How to make marinated squid, how to make marinated squid How to make marinated squid

This is a late-night snack dish - squid marinated in secret oil, the dish tastes very good, but it needs to be boiled fragrant brine and spicy marinade, and the preparation time is longer.

Preparation of spicy marinade:

1. Prepare spices: 150 grams of cinnamon, angelica.

125 grams of grass fruit, angelica, and astragalus, 100 grams of grass, star anise, and kaempfera, cumin.

50 grams, tangerine peel.

40 grams of bay leaves, 40 grams of white pepper, 25 grams of white cardamom, 40 grams of dried ginger, and sand kernels.

15 grams each of long pepper, fragrant fruit, licorice, and lemongrass.

10 grams, 4 monk fruits, 4 grams of cloves.

2. Soak the spices in water overnight, remove and control the moisture.

3. 4 kg of dried chili peppers and 200g of Dahongpao peppercorns are soaked in water overnight, and the water is drained and drained.

4. Pour kilograms of rapeseed oil into the pot, and when it is 60% hot, add vegetable ingredients (carrot slices, shallots.

500 grams each, 250 grams of parsley, shallots, ginger slices, and coriander), fry dry water over low heat, turn off the fire and filter out the slag, wait until the oil temperature is about two percent hot, then put in the processed spices, fry over low heat for 3 hours, turn off the heat to cool, soak for 3 days and then force out the fragrance of the spices, and filter out the slag. Put the oil on the fire again, put in the dried chili peppers and dried peppercorns of Dahongpao, fry on low heat for 25 minutes, turn off the heat and soak overnight, you can present a spicy taste, and filter out the chili peppers and peppercorns the next day (chili peppers, peppercorns and spices can be reused twice).

Preparation of fragrant brine:

1. Prepare 40 grams of star anise, grass fruit, and kaempfera, 50 grams of angelica, cinnamon, and angelica, 30 grams of bay leaves, 25 grams of white cardamom, cumin, 20 grams of tangerine peel, fragrant fruit, 15 grams of spirit grass, 10 grams of long pepper, citronella, and cloves, soak in water overnight, remove and drain the water, and wrap it in a material package.

2. Kilograms of pig stick bones, chicken racks, pig feet, and fresh pig skins are chopped into large pieces, washed and blanched.

3. Put 250 grams of peanut oil in the pot, when it is hot, put in vegetable materials (1 kg of parsley, carrot slices, shallots, 750 grams of coriander, 500 grams of chili peppers, 250 grams of shallots, ginger slices, 150 grams of mushrooms) and fry until fragrant, pour 20 kg of mineral water, boil over high heat, change to medium heat and boil for 20 minutes, remove the vegetable material, put in the meat material after blanching, also boil over high heat, change to low heat and boil for 4 hours, put in spice packets, 250 grams of sugar and an appropriate amount of salt to adjust the taste. Simmer on low heat for 1 hour, turn off the heat.

Cooking method: 1. Slaughter and clean the fresh squid, put it in boiling water and blanch it over high heat, and quickly remove it.

2. Put 1 kg of homemade brine and 1 kilogram of homemade spicy brine oil into the pot to boil, put in the squid, marinate on low heat for about 8 minutes, turn off the heat and soak for 5 minutes, remove the squid to control the oil, and arrange it as needed.

3. Serve with garlic hot sauce and mustard sauce.

People often complain of stress, irregular diet, and sub-health of their bodies. In fact, when you are resting, you learn to cook by yourself, and treat yourself to the weekends when you are resting. Let's introduce braised squid first, and you must make it yourself when you find time.

Wash the pork belly and put it in cold water, add dried chilies, cooking wine, peppercorns and tangerine peel and cook until you can pierce it with chopsticks and remove it.

The squid is torn off the outer membrane and the internal organs are removed and cleaned.

3.Cut into large pieces and put them in the pot.

4.Add all kinds of seasonings and an appropriate amount of water (you can do it without the ingredients) and bring to a boil, turn to medium-low heat and simmer for about 40 minutes.

5.Turn the heat to put the squid in, bring it to a boil, then turn off the heat and soak for about 1 hour.

6.Then boil for about 5 minutes, turn off the heat, and soak until it is cool.

I'm very happy to share with you the recipe of marinated squid today, if it suits your taste, then you might as well try it, I believe you will love its taste.

1. Ingredients: 2 squid preserved fish, 1 chili pepper, 3 slices of ginger, 1 tablespoon of five-spice powder, 1000 ml of soy sauce, 500 ml of water, 50 ml of rice wine.

2. Peel and wash the squid, blanch it in boiling water and soak it in cold water for later use. Wash the chili pepper and ginger, cut the chili pepper into sections, and slice the ginger for later use.

3. Add 500ml of water, 100ml of soy sauce, 50ml of rice wine and 1 tablespoon of five-spice powder to the pot. Mountain slippery.

4. Put the squid, chili pepper and ginger slices into the pot and boil, marinate over low heat for 5 minutes, turn off the heat and cover and simmer for 5 minutes.

How to stir-fry squid with green pepper:

1.First of all, we prepare a fresh squid, first separate the head and tail from the body to remove the internal organs, remove the outer membrane of the squid, remove the eyes and teeth, there are many suction cups on the antennae of the squid, the outer membrane is not very easy to clean, with the help of steel wool balls, it can be quickly scrubbed.

2.After the squid was cleaned, we began to change the knife, from the corner of the squid down the knife tilt 45 degrees, every 5 mm to make a knife careful not to cut through, and then change the direction, perpendicular to the previous knife pattern, cut into squid rolls, and then change the knife into small pieces, cut the squid whiskers into long strips for later use.

3.Put the squid with a good knife into clean water, grab and wash it a few times, prepare a section of green onion white and cut it into green onions, cut a piece of ginger into ginger shreds, put it together with the squid, add 5 grams of cooking wine to remove the fishy, grab a little salt and mix it evenly and soak it for 10 minutes, and soak it in light salt water to fully remove the fishy smell.

Prepare a green pepper cut into diamond-shaped slices, half a red pepper cut into triangular slices, green and red peppers can add color to the dish, and half an onion cut into slices and put in the same pot.

Cut a piece of ginger into small pieces, cut a few garlic grains into slices, and cut a white green onion into chopped green onions for later use.

4.After all the ingredients are ready, we blanch the squid, add a little vegetable oil and salt to the boiling water in the pot, pour the squid into the fence to control the dry water, pick out the green onion and ginger inside, pour in the squid after the water boils, quickly slide and cook for 20 seconds, pour out when the squid shrinks and rolls, rinse with clean water to cool the water to control the water and cool it quickly, and the squid tastes more crisp.

5.After the oil in the pot is fully sliding, pour out the hot oil and add the cold oil, pour the green onions, ginger and garlic into the pot and heat the fragrance on medium and low heat, add 5 grams of bean paste and 5 grams of oyster sauce, stir-fry the red oil of the bean paste, add 5 grams of chili red oil to increase the color and flavor, pour in the squid roll to fry the color evenly, pour an appropriate amount of water from the side of the pot, and start seasoning after the water boils.

6.Add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, 5 grams of light soy sauce, 5 grams of oyster sauce, 5 grams of cooking wine, shake the letter hall to remove the fishy, stir-fry to dissolve the seasoning, pour in the prepared side dishes, turn on low heat and simmer for 1 minute, let the squid absorb the soup into the flavor, boil the side dishes raw, and then pour in a little water starch to collect the thick soup, the water starch can make the seasoning better adsorbed on the surface of the ingredients, turn to high heat and quickly stir the pot evenly after the pot can be put out of the pot and put on the plate.

Squid is on our seaside, rarely eaten, in the soft octopus series, squid is the lowest quality modification, the meat is thick, not delicious and exciting, can only be grilled to eat or frank is stir-fried to eat, such as squid garlic moss, more delicious than squid mullet, pen tube, etc.

The home cooking of squid is as follows:Ingredients: 300 grams of small squid, 10 grams of green onions, 5 grams of ginger, 10 grams of garlic, 10 grams of coriander, appropriate amount of sesame seeds, 10 grams of red pepper, 1 tablespoon of oil, 2 tablespoons of bean paste, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, cooking wine spoon, etc.

1. Buy fresh small squid at the market and wash it.

2. Remove the internal organs of the small squid and clean them.

3. In order to add more flavor, use scissors to cut and bend a few knives on the back of the squid.

4. Boil water in a pot, blanch the squid and change color and float. Don't take too long as it will affect the taste.

5. Blanched small squid immediately put it in cold water to shower, so that the taste is more elastic.

6. Prepare the ingredients red pepper, green onion, ginger, garlic and coriander and cut them for later use.

7. Pour the bottom oil into the pot and heat it, add the green onion, ginger and garlic to stir until it is stuffy, and then add the bean paste, oyster sauce, sugar and cooking wine.

8. Stir-fry the seasoning evenly to absorb the flavor.

9. Add the small squid and stir-fry evenly.

10. The soup is thick and the small squid is flavored, sprinkle with cumin and sesame seeds, and mix well.

11. Finally, sprinkle with coriander and minced garlic to enhance the freshness and then serve in the pot.

12. Put the spicy squid on a plate and sprinkle with red pepper.

Summary. Step 1: Rinse the squid with water and put it in a bowl, add 1 tablespoon of salt, grasp it with your hands repeatedly, rinse it with water again, 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: Peel the ginger with a knife, then cut it into thin slices and put it on a plate for later use, pat the garlic with a knife and chop it for later use.

Cut the millet into chili rings with a knife and put them on a plate for later use. Rinse the green chili peppers with water, cut them into rings with a knife and put them on a plate for later use.

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

Step 2: Peel the ginger with a knife, then cut it into thin slices and put it on a plate for later use. Cut the millet into chili rings with a knife and put them on a plate for later use.

Rinse the green chili peppers with water, cut them into rings with a knife and put them on a plate for later use.

Fellow, I really didn't understand, I can be more specific.

Step 3: Heat the oil, the peanut oil is seven ripe, then add the minced garlic and ginger to burst the fragrance. Add the squid and stir-fry over high heat.

Step 4: Add a spoonful of light soy sauce, a spoonful of soy sauce, a spoonful of dark soy sauce, and a spoonful of oyster sauce and stir-fry evenly. After 2 minutes, add an appropriate amount of water, reduce the heat to high and bring it to a boil.

Step 5: Add millet spicy and green pepper and stir-fry evenly, and then cook until the soup is thick, then you can take it out of the pot and serve it on a plate.