A list of the contents of this article:

How do you make boiled squid?

Prepare the squid to be used and cut open the stomach first. Clean up the garbage in the belly of the squid to be used. Wash the squid with a cleaned belly and wash them in water. Turn on medium heat and pour the right amount of water into the pan. Then add the sliced ginger. Put in the washed squid and cover the pot. Boil over high heat for a while. After the water boils, open the lid of the pot. Turn down the heat and cook for another three minutes. The squid should be turned over to make sure it is well done. Fish up the squid.

One large squid, 150 grams of Flammulina velutipes, 200g rape, one spring onion, three cloves of garlic, one piece of ginger, one spoonful of salt, two dried peppers, one spoonful of pepper, one spoonful of bean paste, one spoonful of spicy sauce and one tablespoon of sugar. The millet is spicy and the sesame seed is spoonful. Prepare all the ingredients, wash the rape and put the water into a large bowl. Remove the Flammulina velutipes and put them into a large bowl. Wash the squid, change the knife and cut into pieces.

Put the squid in clean water and carefully clean the surface impurities. Cut off the tentacles and mouth of the squid head with scissors and remove the internal organs. Then cut along the back of the squid with a knife to remove the visceral membrane and ink sac. Rinse thoroughly and drain. Boil and drain. Add enough water to a large pan and bring to a boil over high heat. Put the treated squid into boiling water and fish it out immediately after boiling again. Drain the water to make the squid meat tighter.

The key to the cooking time of boiled squid lies in the control of heat. Generally speaking, fresh squid is sliced and boiled in boiling water for about 3 to 5 minutes. This period of time can ensure that the squid is fully cooked and will not be overcooked, maintaining its fresh and tender taste. The specific cooking time will also be affected by squid thickness, heat size and other factors, which need to be adjusted according to the actual situation.

First of all, prepare the fresh squid, cut it into thin slices with a crucifix knife, make the squid roll, and then put it in boiling water to keep it tender and smooth. At the same time, wash the garlic and celery and cut them into even sections. Set aside. Next, put mung bean sprouts, chopped garlic seedlings and celery in a pan, stir-fry over medium and medium heat until cooked, and then put them on a plate as a side dish for squid.

The practice of boiled squid

1. Prepare the squid to be used and cut open the belly first. Clean up the garbage in the belly of the squid to be used. Wash the squid with a cleaned belly and wash them in water. Turn on medium heat and pour the right amount of water into the pan. Then add the sliced ginger. Put in the washed squid and cover the pot. Boil over high heat for a while. After the water boils, open the lid of the pot. Turn down the heat and cook for another three minutes. The squid should be turned over to make sure it is well done. Fish up the squid.

2. One large squid, 150 grams of Flammulina velutipes, 200g rape, one spring onion, three cloves of garlic, one piece of ginger, one spoonful of salt, two dried peppers, one spoonful of pepper, one spoonful of bean paste, one spoonful of spicy sauce and one tablespoon of sugar. The millet is spicy and the sesame seed is spoonful. Prepare all the ingredients, wash the rape and put the water into a large bowl. Remove the Flammulina velutipes and put them into a large bowl. Wash the squid, change the knife and cut into pieces.

3. Then, start cooking: boil the pot with water, put in the treated small squid and cook for about 1 minute, then immediately remove the cold water. Cut it into slices again with a knife and set aside. Stir-fry pepper, bean paste, spring onion, ginger and garlic in oil. Add red pepper section to continue stir-fry, add water to boil, then add boiled small squid and salt, chicken essence add stir-fry, later put in garlic section for later cooking.

4. Preparation stage: first, clean the squid and cut it into slices of appropriate size. At the same time, prepare the necessary seasonings, such as onion, ginger, garlic, pepper, pepper and so on. Hot boiled squid: pour water into the pan and bring to the boil. After boiling water, put in the sliced squid. At this time, we should pay attention to the heat, keep the fire to keep the water boiling, to ensure that the squid is evenly heated. Cooking time control: pay attention to the timing after the sliced squid is put into the pot.

The practice of boiled squid in white water

1. Boil and drain. Add enough water to a large pot and bring to a boil over high heat. Put the treated squid into boiling water and fish it out immediately after boiling again. Drain the water to make the squid meat tighter. Season and prepare a bowl of ice water. Quickly put the cooked squid into ice water to cool. This can lock in the fresh taste of squid and maintain its fresh and tender taste. After cooling, remove the squid and cut it into the desired shape, such as a circle or strip.

2. First, prepare ingredients: fresh squid, spring onion, ginger and garlic, red pepper, green garlic, pepper, bean paste, chicken essence and salt. Second, the treatment of ingredients: remove the internal organs of the small squid, clean the surface with a knife to cut the cross pattern, so that the seasoning can better infiltrate into the squid body. Chop onion, ginger and garlic, cut red pepper, rinse garlic and cut into sections.

3. Boil small squid: shred ginger, sliced garlic, chopped onions, pepper and dried red pepper. Set aside. Cut tofu into thick slices, cut lettuce into sections, wash bean sprouts and set aside. Cut tofu into thick slices, cut lettuce into sections, wash bean sprouts and set aside. Spread the bean sprouts on the bottom of the casserole. Boil the lettuce in boiling water, pick it up and put it on the bean sprouts. Drain the tofu in the same way and put it in a casserole.

4. Ingredients: appropriate amount of salt, chicken essence, sesame oil, cooking wine, spring onion and ginger, scallions and ginger, dried squid. First soak the dried squid in water and soak until the hair is done. Then use the pressure cooker to put water, salt chicken essence, sesame oil, cooking wine, spring onions and ginger, fragrant aunt, put into the pot to cook together. Boil the water and boil the squid for 15 to 20 minutes.

5. Thaw the squid and set aside the dried shreds. The squid rips off the black film and removes the "plastic ring" from the hose, eyes and sucker. Cut it from the middle, cut it into slices, add cooking wine and pepper, grasp well with your hands and marinate for 20 minutes. Deal with side dishes. Cut celery into inch sections, cut dry shredded pieces, shred ginger and chopped garlic. Cool oil in hot pot, add shredded ginger and stir-fry garlic. Stir-fry the red oil with Douban sauce. Stir-fry the dried shreds.

6. the practice of boiling seafood: wash the ingredients that should be washed, and cut the ingredients well. Boil water in the pot, once hot radish, bamboo shoots after boiling. Squid. After cooking various ingredients, pour the soup into a large bowl. Put a small amount of oil into the pan and stir-fry the chopped onions. Then add the hot sauce and stir-fry. Choose the sauce according to your personal preference.