Seasoning: butter (small particles): 1 black pepper: half a tablespoon of sugar: half a tablespoon of lemon juice: half a tablespoon of salt: appropriate amount of tomatoes: 4 squid (fresh): 2 shrimps (about 300g): 150g garlic: 2 cans of light milk: half a can of water: 5 bowls.
Exercise 1. Slice the squid to remove viscera and black film, wash and drain, tilt the knife surface, and cut parallel knife marks on the inside of the squid, the depth of which is three quarters of the thickness of the meat; Rotate the squid by 90 degrees, cut out parallel cutter lines again, and then cut into strips about 5 cm long and 3 cm wide;
2. Wash the shrimp (put it in the freezer for half an hour, which is easy to peel), and gently break off your head to see that there are shrimp lines connected. You can unplug the shrimp line and peel it. Grab the peeled shrimp meat with starch, rinse it with clear water, and repeat this to make the shrimp meat smooth;
3. Wash the tomatoes, remove the pedicles, mash two with a blender, and cut the remaining two into 6 petals each; Cut garlic into powder;
4. Put butter in a hot pot, stir-fry minced garlic after melting, and stir-fry with tomato sauce for two minutes;
5. Pour in light milk, water, black pepper and tomato petals and cook for 10 minute, stirring several times in the middle;
6. Finally, add squid and shrimp to cook and season with lemon juice, sugar and salt.
Squid yam soup
Ingredients: 300g squid board, 0g yam100g, a little vegetarian strips (both potatoes and Chinese cabbage are acceptable). Lemon juice 1 teaspoon, fish sauce 1 teaspoon, cooking wine 1 teaspoon, half a teaspoon of light soy sauce, proper amount of refined salt and a little monosodium glutamate.
Exercise 1. Wash the squid board, cut it into long strips, blanch it in boiling water pot 1 min, take it out, peel and cut the yam, and soak it in clear water (a few drops of lemon juice can be added).
2. Add flour to the egg mixture and stir well. Soak the vegetarian strips in 70% hot oil and fry until cooked. Take out and drain the oil.
3. Put the pot on fire, pour in 8 cups of stock, add yam and seasoning to cook until cooked, then add squid to cook, put it in a bowl, and add fried strips.
Potato and squid soup
Ingredients: 500g squid, 200g potato, 30g pumpkin, 0g green garlic10g, 5g red pepper and 5g green pepper. Seasoned dried seaweed soup 800g, soy sauce, Chili sauce, minced garlic 15g, Chili powder 15g, salt 4g and pepper 2g.
Exercise 1. Squid removes ink and internal organs, tears off the surface film and washes it with salt water. After cutting in half, cut from the inside of the squid body and change it into a square piece with a width of 3 cm.
2. Peel the potatoes and cut them into pieces with a length of 2 cm, a width of 2 cm and a thickness of 1 cm; Cut cattail into pieces with the same specifications as potatoes.
3. Cut the green garlic into 3 cm long segments and cut it in half along the length; Cut the green pepper and red pepper into circles.
4. Put the dried seaweed soup with small fish into a pot, add soy sauce and Chili sauce to taste, and then put it into potatoes to boil. After simmering for 5 minutes, add squid, cattail and green garlic to make it simmer, then add green pepper, red pepper, minced garlic and Chili powder to cook slightly, and season with salt and pepper.