The whole way of squid, the whole way of frying the whole squid

A complete list of squid practices.

How to handle and clean squid whiskers? You can first hold the body with one hand, hold the squid head with the other hand, separate the squid head from the body, then rinse it with water, and then cut it with scissors, remove the internal organs, and squid skin, and then put in a little alkali, rub it with your hands to clean, and also pay attention to the squid eyes, tentacles, and teeth to be removed, and be careful not to let the black liquid get on the clothes when removing the eyes, so as not to be easy to clean. When cleaning the squid, if it feels particularly slippery, then it is recommended that you dip your fingers in some salt.

How to make spicy fried squid in Korean style:

1.The squid is cleaned and then cut into even shreds, the onion and green pepper are also cut and set aside, and the green onion, ginger and garlic are washed and finely chopped for later use.

2.Then pour the water into the pot, pour in a little cooking wine, add the green onion and ginger, boil and blanch the squid for a while until it changes color, then remove it, and then control the dry water and set aside.

3.After that, pour the oil into the pot, heat it, add the green onion, ginger and garlic, stir-fry until fragrant, then pour in the onion, stir-fry until fragrant, and pour in the squid.

4.Then add the Korean chili paste, stir-fry evenly, add salt, add sugar, pour in light soy sauce and monosodium glutamate, then pour in green chili, stir-fry evenly, sprinkle some cooked sesame seeds, and you're done.

How to cook squid whiskers:

1.Clean the carrots first, peel and cut them into sections, pick the water spinach stalks and peel them and chop them. The squid is cleaned and cut.

2.Then pour the water into the pot and bring to a boil, pour in the squid whiskers, stir-fry for a while, then pour in cooking wine and light soy sauce, stir-fry evenly, and then add carrots and water spinach.

3.After stir-frying for a while, pour in the chili sauce, then add salt and chicken essence to taste.

Preparation of spicy squid rolls:

1.First, remove the membrane of the squid and clean it, then cut it into pieces, then pour the water into the pot and boil, put in the squid pieces and blanch them for a while until they are rolled up.

2.Note that the squid should not be blanched for too long, otherwise the taste will be particularly hard, after blanching, remove the dry water, then pour the oil into the pot, and pour in the squid after heating.

3.Stir-fry on high heat for one minute, then pour in cooking wine, then pour in light soy sauce and rice vinegar, continue to stir-fry, then add chili sauce and stir-fry evenly, pour in sesame seeds and cumin, stir-fry for a while and serve.

Preparation of hot and sour squid soup:

1.First, the squid is cleaned and cleaned, then cut into sections with a flower knife, then put it in boiling water, put in ginger slices at the same time, blanch for a while, and then remove the dry water.

2.Wash the tomatoes and cut them into cubes, soak the black fungus until soft and tear it into pieces, then heat the pot and pour in a little oil, heat it and put in the tomatoes.

3.Stir-fry until the juice comes out, then pour in water, bring to a boil and simmer for a while until the tomato flavor is strong.

4.After that, prepare a small bowl, add sugar, pour in water starch to thicken, then pour in shrimp oil, vinegar, and sprinkle with pepper.

5.Then put the black fungus into the pot, cook for a while, add the squid, put in the ginger slices, pour the evenly stirred egg liquid into the pot after boiling, thicken and season, sprinkle some chopped green onions and serve.

Ansheng food tips.

1.Squid must be cooked and cooked and edible.

Sizzling squid is the best choice, clean the squid first, then brush the oil in a frying pan and fry the squid.

Answer: When I lived in Weihai, I once went to Rushan to visit the door, I took squid and yellow croaker, my aunt steamed the yellow croaker, and the squid was boiled with ginger, green onions, salt, and monosodium glutamate. The intestines haven't been taken out yet, my aunt said that it is not the intestines, it is the liver of squid, which can be eaten, I said I can't eat it, my aunt said you just eat squid, and we will eat the rest of the liver, this is how I ate the whole squid in Rushan.

Ingredients: 3 fresh squid, 2 fresh lilies, a small amount of bell pepper, 1 green onion, 2 cloves of garlic, 1 small piece of ginger, appropriate amount of salt.

Appropriate amount of oil, appropriate amount of chicken essence, appropriate amount of starch, appropriate amount of pepper.

Production steps: 1. How to make squid rolls:

1. After the whole squid is processed, start to make the squid roll: cut the bell pepper into small slices; Cut the green onion into small pieces, and slice the ginger and garlic.

2. Break open the lily and wash it.

3. Blanch the cut squid in boiling water and drain it (the squid rolls bought in the supermarket also need to be blanched).

4. Put salt, starch, chicken essence and pepper in a bowl and add a small amount of water to make juice.

5. Heat the oil in a pan and stir-fry the green onions, ginger and garlic until fragrant.

6. Pour in the squid and lily and stir-fry until the lily becomes transparent.

7. Add bell peppers, pour in the seasoned juice and fry a few times until the juice is reduced.

8. Finished product drawing.

Second, the whole squid practice:

Ingredients: 1 squid, 1 bowl of rice, 25 grams of green beans, 25 grams of corn kernels, 25 grams of carrots, appropriate amount of salt, appropriate amount of chicken essence, 2 tablespoons of oyster sauce, 2 tablespoons of Japanese soy sauce, 1 tablespoon of sake, 2 tablespoons of sugar, 3 tablespoons of cooking wine, appropriate amount of rapeseed oil.

Production steps: 1. Peel off the skin of the squid, remove the internal organs, mouth, eyes, and wash.

2. Bring the water to a boil, add the squid to the pot and turn off the heat at the same time.

3. Cut the squid head and squid claws into small pieces for later use.

4. Cook an appropriate amount of rapeseed oil in a pot until it is 7 hot.

5. Add green beans, corn kernels, carrot grains and squid grains and stir-fry the raw beans.

6. Add rice, an appropriate amount of salt and chicken essence and stir-fry evenly.

7. Then use a small spoon to fill the fried rice into the belly of the squid.

8. Finally, seal your mouth with a toothpick.

9. Prepare teriyaki sauce: oyster sauce, sake, Japanese soy sauce, cooking wine, sugar mixture.

10. Pour the prepared teriyaki juice into the pot and bring to a boil over high heat.

11. Turn the heat to low and add the squid stuffed with rice, so that the squid is evenly coated with teriyaki sauce.

12. After removing from the pot, pour the remaining teriyaki juice and cut it to serve.

How to buy the squid roll:

Ingredients: 350 grams of squid rolls, 20 grams of shiitake mushrooms, 50 grams of winter bamboo shoots, 15 grams of shallots, 10 grams of white soy sauce, 5 grams of white vinegar, 5 grams of garlic (white skin), 10 grams of starch, 3 grams of monosodium glutamate, 10 grams of sesame oil, 40 grams of peanut oil.

Detailed steps for stir-frying squid rolls].

1. Put the squid roll in a pot of boiling water, and form a roll of raw flowers to control the moisture.

2. Remove the roots of the green onion, wash it, and cut the spring onion into white 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 bamboo shoot slices, 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, heat it for 10 percent, put the squid into the oil pan, fry it until it is cooked through, and remove it.

7. Leave 50 grams of remaining 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.

Tips] 1. Pay attention to the heat, the fire should be strong and the speed should be fast.

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

Whole squid practice:

Ingredients: 250g squid, 100g of southern milk, 30g of hoisin sauce, 20g of rice wine, 10g of oyster sauce, 5g of honey, 2 bay leaves, 10 Sichuan peppercorns, 10 cumin, 2 cloves of minced garlic.

Method] 1. Wash the squid, put 100g of canan milk, 30g of hoisin sauce, 20g of rice wine, 10g of oyster sauce, 5g of honey, 2 bay leaves, 10 peppercorns, 10 cumin, 2 cloves of minced garlic, stir together and marinate in the refrigerator for more than 3 hours.

2. Put the middle layer of the oven at 200 degrees for 15 minutes.

3. After baking, cut and shape and put on a plate.

The easiest way to do this is to wash it off and dry it off with a clean rag.

Light soy sauce dark soy sauce 2:1 thirteen spices, sugar, chicken essence, Xu Fu Chi soy sauce 1-3 drops of white vinegar, mix with sauce.

The whole squid is boneless, the ink bag is removed, the eye is removed, the side with the triangular fins is placed on a cutting board, and the knife is cut off, but not cut off, and it is keel-shaped.

Put it in the sauce and roll well, soak for a while, and drain.

Heat the oil pan for 6 minutes, carry the head of the squid and slowly slide it into the pot, fry it over medium heat for about 3 minutes, remove the clean oil, put it on the plate, dip it in pepper and salt, and Tianjin garlic hot sauce.

Raw Materials:

2 whole large squid (about 400 grams), 1 piece of tin foil, 15 grams of minced shallots, 20 grams of salad dressing, 15 grams of hoisin sauce, 15 grams of black pepper, 3 grams of chicken essence, 1000 grams of marinade, 10 grams of cooking oil, 10 grams of minced green onions.

Practice 1:1Put a whole large squid into boiling water and simmer on low heat for 3 minutes, remove it, and put it in the marinade for 30 minutes.

2.Take a pot, put in cooking oil, cook until it is 70% hot, put in the minced shallots and stir the pot to bring out the flavor, add salad dressing, hoisin sauce, black pepper, and chicken essence to adjust the juice and reserve.

3.Take a charcoal fire to roast the meat until it is 90% hot, spread out a piece of tin foil folded into a small sailboat, punch a straight knife with an interval of 1 cm along the end of the marinated squid tube, and then put it in the tin foil, pour the best juice on the dish, and sprinkle with minced green onions.

For this problem, find a chef to consult him, and he will tell you how to go to us? You can also find a nutrition expert and ask him for a consultation, and he will tell you how to make squid? You can also go to the Internet to search for it, there are various practices on the Internet, just ask.

Ingredients: squid whiskers, sweet noodle sauce, cooking wine, minced green onion and ginger, cumin, monosodium glutamate, chicken essence, a little salt and sugar, edible oil method 1, first blanch the squid whiskers with hot water, drain, add green onion and ginger, cooking wine, oil consumption, monosodium glutamate, sugar (to enhance the flavor, can not be added), sweet noodle sauce (necessities) and cumin marinate for 2 hours.

2. In a hot dry pan, add the marinated squid whiskers (be careful not to add soup), stir-fry a few times.

4. When the sauce is fragrant and the juice is dry, you can get out of the pot, remember to sprinkle some cumin.

Starch with a small amount of water.

Crack an egg and mix well.

Squid cut into strips and put in starch.

Heat the oil and put in the squid.