How to make squid delicious, how to make squid delicious

The squid is the cuttlefish.

Our common one is also called squid.

Not only is it highly nutritious.

It is also said to have medicinal properties.

There are also quite a lot of squid practices.

Such as. Squid fried green peppers.

Fried squid with green onions. Cumin squid.

Sauce fried squid. Sizzling squid...

The squid is delicious. But.

Seafood-based foods.

Do not eat with acidic fruits or fruit juices.

Affects protein absorption.

This is something to be aware of.

Ingredients: 1 cuttlefish, 1 handful of parsley, 3 garlic cloves.

Excipients: vegetable oil, 1 tablespoon of cooking wine, salt, 2 tablespoons of flavor.

Production process: 1. Rinse 1 cuttlefish, then put it in a basin and start soaking, soak for about 2 hours, take it out, rinse it, and cut it into sections.

2. Wash the parsley, remove all its leaves, and then cut it into segments to control the moisture, this kind of parsley is relatively tender, which is very suitable for autumn consumption.

3. Put vegetable oil in the pot, boil to 5 hot, put the garlic cloves in and stir-fry until fragrant, then add the drained parsley and start stir-frying, stir-fry until the color becomes darker.

4. Put the cut cuttlefish and fry it together, and pour a little cooking wine from the side of the pot when stir-frying, which can play a role in increasing the flavor and removing the fish, and can also maintain the color of parsley.

5. Start seasoning, add salt, add 2 tablespoons of extremely fresh, stir-fry until the flavor is incorporated, and the salt must be put last, because the cuttlefish contains a certain amount of salt.

6. After stir-frying until the flavor is absorbed, turn off the heat directly and take it out of the pot, find a plate to serve it, a nutritious and delicious home-cooked dish, fried parsley with cuttlefish is completed.

Tips: 1. When eating cuttlefish, you need to soak it in advance, if it is fried, you should remove the bone, and the stew can be retained, and its therapeutic effect should not be underestimated.

2. The celery itself has a fragrance, which can just make up for the fishy smell brought by the cuttlefish, pay attention to the salt as little as possible when cooking, because the salt content of the cuttlefish is relatively high.

The practice of squid, I don't know how to be a friend of squid fish, and when I click on it, it will be particularly delicious and delicious.

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.

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.

Squid meat, also known as cuttlefish meat, is a nutritious food. Fresh products contain a lot of protein and a certain amount of carbohydrates, inorganic salts, vitamins, etc., and also contain polypeptides. The fat content is very small, and every 100 grams of dry products contains grams of protein, and calcium, phosphorus, iron and iodine are particularly rich.

Traditional Chinese medicine believes that it is flat in nature, salty in taste, and has the effect of nourishing yin and nourishing blood.

Ingredients: 500 grams of cuttlefish, seasoning: 10 grams of rice wine, 2 grams of salt, 3 grams of sugar, 10 grams of green onions, 10 grams of ginger, 5 grams of soy sauce, 15 grams of vegetable oil, 1 gram of sesame oil.

Method. 1.Blanch the fresh squid meat in a pot of boiling water, wash it and drain it.

2.Sit in the pot and add raw oil, add green onion segments and ginger slices after heating, stir out the fragrance, add squid meat, sugar, soy sauce, salt, cooking wine, water, boil and stew until the meat is cooked and the soup is thick, remove the green onion and ginger, pour sesame oil, mix well and get out of the pot.