How to fry the dried fish shreds to be delicious, how to fry the dried fish is delicious and tender

Dried squid 3 pcs.

Two handfuls of dried chili peppers.

Sichuan pepper A small handful.

Peanuts 90g

6 slices of ginger.

5 cloves of garlic.

Light soy sauce 2 scoops.

1 scoop of dark soy sauce.

1 tablespoon sugar.

2 tablespoons of peppercorn oil.

10 grams of white sesame seeds.

1 tablespoon of salt. Consume 2 scoops of oil.

Steps. 1. Soak the dried squid in hot water for four hours in advance, or overnight in advance, just soak it.

2. After soaking, remove the black membrane and the cartilage in the middle and cut it into thin strips with scissors.

3. Make crispy peanuts in advance and set aside, heat oil in a cold pan and fry slowly over low heat until the peanuts open.

4. Prepare the ingredients The amount of chili pepper is determined according to the degree of spiciness that can be eaten at home and the spiciness.

5. After the peanuts are fried, you don't need to wash the pot and fry the water of the shredded squid with the remaining oil.

6. Add an appropriate amount of light soy sauce and oil consumption.

7. Add an appropriate amount of dark soy sauce to color.

8. Add an appropriate amount of sugar to enhance the taste.

9. Stir-fry evenly without excess water and put on a plate for later use.

10. Add an appropriate amount of oil to the pot and add ginger slices, half of the garlic, a small handful of red peppercorns and stir-fry over low heat.

11. Continue to add dried chili peppers and fry over low heat to make red oil Dried chili peppers are cut diagonally with scissors.

12. After stir-frying the red oil, add the shredded squid and the remaining half of the garlic and stir-fry.

13. If you taste the saltiness and feel a little light, add a spoonful of salt.

14. Add the crispy peanuts and stir-fry them together.

15. The spicy taste must be indispensable to the pepper oil No matter how much pepper you add, it is not as good as adding pepper oil.

16. Stir-fry evenly and remove from the pan and put on a plate.

Material. Dosage.

Dried squid 1 piece.

100 grams of garlic moss.

Carrots 50 grams.

Amount. Ginger 2 slices.

Sichuan peppercorns to taste.

Star anise is a petal (not a whole).

Light soy sauce to taste.

Cooking wine to taste.

Water starch to taste.

Salt to taste. Essence of chicken to taste.

Edible alkali 10 grams.

Method. 1.Soaked dried squid:

Soak the dried squid in cold water for 2 hours and then remove it, then add 1000 grams of water and 10 grams of edible alkali to the container, soak it for another 12---24 hours, remove it and wash it. The time of soaking is determined according to the age of the squid, and those who are not sure will soak it for 24 hours.

2.Ingredients: Cut the squid and carrots into centimeter-wide and 5-centimeter-long strips, and cut the garlic into 5-centimeter-long pieces.

3.Stir-fry: 1. Put oil in the wok, put pepper and star anise after the oil is hot, and remove the pepper after 30 seconds, leaving star anise.

4.Stir-fry: 2. Add carrots and stir-fry for 1 minute, add green onions, ginger and garlic.

5.Stir-fry: 3. Add the squid, add cooking wine and light soy sauce, and stir-fry for 2 minutes. Add salt, chicken essence, add a little water, hook in the water starch and stir after the water boils, turn off the heat and put it on the plate after the water is boiled again, and you're done!

Wash the shredded squid and prepare the ginger slices.

2.Boil a pot of water, add squid, ginger slices, and cooking wine. Cook until the squid rolls. About 5 minutes.

3.Prepare seasoning: minced garlic, minced ginger, Pixian bean paste, 3 dried chilies. Thickening water: light soy sauce, corn starch, a small amount of water.

4.Wash the leek moss and cut it into 3 cm pieces.

5.After blanching, rinse the shredded squid with water and cut it into 3 cm pieces.

6.Heat the oil in a pan and add the dried chili peppers and simmer for 30 seconds.

After a second, add minced garlic and ginger to burst into fragrance.

8.Add shredded squid and stir-fry for 1 minute.

9.Add the leek moss and stir-fry for 2 minutes.

10.Add the bean paste and stir-fry until cooked.

11.Finally, add an appropriate amount of light soy sauce and try salty and light seasoning.

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.

How to fry the fish fillet is delicious and tender, and the explanation is as follows

1. Stir-fried squid, it is appetizing and delicious, crispy, tender and refreshing, very delicious. Let's prepare the cooking ingredients for stir-fried squid together, prepare an appropriate amount of squid, prepare as much as you eat, prepare 3 5 cloves of garlic, garlic can be a little more, a piece of ginger, first clean the Shizheng squid, the tail of the squid has a black film, it is difficult to tear it off, put the squid in boiling water and boil it, and then put it in Hongwu. 2.

Cut the squid horizontally and vertically with a flower knife and cut it into a grid of about 1 cm, so that it will form beautiful flowers when it is fried, which is beautiful and delicious, and it should be cut. 3.Cut the ingredients again, cut the green and red peppers into pieces, a little garlic and ginger, and prepare a little green onion.

The delicious recipe for dried squid is as follows:

Tools Ingredients: 1 dried squid, 5 green peppers, 3 millet peppers, 3 cloves of garlic, 1 piece of ginger, 50 grams of celery, 50 grams of onion, appropriate amount of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of shrimp skin powder, spatula, weigher's pot, plate.

1. Soak the dried squid in advance, a small piece of dried squid swells a lot after soaking, don't soak too much at a time, eat as much as you want. Clean the soaked squid and cut it for later use.

2. Boil water in a pot, pour in cooking wine, put a few slices of ginger, after the water is boiled, pour the squid flowers cut into the stuffy potatoes and blanch the water, the squid after blanching has no fishy smell at all, take out the water and drain the water for later use.

3. Put an appropriate amount of oil in the pot, heat it and put the cut ingredients into the pot to fry the fragrance.

4. Pour in the drained squid flowers and stir-fry evenly.

<>6. Put an appropriate amount of light soy sauce and a spoonful of oyster sauce and a small spoon of shrimp skin powder to taste, do not put salt, oyster sauce and shrimp skin powder have a salty taste.

The recipe for stir-fried garlic heart with delicious and tender squid is as follows:Tools Ingredients: 1 squid, 1 tablespoon of Sichuan sauce, 100g of garlic, 1 tablespoon of cooking wine, 2-3 cloves of garlic.

1. Wash the squid and cut it into strips.

2. Stir-fry the minced garlic in the hot pan with cold oil, add the squid and cooking wine, stir-fry.

3. Cook until the squid is rolled up.

4. Scoop up and set aside, pour in the garlic and fry until it is broken.

5. Add the squid that scoops up the bridge wheel, pour it into the Sichuan fragrant sauce and stir-fry evenly to reduce the juice.

1.Stir-fry quickly: The cooking time of squid fillets is very short, so sauté them quickly over high heat to avoid overcooking them and causing them to become firm.

2.Advance Treatment: Before cooking, pat the squid fillets slightly loose or soak them in salted water for a few minutes, which will help keep the squid tender and remove the fishy smell of the squid.

3.Proper marinating: Marinate the squid fillets with some starch, cooking wine and salt for a period of about 15 minutes, which will increase the tenderness and texture of the squid meat.

4.Stir-fry the rhythm of the draft: After preheating the pan, add the appropriate amount of oil, and when the oil starts to smoke, quickly pour the squid fillets into the pan. Stir-fry quickly while stir-frying, and keep the high temperature for a short time to keep the squid tender.

5.Add ingredients: You can add some green onions, ginger, garlic, chili, bean paste or other favorite seasonings according to your personal taste to enhance the layering of the taste.

6.Timely cooking: After the squid fillets are stir-fried, they should be removed from the pan in time to avoid overcooking and causing the texture to become hard.

Hope the above suggestions are helpful to you! Good luck in cooking-type Hyo-hyo and enjoy delicious squid flakes!

You fish fillet can be stir-fried according to the following method to make it delicious and tender:

Soak the fish fillets in alkaline water for 10 minutes, and then rinse them off with water.

Heat the pan with cold oil and stir-fry the green onions, ginger and garlic until fragrant.

Add the fish fillet and stir-fry evenly.

Add an appropriate amount of water, bring to a boil over high heat, then reduce to medium heat and cook for 1 minute.

Add an appropriate amount of salt, sugar, chicken essence, light soy sauce and cooking wine, stir-fry evenly, bring to a boil again and turn off the heat.

Finally, add the coriander and stir-fry well.

The fish fillet stir-fried in this way is tender and delicious.

Stir-fried dried squid is delicious.

Ingredients: dried squid, green pepper, red pepper, onion, green onion, ginger, cooking oil, cooking wine, light soy sauce, pepper, sugar, oyster sauce, salt, chicken essence.

Production method: 1. The dried squid should be soaked in warm water in advance, the dried squid should be cleaned with water first, and then soaked in warm water, and the soaked squid will obviously expand and become larger and softer, at this time the squid will be soaked, and the soaked squid will be cleaned with water again to remove the squid's teeth.

Put the cleaned squid on the cutting board, use a knife to cut out the flower knife on the squid obliquely, first cut in one direction, and then use the knife to cut in the other direction, cut into the shape of the cross flower knife, do not cut through the flower knife, after the flower knife is cut, then use the knife to cut the squid into pieces of equal size and put it on the plate for later use.

2. After peeling and washing the onion, cut it into pieces with a knife, then grab the onion pieces by hand, put them in a bowl for later use, clean the green peppers and red peppers, use a knife to remove the pepper seeds in the pepper, cut the pieces of equal size into a bowl for later use.

3. Peel and wash the green onion and cut it into equal sized green onion segments, peel and wash the ginger and cut it into ginger slices of equal size, and put it in a bowl for later use.

4. Pour an appropriate amount of cooking oil into the pot, pour in the green onion and ginger slices to burst the fragrance after the oil is hot, then pour the cut squid into the pot, stir-fry evenly, you can see that the squid begins to roll up slowly, pour in an appropriate amount of cooking wine to remove the smell, and then add light soy sauce, pepper, sugar, and salt to taste.

5. Fry the squid until it is 8 ripe, pour the cut green pepper pieces, red pepper pieces and onion pieces into the pot and stir-fry evenly, then add oyster sauce and chicken essence to season and improve the freshness, stir-fry again evenly, and fry until the green and red pepper pieces and onions are fully cooked.

6. Stir-fried dried squid eats, squid is more chewy than fresh squid, more chewy, tastes very good, fragrant and flavorful, and is very good for drinking and eating.

Appropriate amount of dried fish, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, a small piece of rock sugar, a little bean paste, a little vinegar, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of cooking wine, and an appropriate amount of Sichuan pepper. Dried fish are all salted and need to be soaked for an hour or more in advance to avoid being too salty. Drain the soaked fish pieces, put oil in the pan, and bring to a boil, so that you can put more oil appropriately.

Put the fish in a pan and fry it until golden brown, and after a long fry, it will be charred on the outside and tender on the inside. <

Appropriate amount of dried fish, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, a small piece of rock sugar, a little bean paste, a little vinegar, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of cooking wine, and an appropriate amount of Sichuan pepper.

Dried fish are all salted and need to be soaked for an hour or more in advance to avoid being too salty.

Drain the soaked fish pieces, put oil in a pan, and bring to a boil, the oil can be appropriately increased. Put the fish in a pan and fry it until golden brown, and after a long fry, it will be charred on the outside and tender on the inside.

When it's almost time, pour out the excess oil, add rock sugar and stir-fry, and then continue to stir-fry for a while.

Put in cooking wine and stir-fry, add ginger and garlic peppercorns, dry chili peppers continue to stir-fry, put a little bean paste to enhance the taste, put an appropriate amount of vinegar, sweet and sour. Stir-fry for a while.

The method of fried shredded squid is as follows:Ingredients: 1 squid (dried), 200 grams of shredded meat, 100 grams of leeks.

Excipients: 2 tablespoons of soy sauce, 2 slices of ginger, 2 cloves of garlic, 5 chili peppers, 1 tablespoon of starch, 1 tablespoon of cooking wine.

Steps: 1. Shred the dried squid and shred the pork in advance.

2. Chop the ginger, garlic and chili peppers.

3. Add the pork to the starch cooking wine and mix well.

4. Leek cut knots.

5. Pour oil into the pan and heat it, add shredded meat, ginger and garlic and stir-fry until fragrant.

6. Add shredded squid and stir-fry, add soy sauce to enhance the flavor. Alteration.

7. Add the leek and yellow pepper and stir-fry evenly out of the pot.