What dish is delicious to cook with squid How to cook squid deliciously

Preparation of fresh squid with dried squid.

Dried squid: Soak it in cold water for a few hours, and then change the water in the middle, so that the squid is chewy. Do not put alkali.

Washing the squid: Peel off the film from the squid, take out the bones and internal organs, and wash them.

Fresh squid preparation:

Shredded squid with green pepper:

Cut the squid into shreds, boil water in a pot, the water is much less, put the shredded squid into the water, boil the water and remove it for later use. Don't pour out the water, you can eat it underneath, it's very fresh.

Finely shred the tenderloin, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well.

Put oil in the pot, high heat, hot oil and shredded meat, stir-fry and add shredded green peppers, green peppers change color, pour in shredded squid and fry, add a little water, add salt, pepper, a little monosodium glutamate, and fry a few times.

Dried squid roast pork:

Roast the pork belly or row straight without salt.

Squid cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, fry the meat (pork ribs) first, then add squid, fry the water, add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, fry a few times, add water to submerge the fish, burn it over low heat (keep the water like it is on the open) for 1-2 hours, you think it's rotten, collect the water over high heat, don't be too dry, add pepper, a little MSG, put a little sugar, add a little chives. Come to an end.

Note: There is a kind of dried squid on the market that is very salty (not of good quality), so you can only soak it more, and then you can't put dark soy sauce or light soy sauce when cooking.

Squid fried cabbage is the best, you can put some bamboo shoots and shreds and stir-fry together, it is very delicious.

Dried or fresh? Just like they say. But the dried ones should be stewed, or soaked for a few hours before copying, but they must be served with the ones that are resistant to stir-frying, such as celery.

1. Squid rice.

Ingredients: squid, glutinous rice, white rice, soy sauce, salt, sake, mirin, monosodium glutamate, brown sugar, water.

Method: In the first step, wash the glutinous rice and soak it for about 2 hours. Then remove the head and internal organs of the squid, clean it and set aside, remember to be light on the hands and feet, and don't break the squid.

In the second step, drain the soaked glutinous rice, then add some of the white rice you usually eat, and stir well.

In the third step, pour the stirred rice grains into the squid and fix them with a toothpick at the mouth of the filler so that the rice does not escape.

Step 4: Mix soy sauce sauce, salt, sake, mirin, monosodium glutamate, brown sugar, and water into a sauce, then pour it on top of the squid and steam it for about 20 minutes. Put the squid in a ventilated place and slice it when it cools, as if it is too hot, the rice inside will easily fall apart.

2. Olive oil garlic squid pasta.

Ingredients: pasta, squid, garlic slices, chili, pepper, dried basil leaves, olive oil

Method: In the first step, the squid is eviscerated and cleaned, and then cut into small pieces for later use.

The second step is to boil a large pot of boiling water, and after the water is boiled, put in the pasta and cook it for as long as possible, and you can also try it.

The third step, after the pasta is almost cooked, start another pot, put a little olive oil, after the oil is hot, add garlic and chili pepper and stir-fry, and after the fragrance comes out, put the squid in and fry it, then you can put some pepper to taste, so that the squid tastes better.

Step 4: After the squid is cooked, add the pasta, dried basil leaves and water and cook for two or three minutes. Finally, try the taste and adjust it according to your taste.

Squid practice Daquan 3, taro squid burned.

Ingredients: fresh squid, pork belly with skin, taro, chives, garlic slices, ginger slices, Japanese sauce, dark soy sauce, meat sauce, seafood soy sauce, salt, sugar, scallion oil, ginger liquor.

Method: In the first step, clean the internal organs of the squid, then remove the internal organs and head, and scrape the squid slices into cruciferous flowers for later use.

In the second step, peel and wash the taro, cut it into small pieces, and cut the pork belly into small pieces, then pass the squid and pork belly through the water.

The third step is to put an appropriate amount of oil in the pot, then release the ginger slices and chives and stir-fry until fragrant, and then put the pork belly and squid together in the pot and stir-fry for five minutes, and simmer for a short time with seasoning and water.

The fourth step is to put the taro in the oil pan and fry it thoroughly, then put it in the pressure cooker, pour the pork belly and squid into one piece and press it for ten minutes.

1. Ingredients: squid, green onion, ginger slices, peanut oil.

2. Wash the squid, you can keep the whole one without cutting or cutting it to clean the internal organs.

3. Cut the green onion and set aside.

4. Heat the pot, put peanut oil, put two or three slices of ginger, put the squid in dry water, and immediately cover the pot and cook for about three minutes.

5. After three minutes, the squid will come out with a lot of water, the color will begin to be reddish, turn off the fire, pick up the squid, pour out the water (the water can be used for stir-frying, it is very fresh and sweet), and clean the pot.

6. Heat the peanut oil again, put the green onion segments, put the squid and cover the pot again, and stir-fry it for about two minutes to get out of the pot.

Ingredients: a large handful of dried squid, a green pepper, half a piece of fresh corn, a little shredded ginger, a tablespoon of cooking wine, a bottle cap of light soy sauce, and an appropriate amount of salt.

Step (1) Soak the dried squid for half an hour;

2) Clean (cleaning is time-consuming), cut the green peppers;

3) Corn breaking; (Fresh is best).

4) Put oil in the pot and heat it, stir-fry the ginger shreds, put the squid and stir-fry a few times with cooking wine, add the green peppers and fry until they change color, add salt and fry a few times, sprinkle some boiling water and put corn kernels, and put a tablespoon of light soy sauce when the green peppers are cooked;

5) Finish, serve on a plate.

Tips Fresh corn is easy to cook and put last;

All three ingredients are fresh and sweet, so I didn't put MSG in the end.

Ingredients: 1 handful of celery, 5 squid, a little ginger, a little oil, 2 teaspoons of salt, a little cooking wine, a little oyster sauce.

Steps (1) Prepare celery and squid, I bought squid in advance, washed and put it in the refrigerator to freeze it;

2) Remove the roots and leaves of celery, wash and cut into small pieces, wash and cut into small slices of squid;

3) Put a little oil in the pan and add the squid;

4) Stir-fry, add salt, cooking wine and oyster sauce, stir-fry for a while, add a little water and boil;

5) Boil for a while and add the celery;

6) Celery is soft and done;

7) Serve on a plate.

Tips: When washing the squid, remove the internal organs, remove the eyes, and the beanie in the middle of the whiskers.

Ingredients: 500g of cuttlefish jue, 1 green round pepper, 1 red pepper, half an onion, 3 cloves of garlic, 3 slices of ginger, 6 white onions, 10 grams of soy sauce, 5 grams of Zhuhou sauce, 5 grams of oyster sauce, 3 grams of cooking wine, 15 grams of cooking oil, 10 grams of water.

Steps: 1. Remove the internal organs, remove the mouth and suction cup, and wash the squid.

2. Pour an appropriate amount of water into the pot and bring to a boil, blanch the young cuttlefish and drain the water.

3. Cut the ginger slices into small pieces, slice the garlic, and cut the green onion into white sections.

4. Take a bowl and pour in soy sauce, oyster sauce, Zhuhou sauce, cooking wine, and water and stir evenly into a sauce.

5. Wash the green and red peppers, remove the seeds and cut into cubes, and cut the onions into cubes.

6. Pour oil into the pot, stir-fry chives, ginger and garlic, pour in green and red peppers and onions and stir-fry until broken.

7. Pour in the blanched cuttlefish and stir-fry for a while.

8. Pour in the sauce and stir-fry for one minute.

9. Finished products. <>

Stir-fry the squid

Ingredients for stir-frying squid500g baby cuttlefish 2 small green peppers, 1 red pepper, 3 garlic heads, appropriate amount of gingerThe practice of stir-frying squidStep 1

Prepare side dishes.

Step 2

Cut the squid firstBoil for 2 minutes, supercooled water,After drying, set aside, then stir-fry the chili, garlic, ginger and salt, and then fry the cuttlefish larvae, oyster sauce and soy sauceStir-fry and serve

Dried squid roasted pork belly].

Materials Required:2 dried cuttlefish, 500 grams of pork belly, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, a few Sichuan peppercorns, 1 star anise, 1-2 dried chilies, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce

Steps:

1.Soak the dried cuttlefish in clean water overnight, tear off a black membrane on the surface, turn the eyeballs out, and finally don't forget to remove the teeth from the mouth.

2.Cut the washed dried cuttlefish into pieces and set aside.

3.Cut the pork belly into cubes.

4.Add water to the pot, blanch the pork belly under cold water, after the water boils, skim off the foam, cook for 4-5 minutes, remove the pork belly, put it in warm water to wash, remove and drain the water for later use. When blanching the pork belly, it should be boiled under cold water, which can blanch the blood foam of the pork, and the pork tastes fishy.

5.Add oil to the pot and heat it, add the pork belly and stir-fry for 2-3 minutes, then pour in light soy sauce, braised soy sauce, cooking wine, stir-fry evenly, and stir-fry the pork belly to color.

6.Add green onions, ginger slices, garlic granules, dried chili peppers, Sichuan peppercorns, and seasonings, and stir-fry evenly.

7.Add the dried cuttlefish and stir-fry evenly.

8.Add hot water, the amount of water is level with the ingredients, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 1 hour.

9.When the time is up, add salt, then add braised soy sauce to adjust the color, reduce the juice over high heat, and when it is heated to a little soup, turn off the heat, put it on a plate, and a plate of fragrant cuttlefish roasted pork belly is ready.

Tips:When selecting dried cuttlefish, it is necessary to judge its softness and hardness. The dried fish is soft, not stiff, the body shape is complete and solid, the meat is fat, it feels very dry and hard to the touch, it is generally left for a long time, and it tastes without any taste.

Second, look at the color. The dried high-quality fish is slightly translucent red, no mildew spots, the color of the tender cuttlefish is light yellow, transparent, and the body is thin, and the color of the old cuttlefish is purple and red, and the body is large.

There are many ways to do it, and the following one is one that is relatively simple and delicious. Before cooking, prepare the ingredients, the appropriate amount of squid, soy sauce, mustard, etc. Wash all the ingredients, remove the internal organs and skin of the squid, blanch them in boiling water for about three minutes, remove them and drain them.

Then put the oil into the pot, when it is hot, put some seasoning in it, when the fragrance comes out, put the squid in it, fry it quickly over high heat, about three minutes, after it is cooked, add some soy sauce, stir evenly, you can serve it out and eat, it is very delicious, and the taste is very good. If you like tomato sauce, you can also add some, it tastes good, sweet and sour.

There is another method, which also tastes good. Before cooking, prepare the ingredients, an appropriate amount of squid, rice wine, green onions, ginger and garlic, etc. Wash all the ingredients, remove the skin of the squid, blanch it in boiling water for about three minutes, remove it and drain it, and set it aside for later use.

Then put oil into the pan, preferably peanut oil, the taste will be better. Chop some spices into small pieces, put them in, when the fragrance comes out, put in the squid, add some cooking wine, soy sauce, etc., add an appropriate amount of water, boil over high heat, turn to low heat, and cook for about 30 minutes. When the soup becomes thick and cooked, add some chopped green onion and sesame oil, stir well, and you can serve it out and eat, it is very delicious and goes well with rice.

Oyster sauce squid1. Materials to prepare.

2. Peel the skin and internal organs of the squid (it is very time-consuming, and it is difficult to clean the head) 3. Remove the oil from the pan, put in the drained squid, and push the squid so as not to dip it in the pot.

4. In another pot, add water, soy sauce, oyster sauce and Shaojiu sauce.

5. Put in the squid that has just been burned fat, taste, color, and cook; Remove from heat.

6. Blanch the broccoli and put it on a plate.

Salt and pepper cuttlefish

Material:Cuttlefish, 2 tablespoons of wine, egg whites, white pepper, salt, sweet potato flour.

Method:

1. Mix the squid with the seasoning.

2. Heat the frying oil (about one-third of the pan oil), mix the sweet potato flour into the pickled squid, put it in the oil and fry it until it is cooked.

3.Wash the pot, boil it on the fire, then add the fried and drained squid to the pot, stir-fry with salt and pepper, and then get off the pot when the salt and pepper are all over the squid.

tips：

1. The squid should be kept as dry and cold as possible, you can wash it when you buy it, dry it with a paper towel, and put it in the refrigerator for later use.

2. Before putting it in the pot, dip it in an appropriate amount of sweet potato flour and fry it, not too much, so as not to be too sticky and not crispy enough.

Mom cuttlefish flowers

Ingredients:Fresh cuttlefish, leeks, old gan mom tempeh, green and red pepper rings, cooking oil.

Method:

1. After the fresh cuttlefish is cured, cut the flower knife and change it into pieces, put it into a pot of boiling water and pour it out into a flower shape. In addition, cut the leeks into knots, put them in the pot and put them on the iron plate to pad the bottom.

2. Put oil in the pot, pour out the cuttlefish after the oil is flaked. Leave the bottom oil in the pot, fry the old godmother tempeh until fragrant, then pour in the cuttlefish flowers and adjust the flavor, sprinkle in the green and red pepper rings and stir-fry a few times on a casual plate and serve on the table.

1.Steamed baby squid.

Prepare the ingredients, squid, garlic, ginger, chili, green onion, oil, salt, and light soy sauce.

Clean up the cuttlefish and set aside, cut the green onion and ginger into minced pieces, and chop the small peppers. Cut the green onion into segments. Put the green onion, ginger and small chili pepper into a bowl, add an appropriate amount of salt and oil and mix into a marinade.

Leave it on for 10 minutes, put the cuttlefish on a plate, place the marinated condiment in the middle, and then put the head of the small squid on top of the marinade. Place all the squid at once, put them in a pot and steam them for 15 minutes. Take a small plate and put in the ginger, garlic paste, light soy sauce and sauce into a sauce.

Remove the steamed squid and sprinkle it with green onions. If you eat it, you can eat it with the sauce. That's a simple steamed squid.

2.Stir-fried leeks with baby squid.

Prepare the necessary ingredients, baby squid, amaranth, chili pepper, sesame pepper, ginger, white pepper, light soy sauce.

Soak the baby squid in small water, and soak the amaranth for 10 minutes. Wash and cut into sections. Put oil in a pot, boil in oil, add pepper and ginger slices to stir-fry until fragrant, then add small squid to stir-fry until fragrant, add white pepper and rice wine.

Finally, add amaranth, pepper, and salt and stir-fry quickly. That delicious little squid fried leeks is ready.

Your picture is an octopus.