The home cooked practice of fried dried squid, the home style practice of stir frying dried squid

Ingredients: squid, salt, white pepper, cooking wine.

Paprika, cumin powder, cooked sesame seeds, salt, sugar.

Spicy fresh ingredients. Steps:

Step 1: Wash the thawed squid and marinate it with an appropriate amount of salt, white pepper and cooking wine for more than 15 minutes;

Step 2: Wrap in crispy fried powder, press solidly, and <>

Step 3: Shake off the excess crispy powder, adjust the crispy fried batter, and adjust the crispy batter according to the ratio (frying powder: water = slurry.

Step 4: Roll the squid in the crispy batter.

Step 5: Put oil in a pan, boil until 7 is hot, add the squid and fry until golden brown.

Stir-fry the dried squid.

Ingredients: Oyster sauce 1 tablespoon.

Salt to taste 1 tablespoon of cooking wine.

1 scoop of dark soy sauce.

2 green chili peppers.

Chaotian pepper 4 pcs.

2 garlic sprigs.

6 garlic cubes.

10 small slices of ginger.

Sichuan peppercorns to taste.

How to stir-fry dried squid.

Soak the dried squid overnight, heat the oil in a hot pan, add the peppercorns, and then put in the squid with the filaments.

After the water of the dried squid, add the green and red chili peppers, continue to stir-fry, and after the chili peppers are broken, add an appropriate amount of salt, dark soy sauce, and continue to stir-fry.

When it is almost cooked, add light soy sauce and oyster sauce, stir-fry well and remove from the pan.

Squid contains a special substance - taurine, which can play a role in promoting brain development in young children; It can protect and improve eyesight; It can lower blood pressure, blood lipids, cholesterol, and prevent cardiovascular and cerebrovascular diseases; It can protect the liver, prevent gallstones and so on. It is also rich in protein and a variety of essential amino acids, which can supplement nutrition and relieve fatigue; Contains selenium elements and peptides, which can be anti-viral and anti-radiation; Contains a variety of minerals that can promote the absorption of calcium and play a role in strengthening bones. Squid is rich in high-quality protein, which is very effective in promoting muscle strength and improving immunity.

Squid is also rich in minerals, such as calcium, which is an important component of bones and teeth, so proper consumption of squid will have a significant effect on strengthening muscles and bones. Squid is rich in taurine, and taurine has a very positive effect on regulating fat metabolism, so eating some squid appropriately will help reduce blood lipids and prevent atherosclerosis, myocardial infarction and other diseases.

Ingredients for stir-frying the dried squid.

Dried squid (350g), shiitake mushrooms (20g), bamboo shoots (50g), shallots (15g), white soy sauce (10g), white vinegar (5g), garlic (5g), starch (broad beans) (10g), monosodium glutamate (3g), sesame oil (10g), peanut oil (40g).

How to stir-fry dried squid.

Dried squid is a very good aquatic product, which can allow us to better preserve, but before cooking, we should pay attention to soaking the dried squid, so that we can carry out the next step of cooking, first of all, we take a large basin and pour in an appropriate amount of warm boiled water, and the water temperature should be 40 degrees. Put the dried squid in and soak. Soak for about half a day.

Fish out the soaked dried squid, pour out the water in the basin, reconnect the water, the water should be able to cover the dried squid, and add the Chencun water at the same time, the ratio of Chencun water to the water is 20: after hours, touch the squid with your hands, at this time the squid should have expanded and softened. Remove the squid after the swelling, rinse it repeatedly with running water to dealkalize, generally rinse for about 10 minutes, and finally soak the squid with clean water, and then it can be processed and cooked.

Cut the squid into 6 cm pieces, put it in a pot of boiling water, roll the raw flowers into a roll, and control the moisture. Remove the roots of the green onion and wash it, take the green onion and cut the water chestnut green onion; Remove the stems of the mushrooms, wash them, and cut them into diamond-shaped slices; Peel off the skin of the bamboo shoots, wash them and cut them into diamond-shaped slices. Blanch the mushroom slices and bamboo shoot slices, and mix them with seasonings and wet starch to marinate and set aside.

Put the pot on the fire, pour in the peanut oil, heat it for 10 percent, put the squid into the oil pan, fry it until it is cooked through, and then remove it. Leave 50 grams of oil back on the fire, pour in the marinade and bring to a boil, quickly put in the fish roll and stir-fry it twice, and then turn the pot a few times and put it on a plate.

Hot squid. Ingredients:

Squid, ginger, garlic sprouts, dried chilies, cooking wine, pepper, oil, salt, oil.

Method: 1. Wash the squid and clean the internal organs.

2. Cut the squid into small pieces, marinate in cooking wine and pepper for 15 minutes, slice the ginger, cut the garlic sprouts, and cut the dried chili peppers into sections.

3. After the water in the pot boils, put the squid into the water and blanch for a few minutes, then remove the water and set aside.

4. Add oil to the pot, heat over high heat, add ginger slices and stir-fry until fragrant.

5. Add dried chili peppers and stir-fry until fragrant.

6. Add the squid and stir-fry for a while.

7. Add the garlic sprouts and stir-fry quickly.

8. Add salt and oil and stir-fry evenly.

Here's how to make fried squid crispy and delicious:

Raw materials required: squid, salt, white pepper, cooking wine, chili powder, cumin powder, cooked sesame seeds, salt, white sugar, spicy fresh ingredients.

1. Wash the thawed squid and marinate with an appropriate amount of salt, white pepper and cooking wine for more than 15 minutes. Coat with crispy fried powder and press firmly. Shake off the excess crispy powder, adjust the crispy powder slurry, and mix the batter according to the ratio (fried powder: water = 1: slurry.

2. Roll the squid in the crispy batter again. Put oil in a pan, cook until 7 hot, add the squid and fry until golden brown. After controlling the oil, sprinkle it with your favorite dipping sauce and enjoy, I use a mixture of chili powder, cumin powder, cooked sesame seeds, salt, white sugar and spicy fresh ingredients.

3. The crispy fried squid is ready!

Squid

The squid (also known as: spear squid) is a family of squid in the family Decabrachidae. The body of the squid is conical, pale, with light brown spots, a large head, 10 tentacles in front, and a triangular fin at the end of the tail.

It is often active in the middle and pelagic shallow seas, and feeds on krill, sardines, silver squid, small male fish, etc. It is mainly found in tropical and temperate shallow seas.

Squid, although it is customary to call them fish, is not actually a fish, but a mollusk that lives in the ocean, with a slender, long conical body and a suction cup at the tip. Squid has two gills in its body as a respiratory organ; The body is divided into a head, a very short neck, and a torso. The body is elongated and long cone-shaped, two of which are longer.

Deep-fried squid rings.

Ingredients: 2 squid, 2 minced garlic, 1 tablespoon olive oil, a pinch of salt, a pinch of pepper, 4 tablespoons of flour, 1 egg, 60 grams of breadcrumbs, about 500 ml of olive oil (for frying), 100 ml mayonnaise, 2 small pumpkins, appropriate amount of salad dish.

Directions: Cut the squid guts with a knife, wash them, and cut them into rings about 5 mm thick. Marinate the squid rings with minced garlic and olive oil for about 5 minutes, seasoned with salt and pepper.

Eggs are shelled and stirred into egg pulp; Squid rings are dipped in flour, egg mixture and breadcrumbs. Fry the squid rings in olive oil at 180 degrees Celsius until golden brown. Cut the top of the pumpkin with a knife, scrape off the kernel with the handle of the spoon, and add the mayonnaise.

Place the salad dish on a plate, top with pumpkin and fried squid rings, and enjoy.

What to do with squid.

Before cooking the squid, the black skin needs to be removed. Because this layer of black skin belongs to the protective film of squid, there will be a certain amount of toxicity, so it is necessary to remove the squid, use a knife to cut twice on the back of the squid, and then pinch the squid's triangular head with your hand and pull it downward, so that you can remove this layer of skin.

When cooking squid, you need to remove the squid's head, and when you pull off the head, you can also bring out the squid's internal organs. It must be completely clean. It is also important to clean the body of the squid, and the cartilage of the squid needs to be removed.