Squid, also known as cuttlefish and soft fish, is a precious seafood with high nutritional value. The nutritional function is basically the same as that of brachiopod seafood such as cuttlefish and octopus, and it is rich in trace elements such as protein, calcium, phosphorus, iron, selenium, iodine, manganese and copper.
Squid has high nutritional value. It is rich in protein, calcium, taurine, phosphorus, vitamin B 1 and other nutrients needed by human body, with extremely high content. In addition, the fat content is extremely low.
Griddle squid
Raw materials: fresh squid 300g, onion 50g, celery 50g, red pepper 1, fried garlic 20g, dried pepper 10g, crispy peanut 20g; Seafood sauce, barbecued pork sauce, peanut butter, Chili sauce, oyster sauce, refined salt, yellow wine, pepper, sugar, monosodium glutamate, red oil and sesame oil, with refined oil 1000g (about 50g).
Exercise:
1. Wash the fresh squid, cut it into circles horizontally, put it in a basin, and add refined salt and monosodium glutamate to marinate it slightly; Wash onion, celery and red pepper and cut into diamond-shaped pieces; Seafood sauce, barbecued pork sauce, peanut butter, Chili sauce and oyster sauce are put into a bowl, and white sugar and pepper are added to make a dry pot seasoning.
2. Set fire to a clean pot, inject refined oil and heat it to 40%, then add squid rings, onions, celery and red peppers until smooth, then pour out and drain the oil.
3. Leave the bottom oil in the pot, stir-fry the seasoning, dried Chili festival and fried garlic in the pot, then pour in the slippery squid rings and other raw materials, cook the yellow wine, stir-fry it over high fire, finally pour in sesame oil and red oil, sprinkle with crispy peanuts, take the pot out and put it in an alcohol stove.
Mushroom and squid soup
Raw materials: 50g of water-soaked mushrooms, 0/00g of water-soaked squid/kloc-,20g of dried shrimps and 30g of winter bamboo shoots; Salt, sugar, yellow wine, pepper, monosodium glutamate, lard, wet starch, chopped green onion, sesame oil.
Exercise:
1. Clean the squid, cut it into diagonal squares, blanch it in boiling water, then take it out and drain it.
2. Mushrooms are pedicled, washed and cut into pieces. Heat a wok, add lard to heat it, add chopped green onion, minced meat, sliced winter bamboo shoots and sliced mushrooms and stir fry.
3. Inject clear water, then add the soaked shrimps, yellow wine, refined salt and white sugar. After boiling, add squid slices, thicken with water starch for a while, add monosodium glutamate and pepper, and drizzle with sesame oil.
Folding potato and squid soup
Ingredients: 250g potatoes, 2 dried squid, 200g lean meat, 200g pickles, a little mushrooms and ginger.
Exercise:
1. Clean lean meat and cut into pieces; Squid is soaked in water and fried in a pot.
2. pickled mushrooms; Peel and dice potatoes; Wash pickles and cut into pieces.
3. Roll a proper amount of clear water fort, roll the fire bag, slow fire fort for 2 hours, and season with salt.
Sauerkraut and squid soup
Ingredients: 1 squid, 4 pickled peppers, 2 slices of ginger and 2 slices of coriander; 1/4 teaspoons of salt, a little pepper and sesame oil, 3 cups of stock.
Exercise:
1. Squid peeled off the outer membrane, cut a knife on the inner surface, cut into small pieces, and blanched with boiling water.
2. Put the broth in the pot, wash and slice the sauerkraut, put it in the soup, shred the ginger, and finally add the squid to cook.
3. After cooking for about 10 minutes, add salt to taste, then turn off the fire and serve, sprinkle a little pepper and sesame oil, and finally add the washed and chopped parsley.
Grilled squid
Ingredients: a fresh squid and a green pepper. Seasoning: a little salt, a little oyster sauce, a little spiced powder, a little cumin, a little olive oil (salad oil will do), and a little cooking wine.
Exercise:
1. Wash the squid first, cut it into pieces and strips after treatment, and scrape it on the surface.
2. Add the prepared seasoning, dice the green pepper and sprinkle it on the surface of the squid for a while.
3. Start the barbecue, of course.
4. Take it out after baking, and you can add and subtract seasonings according to your own taste. The freshly baked squid smells good, so you must eat it while it is hot, and it will not taste good when it is cold.
Tip:
I prefer something with a light taste, so I respect the original flavor of squid. In order to highlight the original flavor of squid, all my other seasonings are "a little". ...
Fried squid shreds with Chili sauce
Ingredients: squid 300g, vinegar10g, soy sauce 25g, wet starch 75g, peanut oil10g, onion10g, dried red pepper 3g, cooking wine 25g, chicken soup 300ml, sesame oil 5g, refined salt1. Characteristic color: squid is crisp and tender, white and spicy, which promotes appetite.
Exercise:
1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide shreds, and soak them in clear water.
2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.
3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel the scallion, wash it and chop it.
4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded red pepper, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil, and take out of the pot.
Squid salad
Ingredients: 1 squid.
Accessories: onion 1/4.
Seasoning: 50g coriander powder, 50g chopped green onion, mint leaf powder 10g, 2 peppers, 6 cloves of garlic, 2 tablespoons of white vinegar 1 2 cups, 2 tablespoons of sugar, 2 tablespoons of lemon juice1tablespoon, and 2 tablespoons of fish sauce.
Practice: 1. Wash squid, cut stripes diagonally left and right, then cut into pieces, blanch in boiling water until cooked, pick up and shred onion for later use.
2. Mix the ingredients, cook on low heat for 3 minutes, wait until it is cool, and then use a blender to make a paste.
3. Mix the sauce and seasoning well, then mix well with squid, shredded onion, chopped green onion and mint leaves.
4. Remarks: Generally speaking, the main ingredients of Thai cold salad are mostly scalded with boiling water and mixed with seasonings. Practice 2 You can make more, put it in the refrigerator, or use it in other cold dishes.
Characteristics of dishes:
Onions are fragrant, elegant and tender in color.
Stewed squid with meat
Ingredients: pork belly, small squid.
Seasoning: onion, ginger, star anise, salt and wine.
Exercise:
1. Slice pork belly (but you can also use fatter pork instead of pork belly, because the cholesterol content of small squid itself is quite high), boil it in water once, pour off the blood after boiling, and wash off the floating foam, ginger slices and onion slices on the meat for later use.
2. Heat a little oil in the pot, pour in a little sugar, stir-fry the dog meat with soy sauce, pour in the meat, stir-fry until it changes color, add cooking wine, salt, onion, ginger, star anise, pork and water, bring to a boil with high fire, and stew for about 50 minutes on medium and low fire. Then, pour in the washed squid and stew together for about 20 minutes. If there is a lot of juice left, turn on the fire and drain it.
Squid in casserole
Ingredients: dried squid.
Accessories: cooked chicken skin, mushrooms, catkin, ham and pig's trotters.
Seasoning: chicken soup, salt, cooking wine, ginger, onion and pepper noodles.
Exercise:
1. Put 2000 grams of clean water, 50 grams of quicklime and dried squid in a pot, soak them for 12 hours, stir them twice to make the squid swell evenly, and then take them out and rinse them with clean water.
2. Cut the prepared squid into thick and thin shreds with a length of 4cm and a width of 1cm, including chicken skin, poplar, mushrooms and ham. Wash the onion and ginger and pat them loose.
3. Burn the iron solder red, flatten the hair sewn on the pig's trotters, then soak it in warm water for half an hour, scrape off the burnt skin and hair, and wash it.
4. Put 1000g supernatant into a casserole, add onion, ginger and cooking wine, set the pig's trotters on fire, boil them, skim off the floating foam, and then simmer for about 90 minutes to form a thick soup.
5. Put 250 grams of chicken soup in the pot and blanch the shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and preferably add pepper and salt noodles to taste.
Sauté ed squid with honey sauce for enema
Preparation time: 10 minute
Making time: Prepare ingredients 6 hours in advance: 2 squid strips, 100g trotter stuffing.
Seasoning: sugar 15g, seafood sauce 45g, tomato sauce 75g, red pepper with a little salt.
Selection of raw materials: it is best to choose small squid, which is easier to bake evenly after adding meat stuffing. Fresh squid should be translucent white.
Exercise:
1 Wash squid and marinate with white sugar and a little salt for 6 hours.
2. Pour the meat stuffing into the marinated squid and bake in the preheated oven for 15 minutes.
3 Brush squid sauce (seafood sauce, tomato sauce, and red pepper) and serve.
Cooking experience:
If you like the crispy taste, you can extend the baking time appropriately.
Features:
Squid is bright red in color, sweet and salty in taste and tough. The flavors of squid and minced meat permeate and enhance each other.
Fresh squid with egg yolk stuffing
Ingredients: 2 strips of fresh squid, 8 salted egg yolks, 2 tablespoons of green beans, 4 strips of ham, 1 cup of shredded cabbage, 2 tablespoons of salad dressing.
Production: Fresh squid is decapitated, peeled, eviscerated, washed and marinated with marinade for 5 minutes. Steam salted yellow for later use. Pour salted egg yolk into fresh squid, sprinkle green beans and ham strips into egg yolk, seal with toothpick after pouring, steam for 10 minute, cool and take out slices. Put shredded cabbage at the bottom of the dish, put fresh squid slices on it, and serve with salad dressing.
Black bean squid
Fresh squid is peeled off, washed with salt and starch, and then starched by controlling moisture. Put oil in the pot. When it is 20% to 30% hot, put the squid with the best prize in it and pull it away with chopsticks. You can take out more than a dozen rolls and scald the broccoli with water.
Add a little more oil to the pot, add onion, ginger, garlic, lobster sauce or chopped lobster sauce, stir-fry, pour squid and broccoli, pour cooking wine, add some boiling water or broth, add salt, monosodium glutamate, sugar and pepper, cook for a while, thicken and pour some sesame oil, and it will be fine.
Squid with sand tea
Squid is washed, peeled, starched, fried and fried with beans as in the last course.
Add a little oil to the pot, stir-fry onion, ginger and garlic, pour in wine, add less water or broth, add salt, monosodium glutamate, sugar, pepper and sand tea sauce, cook for a while, thicken and pour some sesame oil, and it will be fine.
Cauliflower squid
This dish is similar to the first lobster sauce squid, except that the lobster sauce is not put, and the orchid is replaced by cauliflower. Remember to clean the pan when frying, so that it will be fresh and clean, and you will have an appetite before eating.
Fried squid whiskers with leeks
Cut squid whiskers or feet into pieces and blanch them in boiling water, or soak them in oil, take them out of the pan, add squid whiskers, add salt, monosodium glutamate and pepper, add chopped leeks and turn them over a few times. Don't fry leeks for too long, they will get old after a long time.
Cold squid whiskers
Scald the beard with water, cool it in cold water, take it out, cut vegetables, cucumbers and onions in season, wash them, cut them into sections, add salt, vinegar, sugar, sesame oil and a little soy sauce, and stir them evenly with the beard.
Cumin squid beard
Cut the whiskers into small pieces, oil them, or fry them directly in the pan. Add dried Chili noodles, sesame seeds, cumin, salt, monosodium glutamate, sugar and pepper, stir-fry over low heat to give a fragrance. Korean chili sauce fried squid
When squid is fried with Korean hot sauce, stir-fry with green pepper, onion and carrot, which not only has richer color and flavor, but also has more comprehensive nutrition!
Raw materials:
Squid, green pepper, onion, carrot, Korean hot sauce.
Korean-style sauce squid
Raw materials:
Fresh squid, broccoli, tomato, red and yellow pepper, ginger, garlic, onion, dried pepper, shredded black pepper, oyster sauce, salt, sugar and rice wine.
Exercise:
1. Tear off the reddish-brown epidermis of the squid, and take out the plastic-like spine and white mucosa in the abdomen;
2. Cut the squid open, with the inside facing outward, oblique knife at a 45-degree angle, with an interval of 3 mm, and gently stroke;
3. After the stroke, lightly stroke the oblique knife with the previous stroke, with an angle of 90 degrees and an interval of 3 mm;
4. Then cut the sliced squid into strips first, and then cut into pieces;
5. Boil the water in the pot and blanch the squid slices. When you see the squid slices curling, immediately pick them up and soak them in ice water;
6. Broccoli, green peppers, red peppers, yellow peppers and tomatoes are arranged in suitable small pieces;
7. Cut ginger, garlic and onion into appropriate small pieces;
8. After the pan is hot, add a proper amount of oil, saute ginger, garlic, onion and dried pepper, then add broccoli, green, red and yellow peppers and tomato pieces to stir fry, add salt, black pepper and sugar to stir fry, and then add a proper amount of oyster sauce to stir fry evenly;
9. Finally, add the drained squid and stir fry quickly, spray a proper amount of rice wine and stir well, then take it out of the pot.
Tomato squid ring
Raw materials:
Squid, onion.
Seasoning:
Onion, ginger, garlic, tomato sauce.
Exercise:
1 Wash the squid, tear off the black skin on the surface, and then cut into rings;
2. Shred onion, chopped onion and ginger;
3, the pot is hot, and the oil is made in the pot;
4. Add Jiang Mo and minced garlic and stir-fry until fragrant;
5. Add shredded onion and stir-fry until fragrant;
6. Add shredded squid and stir-fry to get fragrance and excess water;
7. Pour in tomato sauce;
8. Stir-fry evenly to produce fragrance and red oil;
9. Season with salt, sugar and pepper, and thicken with water and starch.
10, sprinkle with chives and take out the pot.
Mango crispy squid
Raw materials:
Fresh squid, mango, purple onion
Composition:
Black pepper, olive oil, apple vinegar, Japanese baking sauce
Exercise:
1. Wash squid and cut into rings; Blanch with boiling water and soak in ice water immediately;
2, mango and onion are shredded separately for use;
3. Drain the squid, add shredded mango and onion, add appropriate amount of black pepper, olive oil, apple vinegar and soy sauce to taste, and mix well.
Bombing of giant squid
Deep-fried squid, which started from 20 13, rose in the major gourmet night markets in Taiwan Province Province, and is an authentic Taiwan Province seafood snack. Players in the food industry selected the deep-sea squid with the largest tail, and carried out multiple processing procedures such as shaping, peeling, pickling, pulp wrapping and powdering. After high-temperature frying, the finished product is deoiled by patented deoiling equipment, which not only ensures that the fried squid meat is soft and tender, but also ensures that the skin is crisp and the meat is not greasy at the entrance, which is no different from ordinary fried food.
In addition to crispy meat, more than ten kinds of fried squid are also a must. This powder has more than a dozen flavors, such as salt and pepper lemon, salt and pepper mustard, honey mustard, Taifeng sauce, ancient garlic, cumin, spicy, spicy, curry, seaweed, Gan Mei and so on. There are also different sauces such as "ancient early squid sauce" and "hot and sour squid sauce", which are specially prepared and have a unique flavor in Taiwan Province Province. Each kind of sauce has its own flavor, which satisfies the taste requirements of different consumers to the greatest extent, making people linger and feast.