How to make Hakka fried squid delicious?

1. Boil water in a pot, pour in the squid fillets, about 5 seconds, roll up the squid slices and remove them immediately.

2. After the electric baking pan is fully preheated, pour in a little vegetable oil to heat, add ginger and garlic slices and fry until fragrant. Pour in the black fungus and continue to stir-fry. After the black fungus is roughly stir-fried, add the squid rolls, chopped carrots and green pepper slices, and stir-fry until the carrots change color slightly.

3. Pour in the prepared sauce.

The taste of spring squid is particularly delicious, and the easiest way for fishermen to eat it is usually squid in soy sauce water, which maintains the original flavor of the seafood. And today, I would like to share our Hakka people's authentic home-cooked practice: "fried squid with ginger and shallots".

Ingredients: 2 squid, chopped green onion, shredded ginger, shredded red bell pepper, a little light soy sauce and dark soy sauce, a small amount of salt, cooking oil.

Steps: 1. Wash off the black membrane of the internal organs and epidermis.

2. Pour water into the pot and bring to a boil, put the squid into the pot and blanch quickly.

Tips: Blanching can remove the fishy smell of squid.

3. After blanching, quickly wash it with cold water, shred and set aside.

Tips: Rinsing the squid with cold water immediately after blanching will make the squid taste more delicious and crispy.

4. Pour oil into a hot pan, add the chopped green onions, ginger and red peppers and stir-fry until fragrant.

5. Pour in the shredded squid and add the light soy sauce and dark soy sauce.

6. Stir-fry quickly, add green onion and salt again to taste and stir-fry evenly.

7. The simple and fast Hakka authentic home-style stir-fry is ready.

The crispy and tender squid is mixed with the spicy ginger of the shredded ginger and the sweetness of the red pepper, which is really appetizing and delicious!

The main ingredient is a box of 450g of frozen squid

Appropriate amount of auxiliary oil, appropriate amount of steamed fish, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of ginger.

Steps. 1.Defrost the frozen squid.

2.Remove the head and internal organs, then clean the oblique knife cut flowers with cooking wine, ginger juice and a little salt mix evenly and marinate for a while.

3.Prepare Lee Kum Kee's steamed fish with soy sauce and ginger and shallots.

4.Bring water to a boil in a wok and add ginger and shallots, then squid and flying water. (Do this step so that the squid does not come out of the water when you fry it).

5.Drain from water.

6.Stir-fry the ginger in a wok with hot oil until fragrant.

7.Then put in the squid roll and add the appropriate amount of steamed fish soy sauce.

8.Finally, use a little sugar to stir-fry evenly.

9.This "stir-fried squid" is easy to make, and the squid is delicious and slightly sweet, very delicious and delicious!

Carrot fried shredded squid.

1.Wash the squid, remove the black film from the surface, and cut into thin strips.

2.Shred the pork and marinate it in cornstarch and cooking wine.

3.Carrots and green peppers are also prepared with knives.

4.Put an appropriate amount of oil in a hot pan and stir-fry the shredded pork.

5.Add shredded squid and stir-fry.

6.Add salt.

7.Add shredded carrots and shredded green peppers and stir-fry evenly.

8.Out of the pot.

Hakka fried squid.

Cook the pork belly in boiling water for 5 minutes, remove and slice or slice and set aside.

Prepare the auxiliary ingredients ginger, green onion, garlic and chili pepper.

Prepare the ingredients, cut the celery, dried fragrant and garlic leaves, and shred the red pepper.

Take an appropriate amount of water and bring to a boil, pour the squid whiskers into the pot, add rice wine and cook and remove, not too old.

Add a little oil to the pot, pour the chopped pork belly into it and stir-fry until golden brown, then pour in the chopped ginger, shallots, garlic, and fragrant dried fish and stir-fry together until fragrant (at this time, there is residual oil from the pork belly stir-fried in the pot, leave it in the pot for later use).

Pour in the celery tip, pour a little water, boil and stir-fry over high heat, fry 6-7 ripe, add squid and stir-fry, pour in an appropriate amount of rice wine and pepper and stir-fry.

1 dried squid, appropriate amount of pork belly, 6 pieces of dried tofu, 1 green onion, appropriate amount of diced garlic, appropriate amount of chili, appropriate amount of lard, appropriate amount of rice wine, appropriate amount of soy sauce.

Method. 1. Mix well with 3 cups of warm water + 5 tablespoons of salt, add 1 tablespoon of rice wine to remove the smell, soak the dried squid for about 2 3 hours, clean it, and cut it horizontally.

2. Shred the pork belly (especially if there is fat, it will be more fragrant when fried) and marinate it in soy sauce and rice wine.

3. Slice the dried tofu.

4. Stir-fry diced garlic and chili pepper in lard.

5. Put pork and stir-fry.

6. Fry the squid again.

7. Add green onions and stir-fry.

8. Stir-fry the dried tofu, add a little rock sugar and stir-fry to make it burnt and fragrant.

1.Clean the squid head.

2.Cut the squid head into strips and chop the green onion.

3.Add 2 teaspoons chili paste, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 3 teaspoons of hot water to a bowl and mix thoroughly.

4.Heat the oil in a pan, add the chili pepper and stir-fry until fragrant, and add the chopped green onion.

5.Add the squid whiskers and stir-fry.

6.Add some cooking wine to remove the smell, and add some sugar to enhance the taste.

7.Add the prepared chili sauce and stir-fry.

8.Evenly coat the squid with chili sauce and mix well with a little salt.

1. After the squid is cleaned, beat it into a knife flower, and turn it in a direction to hit a cross knife flower.

2. Make a good knife flower, then cut it into pieces, 3. Put it in a large bowl, sprinkle some cooking wine, and grab it.

4. After grasping evenly, let it stand for two minutes.

5. Cut a little ginger, shallots, garlic and green and red peppers.

6. Boil water in a pot, pour the squid into it, and blanch it.

7. Okay, you can have three or four seconds, scoop it up and set it aside.

8. Put oil in a pot, pour in garlic, shallots and garlic, and stir-fry until fragrant.

9. After the fragrance bursts, add a small spoon of bean paste to burst the red oil.

10. Then add the green and red peppers and stir-fry for a while.

11. Pour in the squid again and stir-fry quickly.

12. Add an appropriate amount of salt and stir-fry evenly.

13. Finally, pour in the water starch and stir-fry evenly.

14. Okay, it's ready to come out of the pot.

This delicious stir-fried squid is ready, and friends who like it will try it.

Ingredients: squid, carrots, green peppers, kohlrabi, broccoli, onions, green onions Seasoning: hot sauce, chili powder, sugar, soy sauce, garlic slices, sesame, special cooking wine Friendly reminder: seasoning + ingredients = good taste is also available.

Taste: Slightly spicy and fragrant.

1.Pour peanut oil into the pan and fry the garlic slices and green peppers for a while until they are fragrant).

2.Pour the squid into the pan and stir-fry for a while, and put the prepared vegetables.

3.Then pour in the pre-mixed hot sauce.

4.Finally, enlarge the green onion and finish with sesame oil.

According to your description, first of all, wash the fresh squid and cut it into small pieces, cut off some garlic sprouts, stir-fry the squid in hot oil in a hot pan and stir-fry the squid quickly for a few minutes, pour in the garlic sprouts and continue to stir-fry until cooked.

Soak in cold water and change the water several times. 1.Hakka stir-fry 2Ingredients for oil and rice: 3Squid soup 4Squid snail meat garlic hot pot 5After dipping in a thin layer of flour, fry it and quickly mix it with the nine-story tower, dip it in pepper and salt and eat.

Prepare a squid, clean and cut into shreds. Remove the head and skin. Prepare the shallots and garlic. Prepare two more green peppers. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then add the squid. Then add an appropriate amount of sugar and salt light soy sauce. Boil the green peppers and sauté.

Since first put it in the pot and fry it, then add garlic and ginger to stir-fry it, add celery and stir-fry it together, and then add condiments.

Ingredients for 2 people.

Squid whiskers 200 grams.

100 grams of pork belly.

2 pieces of dried tofu (fragrant).

Accessories. Appropriate amount of celery, red pepper, appropriate amount of red millet pepper, a little green onion, a little ginger, a little garlic, an appropriate amount of rice wine, a little pepper, an appropriate amount of garlic leaves, a little salt, sesame oil, and an appropriate amount of light soy sauce.

Cook the pork belly in boiling water for 5 minutes, remove and slice or slice and set aside.

Prepare the auxiliary ingredients ginger, green onion, garlic and chili pepper.

Prepare the ingredients, celery, dried fragrant, garlic leaves cut into pieces, red pepper.

Ingredients: 2 fresh squid, 1 piece of ginger, 1 small handful of green onion, 3 cloves of garlic, 1 green and red pepper, 1 tablespoon of bean paste, 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of starch.

The specific steps are as follows:

Step 1: Clean the fresh squid, take off the outer layer of clothing, there is a bone inside, to pull out, many people say that the outer clothes do not need to be taken off, in fact, the outer clothes are more fishy, take off there is no fishy smell, it is very good to take off, and it will be off with a little tear.

Step 2: Cut the processed squid, and then hit the knife flower on the inside side, don't make a mistake, it won't roll into a flower, the knife flower is a cross, the oblique knife side is cut first, and then cut the cross knife flower in another direction.

Step 3: Cut the squid and then cut it into pieces, long cubes, don't be too small, cut it and put it in a large bowl, sprinkle it with 1 spoon of cooking wine, and grab it with lead destruction, grasp it evenly, and let it stand for two minutes.

Step 4: Prepare 1 piece of ginger, 1 small handful of green onions, as long as the white part of the green onion, 3 cloves of garlic, 1 green and red pepper, slice the ginger and garlic, cut the green onion into small pieces, and cut the green and red locust pepper into circles for later use.

Step 5: Boil water in a pot, pour in the lead-destroyed imitation squid remnants, blanch the water, blanch for three or four seconds, and then scoop it up for later use.

Step 6: Put oil in the pot, pour in the garlic, onions and garlic, stir-fry them until fragrant, add 1 tablespoon of bean paste, burst the red oil, then add green and red peppers, and stir-fry for a while.

Step 7: Fry the green and red peppers for about half a minute, then pour in the squid, stir-fry quickly, fry for about a minute, add 1 tablespoon of salt, stir-fry evenly, and finally pour in water starch, stir-fry evenly again and you can put it out of the pot and put it on the plate.

This delicious stir-fried squid is ready, friends who like it try it, the squid tastes fragrant, the taste is good, the flowers rolled out are beautiful and good-looking, and the squid is very flavorful, and it is very good to eat and drink.

Tips] 1. It is best to peel off the layer of floral clothes on the outside of the squid, whether it is fresh squid or dried squid, because this layer of clothing smells very strong.

2. The squid is caught and blanched with cooking wine, which can remove the peculiar smell, and this step cannot be missed.

3. The cut squid must be on the inside side, that is, the side with bones, and dried squid does the same.

Ingredients: 150 grams of pork belly, 95 grams of squid, 2 spiced tofu, 2 chives, 5 grams of perfumed celery, 4 small red peppers

Seasoning: 1 tsp ginger, 1 tsp minced garlic, 2 tbsp light soy sauce, 1 tsp oyster sauce, 2 tbsp cooking wine, 1 2 tbsp sugar.

Method. 1.Put cold water in the pot, put the pork belly strips in and cook until cooked, rinse with cold water, and cut into small strips.

2.Cold oil in the pot, add the dried tofu strips and fry until the surface is slightly crispy, remove and set aside.

3.In a pot of cold oil, add green onions, ginger and minced garlic and stir-fry until fragrant.

4.Add the sliced meat strips and stir-fry over low heat until golden brown on the surface.

5.Add the shredded squid and stir-fry for a while.

6.Finally, add half a cup of water and seasoning A, bring to a boil, turn to low heat, cover the pot and simmer for a while. Cook until the water is almost dry, then add the dried fragrant fry that has been stir-fried beforehandAdd the shredded red pepper. Continue to stir-fry until the water is dry.

7.Half a minute before the pot put and perfume celery segments, stir-fry, .,Finally, add the shallots and black pepper.

8.Sprinkle the coriander before removing from the pan and remove from the pan.

The delicious way to fry squid is as follows:Ingredients: 2 dried squid, 100 grams of snow peas, 1 piece of ginger, 1 soup of oyster sauce, half a red pepper.

Steps: 1. Prepare the required ingredients and clean them in advance.

2. Blanch the snow peas and remove them.

3. Heat the oil, pour in the shredded squid, ginger and a little red pepper. Stir-fry together.

4. Add snow peas.

5. Squeeze the oyster sauce.

6. Stir-fry evenly.

7. Remove from the pot and serve on a plate. It's really delicious. Particularly fragrant.

1. Required ingredients: squid, garlic, garlic, ginger, green onions, Sichuan pepper, dried chili, hot pot base, light soy sauce, salt, chicken essence.

2. Prepare a few squid, tear off the skin of the squid first, and then wash it with water. A trick to removing the skin of squid is to freeze the squid in the refrigerator for 2 hours and then thaw it naturally, so that the skin is easier to tear off.

3. Squid is most suitable for cutting flower knife, tilt the blade 45 degrees, and gently cut out about 5 mm strips on the squid, but be careful not to cut it off, leaving about 1 2. After cutting out all the diagonal lines, turn the squid in a different direction and continue to cut the same diagonal lines with a 45-degree oblique knife. Finally, cut vertically into 2-3 cm wide pieces.

4. Prepare some garlic, ginger, green onions, and dried chilies, and chop them all into minced pieces. Prepare 1 small handful of Sichuan peppercorns and a piece of hot pot base.

5. Prepare some garlic moss, wash it and cut it into suitable pieces, then sprinkle a pinch of salt to marinate the garlic moss slightly.

6. Boil water in a pot and add some green onions and ginger slices. After the water boils, pour in the cut squid, blanch it quickly, and after seeing the squid rolled up, quickly take it out and drain it in water.

7. Pour an appropriate amount of cooking oil into the pot, then add the prepared seasonings and stir-fry until fragrant. Don't be in a hurry, turn on low heat and fry slowly, otherwise there will be a bitter taste.

8. After the seasoning is fried, add the marinated garlic moss first, then add the scalded squid rolls, and stir-fry quickly over high heat.

9. Add some light soy sauce, then add a little salt and chicken essence, and stir-fry quickly. The squid must be fried quickly, otherwise it will lose its crispy and tender texture.

10. Turn off the heat and put the squid on a plate.