Squid dishes
1 Sichuan cuisine-the practice of squid in casserole
It is characterized by bright color, rich soup flavor and long heat preservation time, and is suitable for eating in winter.
raw material
Dried squid, cooked chicken skin, mushrooms, cotton tail, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
manufacturing process
1, put 2000 grams of clean water and 50 grams of quicklime and dried squid in the basin for soaking 12 hours, and stir twice during this period to make the squid expand evenly, then take it out and rinse it with clean water;
2. Cut the prepared squid into thick shreds with a length of 4cm and a width of 1cm, including chicken skin, poplar, mushrooms and ham, and 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. Put1000g supernatant into a casserole, add onion, ginger and cooking wine, put the pig's trotters on fire, boil them, skim off the floating foam, and 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.
2. Stewed squid with meat:
1) Pork belly cut into pieces (but pork with a little fat can be used instead of pork belly, which seems to be the shoulder part. Because the small squid itself has high cholesterol content), put it in water and boil it. After boiling, pour off the blood, wash off the floating foam on the meat, slice the ginger and cut the onion into sections for later use.
2) Heat a little oil in the pot, pour a proper amount of 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 and pork, add water, boil it on low and medium fire for about 50 minutes-then, pour in the washed squid and stew it together for about 20 minutes. If there is a lot of juice left, turn on the fire and drain it.
3 "Eight Treasures Tofu"
Materials:
A box of tender tofu is 500g, mushrooms are soaked in warm water for 3 hours, everything is 4 for standby, fried pigskin 50g is soaked in cold water for half a day for standby, squid strips are 3 shredded, fresh cabbage leaves are 5 pieces, shrimp 100g, Jinhua ham 20g, and a little salt, monosodium glutamate and chopped green onion.
Exercise:
1. Stew the soaked pigskin, shiitake mushrooms and ham slices with shiitake mushroom soup for 2 hours, and casserole stew is the best.
2. Cut the tofu into small pieces, add salt in the pot and stew together for half an hour.
3. Stir-fry Chinese cabbage leaves and squid in oil and stew in a pot for 10 minute.
4. Finally, stew the shrimp for 3 minutes.
5. Put the chopped green onion into the pot and serve.
4 "Squid with ginger sauce (Figure)
Raw materials:
1 kg fresh or foamed dried squid, 3 tablespoons soy sauce, 1/2 tablespoons vinegar and sugar, 1 tablespoon sesame oil, 1 tablespoon ginger garlic and pepper powder, bean paste, cooking wine, thick sauce, sugar, salt and monosodium glutamate.
Exercise:
1. Clean squid and dry it;
2. Cut the crosshairs on the inside of the squid, and then cut into pieces;
3. Mix all the materials to make sauce;
4. Boil the water, blanch the chopped squid for about one minute until it is rolled up and fished out;
5. drizzle or dip in the sauce.
5 "Sichuan cuisine-boiled squid is characterized by beautiful appearance, fresh soup and soft and smooth quality.
raw material
300 grams of water loach fish. 50g of fish, 50g of pig fat, 0g of egg yolk10g, 0g of cherry10g, 20g of green vegetables, 0g of kelp10g, and 0g of Nostoc flagelliforme10g. 25g cooking wine, 3g pepper, 4g salt, 30g egg white, 20g bean powder, 0.5g monosodium glutamate, 750g onion ginger 15g broth.
manufacturing process
1. Soak the fillets in boiling water to remove the alkaline smell, drain them into the pot, and soak them thoroughly with soup, cooking wine and pepper. After taking out, use a peach-shaped mold to press the fish fillet into a peach shape, and drain the water.
2. Fish (peeled and fleshy) and pig fat are smashed into fine velvet with the back of a knife, and the fine spines and fascia of the velvet meat are removed, then chopped with a knife edge and put into bowls respectively. Mash scallion and ginger and soak them in water.
3. Soak the minced fish in water with onion and ginger to make paste, and add salt, pepper and cooking wine.
4. Stir the minced meat vigorously in one direction, then add egg white and water bean powder and stir until it shines into minced fish.
5. After the egg yolk is evenly mixed and spread into an egg skin, it is cut into filaments. Cherry is cut into fine teeth.
6. After the dish is cooked, half of it is cut into small diamond-shaped pieces, and the other half is cut into short silk.
7. Thin kelp is cut into filaments about 1 cm. Mix egg white and dried bean powder to make egg white bean powder.
8. Spread the peach-shaped fish fillets with egg white bean powder, squeeze the fish belly into a ball and put it on the squid slices. Use five egg skins as whiskers and press them neatly on the peach tips.
9. A kelp silk is neatly folded and inserted at the end of a peach as a belt. Press the four-toothed cherry on the mixture to form a flower shape.
10, shredded vegetables are pressed under the flowers to make flower stems.
1 1. Press two small diamond-shaped vegetable stalks on both sides of the flower stem to make leaves, and put a small amount of Nostoc flagelliforme under the stem to make land. Eat it in turn, put it on a plate, steam it in a steamer and take it out (keep the temperature).
12. Add special broth to the pot and bring to a boil. Add salt, pepper, cooking wine and monosodium glutamate to taste. Take out the fish and peaches, put them in a soup bowl and pour in the broth.
6 "Tear squid by hand"
Materials:
Dried squid, ingredients: soy sauce, a little Zhejiang vinegar;
Exercise:
1, wash and soak the dried squid for 30 minutes-1 hour (depending on the degree of sun exposure);
2. Boil the water, pour in the dried squid and turn over for a while.
7 fried squid rolls
Manufacturing raw materials:
200g of water-soaked squid, 50g of coriander, 30g of shredded onion, 4g of salt, 2g of cooking wine10ml, 2g of monosodium glutamate, 0.7g of pepper, 2g of vinegar14ml, 2g of ginger, 5g of garlic, 20g of vegetable oil, 7g of sesame oil and 25g of stock.
Flavor characteristics: green in white, salty in fresh, light in crisp and strong in coriander flavor.
Production process:
1. First cut the inside of the squid into a straight knife, then cut it into a flower knife in the shape of an ear of wheat, then change it into slices 6 cm long and 3.5 cm wide, and scald it in boiling water. The fish in the clear water seems to be too cold, and the alkaline taste is removed.
2. Slice the onion and garlic and put them into a bowl. Add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to taste into juice.
3. Stir-fry the spoon with high fire, and inject peanut oil until it is 90% hot. Blanch the squid roll with hot water first, and then remove it to control the water. Immediately fry in hot oil, and quickly pour into a colander to control deoiling.
4. Stir-fry the spoon with base oil, pour in the squid roll, cook the sauce in the bowl, turn it over a few times quickly, sprinkle in the parsley section, stir well and pour in the sesame oil.
Medical evaluation:
Patients with night blindness, vitamin A deficiency, osteoporosis and rickets; Pregnant women and the elderly should eat regularly.
8 "Kung Pao Squid (Figure)
Materials:
1 squid, 3 tablespoons dried Chili, 1 wine, 5 tablespoons soy sauce, 3 tablespoons sugar and black vinegar, 1/2 cups water, a little sesame oil and 1 tablespoon white powder.
Exercise:
1. Squid tears off the outer membrane, cuts the cross pattern obliquely from the inside, and then cuts it into squares.
2. Blanch the squid in boiling water for a while, roll it into a cylindrical flower shape, take it out and drain it.
3. Take the oil pan, stir-fry the dried chilies with 3 tbsp oil, cook the wine along the edge of the pan, pour the seasoning to boil, and then add the squid roll and mix well.
9 "Kung Pao Squid (Figure)
Raw materials:
Fish rolls, peanuts, pepper, pepper, sugar, vinegar, monosodium glutamate.
Exercise:
(1) The soup pot is on fire, and the squid rolls are slightly simmered;
(2) Set the wok on fire, leave the bottom oil, add pepper and pepper, stir fry slightly, add fish rolls, sugar, vinegar, salt and monosodium glutamate, and add peanuts to stir fry.
10 Kung Pao Squid (Figure)
Tools: microwave oven
Raw materials:
2 squid, 4 dried peppers, some garlic, 2 shallots, 2 tablespoons pepper, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoons sesame oil, 1 teaspoon black vinegar, 1 teaspoon white powder and 2 teaspoons water.
Exercise:
1, the squid is slightly scalded with hot water, obliquely cut and cut into large pieces until patterns appear.
2. Add 4 tablespoons of oil to the pepper, fragrant with strong heat for 3 minutes, and take out the pepper.
3. Add salt, dried pepper, onion and garlic to the oil, and cook for 2 minutes and 30 seconds on high fire. Then add squid, add mixed seasoning, cover with plastic film, cook for 2 minutes, take out and mix well, then cook for 1 minute, and sprinkle with 2 tablespoons of pepper oil.
1 1 Sichuan food-hot and sour soup (figure)
Basic features:
Sichuan home-cooked soup dishes. Made of shredded pork, tofu, winter bamboo shoots and other materials through clear soup. Its characteristics are sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion, which is very popular and widely circulated throughout the country.
Basic materials:
30g of tofu, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, egg 1, 25g of starch, 3g of chopped green onion, soy sauce 10g, lard 30g, monosodium glutamate 1 and pepper.
Grams, 6 grams of balsamic vinegar, 5 grams of refined salt, 750 grams of chicken soup.
Cooking method:
1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high fire, thicken wet starch, and add chopped eggs with low fire;
2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.
Sichuan cuisine seasoning:
The biggest feature of Sichuan cuisine is its seasoning, diverse tastes and subtle changes. Sichuan cuisine is good at seasoning with pepper, pepper, pepper, bean paste, vinegar and sugar. Through different proportions of seasonings, there are 23 kinds of commonly used flavors, such as fish flavor, homely flavor, sour and spicy flavor, spicy flavor, litchi flavor and strange flavor, among which 13 kinds are related to spicy flavor, all of which are thick and mellow. The so-called "one dish is blind, and ten thousand dishes are fresh."
12 Kung Pao squid rolls
Materials:
Half a catty of vegetarian squid, 6 dried peppers, Jiang Mo 1 spoon, peppers 1 spoon, a little cucumber, soy sauce 1 spoon, wine 1 spoon, sugar 1 spoon, Zhenjiang vinegar 1 spoon, sesame oil/.
Exercise:
1. Cut pepper, remove seeds, mince ginger, peel cucumber and shred, and blanch squid and cut into pieces for later use.
2. Mix sugar, salt, soy sauce, monosodium glutamate, sesame oil, vinegar, pepper, water and white powder.
3. Stir-fry Jiang Mo, Zanthoxylum bungeanum and capsicum in a frying pan, add vegetarian squid and 2, turn off the heat and add shredded cucumber.
13 Splendid Pizza (Figure)
Raw materials:
Squid, cabbage, green pepper, tomato, onion, ham, black pepper, tomato sauce, bright cheese, and a kilo of raw noodles cooked with alkali are bought from the big cake stand in the vegetable market.
Exercise:
1. Cut squid, Chinese cabbage, green pepper, tomato, onion and ham into small pieces and oil the baking tray.
2. Spread tomato sauce on the bread, sprinkle a layer on the shredded cheese, then spread a layer of squid, cabbage, green pepper, tomato, onion and ham sprinkled with black pepper and salt, and finally spread a layer of shredded cheese.
3. Preheat the oven and bake for 25 minutes. Watching the bread rise bit by bit, the aroma of cheese gradually drifted away at home.
14 Kung Pao squid
Raw materials:
Fresh squid 1 (300g), water-soaked squid1(225g), peanut 1/4 rice bowl (peeled or pickled), pepper 20 (dried), ginger slices 1/2 tablespoons, boiled water1pot.
Practice steps:
1, scrape fresh squid and water-borne squid clean, and cut cross-shaped oblique slices on the inner surface of abdomen.
2. Fresh squid must be washed with clean water again. Blanch with boiling water, fresh squid 1.5 minutes, dried squid 0.5 minutes.
3. Roll the scalded squid into a flower shape, soak it in cold water to cool it, and drain the water.
4. Wash the dried peppers and cut them into small pieces. Add oil to the wok and stir-fry until the color is slightly darker. Put down the ginger slices and stir fry a little. Stir-fry the fallen squid with fire, and pour in mixture A to continue stirring 1 min. Then add slightly crushed peanuts or squeeze out the soup and chop the kimchi. Turn off the fire at once and load the plate.
15 "Kung Pao seafood roll (photo)
Main materials:
Four rolls of squid with vegetarian ingredients, two halves of green and red peppers, five dollars of dried peppers, three dollars of soy sauce, three dollars of sugar, two dollars of fresh vegetables, three cents of vinegar, a little salt, six dollars of wet starch, and a little of purified water.
Method:
Blanch the original squid rolls in water, heat them in an oil pan to 60% heat, add the squid rolls and green peppers, oil them, drain the water, stir-fry the dried peppers until fragrant, pour in the original squid rolls and green peppers, add seasonings and sauces, and turn over.
Features: ruddy color, outstanding palace flavor, crisp and refreshing.
16 "Squid with Chinese sauerkraut"
Raw materials:
500g of squid slices (5cm, 4cm wide slices), 50g of pickled vegetables, 0g of fresh vegetables 1 00g, 10g of clear soup1000g, 3g of refined salt, 50g of monosodium glutamate1g and 50g of fresh soup.
Method:
The alkaline squid is deodorized with clear water, boiled in boiling water twice, and then simmered with fresh soup for later use. Put the wok on the fire, add the clear soup, salt and pepper, soak the vegetables and slice them, cook until they taste good, remove the pickled cabbage leaves, add the fresh Chinese cabbage and monosodium glutamate, and put them in a soup bowl.
17 "Henan cuisine-grilled squid rolls (photo)
Characteristic color persimmon yellow, crisp and delicious.
400g raw squid. 10g shredded onion and ginger, 5g onion and pepper. Salt water 10g, soy sauce 15g, cooking wine 10g, monosodium glutamate 1g, sugar 15g, peanut oil 500g (about 40g), waste oil 10g and soup 50g.
manufacturing process
1. Squid rolls are made in the same way as "fried squid rolls". Mix green pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar and soup into juice.
2. Put the pot on the fire, the oil is 70% hot, add the squid, roll the squid into a roll, and when the pattern cracks, pour the oil out of the pot. Put the pot on fire and put a proper amount of juice into the pot; Boil the juice, add squid rolls, pour in small ground oil, take it out of the pot twice, and serve on a plate.