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Contents of this article
- Home-style recipe for red fried squid
- The authentic way to make stir-fried squid with soy sauce
- The way to make stir-fried squid cubes
- The correct way to stir-fry squid
- Various ways to stir-fry squid with parsley
- How to make fried squid
1. Homemade red fried squid Method
Seasoning: 10g soy sauce, 15g cooking wine, 5g salt, 5g MSG, 2g pepper, 1g starch (corn), 10g scallions, 20g ginger, 20g.
4. Pour an appropriate amount of water into the pot, add the squid to the pot, bring to a boil, and drain out;
5. Heat the pot, add an appropriate amount of oil, add the green onions, ginger and magnolia slices into the pot and stir-fry for a while;
6. When the aroma comes out, cook in the cooking wine , soy sauce, and add a little soup;
7. Immediately put the squid, refined salt, MSG, and pepper into the pot, bring to a boil, and add the water starch.
2. The authentic method of stir-fried squid with soy sauce
Ingredients: squid tentacles One pound, ginger, onion, garlic spicy bean paste, soybean paste, dried chili pepper, Sichuan peppercorns, green and red chili peppers, onion shreds, light soy sauce, sugar, vinegar.
1. Add clean water to the pot, put the squid tentacles in cold water, then add a spoonful of cooking wine. After the water boils, remove the squid tentacles from the filtered water and put them on a plate for later use. .
2. Heat the oil in a pan. When the oil boils, add ginger, onion, garlic, dried chili pepper, bean paste, soybean paste, and Sichuan peppercorns, stir-fry until fragrant. RanThen add green and red pepper rings and shredded onions, stir-fry until cooked through.
3. Cut the green and red pepper rings and shredded onions into pieces, then add the squid tentacles, a spoonful of light soy sauce, a spoonful of sugar, and a spoonful of vinegar, and stir-fry evenly. Can be cooked.
3. How to make fried squid pieces
Ingredients: small squid ( SQUID) or small cuttlefish (CUTTLEFISH) 1LB, one onion,
Ingredients that may or may not be added according to personal taste: half a green lemon or nine-layer tower (that is, basil, BASIL) 2 sticks
Seasoning: salt, pepper, cornstarch (i.e. water chestnut powder, gorgon powder, starch), butter
1. Clean the small squid/cuttlefish (it takes a lot of effort): remove the black skin on the outside of the squid/cuttlefish, pull out the bones and internal organs and throw them away, and squeeze out the teeth and eyes from the squid/cuttlefish tentacles , ink. Keep the body part of the squid/cuttlefish intact, wash and drain the water and keep it in a tube shape; wash the squid/cuttlefish tentacles, chop into pieces, add salt and pepper and mix well.
2. Peel and chop the onion; chop the coriander; if you like the taste of nine-layer pagoda or green lemon, use a sharp knife to thinly slice the green lemon of green skin and cut it into fine pieces
3. Put 1 large piece of butter in the pot (more fragrant, if you are afraid of fat, you can use 1.5 tablespoons of vegetables instead oil or corn oil), melt the oil over slow heat, add the minced garlic and onion and stir-fry until the onion becomes transparent and the aroma comes out, add the chopped squid/cuttlefish tentacles and stir-fry over medium heat, you can add a little salt ( Be sure not to add too much), put on a plate, drain the water, add 2 teaspoons of cornstarch (adding cornstarch can prevent the filling from leaking out further), crushed coriander and stir evenly. If you like nine-layer tower or green lemon, add the squid/ The filling of the cuttlefish tube is ready;
4. Use a small spoon to fill the stuffing prepared in 3 into the squid/cuttlefish tube until it is bulging. Then use a pointed bamboo toothpick to pin the opening of the squid/cuttlefish tube, seal it, and arrange them one by one on the baking sheet. Haha, the squid/cuttlefish tubes are filled out one by one and are white and plump, very cute!
5. Preheat the oven at 300F for 5 minutes. Put the stuffed squid/cuttlefish tube into the oven and bake at 300F for 10 minutes. Take it out and flip it to another place. Bake one side for 10 minutes and it\’s done.
6. Take out the grilled squid/cuttlefish tube, drip some lemon juice on it and eat.
4. The correct way to fry squid
Ingredients: 500 grams of squid , 250 grams of snow peas, appropriate amount of green onion, ginger and garlic~
1. Clean the squid and use a flower knife, blanch the squid in 80% boiling water until it is set, roll it up and take it out Set aside cold water and blanch the snow peas.
2. Heat the oil and sauté the onion, ginger, and garlic until fragrant. Add the squid and stir-fry until the gas is released. Then add a spoonful of cooking wine to increase the aroma and remove the fishy smell.
3. Add the snow peas and stir-fry for about 30 seconds. Add a spoonful of oil and a little salt and stir-fry until the flavor is added. Add light soy sauce chicken powder to taste before serving. .
5. Various ways of frying squid with parsley
1. Raw materials : Squid, celery, ginger, oil, salt, cooking wine, oyster sauce.
2. Step 3. Add some salt to the boiling water, blanch the celery, take it out and let it cool.
3. Step 6: Blanch the squid in boiling water for half a minute, curl it and take it out.
4. Step 7: Put oil in the pot, add shredded ginger and stir-fry until fragrant, then add celery and stir-fry.
5. Step 8: Add squid and stir-fry, add cooking wine, add salt and a little oyster sauce to taste and stir-fry evenly.
6. How to make fried squid
Seasoning/Marinage: sesame oil 1 spoon, 2 spoons of oyster sauce, 8 spoons of canned corn, 1 spoon of bean paste, 1 spoon of soy sauce, 6 spoons of salad dressing
2. Shred the onion and remove the canned corn Moisture.
3. Mix salad dressing, soy sauce, oyster sauce, bean paste, and sesame oil together, then mix with 1 and leave for about 15 minutes.
4. Pour 3 into the pot and stir-fry, and finally pour in the corn kernels.
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