A delicious way to make braised squid, how to make braised squid

Braised squid】 1First 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 white section of green onion 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 to remove the fishiness, 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 it can be put out of the pot and put on the plate.

1. Ingredients: appropriate amount of squid, appropriate amount of cooking oil, appropriate amount of dark soy sauce, a little rock sugar, a little monosodium glutamate, 1 green onion, a little ginger, a little garlic, 4 star anise, a little dried chili, and an appropriate amount of cooking wine.

2. Method: Wash the squid first, it is recommended not to cut it (it can also be cut into pieces), otherwise it will be shapeless after it is made. Then cut the ginger and garlic seeds into minced shapes, and the dried chili peppers into small pieces, wash the star anise and set aside.

Then hit **, put an appropriate amount of cooking oil into the pot, wait until the oil pan is hot, put the minced ginger, minced garlic and chili peppers into the cooking oil, and stir-fry to bring out the flavor. Next, add the washed squid to the oil and lightly overoil it until the surface of the squid turns slightly yellow. Then add cooking wine, rock sugar, star anise, dark soy sauce, and finally add an appropriate amount of cold water, you can cover the pot and boil it over high heat until it boils.

After boiling, then reduce the heat until the squid is cooked, and add a little MSG before removing from the pot.

The preparation of braised squid is as follows:

1. The two big squid I bought are the best to burn and cut into rings. A small handful of shallots, which are burned into the flavor, and even the green onions are delicious.

2. Pull out the head of the squid, hollow out the internal organs and clean it, do not cut the squid body, it is easy to shrink, and then tear off the red thin coat on the outer layer of the squid, leaving only the white squid body. The eye part of the head is cut open and squeezed clean, and it is clean and set aside.

3. Stuff the squid head into the body and burn it together. After washing the shallots, cut them into long sections, and cut the ginger into shredded ginger for later use.

4. Add 30 grams of oil to a hot pan, add green onion and ginger and stir-fry until fragrant.

5. Put in the squid and flip it slightly.

6. Add light soy sauce, dark soy sauce, cooking wine, vinegar and sugar, add a small bowl of water, and bring to a boil.

7. After boiling, add the green onion section, cover and simmer over low heat for 20 minutes, turning 1 2 times in the middle, so that all parts can absorb the soup.

After a few minutes, the squid has been boiled until soft and glutinous, and the juice is reduced on high heat. Put the plate on it for later use, wait for it to cool a little, and then change the knife and cut it into squid rings and serve it on the table, which is extremely fragrant and delicious.

The braised squid should be cooked deliciously, the color should be red, but it should not be too salty, because the squid shrinks badly, and if you don't pay attention to it, it will be overcooked, so add some dark soy sauce, light soy sauce, and salt don't need to be put in, burn the draft on high heat, simmer for 20 minutes on low heat, cook until the squid is soft and glutinous, and eat it in rings can be served with wine or rice.

Ingredients: 300 grams of pork belly.

Half a squid.

Chives: a pinch of it.

Sliced ginger a little.

A pinch of garlic.

Star anise: a little.

Tangerine peel A little.

A pinch of bay leaves.

A pinch of sugar.

Light soy sauce a little.

Cooking wine to taste.

Dark soy sauce to taste.

Step 1 Cook the pork belly in a pot of cold water until the meat turns white, take it out and wash it2 Use an eyebrow clip to clean the pork hair.

3 Cut into squares 2 cm wide.

4 Put a little oil and ginger in the pot, pour in the meat and stir-fry over low heat until the oil comes out (so that you don't eat too much oil).

5 And when the oil is fried, the meat becomes small, and it is set aside.

6 Wash the pot, add 1 1 2 tablespoons of sugar and 2 tablespoons of water and fry the sugar until the sugar color turns slightly yellow, then pour in the fried meat pieces and stir-fry until the sugar color turns slightly yellow.

7 Glue all the syrup.

8 Put the meat, squid rolls, ginger slices, garlic, chives, light soy sauce, 2 tsp dark soy sauce, cooking wine and water into the casserole. The amount of water has just passed the meat.

9 After the heat is boiling, turn to low heat and slowly cook until the juice reaches the bottom of the pot.

The ingredients you need are:

500g pork belly, 1 dried squid, 5 chives, 2 slices of ginger, 2 star anise, 3 cloves of garlic, 30g rock sugar, 4 tbsp light soy sauce, 2 tbsp cooking wine, 2 tsp dark soy sauce, appropriate amount of salad oil, 1 tbsp edible alkali or baking soda.

How to make:1First of all, we add 1 tablespoon of edible alkali to 1000 grams of water to mix thoroughly, put in the dried squid and soak it overnight in advance. Cut the pork belly into four-centimeter cubes and tie the chives in a knot.

2.The squid soaked until soft is marked with a cross-shaped knife, and the tail and body of the squid are cut into pieces, and the squid's whiskers are cut into pieces for later use. Boil water in a pot, blanch the squid pieces until the squid rolls up, then remove and drain for later use.

3.Heat a wok and add a little oil. Pour in the meat pieces, stir-fry the fat over low heat, and add green onions, garlic, ginger and star anise in the middle of the stir-fry to make it fragrant.

Bring out all the meat and spices. Leave a little oil in the wok, add the rock sugar crumble, stir-fry the sugar color over low heat, and mix well with a spatula while stir-frying. Until the sugar melts into syrup and browns, then add the stir-fried pieces of meat and spices, and stir-fry until the pieces are evenly coated with sugar.

4.Then add the squid pieces, light soy sauce, dark soy sauce, oyster sauce, cooking wine, add hot boiling water, the amount of water is about one centimeter higher than the meat pieces, cover and bring to a boil over high heat. Then turn to low heat and cook for about 50 minutes, pick out the green onions, ginger, garlic and star anise, continue to simmer over low heat for 10 minutes, open the lid, and cook until the soup is thick and dense.

Method: After removing the outer layer of purple film, cut the squid into strips. Slice the shallots, slice the ginger, remove the seeds from the peppers and set aside.

Cut the meat into small pieces, bring the water to a boil and blanch the meat before serving.

In a hot oil pan, first add rock sugar to melt into caramel color, and then add pork belly to stir-fry to color. Add ginger slices and chili peppers to stir-fry to make the fragrance and choke Shaoxing wine. Add the squid and stir-fry, add star anise, soy sauce and green onion and stir-fry.

Cover the meat with water, bring to a boil and turn to low heat and cook for 50 minutes.

Taste, adjust, juice and serve.

Squid braised pork is a very good dish. Squid is easy to cook, so simmer the pork belly over low heat and then put the squid in it. Add cooking wine, dark soy sauce, light soy sauce, and wait for the squid to cook for a few minutes.

1. Squid with soy sauce.

Fresh squid is peeled off the red skin, washed with salt and starch, and then cleaned and starched.

Put oil in the pot, when 2 or 3 is hot, put the squid in it, use chopsticks to pull it apart, and you can take it out as soon as you roll it, and the broccoli is scalded with water.

Put a little oil in the pot, add green onions, ginger, garlic and tempeh sauce or minced tempeh, stir-fry to make a fragrance, pour the squid and broccoli into it, pour cooking wine, add some boiling water or broth, put salt, monosodium glutamate, sugar, pepper, burn for a while, thicken, drizzle some sesame oil, and it's good.

2. Sand tea squid.

The squid is still the same as the previous dish, washed, peeled, starched, and cooked in oil, and the beans are also fried in oil.

Put a little oil in the pot, fry the green onions, ginger and garlic to make the fragrance, pour cooking wine, add a little boiling water or broth, put salt, monosodium glutamate, sugar, pepper, and sand tea sauce to burn for a while, thicken, drizzle some sesame oil, and it's good.

3. Cauliflower squid.

This dish is almost the same as the first tempeh squid, but the tempeh is not put in, the orchid is changed to cauliflower, remember to wash the pot when frying, so that it comes out, refreshing, clean, and has not eaten it, so that I have an appetite first.

4. Stir-fried squid with leeks.

The whiskers or feet of the squid are cut into sections and scalded with boiling water, or they are removed by passing oil in oil.

Put oil in the pot, put in the squid whiskers, add salt, monosodium glutamate, pepper and stir-fry, put in the cut leeks, turn a few of them, it's good, don't fry the leeks for too long, they will get old after a long time.

5. Chilled squid.

Blanch the beard with water, put it in cold water to cool, take out, seasonal vegetables, cucumbers, shredded green onions, wash it, cut it, put salt, vinegar, sugar, sesame oil, a little soy sauce, and stir it well with the beard.

6. Cumin squid.

Cut the whiskers into small pieces, pass through the oil, or fry them directly in the pot, and fry them with dried chili noodles, sesame seeds, cumin, salt, monosodium glutamate, sugar, and pepper over low heat to smell the fragrance.

Squid rice bowl. Ingredients:

Squid, shrimp, celery, soybean teeth, carrots, onions, Korean chili paste, chili powder, soy sauce, pounded garlic, sugar, sesame oil, salt, pepper, cooking wine.

Method: 1. Wash the squid and cut it well;

2. Shrimp is well processed and marinated with salt and (cooking wine);

3. Add the prepared seasonings together to make a sauce and marinate the squid;

4. Cut all the vegetables, add oil to the pot, fry all the vegetables except celery, and fry until transparent;

5. Add the marinated squid and shrimp, and finally add celery and stir-fry.

Wash the squid and then it is best to take out the next water, after it is half-cooked, five spices, thirteen spices, spices, chili peppers, appropriate amount, soy sauce, salt, boiling, a little sugar, and collect the soup.

Braised squid roll.

Ingredients: Ingredients: squid, cucumber, fungus, accessories: green onion, salt, cooking wine, soy sauce, monosodium glutamate, sugar.

Preparation: Prepare squid, cucumber, fungus, green onion, salt, cooking wine, soy sauce, monosodium glutamate, and sugar.

2.I use a squid cut knife at home, then slice and boil the water to copy the cucumber and cut it into diamond-shaped slices.

3.Green onions, salt, cooking wine, soy sauce, monosodium glutamate, and sugar are combined into a juice, and some water copied from the squid is added for later use.

4.Put the pot on the fire, and when the oil is hot, put both 2 and 3 in and stir-fry and get out of the pot.

Braised squid. Material:

Ingredients: squid, ginger, garlic, dried chili, star anise, 1 shallot, seasoning: salad oil, rock sugar, cooking wine, soy sauce, MSG to taste.

Method: 1. Remove the internal organs of the whole squid and wash it, cut the ginger and garlic seeds into minced pieces, cut the dried chili peppers into small pieces, and set aside the star anise.

2. Heat the oil in a pan, add ginger, garlic and dried chili peppers and stir-fry until fragrant.

3. Add the washed squid and fry it in oil until the surface becomes firm.

4. Add cooking wine, rock sugar, star anise, and soy sauce, and finally pour in cold water to bring the squid to a boil.

5. After boiling over high heat, cook until the soup is juiced, add monosodium glutamate to the pot, sprinkle some chopped green onions on the plate, and cut into small pieces after cooling slightly.

Ingredients for braised squid:

Ingredients: 750 grams of squid (fresh).

Excipients: 50 grams of magnolia slices.

Seasoning: 10 grams of soy sauce, 15 grams of cooking wine, 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 10 grams of starch (corn), 20 grams of green onions, 20 grams of ginger.

Preparation of braised squid:

1.Cut the squid into 3 cm cubes;

2.Slice green onion and ginger appropriately;

3.Cut the magnolia slices into rectangles and set aside;

4.Put an appropriate amount of water in the pot, put the squid in the pot, bring it to a boil, and remove it cleanly

5.Heat the pot, add an appropriate amount of oil, and fry the green onions, ginger and magnolia slices together in the pot for a while;

6.Wait for the fragrance, cook cooking wine, soy sauce, and add a little soup;

7.Then put the fish, refined salt, monosodium glutamate, and pepper into the pot, bring to a boil, and hook in the water starch.

I recommend it to you.

1.Remove the squid viscera and dispose of it clean2Tear off the black film on the surface3

At the same time, a thin white film is also removed, so that the squid will not shrink. 4.Bring water to a boil in a pot and blanch the squid.

5.Wash again. 6.

Cut the squid with a flower knife and cut it into large pieces.

7.Heat oil in a pot, stir-fry ginger and garlic until fragrant, add squid and stir-fry for a while. 8.Add cooking wine and continue to stir-fry for one minute, add soy sauce and stir-fry until color 9Add a little water and simmer for a few minutes, you can add some barbecue sauce or teriyaki sauce to taste.

10.It doesn't take too long to cook the squid so that it doesn't get old and chewy. Wait until the water is dry and the juice can be removed from the pot and enjoyed.