Which sauce is better to use when stir frying squid whiskers?

Squid is a favorite food in <> seafood, but know squid cholesterol.

After the comparatively high, the frequency of buying is reduced, but it doesn't matter if you eat some squid in moderation, as long as you achieve a balanced nutrition. I bought some squid today, and I happened to see the freshly marketed leek flowers with green water.

Sell it, buy it back and try it.

Stir-fried squid roll with sauce is a quick dish that is both quick and face-saving. The dishes are stir-fried at high temperature and bean paste.

The addition of sweet noodle sauce not only adds a rich flavor to the sauce, but also gives it a beautiful amber color. The dishes are salty, fragrant and delicious, full of umami. The squid cut knife, after being blanched, is rolled into a cylinder, and the whole body is covered with diamond-shaped flower knives with distinct grains and uniform size, like white pearl rice.

Squid has a high nutritional value and many therapeutic effects, which can regulate blood sugar, lower lipids and blood pressure, protect eyesight, and enhance immunity.

Wait a minute. Another advantage of squid is that it tastes very delicious. Diners love how to cook. This sauce fried squid roll is also popular with diners. Let me share with you how to make this dish.

The practice of fried squid rolls with sauce.

1 Wash the squid, dig out the internal organs, and tear off the dark purple membrane.

2. Cut off from the middle.

3Place the inside of the squid facing upwards at an oblique angle of 45 degrees and cut parallel lines.

Be careful not to cut off the bottom. (The knife is tilted, at a 45-degree angle to the squid, and the cutting distance should be the same, about centimeters wide).

4. Turn the squid in the direction and cross it with the original parallel line, at an angle of 45 degrees, cut the parallel line, and be careful not to cut off the bottom.

5 done at once.

6 Cut the squid and show it off.

7. Each grain is about the same size! (cut it into small pieces).

8 Boiled water in a pot, put the sliced squid in, blanched for half a minute, and rolled up. (Don't blanch for too long, the taste will be old).

9 Cut off the two ends of the green and red peppers, cut them from the middle, remove the white part, and cut the diamond-shaped slices. Shred the ginger and shred the onion.

10 cooking wine. Prepare bean paste and sweet noodle sauce.

11Put the wok on the heat and pour the oil.

12Add the onion and stir-fry until fragrant, pour in the sauce, and stir-fry until fragrant.

13Add the squid roll and stir-fry a few times.

14Add the green and red pepper slices.

15Add cooking wine. (Remove the fishy smell).

16Add sugar.

17Add salt. (Season according to your taste).

18. Stir-fry evenly, remove from the pan.

Tips: (The knife is tilted, at a 45-degree angle to the squid, and the cutting distance should be the same, about centimeters wide).

When stir-frying squid whiskers in sauce, it is better to use garlic sauce. When the sauce is bursting, it has a sweet flavor and an endless aftertaste, and it is loved by all ages. This is the best way to do it.

Prepare Lee Kum Kee soybean paste and Tian Seng Yiwei special fresh soy sauce. The squid must be cleaned and the chili peppers washed and set aside. Chop the chili pepper into small pieces, garlic cloves, ginger and set aside.

The squid should be cut into pieces and set aside. Boil water in a pot, add cooking wine, then blanch the squid whiskers for a while and remove. Drain and set aside.

Pour an appropriate amount of oil into a pot and heat it, add ginger and garlic and stir-fry until fragrant, then add soybean paste. Sauté the soybean paste until fragrant. Then add the squid whiskers and stir-fry for a while.

Add the chili pepper and stir-fry until raw. Finally, add an appropriate amount of Lee Kum Kee Tiancheng and stir-fry for a while.

I think it's better to use shiitake mushroom meat sauce because it has a lot of flavor and tastes better when cooked.

Summary. 1. Spicy sauce is the most commonly used and most convenient sauce. It can be used not only for grilling squid, grilling other seafood, stir-frying, stewing in tin foil, and fried skewers, but it can also be used for a wide range of purposes.

2. Finely chop the green onion, ginger and garlic in a ratio of 1:1:1.

Pepper, cumin powder, paprika, peppercorn powder to taste. 3. Bean paste, Zhuhou sauce, sweet noodle sauce, Puning bean sauce, tomato sauce (not tomato sauce) according to 3:3:

Mix in a ratio of 2:1:1, stir well and set aside.

4. Heat vegetable oil in a pot, add the same weight of lard to melt, add half of the green onion, ginger and garlic and stir-fry until fragrant. Add the mixed sauce and stir-fry over low heat until the water is dry, and there is a clear layer of oil on the surface of the sauce. 5. Add chili powder, pepper, cumin powder, and pepper powder, stir well, then add the other half of the green onion, ginger and garlic, and stir-fry evenly.

Answer, for you to find out what sauce to use for squid hanging sauce: spicy sauce.

1. Spicy sauce is the most commonly used and most convenient sauce. It can be used not only for grilling squid, but also for grilling other seas, stir-frying, stewing in tin foil, and fried skewers, and it is very versatile. 2. Onions, ginger and garlic according to 1:

The ratio of 1:1 is minced. Pepper, cumin powder, paprika, peppercorn powder to taste.

3. Bean paste, Zhuhou sauce, sweet noodle sauce, Puning bean sauce, tomato sauce (not tomato sauce) according to 3:3:2:

Mix in a ratio of 1:1, stir well and set aside. 4. Heat vegetable oil in a pot, add the same weight of lard to melt, add half of the green onion, ginger and garlic and stir-fry until fragrant.

Add the mixed sauce and stir-fry over low heat until the water is dry, and there is a clear layer of oil on the surface of the sauce. 5. Add chili powder, pepper, cumin powder, Sichuan pepper powder and stir evenly, then put in the other half of the chopped green onion, ginger and garlic, and stir-fry evenly.

Summary. Hello dear, squid hanging sauce with spicy sauce. It is the most common sauce, it is not only suitable for grilled squid but also for other seafood and fried skewers, can be used, its use is very wide, the main ingredients are green onions, ginger, garlic, pepper, cumin powder, pepper powder, etc.

You can choose a heavier flavor according to your taste, but the indispensable is the sauce, which can be mixed with bean paste, sweet noodle sauce, tomato sauce, etc., and the sauce prepared by these ingredients is the most common sauce.

Hello dear, squid hanging sauce with spicy sauce. It is the most common first orange sauce, it is not only suitable for grilled squid but also for other seafood and fried skewers, can be used, its use is very wide, the main ingredients are green onions, ginger, garlic, hunger, pepper, cumin powder, pepper powder, etc. You can choose the heavier flavor according to your own taste, but the indispensable is the sauce, which can be mixed with bean paste, sweet noodle sauce, tomato sauce, etc., and the sauce prepared by these ingredients is the most common sauce.

Kiss can also use garlic flavor sauce, as literally stated, garlic flavor sauce is also very popular with people, half of the garlic residue is oily, half but, this sauce its garlic fragrance and the taste of garlic itself coexist, the taste can be said to be very unique, very popular with young people, of course, if you feel that the taste is too light, you can add to the garlic flavor sauce to talk about rotten salt.

The efficacy and function of squid: 1. Improve the body's immunity: because squid contains a certain amount of protein, it can provide raw materials for the formation of immune substances in the body. 2. Promote muscle synthesis

The protein in squid can provide raw materials for muscle synthesis, so people who often do physical labor or physical exercise, appropriate consumption of squid can provide raw materials for muscle synthesis, Qi mask to relieve muscle fatigue, improve muscle strength, prevent and alleviate sarcopenia has a good effect.

Put shredded ginger and minced garlic in the pot and stir-fry until fragrant, add squid whiskers, light soy sauce, vinegar, chicken essence, stir-fry evenly over high heat, and stir-fry to get out of the pot.

First prepare an appropriate amount of squid whiskers, clean them, then prepare the ingredients such as green onions, ginger, garlic, chili peppers, etc., heat the oil, stir-fry the ingredients until fragrant, put in the squid whiskers and stir-fry, and after a few minutes, the sauce fried squid whiskers is completed.

First of all, the squid whiskers are cleaned, cut into sections, then the oil is heated, the sweet noodle sauce is added, and then the garlic spicy sauce is added, and then the squid whiskers are put into it and stir-fried over high heat for about 5 minutes.

Pepper fried squid whiskers

Ingredients: squid, red pepper, ginger, garlic.

Method:13 squid heads, detach the eyes and teeth of the squid after thawing, tear off the black skin on the outside of the squid head, cut the head but do not cut it, flatten the squid, make a word knife on the squid whiskers, do not interrupt, cut the squid whiskers into segments that are basically the same length and shortness.

2.Wash the small red pepper and cut it into red pepper rings; Wash the small green peppers and cut them into green pepper rings; Appropriate amount of garlic and ginger.

3.Bring more water to a boil in the pot, pour in the squid whiskers, bring to a boil over high heat, remove the squid whiskers after boiling thoroughly, wash them in cold water and filter out the water.

4.Heat the pot to remove the oil, pour in the red pepper rings, garlic slices, green pepper rings and stir-fry over high heat, add a small amount of water many times when stir-frying, pull the chili pepper to the side of the pot after frying, add the appropriate amount of bean paste, and then add the green and red pepper rings to stir-fry evenly.

5.If you want the sauce to stick to the squid whiskers, you should also pour in an appropriate amount of water, turn to low heat, add an appropriate amount of salt, chicken essence and dark soy sauce, and then turn to high heat and stir-fry evenly.

Ingredients: Dried squid, green onion, puning bean paste, chopped pepper paste, minced ginger and garlic, soy sauce, salt, sugar, starch, oil.

Method: Stir-fry the squid in sauce.

1. Ingredients include: dried squid, green onion, Puning bean paste, chopped pepper paste, minced ginger and garlic, soy sauce, salt, sugar, starch, oil.

2. The soaked squid should remove the purple film and transparent shell on its surface. Here's the squid that has already been processed. In fact, the squid is divided into inside and outside, if you cut the pattern on the outside, the squid will not be rolled up when it is fried, and it will only be rolled up when you cut the inside.

The left is the outside, and the right is the inside. So if you want to cut the pattern, you need to cut the right side.

3. Cut out diamond-shaped patterns in the squid's potato digging. <>

4. Cut it into small pieces.

5. Prepare all the materials. On the plate on the right, the red one is chopped pepper sauce, and the yellow one is Puning bean paste. This is a very famous seasoning in Chaoshan.

6. Heat the oil in the pan, pour in the minced ginger and garlic, then pour the squid into it, stir-fry twice and start to roll it.

7. Put in Puning bean paste, chopped pepper paste, salt, sugar, soy sauce, oyster sauce, and finally thicken with starch and sprinkle with chopped green onions.

Preparation of squid whiskers:

Ingredients: 300 grams of squid whiskers, appropriate amount of oil, 20 grams of soybean paste, appropriate amount of leeks, 1 piece of ginger, appropriate amount of red pepper.

Method: 1. Wash the squid and cut it into long sections, cut the leeks into small sections after washing and controlling the water, cut off the red pepper diagonally, and cut the ginger into thin slices. 

2. Heat the wok and pour in a little oil, pour in the squid whiskers and stir-fry the water and set aside. 3. In another oil pot, add ginger and red pepper and stir-fry until fragrant. 

4. Pour in the soybean paste and stir-fry over low heat to make a shiny sauce. 

5. Pour the stir-fried squid whiskers into the wok together with the soup that came out of the stir-fry, and stir-fry over high heat to collect the juice. 

6. Finally, put in the leek section, stir-fry a few times, then turn off the heat and remove from the pot.