How to make stir fried squid at home How to stir fry squid

Here's how to stir-fry squid:1. Wash the bought squid, then cut it into pieces, boil the water, put the squid and water into the pot and cook together, this process is blanching, but it should be noted that the blanching time can not be too long, probably wait until the squid meat changes color, if the time is too long, it will cause the meat to become old, it is difficult to chew when eating, and the taste is also very poor.

2. Wash the green onion, ginger, garlic and chili pepper, chop the garlic and chili pepper, slice the ginger, cut the green onion into sections, put the processed green onion and garlic into the pot and stir-fry until fragrant.

3. Stir-fry again for two minutes, then add water, don't add too much water, a small bowl is fine, and then the soup is drained, after the soup is drained, put the cut peppers into the pot and stir-fry for a few minutes.

1. Ingredients: 2 squid.

2. Excipients: a spoonful of oil, a pinch of salt, a carrot, a handful of black fungus, a few green peppers, a few garlic, 2 spoons of light soy sauce, 1 spoon of starch.

3. After soaking the fungus in cold water, wash it carefully and tear it into pieces.

4. Remove the internal organs of the squid, tear off the skin on the surface after washing, starting from the head, it is easy to tear off a large piece of squid skin.

5. Cut out a uniform pattern obliquely on the inside of the squid, and then cut out the criss-cross pattern.

6. Cut the squid fillets into triangular pieces for later use.

7. Slice ginger, garlic, chili pepper and carrot for later use.

8. Take an empty bowl, heat light soy sauce, pepper, starch and salt, pour in a little water, and mix into a sauce.

9. Boil water in a pot, pour in the squid fillets, about 5 seconds, roll up the squid fillets, and remove them immediately.

10. After the electric baking pan is fully preheated, pour in a little vegetable oil and heat, add ginger and garlic slices to fry until fragrant. Pour in the black fungus and continue to stir-fry. After the black fungus is roughly stir-fried, add the squid rolls, chopped carrots and green pepper slices, and stir-fry until the carrots change color slightly.

11. Pour in the prepared sauce.

12. Stir-fry until the sauce is slightly dry.

1. Ingredients: 1 squid, 3 white-backed fungus, 1 bell pepper, 1 cucumber, 1 carrot, 1 spoon of minced green onion, 1 spoon of minced ginger, 1 spoon of minced garlic, 2 sections of green onion, 3 slices of ginger, 1 2 spoons of salt, 1 spoon of sugar, 1 4 spoons of white pepper, 1 spoon of sesame oil, 1 spoon of soy sauce, a little water, 2 spoons of starch.

2. Soak the white back fungus in hot water until it fully rises, wash it and tear it into small pieces, cut the bell pepper into pieces, slice the cucumber, slice the carrot, cut the squid into pieces, and then cut it into a flower knife for later use.

3. Pour the minced green onion, ginger and garlic into a bowl, add salt, sugar, pepper, sesame oil, soy sauce and water, stir and set aside, and mix the starch with water to make water starch for later use.

4. Pour water into the pot, add green onions and ginger slices, heat over high heat until boiling, blanch the squid for 1 minute, then remove and drain.

5. Pour oil into the pot, heat to 7 hot, add fungus and stir-fry for half a minute, pour in bell peppers, cucumbers, carrots and stir-fry a few times, then put in the blanched squid and stir-fry a few times, pour in the adjusted sauce and stir-fry for half a minute, finally pour in water starch and stir-fry well, stir-fry the squid.

1. Preparation of ingredients:

2. Ingredients: two squid, green chili, red chili, green onion, ginger, garlic, salt, cooking wine, oyster sauce, chicken essence, and appropriate amount of oil.

3. Rinse the surface of the squid first, cut the abdomen and tail of the squid with a knife, and clean out the internal organs and fish bones in the squid, which are very slender bones, and clean them with water.

4. Clean out the dirt in the squid head, pull out the teeth, pick out the suction cups on the tentacles, fully clean them, put them on the board, use a knife to draw an oblique knife on the squid, and then cut them into pieces or shreds, so that the squid tastes good. The squid is cut off and put on a plate.

5. Boil water in the soup pot, when the water is about to boil, pour in the squid, put in cooking wine, green onions, ginger, blanch for about 30 seconds, the squid can be taken out by rolling into a roll, do not blanch for too long, otherwise it will affect the taste.

6. After the blanched squid is fished out, it should be rinsed with cold water immediately, so that the squid will taste more crispy and tender.

7. Clean the green peppers and red peppers, cut them into pieces and put them on a plate, wash and chop the green onions, mince the ginger, and cut the garlic into slices.

8. Pour oil into the hot pan, the oil temperature is hot, add minced green onions, minced ginger, minced garlic, fry the fragrance, then add green and red chili peppers and stir-fry evenly, finally add the blanched squid, put in salt, cooking wine, oyster sauce, quickly stir-fry evenly, put on the chicken essence before the pot and stir-fry evenly out of the pot and put it on the plate.

The practice of stir-fried squid with hot and sour dishes.

Buy the whole squid, remove the black film on the surface and debris on the head, etc., and remove the head and whiskers for later use.

The whole squid body is cut vertically and divided into two symmetrical slices, and then the two slices are mainly cut with a knife.

Cut the squid into rectangles after putting a flower knife on it.

After adding water to the pot and boiling, blanch the squid quickly and then take it out to control the water for later use.

Pickled radish cut into long strips.

Slice the pepper and slice the garlic.

When the oil is hot, add the peppers and garlic slices and stir-fry until fragrant.

Add the peppercorns.

1 tablespoon of bean paste stir-fried in red oil.

Slice the pepper and slice the garlic.

Pour in 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine to taste.

Finally, add a pinch of salt and stir well.

Stir-fry the squid. Ingredients: squid, onion, green chili, dried chili, millet spicy, green onion, ginger and garlic, cooking wine, light soy sauce, oil consumption, sugar, chicken essence, bean paste.

Steps: Step 1: Wash the squid to remove the black film on the surface, and then cut it into small pieces with a knife.

Step 2: Add an appropriate amount of water to the pot, add ginger slices and peppercorns (it is better to pack them up like this, otherwise it will be easy to roll the peppercorns into the squid after blanching).

Step 3: After the water boils, put in the squid and pour a little cooking wine, boil and drain.

Step 4: After the pot is hot, put oil for 30 seconds, turn off the heat, add ginger and garlic, a small spoon of bean paste and a little peppercorns and stir-fry until fragrant.

Step 5: Add the chili peppers, shallots and onions and stir-fry over high heat.

Step 6: Pour in the drained squid fillets and continue to stir-fry evenly, then add light soy sauce, cooking wine, sugar (to enhance freshness) and an appropriate amount of salt and stir-fry again, and finally turn off the heat and sprinkle a little chicken essence to stir-fry evenly and then put it on a plate and take it out of the pot.

Step 7、The squid that is beyond the limit is crispy and delicious, and you can eat two more bowls of rice.

Squid is rich in high protein, low fat, and low calorie. The nutritional value of squid is not lower than that of beef, as well as tuna, squid contains a variety of vitamins and calcium, phosphorus, iron, as well as manganese, iodine, copper and other elements, its main effect is to effectively reduce the cholesterol accumulated in the blood vessel wall, for the prevention of arteriosclerosis, gallstone formation is a certain effect.

Squid is rich in calcium, phosphorus and iron, which is also very beneficial to bone development and hematopoiesis, can prevent anemia, has detoxification and detoxification effects on the liver, and can also regulate blood pressure, supplement brain power and prevent Alzheimer's disease.