How to make the big fish delicious, how to make the big fish delicious

Ingredients: 200 grams of squid whiskers, 50 grams of starch, 2 eggs.

Seasoning] salt, monosodium glutamate, Sichuan pepper, dried chili, ginger, celery, white sesame seeds.

The specific production steps.

Step 1: Tear off the black membrane of fresh squid whiskers, cut it from the middle, peel and chop the ginger, cut 30 grams of celery into sections, add water to the pot and put in the minced ginger, cut the squid whiskers, blanch the water over high heat (put the minced ginger to better remove the fishy), pour out the water and set aside, the second step: prepare a small stainless steel basin, put in 50 grams of starch, 2 eggs and a little water to make a batter (not too thin) in addition to 15 grams of salt for later use.

Step 3: Put the blanched squid whiskers into the batter, add 1500 grams of cooking oil from the pot, burn until 50% hot, fry the squid whiskers until the skin is golden brown, and when the oil temperature rises to 80% hot, add the squid whiskers and fry them again (this will be more crispy) and pour out the oil control for later use.

Step 4: Leave a little base oil in the pot, put 20 grams of dried chili peppers, 10 grams of Sichuan peppercorns, put in celery segments, fried squid whiskers, stir-fry evenly, add 10 grams of monosodium glutamate, sprinkle a little white sesame seeds, and put it on the plate.

Tips: The squid must be blanched, otherwise because of its internal water content, it will cause water to be demushed when frying, the starch is more resistant to frying than flour, and the taste is more crispy, and the salt is added to the batter because after the squid is blanched, it is difficult for the salt to penetrate in.

A lot of people have been eating octopus for the past two days, and today I will have a sauce fried squid whiskers, which is chewy and likes to eat.

Ingredients: squid whiskers, celery, oyster sauce, Pixian bean paste, cooking wine, ginger, chili, soy sauce, oil, sugar.

Method: The squid must be washed and cut into sections (or not).

Boil water in the pot, squid must be pot under cold water, and remove it immediately after the water changes color after boiling. (Add cooking wine and ginger to the water to remove the smell).

Pour oil into another pot, and stir-fry Pixian bean paste and chili pepper until fragrant.

Pour in the celery, stir-fry the celery, and then pour in the blanched squid whiskers.

Add oyster sauce, soy sauce and sugar and stir-fry evenly.

Soy sauce, bean paste, and oyster sauce are salty, so you don't need to put salt. Be sure to blanch the water before frying, otherwise a lot of water will come out, but remember that the blanching time should not be too long, and the squid whiskers will be old after a long time.

The practice of stir-fried squid Wang Gang.

The practice of stir-fried squid whiskers with Sichuan flavor.

Wang Gang taught you how to make spicy squid whiskers.

Do not blanch the fried squid first.

Preparation of spicy squid whiskers.

1.Finely chop the ginger, garlic and dried chilies, cut the celery into sections, and cut the squid into large pieces.

2.Boil water in a pot, add a little cooking wine, add the squid whiskers, blanch for a few seconds, and then quickly remove and drain.

3.Add a little vegetable oil to the pot, heat it and add peppercorns, ginger, garlic and chili peppers, and simmer the ingredients over low heat until fragrant.

4.Add an appropriate amount of sweet and spicy sauce and stir-fry over low heat to bring out the red oil.

5.Add the squid whiskers, then the celery.

6.Add cooking wine and stir-fry evenly, finally add a little light soy sauce and sugar, stir-fry evenly out of the pot.

Hello, I think if you want to make a big squid delicious, cut it into sections and blanch it, stir-fry celery, or stir-fry leeks are more delicious.

There are no uniform rules and requirements for how to make this kind of food, delicious and delicious. You can choose the cooking method according to your taste.

If you want to have a large squid whiskers, you can braise it and put some oyster sauce and light soy sauce on it, so that it will be very delicious and delicious.

The taste is simply amazing, and after one bite, the iron plate squid is thrown out of a few streets in an instant, and the wine is invincible. It was also perfect for eating

Ingredients for fried squid whiskers.

500g squid whiskers and half a purple-skinned onion.

3 cloves of garlic 2 slices of ginger.

1 sprig coriander 1 tablespoon sweet noodle sauce.

1 tablespoon light soy sauce 1 tablespoon cooking wine.

2 teaspoons cumin powder 2 teaspoons paprika.

1 teaspoon pepper 1 teaspoon allspice.

1 tablespoon of sugar How to fry squid whiskers in sauce.

Step 1: Prepare the squid and wash it with the eyes and teeth removed.

Step 2: Cut it with a knife.

Step 3 Blanch the squid in a pot of boiling water for 1 minute and <>

Step 4: Drain and set aside.

Step 5: Shred the onion.

Step 6: Finely chop the ginger and garlic.

Step 7: Cut the parsley into sections.

Step 8: Remove from the pot and stir-fry the ginger and garlic until fragrant.

Step 9: Then add the onion and sauté until fragrant.

Step 10Add the sweet noodle sauce and stir-fry well.

Step 11: Add all the dry ingredients and stir well.

Step 12: Squid whiskers.

Step 13 Light soy sauce cooking wine, Step 14

Stir-fry well. Step 15

Remove from heat and sprinkle with parsley segments.

Step 16: Stir-fry well and serve

Cooking techniques for stir-fried squid whiskers in sauce.

When the squid is blanched, take it out immediately when it turns white. When stir-frying, stir-fry the whole process on high heat to prevent the squid from getting old.

Squid whiskers are grilled or eaten as sizzling squid.

Personally, I think it's better to eat it grilled, after all, I used to eat a lot of grilled squid bought on the street, and it tasted good, but everyone's taste is different, so this has to be different from person to person.

<> crispy squid with black pepper.

Ingredients for crispy black pepper squid.

4 squid whiskers and an appropriate amount of rapeseed oil.

3 large slices of ginger and 5 cloves of garlic.

5 green pepper rings and 2 spoons of chopped peppers.

McCormick black pepper paste, 1 tablespoon salt.

Light soy sauce 1 tablespoon Preparation of crispy squid with black pepper.

Step 1 buys this crispy squid whiskers.

Step 2: Cut into slices and blanch in boiling water for 10 seconds.

Step 3: Heat the oil and put the ginger. Minced garlic. Green pepper. Chop the pepper and stir-fry until soft, and then put the delicious black pepper sauce.

Step 4: Stir-fry in black pepper sauce until fragrant, add squid whiskers, and add a pinch of salt. Light soy sauce and stir-fry slightly, and then you can get out of the pan.

Step 5: Eat the squid with spicy and sour rice.

Cooking tips for crispy squid with black pepper.

I think squid whiskers are thinner, and they are more delicious.

Ingredients for sweet and sour crispy squid whiskers.

Crispy squid whiskers, 3 whiskers, 1 egg.

Appropriate amount of oil Cornstarch to taste.

Tomato sauce to taste and ginger in small amounts.

A pinch of salt and a pinch of minced garlic.

Preparation of sweet and sour crispy squid whiskers.

Step 1: Wash the three squid whiskers and cut them into your favorite shapes.

Step 2 Marinate the squid whiskers with salt, while bringing the minced garlic and ginger slices to a boil, and blanch the squid whiskers for one minute.

Step 3: Prepare the dried cornstarch during the blanching process at the supermarket.

Step 4 is the same as step 4, prepare starch slurry.

Step 5 is the same as step 4, prepare the egg mixture.

Step 6: Scoop up the squid whiskers, pour a small amount of squid whiskers into the starch slurry many times, and at the same time dry the pan less, add oil and wait for the squid to be fried.

Step 7: Put the starch-soaked squid whiskers into the dry starch and stir to make the dry starch adhere to the squid whiskers.

Step 8 Immediately after that, stir the squid with dry starch in the egg liquid, and then put it in the pot after it is fully attached to the egg liquid.

Step 9: Fry the squid whiskers until golden brown.

Step 10 After frying, remove from the pan, put the hot oil in the pan, and leave a small amount of oil to cook the sauce.

Step 11: Stir the tomato sauce, white vinegar and sugar together and put them in the pot.

Step 12: Bring the sauce to a boil over medium heat and stir constantly until it will bubble.

Step 13: Pour in the fried squid whiskers and stir-fry them until the sweet and sour sauce is all attached to the squid whiskers, then turn off the heat and serve.

Step 14: It's time to start eating.

Step 15: So that's it for tonight's sharing

Cooking tips for sweet and sour crispy squid whiskers.

Wrap the squid whiskers in starch slurry, dry starch and egg mixture, these steps can be repeated once, and the effect is better and crispier in a multi-oil pan

Squid has to do this to be delicious:Tools Ingredients: squid whiskers, green and red peppers, cumin, oyster sauce, chili powder, light soy sauce, cooking wine, white sesame seeds, sugar, blind branch pot, water, oil.

1. Squid must be in a pot under cold water, add ginger slices and cooking wine to remove the smell, boil and drain the water for later use.

2. Cut the green and red peppers into small rings, and the squid must be cut and washed.

3. Put oil in a pot and stir-fry with minced garlic until fragrant.

4. Add the squid and stir-fry for 2 minutes, then add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and half a tablespoon of sugar and stir-fry for 1 minute.

5. Add the green and red peppers, and stir-fry for 1 minute.

6. Finally, sprinkle cumin powder, chili powder, cumin grinding grains, and white sesame seeds and stir-fry evenly.

7. Finally remove from the pot.

Preparation of ingredients.

3 squid, 2 tablespoons of barbecued pork sauce, half a tablespoon of dark soy sauce, 1 tablespoon of cooking wine, appropriate amount of ginger, garlic and onions, and sugar.

Steps. 1. Clean up the squid, cut each squid vertically into three, cut the squid into pieces, slice the ginger and garlic, and cut the green onion into sections.

2. Mix all the seasonings well, put the squid into the mixture and marinate for 1-2 hours.

3. Soak the bamboo skewers in water in advance (half an hour).

4. Skewer the marinated squid strips with a toothpick.

5. Preheat the oven to 220 degrees, spread the baking tray with tin foil, brush the tin foil with a layer of cooking oil, put the skewered squid on the tin foil, bake it in the oven for 20 minutes, brush the remaining sauce in the bowl when marinating the squid halfway, wait until the color is golden brown, sprinkle with white sesame seeds and continue to bake for 5 minutes.

Precautions. 1. The bamboo skewers should be soaked in water, so that they will not be scorched when they are thoroughly roasted.

2. Brush the tin foil with oil, otherwise the squid will stick to the tin foil after baking.

3. You can add condiments according to your own taste.

How to make fresh squid delicious.

Menu introduction. Spicy squid, a good combination of squid and onion, squid is rich in protein, but cholesterol is too high, it is very suitable with onions Especially the hot sizzling squid on the street looks quite delicious.

Preparation of ingredients. Onion, chili, squid, Korean hot sauce, cooking wine, light soy sauce, oyster sauce, pepper.

Steps. 1. After the squid is cut into rings, marinate with 1 tablespoon of cooking wine, 1/2 tablespoon of Korean hot sauce, half a tablespoon of light soy sauce oyster sauce, and an appropriate amount of pepper.

2. Shred the onion.

3. Fry the onion and chili pepper in a hot pan with cold oil, pour in the marinated squid, and when the squid is rolled, you can add salt and chicken essence when the pot is relatively dry.

A home-cooked recipe for squid.

Preparation of ingredients. 3 squid, 2 green peppers, appropriate amount of hoisin sauce, 2 slices of ginger.

Steps. 1. Cut the squid into cubes and cut the green pepper into small pieces.

2. Put a little oil in the pot, stir-fry the ginger until fragrant, and add an appropriate amount of hoisin sauce.

3. Put the squid in and stir-fry evenly.

4. Add the green pepper and mix well, stir-fry a few times, then add a little pepper, and finally Lin Rusesame oil.

Tip 1: Cut the green pepper into small pieces, which is not suitable for frying for a long time.

2. Sauces such as hoisin sauce should be fried first to be more fragrant.

The purchase of squid.

1. The body shape of high-quality squid is complete and solid, pink, shiny, with a slight hoarfrost on the surface of the body, fat and translucent, and the back is not red.

2. At present, there are two kinds of squid seen in the market: one is the squid with a fatter trunk, its other name is "gun squid", and the other is the squid with a slender trunk, its other name is "soft fish", and the small soft fish is commonly known as "small pipe boy".

Ingredients: 300 grams of fresh cuttlefish.

Seasoning: 750 grams of oil (about 50 grams), soybean paste.

2 tbsp, 1 tbsp Shao wine, 1 2 tbsp sesame oil, refined salt monosodium glutamate.

1 4 teaspoons each, a little green onion, garlic slices, minced ginger, and an appropriate amount of starch.

Method. 1. The cuttlefish must be washed and cleaned up, cut the oblique "cross" flower knife, and then changed into a strip of 5 cm long and 3 cm wide, blanched and curled in boiling water, immediately fished out, drained the water, and then fried in eighty percent hot oil, and poured into a colander.

2. Leave a little bottom oil in the original pot, cook the wine with green onions, ginger and garlic, add soybean paste, refined salt, monosodium glutamate and stir-fry until fragrant, add soup to boil, and use water starch.

Thicken, add the cuttlefish whiskers, stir evenly, pour sesame oil, and put on a plate.

1. Ingredients: an appropriate amount of squid whiskers, an appropriate amount of green and red peppers, an appropriate amount of green onions, and an appropriate amount of ginger and garlic.

2. Ingredients: appropriate amount of oil, a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of hoisin sauce, and a spoonful of corn starch.

3. Wash and pat the garlic flat, wash and shred the ginger, wash and cut the green onion into sections and set aside, remove the seeds of the green and red peppers, wash and slice for later use.

4. Wash the squid and cut it into small pieces for later use.

5. To prepare the sauce, add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoonful of hoisin sauce and a spoonful of cornstarch to a large bowl, then add an appropriate amount of water and stir well and set aside.

6. Add an appropriate amount of water to the pot, heat the water temperature to about 80 degrees, blanch the squid whiskers in the pot, drain the water and put it on a plate for later use.

7. Heat the pot, heat the pan with cold oil and stir-fry the garlic, ginger and shallots in the pot to bring out the fragrance.

8. Add green and red chili peppers to the pot and stir-fry until broken.

9. Add the blanched squid and stir-fry it together, pour in the pre-adjusted sauce and stir-fry evenly until it tastes.