high heat and simmered ......Sprinkle some coriander foam or chopped green onion on the pan.

Squid soup for health recipes (with tutorials and recipes).

Squid soup ingredients:

200 grams of squid, 6 grams of salt, a little soy sauce, cooking wine, monosodium glutamate, coriander, pepper, and 200 grams of soup.

Method: 1Cut the squid into 1 cm wide cross flowers and chop them into 2 cm wide and 3 cm long pieces and place them on a plate.

Inside. 2.Put water in the pot, pour out the fish when the water boils, and then put the clear soup and seasoning in the pot, and wait for the pot to boil.

Foam, add the squid, bring to a boil and serve on a plate.

Features: Fresh fragrance and beauty.

Efficacy: Nourishes the mind and calms the nerves.

Squid is a high-grade nutritious food. With 1038 mg of phosphorus per 100 grams of squid (dried), it is.

100 500 times more than a regular dish, 10 times more than pork, 6 times more beef, and 5 times more than eggs.

In addition to being used as a building material for bones, phosphorus in our body helps in the absorption and storage of sugars and fats.

In addition to transferring energy, it is also indispensable for the production of many important substances such as nucleoproteins, phosphoproteins, and phospholipids.

Qualitative basis. What's more, phosphorus plays a particularly important role in our brain nerve cells.

It will cause neurasthenia and memory loss. So eat more squid for neurasthenia.

**, very advantageous.

Prepare the squid, minced green onion, ginger and garlic, fungus, starch, heat the oil in the pot, add the minced green onion, ginger and garlic and stir-fry until fragrant, pour in the squid and stir-fry for a while, add an appropriate amount of water, pour in the fungus, add an appropriate amount of pepper, salt, chicken essence, monosodium glutamate, add starch water, and stir well.

The vast majority of people may not have eaten squid soup, but for students who live by the sea, it is a very common ingredient and delicious. The watermelon is white and flawless, and it is smooth and refreshing with large squid, which is loved by many fishermen, but we must pay attention to the way we make the squid soup, if we make a mistake, it will cause food consumption. So, how is the squid soup made with dongguan?

Space winter melon squid soup preparation.

1. Nutritional composition of squid soup with eastern melon.

Dongguan has more protein, glycogen and a small amount of calcium, phosphorus, iron and other minerals and a variety of nutrients and other nutrients. Donggua is the only melon and vegetable without human fat, and contains propanol disic acid, which can inhibit the conversion of glycogen into human fat components, and because it has a strong beneficial urination effect, it can improve the ****, so the eastmelon is also known as "**** melon".

The large squid not only contains protein, calcium, phosphorus, iron, and its calcium, selenium, iodine, manganese and other nutrients, but also has a variety of DHA (also known as brain**), EPA and other high-width ratio unsaturated fats, as well as a higher component of lysine. We understand that taking large squid can reasonably reduce the cholesterol accumulated in the blood vessel wall, and it is very effective in preventing arteriosclerosis and gallstones.

Therefore, the soup made of squish and squid not only contains a variety of nutrients, nutrients and minerals, but also reasonably prevents a variety of diseases.

Space winter melon squid soup preparation.

2. The method of squid soup with zucchini is introduced in detail.

Ingredients: 50g of large squid, 300g of dongguan, green onion, ginger, garlic, monosodium glutamate, appropriate amount of salt.

Space winter melon squid soup preparation.

Method: 1. Remove the internal organs of the large squid and clean it.

2. Peel, clean and cut the dongguan into slices.

3. Chop the green onion and garlic.

4. Heat the pan with cold oil, add the green onion and garlic and stir until fragrant.

5. Add the large squid and stir until fragrant.

6. Pour into half a pot and bring to a boil.

7. Add the squash and cook for another 10 minutes.

8. The eastmelon is ripe when it is more and more transparent, and you can take it when you turn off the fire and put salt and monosodium glutamate seasoning.

Squid and bamboo shoot soup.

The bamboo shoots are crispy and sweet, the squid is soft, and the soup is fragrant. Smell it all and fall in love with it, don't you really want to try it?

Preparation of ingredients. 150 grams of squid, 150 grams of winter bamboo shoots, 80 grams of carrots.

A pinch of ginger and chopped green onion 3 grams of salt.

3 g chicken powder, a pinch of pepper, 4 ml of water starch.

9 ml cooking wine Appropriate amount of cooking oil.

Cooking steps: 1 Wash the bamboo shoots and cut them into slices.

2 Peel and wash the carrots, cut them in half and cut them into slices.

3 Slice the inside of the washed squid with a grid knife and cut it into slices.

4 Cut the squid whiskers again.

5 Put the squid in a bowl, add salt, cooking wine, chicken broth and mix well.

6 Add a little pepper, then pour in an appropriate amount of water starch, mix well, and marinate for 5 minutes until flavored.

7 Pour an appropriate amount of water into a pot and bring to a boil.

8 Add the bamboo shoots and cook for half a minute.

9 Add the sliced carrots and cook for a few more moments.

10 Remove the blanched bamboo shoots and carrot slices and set aside.

11 Heat an appropriate amount of cooking oil in a pot, add ginger slices and stir-fry until fragrant.

12 Pour in the squid and stir-fry well.

13 Pour in an appropriate amount of cooking wine and stir-fry until fragrant.

14 Pour in an appropriate amount of water and mix well, add bamboo shoots and carrot slices.

15 Cover and bring to a boil over high heat, then reduce heat to low and cook for 5 minutes until cooked.

16 Remove the lid, add salt and chicken broth and season to taste.

17 Add chopped green onion and mix well.

18 Remove the soup stock and put it in a soup bowl.

Good sense of food. Squid is rich in highly unsaturated fatty acids and taurine, which can effectively reduce the cholesterol accumulated in the blood vessel wall, and is effective in preventing arteriosclerosis and gallstones. At the same time, squid can also replenish brain power and prevent Alzheimer's disease, so squid is a wholesome food for the elderly.

Tips for making it.

When making this soup, fresh squid should be used, as the skin of squid that has been frozen for too long is particularly fishy and has a poor taste.