How to make boiled squid larvae delicious, the practice of boiled squid

Boiled cuttlefish. When it comes to the boiling method of cuisine, we all know that it is a characteristic of Guangdong. Boiled cuttlefish literally feels like the taste should be light and difficult to eat, and it would be a big mistake to think so.

The preparation of boiled cuttlefish is not only simple, but also the taste is leveraged. First of all, prepare an appropriate amount of cuttlefish, salt, light soy sauce, bay leaves, sugar, star anise, cooking wine, chili pepper, and ginger. Secondly, wash the cuttlefish and cut it into shreds, cut the ginger into shreds, and cut the peppers into sections for later use; Pour the cuttlefish into the pot and add an appropriate amount of water, star anise, ginger, bay leaves, cooking wine, light soy sauce, salt, sugar, etc.

Finally, cook on high heat for 30 minutes and stir well to get out of the pan.

2. Stir-fried snow peas with cuttlefish.

Although the cuttlefish with snow peas feels weird, the taste is really good. First of all, prepare cuttlefish, snow peas, oil, ginger, cooking wine, oil and salt. Secondly, wash the cuttlefish and shred it, and pick the roots of the snow peas at both ends and wash them.

Finally, put oil in the pot, add ginger slices and stir-fry until fragrant, then add shredded cuttlefish, stir-fry and add the seasoning prepared in advance, and you can enjoy it after the ingredients are cooked.

3. Braised cuttlefish pork.

First of all, prepare an appropriate amount of cuttlefish, pork belly, oil, salt, dark soy sauce, pepper, light soy sauce, cooking wine, rock sugar, garlic, ginger, etc. Secondly, wash the pork belly and cut it into slices, wash and cut the cuttlefish into shreds, cut the ginger into cubes, and crush the garlic. Subsequently, add garlic and ginger to stir-fry until fragrant, add the pork belly, and when the pork belly is golden brown, pour in cooking wine and boiling water and boil; After about 15 minutes, add the cuttlefish and stir-fry together, add dark soy sauce, rock sugar and pepper in the middle to reduce the juice.

Preparation of blanched squid larvae.

Rinse the fresh baby squid whole and remove the bone fragments, do not cut them open, keep the ink sac intact and drain the water.

Put water in a pot, ginger slices, bring to a boil, and put in the washed squid larvae.

When ten are ripe, remove them immediately, control the water, and put them in a bowl.

Pour light soy sauce and a small amount of sugar into a bowl, put it in a pot and steam it, and take it out.

Drizzle over the squid, add some chopped green onions, mix well and serve.

Tips: 1. The ink sac can not only be eaten, but also has special nutrition and efficacy, so be sure to buy fresh.

A small baby squid with an intact ink sac.

2. The burning heat should be mastered, neither uncooked nor cooked to ensure the taste.

Prepare 400 grams of squid, 8 grams of peanut oil, 3 grams of chicken powder, 5 grams of soy sauce, 3 grams of chopped green onions, and 2 grams of ginger

1. First of all, pull out the head and intestines of the squid, remove the intestines, eyes and hard bones inside, remove the two hard spines, peel off the skin of the head and squid tube, rinse them under running water, and cut them into sections.

2. Boil an appropriate amount of water, put a tablespoon of salt and ginger slices. When the water boils, pour over the squid whiskers and blanch them with chopsticks.

3. Immediately after, cover and cook for about 3 minutes, as shown in the figure below.

4. Then scoop it up and rinse it quickly with cool boiled water, as shown in the figure below.

5. Finally, wash the pot and heat it, add peanut oil, put a little chicken powder, an appropriate amount of soy sauce to boil, and turn off the heat. Scoop it up and pour it over the squid, and the blanched squid is done.

The practice of boiled squid is:

Ingredients:Cucumber slices, millet peppers, green onion and ginger, fresh squid.

Here's how to make it:

1. First of all, the skin of the squid should be torn off, and then cleaned with water.

2. Add water to the pot and boil, then put in the green onion and ginger, first boil the green onion and ginger in the pot for about 2 minutes, mainly to boil the fragrance into the water, and then put the squid in the pot, cook over high heat until the squid turns white, and there is a certain hardness to take out.

3. We also need to cool the boiled squid with ice water a little, so that the squid will taste better, and there will be a crunchy feeling when eating, just like eating sea cucumbers.

4. Finally, cut all and put it on a plate, prepare a little millet pepper and mustard, and then put some steamed fish soy sauce and stir it together, you can eat it directly, whether it is the taste or texture is very good, if you often go to the seafood restaurant to eat, I believe you will like this practice.

Step 1

Ingredients: 200 grams of squid rings, 1 teaspoon light soy sauce, 1 piece of ginger, 1 green onion, 3 cloves of garlic, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, appropriate amount of mustard.

Step 2

Cut the green onion into sections. Step 3Ginger slices. Step 4Slice the garlic. Step 5Wash the squid rings and set aside.

Step 6

Pour water, green onion, ginger, garlic, salt and monosodium glutamate into the pot. Once the water is boiling, add the squid rings.

Step 7

Cook the squid rings for 4 minutes and remove them.

Step 8

Pour the light soy sauce into the mustard and mix well.

Step 9

The boiled squid is finished.

Ingredients: Ingredients: 600g squid; Excipients: appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of shredded ginger, appropriate amount of garlic.

The preparation of boiled fresh squid is as follows:

1.Wash the squid and set aside.

2.Bring the water to a boil and boil the squid flowers in the boiling water for about five minutes.

3.Remove the squid and drain and set aside.

4.Chop the ginger and garlic and set aside.

5.Add cooking wine, soy sauce, sesame oil, and salt seasoning.

6.Finally, add the chili sauce and mix evenly.

7.Cut the squid into rings and serve with sauce.

Boiled squid, the original, really delicious method.

Pick fresh squid so that the cooked squid is delicious and healthier to eat.

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Remove the fascia and internal organs of the squid and wash them well.

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Add water to the pot, add green onions, ginger slices, cooking wine, and boil until it is fishy.

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Blanch the squid in the pot for about 15 seconds, remember not to blanch it for too long, so as not to make the squid too old and eat it with a bounce of teeth.

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Blanched squid is placed in ice water to preserve the crisp texture of the squid.

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Once the squid has cooled, cut it into cubes. Prepare some soy sauce vinegar as a seasoning and dip it to taste better.

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Boiled fresh squid.

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Fresh squid rings. 300g

Totole fresh chicken juice.

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Homemade ginger garlic oil.

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The practice of boiling fresh squid.

Wash the fresh squid rings.

Bring the chicken broth to a boil, bring to a boil in the squid rings, turn to low heat and simmer for 1 2 minutes.

Scoop it up and put it on a plate and pour in the Totole fresh chicken juice.

Materials:

Ingredients: 300 grams of fresh squid.

Seasoning: 7 grams of green onions, 3 grams of ginger, 3 grams of pepper, 5 grams of coriander, 3 grams of soy sauce, 4 grams of sugar, 3 grams of monosodium glutamate, 10 grams of red pepper, 20 grams of peanut oil.

Method

1. Cut the squid board into wheat ears with a flower knife, shred the green onion and ginger, wash and cut the coriander.

2. Boil water in a pot, blanch the squid flakes, remove and set aside.

3. Take a bowl and add light soy sauce, sugar, monosodium glutamate and pepper to make a boiling sauce.

4. Put the blanched squid flowers on a plate, sprinkle with shredded green onion and ginger, coriander and pepper, then pour the boiling juice, then burn the oil until it is hot, and pour it on top.

How to make the white spoon fresh fish more delicious? I think that if you want to use fresh squid like this, it must be used to make braised squid more delicious, after all, this kind of braised squid tastes better and is very popular with the public.

Buy the squid and wash it and cut it into suitable pieces, put water in the pot and boil, put the cut squid into the water and turn it back and forth a few times, and when the squid is rolled, it will come out of the pot. You can eat it with horseradish or hot sauce!

Put more chili peppers and sesame oil, it is absolutely delicious.

The practice of boiling fresh squid.

1.Wash the fresh squid, carve a straight pattern on the squid belly with a vertical knife, turn it around, and carve the diagonal pattern with an oblique knife to form a prismatic pattern, then cut it into slices of 5cm horizontal and 3cm straight, and marinate it in ginger slices for about 10 minutes.

2.Put an oil spoon in the wok, put in the ginger slices and green onion segments to burst through, cook Shao wine, put in refined salt and two soups, remove the ginger slices and green onion segments after boiling, put the fresh squid into the pot, burn until it is just cooked, scoop up the squid slices with a colander and drain the water.

3.Put the wok on the fire, put in the cooked lard, put in the squid, cook the wine, stir-fry quickly, quickly stir-fry evenly and serve on the plate. Put a spoon of lard on a hot fire, bring to a boil, cook in a sauceplate filled with shrimp fat and oyster sauce, and serve with fresh squid for dipping.