How to make squid claws delicious, how to make squid thighs delicious

How to make a large squid foot.

Prepare some garlic and ginger slices in advance, cut the garlic into strips, and cut the yellow and red peppers into strips.

Wash the squid claws, separate the front paws one by one with a knife, and pull out the glass suction cups on the squid claws.

Put water in the pot, put the squid claws in it after the water boils, stir it and take it out immediately (don't cook it for a long time, the meat will be old).

Remove it and put it under the drinking water tap and wash it until it is cool.

Add cooking oil to the wok and bring to a boil, then add garlic and ginger slices to stir-fry.

After the aroma comes out, add two stir-fried spoons of Haitian soybean paste, stir-fry the bean paste until the sound is reduced, the water is stir-fried out, and a spoonful of white sugar is added.

Stir the pan and add the drained squid claws.

Pour in shredded garlic and shredded yellow and red pepper and stir-fry evenly, then turn off the heat and put it on a plate to eat.

Preparation of squid feet.

The consumption of large squid is contraindicated.

1. Cook the bezoar throat before eating. Since there is an active peptide ingredient in fresh squid, if it is taken before it is cooked thoroughly, it will cause an imbalance in intestinal fitness exercise.

2. In the case of choosing to take large squid, it is necessary to learn to identify high-quality large squid: high-quality large squid has a detailed and reliable body, is pale pink, shiny, slightly hoarfrost on the surface of the body, has hypertrophied flesh, is transparent, and the back is not red; The body of the large squid is thin and incomplete, the color is red and yellow, a little black, dull, the surface hoarfrost is too thick, and the back is black-red or mildew-red.

3. Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, high cholesteroluria, arteriosclerosis and liver disease should not eat large squid, because the cholesterol content of large squid is extremely high; In addition, large squid is cold in nature, and people with weak spleen and stomach should also eat less. Large squid is a hair food, and it is forbidden for people with eczema, urticaria and other diseases.

4. You don't have to drink alcohol when eating squid. As seafood is a high-protein food and low-calorie food, it has two ingredients: bleach and glycotides; Wine contains vitamin B21, which is a metal catalyst for the absorption and metabolism of bleaching and glycotides. Drinking alcohol while eating seafood is very likely to cause stones or gout.

In more severe cases, the whole body is red and painful, and it is impossible to walk.

This celery squid leg is simple, crisp and refreshing, and is a great side dish in summer!

Ingredients: squid feet, celery.

Ingredients: ginger, garlic, lemon.

Flavoring: salt, essence of chicken.

The steps are as follows:

1 Wash the celery and cut it into sections.

2 Cut the ginger into shreds, mince the garlic and cut the squid legs into proper shapes.

3 Cut the lemon into slices or squeeze out the lemon juice.

4 Prepare another bowl, add the squid legs, ginger shreds, and lemon slices, mix well to remove the fishy smell.

5 Heat oil in a pan, add minced garlic and ginger and stir-fry until fragrant, then add squid feet and stir-fry evenly.

6 After stir-frying the squid feet until fragrant, add the celery segments and stir-fry evenly.

7 Then prepare to taste, add a spoonful of salt, a spoonful of chicken essence, and continue to stir-fry.

8 Stir-fry until the celery is green, then stir-fry for another 3 minutes.

When it comes to squid, I'm sure everyone is familiar with it. Sizzling squid is one of the most popular street snacks, and the fragrant and tender squid is always loved by everyone. Today we're going to talk about fried squid.

Many people say that the squid they fry will always be very old and even chewable, which is likely to be caused by your lack of this step. How can you fry squid so fragrant and tender? Let's take a look.

【Fried squid】1. Wash the squid, remove the fascia on the surface and cut it into strips for later use; onion and green pepper cut into slices; Finely chop the green onion, ginger and garlic and set aside.

2. Pour an appropriate amount of water into the pot, pour in an appropriate amount of cooking wine to remove the smell, boil the water until the bottom of the pot bubbles, put in the cut squid, blanch the water quickly, blanch the water for too long, and you can take it out if it changes color.

3. Pour an appropriate amount of oil into the wok, after the oil is hot, add the green onions, ginger and garlic to stir-fry the fragrance, then put in the onion pieces and continue to fry until fragrant, then put in the blanched squid and stir-fry it, pour in the appropriate amount of Korean-style chili sauce and stir-fry evenly for coloring, add salt, sugar, light soy sauce, chicken powder to taste, and finally add green peppers and stir-fry until it is broken, then turn off the heat and remove from the pot.

Tips: 1. Many people miss the step of blanching before cooking squid, which is very crucial. It not only plays a role in removing the fish, but also reduces the time for stir-frying the squid, and the fried squid is naturally very fragrant and tender. But you must pay attention to the heat of blanching, don't wait for the water to boil before going to the pot, add cooking wine when there are small bubbles at the bottom of the pot, turn off the heat and put in the squid, at this time you will see the squid slowly bending, the color turns white, and you can get out of the pot after the squid all turns white, don't blanch for too long.

2. When processing squid, remove the mucus and fascia on the surface, which are not only very fishy, but also become very hard during the cooking process, which affects the taste.

3. The fried squid must be fried quickly over high heat, and not fried for too long, because it has been blanched before, so as to maintain the fresh and tender taste of the squid.

1. Prepare some garlic slices and ginger shreds, shred the shallots, and shred the red and yellow peppers.

2. Wash the squid claws, separate the claws one by one with a knife, and remove the suction cups on the squid claws by hand.

3. Add water to the pot, put the squid claws in after the water boils, stir and remove them immediately.

4. After taking it out, put it under the tap and rinse it until it cools thoroughly.

5. Heat corn oil in a pot, add garlic slices and ginger shreds and stir-fry until fragrant.

6. After stir-frying until fragrant, add two tablespoons of soybean paste and one tablespoon of sugar.

7. Add the squid claws with controlled water content and stir-fry, pour in shredded shallots and red and yellow peppers and stir-fry evenly, then turn off the heat and put it on a plate.

80 grams of squid whiskers, 1 small handful of leeks, 2 cloves of garlic, 1 tablespoon of vegetable oil, 1 tablespoon of salt, a little light soy sauce, a little cooking wine, a little cumin. Wash the leeks, remove the roots, and cut into knuckle-length pieces. The squid must be washed and the serrations in the suction cup removed.

Put it in hot water at 70 or 80 degrees Celsius and blanch it quickly. Remove and drain for later use. Heat the oil in a pan, stir-fry the garlic slices, pour in the leeks and stir-fry a few times.

80 grams of squid whiskers, 1 small handful of leeks, 2 cloves of garlic, 1 tablespoon of vegetable oil, 1 tablespoon of salt, a little light soy sauce, a little cooking wine, a little cumin.

Wash the leeks, remove the roots, and cut into knuckle-length pieces.

The squid must be washed and the serrations in the suction cup removed.

Put it in hot water at 70 or 80 degrees Celsius and blanch it quickly. Remove and drain for later use.

Heat the oil in a pan, stir-fry the garlic slices, pour in the leeks and stir-fry a few times.

Pour in the squid whiskers, add salt, cooking wine and light soy sauce, and stir-fry quickly over high heat.

After stir-frying well, sprinkle a little cumin powder and serve.

Stir-fried squid with green peppers.

Ingredients and seasonings: squid, green pepper, cooking wine, ginger, garlic, light soy sauce, salt, tempeh.

1. Cut the whole fresh squid with a knife from the side and flatten it on the cutting board; Soak the squid whiskers and squid meat separately in water with white vinegar, cooking wine and a small amount of salt for 20 minutes;

2. Remove bones, internal organs and sundries, scrape the inner membrane with a knife to remove attachments and mucus;

3. Turn over and carefully tear off the dark outer membrane;

4. Wash the squid and cut the cross knife diagonally; The squid must be clawed and cut into sections; Cut the green pepper into small pieces; a little tempeh chopped;

5. Put the squid in 80 degrees of water, blanch until curled up and white (usually 10-15 seconds), and immediately remove the water;

6. Stir-fry ginger, garlic and tempeh until fragrant, add green peppers, and stir-fry until broken;

7. Mix the squid over high heat, add cooking wine, light soy sauce and salt to taste.

Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively ** anemia; The polypeptides and selenium contained in it have antiviral and anti-radiation effects. Green peppers can enhance people's physical strength and relieve fatigue caused by work and life pressure. It can increase appetite, help digestion, promote intestinal peristalsis, and prevent constipation.

It can also prevent and treat scurvy, and has an auxiliary effect on bleeding gums, anemia, and fragile blood vessels. Green peppers contain high vitamins, which can have the effect of beauty and beauty, and at the same time, they can promote the growth of bones together with them, and can also have the effect of alleviating anemia, which is a good recipe to promote appetite and prevent diseases.

Octopus at will.

Green pepper 2 pcs.

Millet Spicy 1pc.

Onions, ginger and garlic Appropriate amount.

Fuel consumption: Moderate amount.

Bean paste to taste.

Light soy sauce in small amounts.

Sugar: Appropriate amount.

Cooking wine in small amounts.

Onion preparation steps.

1. Clean the octopus first and soak it.

2. Then put water in the pot to boil the water, add cooking wine, ginger slices, 3 minutes to 5 minutes or so to remove the water control 3, prepare the condiments, green pepper, garlic, onion, pepper, millet spicy can also be, there is no millet spicy at home, onion cut the side dishes, a small piece of hot pot base.

4. If you don't have a hot pot base, you can add some star anise leaves, which vary from person to person, depending on personal taste.

5. Put oil in the pot, fry the hot pot base over low heat to bring out the fragrance, then add all the condiments and fry over low heat, and then add the octopus.

6. Stir-fry for 3-5 minutes, add soy sauce and sugar, and remove from the pan. Taste the salt and adjust it appropriately.

Squid roll

The color is persimmon yellow, crisp and delicious.

Ingredients: Squid. Green onion, shredded ginger, Sichuan peppercorns. Salt water, soy sauce, cooking wine, monosodium glutamate, sugar, peanut oil, small grinding oil, soup.

1. The method of making squid rolls is the same as that of "squid rolls". Combine green onion pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar, and soup into a sauce.

2. Put the pot on the fire, the oil is hot, put the squid in, roll the squid into a roll, and when the pattern is cracked, remove the oil from the pot. Put the pot on the fire and put the right juice into the pot; Bring the juice to a boil, add the squid rolls, pour in a small grinding oil, dustpan twice, and put it on a plate.

05.Red grilled squid

Ingredients: 1 squid, 25 grams of red pepper, 10 grams of green onion, garlic and ginger, a little pepper, 2 tsp sugar, 1 tbsp rice vinegar and water starch, 2 tbsp soy sauce, 4 tsp vegetable oil, appropriate amount of clear soup.

Method Remove the stems and seeds of the red pepper, wash and cut into thin strips; Remove the head of the squid, wash it, scrape off the inner membrane, cut it with a flower knife, cut it into long strips, blanch it in boiling water, and remove it.

2.Add vegetable oil to the pot and heat it, add the green onion, ginger, garlic and red pepper shreds and stir-fry until fragrant, then add the squid roll and stir-fry well.

3.Add soy sauce, sugar, rice vinegar, pepper and clear soup until flavorful, thicken with water starch, remove from the pan and serve.

2. Octopus balls machine (sold online for 80 yuan a piece).

3. 100g of octopus balls powder. (If you don't have it, you can use self-rising flour and low-gluten flour instead, or you can mix konjac flour and self-rising flour).

4. 1 egg, 200ml of cold water

5. Sauce or salad dressing, mustard.

2. Heat the machine and brush with a layer of oil.

3. Pour in the mixed batter, sprinkle with the octopus, put the chopped cabbage, then pour in the batter 4, until the batter is almost cooked, turn the octopus over and pour in the batter when it is cooked.

As for how to turn it over:

First of all, you need to use a stick to pick up half of the ball, then pour in the batter, and then pick the cooked hemisphere just enough to cover the liquid batter. 】