How to make squid larvae and how to make calamari larvae

Spicy fried squid larvae.

Ingredients: 300g baby squid, 1 green pepper, 1 green onion, 3 slices of ginger, 15ml peanut oil, 5ml light soy sauce.

Method: 1. Preparation of ingredients, this kind of small squid cubs, in fact, I don't know what it is called, I have lived in this city for more than ten years, but many types of seafood are still stupid and can't tell the difference. It has the same texture and taste as squid, and it may also be called a cuttlefish.

3. After adding water to the soup pot and boiling, add the young squid, boil the water again and cook for half a minute. It doesn't take too long to blanch the seafood, and if it is too much, the taste will not be so tender. After blanching, the calamari are removed and set aside.

5. Add the squid larvae after blanching, stir-fry for half a minute, and add an appropriate amount of light soy sauce to taste. Squid larvae at this level are the best to eat.

Tips: 1. The soy sauce is salty, the squid is delicious in itself, and my family has a light taste, so there is no need to add salt.

2. The blanching time can be controlled at 30 seconds, and the taste is just right, tender and delicious.

3. Don't put too much seasoning in seafood, eat it as it is, and a small amount of light soy sauce can be seasoned.

Do you like this spicy and delicious recipe for stir-fried squid larvae?

Stir-fried squid with green peppers.

Ingredients and seasonings: squid, green pepper, cooking wine, ginger, garlic, light soy sauce, salt, tempeh.

1. Cut the whole fresh squid with a knife from the side and flatten it on the cutting board; Soak the squid whiskers and squid meat separately in water with white vinegar, cooking wine and a small amount of salt for 20 minutes;

2. Remove bones, internal organs and sundries, scrape the inner membrane with a knife to remove attachments and mucus;

3. Turn over and carefully tear off the dark outer membrane;

4. Wash the squid and cut the cross knife diagonally; The squid must be clawed and cut into sections; Cut the green pepper into small pieces; a little tempeh chopped;

5. Put the squid in 80 degrees of water, blanch until curled up and white (usually 10-15 seconds), and immediately remove the water;

6. Stir-fry ginger, garlic and tempeh until fragrant, add green peppers, and stir-fry until broken;

7. Mix the squid over high heat, add cooking wine, light soy sauce and salt to taste.

Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively ** anemia; The polypeptides and selenium contained in it have antiviral and anti-radiation effects. Green peppers can enhance people's physical strength and relieve fatigue caused by work and life pressure. It can increase appetite, help digestion, promote intestinal peristalsis, and prevent constipation.

It can also prevent and treat scurvy, and has an auxiliary effect on bleeding gums, anemia, and fragile blood vessels. Green peppers contain high vitamins, which can have the effect of beauty and beauty, and at the same time, they can promote the growth of bones together with them, and can also have the effect of alleviating anemia, which is a good recipe to promote appetite and prevent diseases.

1. Ingredients: half a catty of squid larvae, a small piece of pork, light soy sauce to hold the appropriate amount of clearing, a few breaks of garlic, an appropriate amount of steamed fish soy sauce Duan Lingqian, and an appropriate amount of salt.

2. Wash and cut the pork in advance; Add light soy sauce, mix well and marinate for 1 hour.

3. Wash the squid larvae thoroughly, drain and set aside. Wash the garlic and cut it into sections.

4. Heat the oil in the pot, pour in the pork and stir-fry the oil, add the star anise, continue to stir-fry until fragrant, add salt and steamed fish soy sauce, and stir-fry well.

5. Pour in an appropriate amount of cold water, simmer for 30 minutes, add the squid, simmer for 15 minutes, pour in the light soy sauce, pour in the garlic, and stir well.

6. Cook the squid, mix it and put it in a bowl.

1. Ingredients: 500 grams of squid larvae (fresh). Excipients: 20 grams of leeks, 100 grams of chili peppers, 100 grams of chili peppers. Seasoning: 10 grams of garlic, 5 grams of ginger, 60 grams of vegetable oil, 5 grams of soy sauce, 10 grams of cooking wine, 3 grams of salt.

2. Wash the leeks and chili peppers separately;

3. Cut the leeks into sections;

4. Cut the peppers into rings;

5. Pat the garlic flat and cut into cubes;

6. Slice ginger;

7. Cut open the squid larvae and remove the bones and internal organs inside, squeeze out the round teeth from the squid whiskers and throw them away;

8. Wash the squid larvae and cut them in half.

9. Add 40g of oil to the pot and heat it, add ginger slices, diced garlic and chili rings and stir-fry until fragrant;

10. Pour in the squid larvae, add 10 grams of cooking wine and 5 grams of soy sauce, fry for about 1 minute, and scoop up;

11. Pour another 20g of oil into the pot and heat it, sprinkle the diced garlic and stir-fry until fragrant;

12. Add the leeks and stir-fry for 1 minute, then pour in the squid larvae and fry for another 30 seconds;

13. Before cooking, add 3 grams of salt and stir-fry before serving.

The creamy calamari is delicious and has a very memorable texture, so let's take a look at what you can do to unleash its deliciousness.

01 Fry the squid with cream, wash the squid and set aside, slice the ginger and garlic for later use, pour an appropriate amount of water into the pot, pour the ginger slices into the pot when the water is boiling, pour the squid into the pot and cook until 8 mature, drain the water and set aside, pour an appropriate amount of oil into the pot, pour in the garlic slices after the oil is hot and stir-fry until fragrant, pour in the paste squid, fry until golden brown on both sides, and pour in an appropriate amount of light soy sauce.

02 Spicy paste squid larvae, ginger and garlic slices for later use, wash the paste squid and set aside, pour an appropriate amount of water into the pot, put in the ginger slices and paste squid blanched and pick it up, pour an appropriate amount of oil into the pot, pour ginger, garlic and chili pepper into the hot oil and stir-fry until fragrant, add an appropriate amount of spicy sauce, add the squid and stir-fry until it changes color, and add an appropriate amount of light soy sauce to taste.

03 Steamed squid with original fresh and sweet flavor, wash and drain the squid, coat the surface with a layer of salt, marinate for about 20 minutes, pour water into the pot, open the steaming tray with water, put in the squid, steam for 15 minutes, the specific time depends on the size of the squid.

04 Braised squid paste, pour an appropriate amount of oil into the pot, add garlic cloves and ginger slices and stir-fry until fragrant, pour in the washed paste squid and stir-fry, then pour in cooking wine.

Then add garlic leaves, finally add an appropriate amount of water and simmer until the juice is reduced, and add dark soy sauce to adjust the color. Can.