When it comes to stir frying squid, is it better to use fresh or frozen squid?

Add an appropriate amount of oil to the pot, heat the oil to 60% hot, put in the shredded green onion and ginger in the boiling pot, and then put in the clear soup, shredded ham, Shao wine, and monosodium glutamate.

Refined salt, add all the squid and stir-fry well; There are many ways to prepare squid, and today we will introduce a two-color squid roll, which has a light taste and is very tasty. The two-color squid roll is a dish of 200 grams of squid, 150 grams of fresh squid, 5 grams of ham, 10 grams of coriander, 10 grams of shredded green onion, 5 grams of shredded ginger, 1 spoon of monosodium glutamate, 1 spoon of refined salt, 1 spoon of Shao wine, appropriate amount of clear soup, and salad oil.

Amount. The main ingredient of the single home-cooked dish is squid, and ham, green onion ginger, coriander, etc. are also added.

Wash the fresh squid and cut it into small pieces with a scratching knife. Clean the onion and cut it into small strips. Put water in the pot and put ginger in the squid to blanch it, and scoop up the blanched squid for later use.

Start another oil pan, put in the onion and stir-fry when the oil temperature is eighty percent hot, stir-fry until the aroma of the onion comes out, add the blanched squid, add salt and continue to stir-fry for about two minutes, put it on a plate and take it out of the pot, and the delicious onion fried squid is completed.

Dried squid: 200 grams, 100 grams of salted mustard greens, 50 grams of shredded bamboo shoots, 50 grams of sharp peppers, 50 shredded pork belly, 5 green onions, 10 coriander, peanut oil.

100 grams, 5 grams of salt, pepper 3, pepper oil. Heat oil in the pot, stir-fry the pork belly, add shredded squid, shredded bamboo shoots, shredded peppers, shredded salted mustard greens, shredded green onions, and coriander, add seasonings and stir-fry evenly on a plate.

Wash the fresh squid, cut off the head and cut the abdomen, remove the internal organs, and remove the bones. (Here you can add 3 tablespoons of white vinegar to soak for 15 minutes, after soaking in white vinegar, the collagen fibers between the skin and the meat of the fish will lose their elasticity and toughness and are easier to tear off) Fresh squid is rich in calcium, phosphorus, and iron.

It is beneficial for bone development and genesis and can prevent anemia.

Squid is rich in protein and amino acids needed by the human body.

Outside; It also contains a lot of taurine.

A low-calorie food that pre-relieves fatigue, restores vision, and improves liver function. It contains trace elements such as polypeptides and selenium, which have antiviral and anti-radiation effects.

It is better to use fresh squid. Fresh squid is more tender, its meat is particularly crispy, and its texture is even more delicious when stir-fried.

It is better to use fresh squid because it is very fresh and the taste of stir-fried is very good.

Of course, it is better to use fresh squid, and the taste of fresh squid is even more delicious.

It is not good to fire squid, whether it is the boss who fires the employee or the employee who fires the boss is unemployed.

Fresh squid must taste better.

1. Put the peanuts in cold oil on low heat until the peanuts turn golden brown and set aside.

2. Remove the marinade from the squid, put it down after the pot is spicy, and pick up the squid roll.

3. After the pot is burst, add sugar, Vietnamese garlic chili sauce (how much self-defecate), and after stir-frying, add squid and peanuts.

4. Shredded green onion and remove from the pot.

If you want to eat fresh squid, it is best to keep it in the freezer compartment of the refrigerator, as this kind of seafood is more perishable and will not last long in the refrigerator. If it is dried squid, then it can be placed in a refrigerator or some cool and dry place, and basically there will be no spoilage problem in a short time.

Squid is a kind of seafood, which is rich in a lot of trace elements, which can supplement the nutrients needed by the human body, and can also improve anemia and other problems, so eating more squid is very beneficial.

Generally speaking, it is best to put the fresh squid directly in the freezer of the refrigerator, because if the weather is hot in summer, seafood like this will be very easy to spoil, and it will not last long to change the flavor when stored in the refrigerator.

If it is a good dried squid, then it only needs to be placed in a cool and dry room, or in a cold room, and the dried squid will be much easier to preserve than the fresh squid, and basically there will be no spoilage problem in a short time.

Ingredients: 150g leek, 150g squid whiskers.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of carrot, appropriate amount of starch, appropriate amount of green onion, appropriate amount of ginger.

The preparation of fried leeks with squid whiskers.

1. Wash the fresh squid.

2. Cut off the fish whiskers and peel off the skin.

3. Return the knife. 4. Wash the carrots and cut them into strips.

5. Pick and wash the leeks and cut them into sections.

6. Remove the oil from the pan, put the carrots in the pan and put them out.

7. Stir up the oil pan again, add the green onion and ginger to the pot and stir-fry the squid until fragrant.

8. Stir-fry the carrots in a pan.

9. Add salt and stir-fry.

10. Stir-fry the leeks in a pot.

11. Pour in the sauce.

12. Stir-fry evenly.

1. Seafood is not only delicious, but also rich in nutrients and loved by people. But when it comes to buying seafood, it is a must"One look, two movements, three smells"It's here.

One look: Look at the fish's eyes, the eyes are transparent and cloudy, indicating high freshness. Then look at whether the gills of the fish are close and whether the surface of the fish is shiny.

The shrimp shell should be close to the shrimp meat, and the shrimp body should be complete, elastic and shiny, and the shell color should be bright. The shell of crab and shellfish should be shiny in color, and the limbs should be hard and elastic. Squid, octopus, etc. should be smooth, with curved claws and clear markings.

Two movements: press the seafood meat with your hands, if the meat is firm and elastic, it will not sink deeply, which means fresh. Then touch the surface of the meat to see if there is mucus, no mucus indicates high freshness.

Three smells: Smell with your nose, if it is the umami unique to general seafood, it means fresh. On the contrary, if there is a fishy smell and a rotten smell, you should avoid buying it.

2. You should buy seafood from reliable shops, and pay attention to whether the freezing equipment and storage methods of the shops are proper when buying quick-frozen seafood. Before consuming seafood, you may wish to refer to the following precautions:

1.Fish and shrimp crabs.

Try to buy live seafood, because seafood should spoil quickly. Especially when buying crabs, it is better not to buy dead crabs to eat. If cooked lobster has a fishy smell, don't eat it. Fresh lobsters will not have a fishy smell.

Frozen seafood may have started to spoil if it has a strong fishy smell.

Don't eat the green ones in lobsters"Lobster liver"。While some people find it delicious, these organs (liver) store toxins that can cause food poisoning.

2.Shellfish.

Shellfish such as clams and mussels should be checked before cooking to see if their shells are still tightly closed, otherwise they cannot be eaten. For seafood with carapaces, the shells should be cleaned when washing.

When buying fresh abalone, geoduck, etc., you can touch it with your hands, and choose live and moving.

Before cooking, soak shellfish in lightly salted water for about an hour to allow it to spit out the sediment on its own. The soaking time should not be too long, otherwise the original fresh seafood will be contaminated by the rotten parts.

1. Choose from the appearance. A good squid has an intact body without damage, the back is red, and the whole is pink, shiny, and smooth;

2. Feel the flesh of the squid. Good squid meat is elastic and will quickly return to its original shape with a gentle press. If the squid has mucus on the surface to the touch, it means that the squid is not good, so don't buy it.

In addition, you can also pull the squid head, a good squid, the head and body are very tightly connected, and it is not easy to tear off;

3. Smell the squid. Good squid has a seafood flavor, and a fishy squid indicates that it has gone bad and spoiled. Squid has a high nutritional value, tastes delicious and delicious, and is loved by many people.

Eye movement: High-quality squid, octopus, etc. should be smooth, curved claws, and clear markings. The body shape of the fish is complete and solid, pink, shiny, the body surface is slightly hoarfrost, the flesh is thick, translucent, and the back is not red.

Hands: Press the seafood meat with your hands, if the meat is firm and elastic, it will not sink deeply, that is, it is fresh. Then touch the surface of the meat to see if there is mucus, no mucus indicates high freshness.

Press the membrane on the squid, and the membrane of the fresh squid is firm and elastic. You can also pull the head of the squid, the head of the fresh squid is tightly connected to the body and is not easy to tear off.

Nose movement: Smell it with your nose, if it is the umami unique to general seafood, it means fresh. On the contrary, if there is a fishy smell and a rotten smell, you should avoid buying it.

Thaw and stir-fry to eat.

Spicy stir-fried cumin squid.

1.Fresh squid washing, especially the small squid in the catch, must be washed out one by one, although it is troublesome, but the cleanest way.

2.Cut the squid into slices of the right size, blanch them in hot water, and remove them immediately, so that there will not be too much water when they are fried, 3Pour an appropriate amount of oil into the pot, it doesn't matter if a little more, put in the peppercorns and fry, then take out the peppercorns, put in the green onion and ginger to stir-fry, put in the squid and fry, put a little white vinegar and cooking wine, then put cumin and continue to fry, and finally put in the garlic hot sauce, don't fry for too long after putting in the hot sauce, otherwise it is easy to have a bitter taste, and you can get out of the pot.

Spicy fried shredded squid method.

Ingredients: Squid.

Excipients: vinegar, soy sauce, wet starch, peanut oil, green onion, dried red pepper, cooking wine, chicken broth, sesame oil, refined salt.

Production method: 1. Take the squid pieces, remove the membrane and wash them, cut them into 6 cm long and 2 cm wide shreds, and soak them in clean water;

2. Heat a wok, put in 25 grams of peanut oil, heat it, cook in cooking wine, put salt and chicken broth, bring to a boil, pour in shredded squid, cook it slightly, remove it and set aside;

3. Wipe the dried red pepper, remove the roots, remove the seeds, cut into thin strips, peel, wash and chop the green onions;

4. Heat the pot, put in the remaining 75 grams of peanut oil, when the fire is hot to 50%, add the dried red pepper shreds, soy sauce, salt, vinegar and fry a few times, pour in the remaining chicken soup and squid, bring to a boil, put in the wet starch, thicken, put in the minced green onion, drizzle with sesame oil, and remove from the pot.

Sauté with the onion and add a little salt, ginger powder and cumin

It tastes good and it's simple haha.

Frozen squid can be made into crispy cereal squid rings as follows:

Ingredients: 150 grams of squid rings, 1 egg, 40 grams of corn starch, 80 grams of vegetarian cereal, 35 grams of sweet mustard, 1 gram of salt, 1 gram of white pepper, 1 gram of ginger powder.

1. Prepare the materials and portions.

2. Tear off the purple skin of the squid ring after thawing.

3. Marinate the squid rings with salt, pepper and ginger for 15 minutes.

Fourth, the squid ring is first wrapped in a layer of cornstarch.

5. Wrap in another layer of egg wash.

6. Finally, wrap it in a layer of instant cereal.

7. Wrap all the squid rings in cereal and prepare them for frying.

8. Heat the oil pan over high heat, and when there are small bubbles on the chopsticks, you can start frying the squid rings.

9. Put the squid rings in the oil pan and turn to medium heat.

10. When the squid rings are fried until they float to the oil surface, turn to high heat and fry them for another minute.

Ten. 1. Fry the squid rings until golden brown and drain the oil.

Ten. 2. Take it out and eat it at the end.

Soak it in water, add a little vinegar to the water, thaw it slightly, remove the internal organs, and peel off the skin. The inside is facing outward, at a 45-degree angle and 3 mm apart, and the slash is both beautiful and flavorful.

Boil water in a pot, put in the squid fillets and blanch, and immediately scoop up the squid fillets when they see them curling and soak them in ice water; Broccoli, green and red peppers, and tomatoes are arranged into suitable small pieces, and ginger, garlic, and green onions are cut into suitable small pieces; After the pot is heated, add an appropriate amount of oil, stir-fry ginger, garlic, green onions, and dried chili peppers, then add broccoli, green and yellow peppers, and tomato pieces and stir-fry, add salt, crushed black pepper, and sugar to continue stir-frying, then add an appropriate amount of oyster sauce and stir-fry well; Out of the pot!!