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

How to cook squid?

Squid is particularly common in coastal areas, there is a fishing boat that specializes in fishing squid, if it is a large harvest, the amount of squid is particularly large, and it can be fished up to dozens of tons at a time, fresh squid is not easy to store, and it will generally be sent directly to the freezer to freeze, or be dried to make dried squid.

If it is dried squid, you can add a small amount of water directly, boil it directly, without adding any seasoning, the taste is particularly delicious and sweet, especially suitable for the sake side dish or the usual small snack, but the taste is a little hard; You can also add some dried squid when you usually stew pork rib soup to increase the freshness of the soup. If it is fresh squid, the two most common cooking methods in our house are boiled squid and stir-fried squid.

Among them, the taste of boiled squid is lighter and original, just clean the squid, add a few slices of ginger after the water boils in the pot, pour in the squid and cook until it changes color, shrink it to take it out, and the boiled squid is directly dipped in a little sauce, and the taste is particularly fresh and sweet.

Stir-fried squid has a richer flavor, and adding some side dishes such as green and red peppers can properly remove its fishy smell and enrich the taste. A home-style version of stir-fried squid, fresh and salty, especially for rice, friends who like it can try it.

Stir-fried squid] – Delicious and crisp.

Ingredients: 1 squid, 1 green and red pepper, ginger, garlic.

Production steps] Step 1: Remove the internal organs, remove the cartilage, remove the eyes and mouth, cut the squid body in half and then change the knife, first cut horizontally and then vertically, and finally cut into small sections, and the squid is also cut into small sections. (Note:.)

When cutting the squid with a flower knife, start lightly, just scratch lightly, and remember not to cut off the squid. ）

Step 2: Cut the green and red peppers into small pieces, the garlic into small pieces, and the ginger into shreds. Step 3:

Pour a small amount of oil into the pot, add ginger slices and stir-fry flat, pour in green and red peppers, stir-fry until the peppers change color, pour in the squid, stir-fry until the squid is rolled up, add garlic, drizzle with a small amount of light soy sauce and stir-fry evenly. (Note: Green and red peppers should be stir-fried first, and then squid should be added to prevent the squid from being fried for too long and the meat will become hard.)

Finished picture: A stir-fried squid with bright color, color and flavor is ready.

Tips for stir-frying squid].

1. Before the squid is fried, many people are used to falling into the water first, in fact, it is not needed, the squid used directly for frying tastes more delicious, and the squid after falling into the water, if the heat and time of the fry are not well controlled, it is easy to fry the squid hard.

2. Squid cut flower knife is more beautiful and easier to cook, you need to pay attention when cutting flowers, the action should be light, and the hand should be light, if not, you can also cut small pieces directly without affecting the taste.

3. Remember not to add water when stir-frying squid, as the squid and side dishes will produce a small amount of water when stir-frying.

4. Use high heat when stir-frying, you can turn to low heat and then turn to high heat when adding seasoning, the squid is easy to cook thoroughly, and it should not be fried for too long, so as not to harden the squid meat.

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.