Authentic practice of saut ing squid

A few simple steps will teach you how to make delicious sautéed squid.

Dry-fried squid. Ingredients: 200 grams of dried squid, 150 grams of pork, 150 grams of mung bean sprouts, 100 grams of leeks, 10 grams of ginger.

Seasoning: 10 grams of salt, 15 grams of soy sauce, 75 grams of cooking wine, 1 gram of pepper, 2 grams of monosodium glutamate, 100 grams of peanut oil, 100 grams of sesame oil, 5 grams of vinegar.

Features: Crisp and delicious.

Cooking method: Tear off the head, whiskers and one of the transparent slices of the squid, roast it over a fire until soft, cut it into shreds, rinse it with hot water to remove the sediment, control the moisture, cut the leeks into 3 cm knots with a section of the root, and cut the ginger into shreds. Shred the pork and remove the roots of the mung bean sprouts.

Wait for the oil to heat in the pot, add shredded meat and ginger, stir well, stir well, pour dry water into a colander, burn the sesame oil in the pot, boil the shredded squid and fry until there is no sound of bursting the pot, add leeks, bean sprouts, shredded meat and stir-fry well, add salt, soy sauce, cooking wine, pepper noodles, monosodium glutamate, vinegar, and then stir-fry.

Method. Raw material.

200 g of dried squid.

150 grams of pork.

150 grams of mung bean sprouts.

100 grams of leeks.

10 grams of ginger. Seasoning.

10 grams of salt. 15 grams of soy sauce.

75 grams of cooking wine.

1 gram of pepper. 2 grams of monosodium glutamate.

100 grams of peanut oil.

100 grams of sesame oil.

5 grams of vinegar. Method 1.

Tear off the head, whiskers and one of the transparent slices of the squid, roast it over a fire until soft, cut it into shreds, rinse it with hot water to remove the sediment, control the moisture, cut the leeks into 3 cm knots with a section of the root, and cut the ginger into shreds. Shred the pork and remove the roots of the mung bean sprouts. Wait for the oil to heat in the pot, add shredded meat and ginger, stir well, stir well, pour dry water into a colander, burn the sesame oil in the pot, boil the shredded squid and fry until there is no sound of bursting the pot, add leeks, bean sprouts, shredded meat and stir-fry well, add salt, soy sauce, cooking wine, pepper noodles, monosodium glutamate, vinegar, and then stir-fry.

Practice 2. Ingredients: squid, flour, eggs, celery, garlic slices, dried chilies, Sichuan peppercorns, crispy peppers, cumin, cooking wine, salt.

Ingredients for making sautéed squid - Spicy squid.

Spicy squid - the practice of sautéed squid:

1.Wash the fresh squid, pull out the head and internal organs together when washing, remove the internal organs, remove the bones and teeth, cut it horizontally into a circle, cut the head of the squid, and cut it in two or four halves.

2.Add flour and eggs to an appropriate amount of water, and mix into a batter. Dip the sliced squid rings in an even batter.

4.After stir-frying with peppercorns, dried chili shreds, garlic slices and an appropriate amount of cooking wine and salt, stir-fry the celery and squid until six or seven ripe together, and then ignite the fire after the celery is shed, and at the same time add cumin grains, crispy pepper and monosodium glutamate and stir evenly and serve on the table.