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The step diagram of the white-fried squid, how to do the white-fried squid

1. Wash the squid many times until the water is clear. The practice of braised squid step 1 remove and drain, here is a hint that when buying squid, the ink spots on the surface of fresh squid are black. Step 2 cut shredded colored peppers and soak them in salt water for about half an hour, they will roll naturally and can be embellished when the squid is loaded.

2. Rinse the whole fresh squid, remove the bone slices, don't cut them open, keep the intact ink sac and drain. Put water in the pot, sliced ginger, bring to the boil, and put in the washed squid. Remove it immediately when it is cooked, control the water, and put it into a bowl and plate. Pour light soy sauce into the bowl, a small amount of sugar, steam in the pot and take out. Sprinkle on the squid, put some chopped onions, mix well and serve.

3. Ingredients: 400g squid, four slices of ginger, one spoonful of cooking wine, right amount of light soy sauce, right amount of mustard. Rinse the young squid with clean water several times until the water is clear; put water in the pot, put a few slices of ginger, boil the water and pour in the cooking wine, then add the washed squid and scald for about 1-2 minutes, until the squid becomes smaller and smaller, remove and put on a plate; mix light soy sauce and mustard into dipping sauce, dip.

4. First, pull out the head and intestines of the squid, remove the intestines and eyes and the bones inside, remove two hard thorns, peel the skin of the head and squid tube, rinse under running water, cut into 2 sections and boil the right amount of water, put 1 tablespoon salt ginger water to boil, pour down the squid whiskers, use chopsticks to spread James boil 3, then add cover.

5. Part of shrimp: boil the water, drop the shrimp to cooked fish, drain the water, and serve with the flavor plate. (shrimps are easy to cook, about 5 minutes, depending on the quantity) seasoning part: shredded chili, heat oil (just a few tablespoons), heat to about 100 degrees, pour on shredded chili, then add light soy sauce, sesame oil, shredded green onion, minced ginger and salt.

How to cook fresh squid?

The practice of boiled fresh squid step 1 choose fresh squid. Cut the squid and wash the squid in step 3. Put water in the pot and add spring onions and ginger. Step 4, add 2 tablespoons cooking wine, step 5, add 1 tablespoon salt, step 6, boil the washed squid, step 8, etc., roll up the squid and pick it up. Step 9 put in cold water, which will help tighten the meat. Cut well in step 10 and adjust the dip in step 11.

The practice of boiled squid is as follows: wash squid and set aside. Boil the water in the pot and boil the squid flowers in boiling water for about five minutes. Remove the squid and drain. Cut the ginger and garlic and set aside. Add cooking wine, soy sauce, sesame oil, salt seasoning and finally add the chili sauce to mix well. The squid is cut into circles and placed on a plate, dipped in sauce and served.

Remove the fresh squid and wash the ink gallbladder. I even peeled off the red skin. It looks better when boiled. Boil water in the pan, add a little oil, add garlic and ginger, finally add squid and stir-fry for three minutes, add monosodium glutamate and salt to season. Don't stir-fry for too long, or the squid will shrink very small, and it won't taste good. My family likes to do this. When I eat it, I get some mustard and soy sauce. It's very delicious.

That is, the squid roll of wheat ear (the squid head is also cut into small strips and cooked with the squid roll); put the leftover material on a plate and then put on the hot squid roll; mix the sauce in a small bowl and pour evenly on the squid; put shredded green onion, shredded ginger and coriander section of dry red wine on the squid roll; pour a tablespoon of star anise-fried hot oil on top; 1 mix the ingredients well when eating.

Braised squid is a light seafood dish with a simple and smooth taste, which is very suitable for summer consumption.

The practice of braised squid, how to do it?

1. The practice of braised squid pulls out the head and intestines of the squid, removes the intestines and eyes and the bones inside, removes two hard thorns, peels off the skin of the head and squid tube, rinses under running water, and cuts into sections. Boil the right amount of water and put in a tablespoon of salt and sliced ginger. When the water is boiling, pour down the squid whiskers and cook them with chopsticks. Cover and cook for about 3 minutes. Pick it up and flush it quickly with cold boiled water.

2. Prepare ingredients: 200g squid ring, 1 teaspoon light soy sauce, 1 piece ginger, 1 section green onion, 3 cloves of garlic, 1 teaspoon salt, 1 teaspoon monosodium glutamate and proper amount of mustard. Step 2 cut the onions into sections. Step 3 sliced ginger. Step 4 sliced garlic. Step 5 wash the squid ring and set aside. Step 6 pour water, spring onions, ginger, garlic, salt and monosodium glutamate into the pot. After the water boils, add the squid ring. Step 7 boil the squid ring for 4 minutes and fish out.

Step / method 1 wash the squid and remove the outer skin of the squid to remove the odor. 2 draw an oblique knife on the squid and draw a net. The winglet of the squid was also torn off and scratched with an oblique knife. 3 cut the squid slices with a good oblique knife into three evenly, cut off the eyes of the squid and discard it, and cut the shredded squid into segments of the right size. Put water in the pot and add sliced ginger, garlic and a little salt to bring to the boil. Put in the squid and bring to the boil again. After boiling, remove the squid and put it on a plate.

4. Braised squid is a light seafood dish with simple practice and smooth taste, which is very suitable for summer consumption.

5. Wash the squid many times until the water is clear. The practice of braised squid step 1 remove and drain, here is a hint that when buying squid, the ink spots on the surface of fresh squid are black. Step 2 cut shredded colored peppers and soak them in salt water for about half an hour, they will roll naturally and can be embellished when the squid is loaded.