How to make braised squid larvae, how to make calamari how to make calamari larvae

Braised squid】 1First of all, we prepare a fresh squid, first separate the head and tail from the body to remove the internal organs, remove the outer membrane of the squid, remove the eyes and teeth, there are many suction cups on the antennae of the squid, the outer membrane is not very easy to clean, with the help of steel wool balls, it can be quickly scrubbed.

2.After the squid was cleaned, we began to change the knife, from the corner of the squid down the knife tilt 45 degrees, every 5 mm to make a knife careful not to cut through, and then change the direction, perpendicular to the previous knife pattern, cut into squid rolls, and then change the knife into small pieces, cut the squid whiskers into long strips for later use.

3.Put the squid with a good knife into clean water, grab and wash it a few times, prepare a white section of green onion and cut it into green onions, cut a piece of ginger into ginger shreds, put it together with the squid, add 5 grams of cooking wine to remove the fishy, grab a little salt and mix it evenly and soak it for 10 minutes, and soak it in light salt water to fully remove the fishy smell.

Prepare a green pepper cut into diamond-shaped slices, half a red pepper cut into triangular slices, green and red peppers can add color to the dish, and half an onion cut into slices and put in the same pot.

Cut a piece of ginger into small pieces, cut a few garlic grains into slices, and cut a white green onion into chopped green onions for later use.

4.After all the ingredients are ready, we blanch the squid, add a little vegetable oil and salt to the boiling water in the pot, pour the squid into the fence to control the dry water, pick out the green onion and ginger inside, pour in the squid after the water boils, quickly slide and cook for 20 seconds, pour out when the squid shrinks and rolls, rinse with clean water to cool the water to control the water and cool it quickly, and the squid tastes more crisp.

5.After the oil in the pot is fully sliding, pour out the hot oil and add the cold oil, pour the green onions, ginger and garlic into the pot and heat the fragrance on medium and low heat, add 5 grams of bean paste and 5 grams of oyster sauce, stir-fry the red oil of the bean paste, add 5 grams of chili red oil to increase the color and flavor, pour in the squid roll to fry the color evenly, pour an appropriate amount of water from the side of the pot, and start seasoning after the water boils.

6.Add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, 5 grams of light soy sauce, 5 grams of oyster sauce, 5 grams of cooking wine to remove the fishiness, stir-fry to dissolve the seasoning, pour in the prepared side dishes, turn on low heat and simmer for 1 minute, let the squid absorb the soup into the flavor, boil the side dishes raw, and then pour in a little water starch to collect the thick soup, the water starch can make the seasoning better adsorbed on the surface of the ingredients, turn to high heat and quickly stir the pot evenly after it can be put out of the pot and put on the plate.

Technical Points:1The cut squid should be soaked in lightly salted water for 10 minutes to effectively avoid fishiness;

2.The squid can be boiled for 20 seconds, and if the cooking time is too long, the umami flavor will be easily lost, and the taste will become old.

Spicy squid larvae.

Method After squid larvae are soaked in water for half an hour and thawed, the epidermis, transparent cartilage and ink sac are removed.

2.Put green onions, ginger, garlic, bean paste, millet spicy, dried chili peppers in a hot pan and cold oil to stir-fry the red oil, add a small amount of beer, oyster sauce and sugar and cook over low heat until the soup is thick and out of the pot.

Tip: Buy fresh frozen calamari as they will become fishy when they melt.

1. Ingredients: 300 grams of squid, 1 green pepper, 1 green onion, 3 slices of ginger, 15 ml of peanut oil, 5 ml of light soy sauce. Remove the seeds from the chili pepper and cut it into strips, cut the green onion into shreds, cut the ginger into thin slices, and use three slices of tender ginger, which is not so spicy and has more of a fresh taste.

2. After adding water to the soup pot and boiling, add the squid larvae, boil the water again and cook for half a minute. It doesn't take too long to blanch the seafood, and if it is too much, the taste will not be so tender. After blanching, the calamari are removed and set aside.

Add oil to the wok, heat it and add the green onions, stir-fry the ginger and green pepper to bring out the fragrance, and the green pepper will become soft. Add the blanched squid larvae, stir-fry for another half minute, and add an appropriate amount of light soy sauce to taste.