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The right way to stir-fry the squid

Boil the water and blanch the fish for 1 minute to remove and cut into small pieces. Stir-fry shredded ginger and sliced garlic in a wok and stir-fry the fish twice. Add half a tablespoon of bean paste, half a tablespoon of fly oil and half a tablespoon of cooking wine for 3 minutes. Pour in green and red peppers and garlic and stir-fry well.

Practice: scald the squid and drain the water, heat the pan and stir-fry the ingredients. Stir-fry squid over high heat for dozens of seconds. Stir-fry onion, green and red pepper until cut off. Add appropriate amount of white sugar and chicken essence, sprinkle with white sesame and cumin powder and stir well and serve.

Stir-fry squid step 1 after the squid is bought, tear off the purple film above, rinse clean, boil water in the pot, and then put the squid into James for half a minute to remove fishy.

Ingredients: three persimmon peppers, two fresh squid, shredded spring onions and ginger, tempeh, minced garlic, cooking wine, salt. Wash and shred persimmon peppers, rinse squid, cut off from the middle of the belly, remove internal organs and membrane, as long as squid body, not squid head (you can want it).

Stir-fried squid to prepare ingredients: 1 cuttlefish, green pepper, red pepper, half onion, ginger.

The correct way to stir-fry squid is as follows: materials / tools: 1 squid, 4 dried chili, a little minced ginger, 1 small handful of coriander, right amount of white sesame, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 1 tablespoon of wine, 1 tablespoon of sugar, water, wok. A squid, remove the internal organs and black membrane, rinse clean, cut into sections and set aside.

What is the common practice of firing Hakkas?

1. Fire the squid quickly in a big fire, so as to minimize the time when the squid is heated in the pot, otherwise the fired squid will be unable to bite. After the squid is put into the pot, spread it out immediately and let it be heated evenly. The squid after the pot, quickly stir-fry, taste adjusted immediately out of the pot, can not be delayed.

2. [practice] first soak the dried squid for two hours to slice the spring onions, remove the seeds and shred the chili, and shred the foamed squid. Prepare all the ingredients together with the seasoning. Pork strips with small heat slowly stir out lard, and pour out some of the stir-fried lard. Pan-fry squid in lard for about two minutes.

3. Sautéed Pork and Squid with Dried Turnip and Garlic, Hakka Style's secret is to stir up the lard first, so that the stir-fried food will be delicious! Step 2: heat the pot over low heat and stir-fry the pork. Stir-fry until the pork pops up, then push the pork belly to the edge of the pot and continue to stir slowly.

4. Sautéed Pork and Squid with Dried Turnip and Garlic, Hakka Style's step 1: boil the pork belly in cold water until the surface turns white and pick it up. Rinse the boiled pork belly with cold water and slice it. (3) cut the squid into strips after being soaked in water and cut into strips with dried incense. 4 cut water celery and red pepper. 5 chopped garlic, shredded ginger, chopped onions.

How to stir-fry squid

1, dried squid, celery, garlic (like to eat spicy can add millet pepper) practice: dry squid with soft water, flower knife spare. Under the hot oil pan, fry the squid, fry the fragrance and set aside. Saute garlic in hot oil, add celery, add 1 tablespoon salt and pour in dried squid, consume 1 / 2 tablespoon of salt and stir well out of the pan.

2, the practice of hot fried squid: ingredients: fresh squid: 1 jin, millet spicy: 3, onion: half, green pepper: 1 (hot horn pepper, can not eat too hot with sweet pepper or lantern pepper on the line), ginger slices: 4, garlic cloves: 4, pepper: half spoon, bean paste: 1 tablespoon, oyster sauce: 1 spoon, light soy sauce: 1 spoon, salt: a little, sugar: a little.

3. Stir-fry ginger, garlic and millet in hot oil, add a spoonful of bean paste and stir-fry the red oil; add green peppers and onions and stir-fry until the onions become slightly transparent, pour in the squid, stir-fry over high heat, do not stir for too long, add oyster sauce and light soy sauce seasoning, sprinkle with sliced coriander and stir well before leaving the pan.

4. Fire the squid quickly in a big fire, so as to minimize the time when the squid is heated in the pot, otherwise the fired squid will be unable to bite. After the squid is put into the pot, spread it out immediately and let it be heated evenly. The squid after the pot, quickly stir-fry, taste adjusted immediately out of the pot, can not be delayed.

5. Cut the pepper, remove the seed, cut the ginger, peel and shred the cucumber, cut the Sichuan scalded vegetarian squid into pieces and set aside. 2. Mix sugar, salt, soy sauce, monosodium glutamate, sesame oil, vinegar, pepper, water and white powder. 3. Stir-fry the minced ginger, pepper and pepper in the frying pan, add vegetarian squid and 2 to stir-fry, turn off the heat and add shredded cucumber.

Cut off after 6-6 knives. Please click to enter a picture to describe the boiling water blanching and setting it too cold. Please click on the input picture to describe the oil and saute the garlic slices and onion slices, add other auxiliary ingredients to continue to stir-fry, then put the wheat squid into the pan and stir well. Please click to enter the picture description to install the disk.

How to cook the squid bought in the supermarket?

1. Wash the dried squid and soak for 30 minutes to 1 hour (depending on the degree of drying). Boil the water, pour into the dried squid and turn it for a while.

Materials: small squid, red pepper, spring onions, ginger, garlic, coriander, Pixian bean paste, oyster sauce, sugar, cooking wine. Buy fresh small squid in the market and wash them. Remove the internal organs of the small squid and clean them. In order to taste more, use scissors to cut a few knives on the back of the squid, which is both beautiful and delicious.

3. Wash the squid, touch it, cut it into thin shreds and soak it in clean water. Shred green and red peppers. Heat the wok, boil the rice wine with water and salt, boil into the shredded squid, remove and control the water.

4. Squid, cabbage, green pepper, tomato, onion, ham, black pepper, tomato sauce, bright cheese, the big cake stall in the vegetable market bought a kilo of raw noodles: cut squid, cabbage, green pepper, tomato, onion and ham into small pieces and oil the baking pan.

How to get fired

1. Boil the water and scald the fish and cut into small pieces for 1 minute. Stir-fry shredded ginger and sliced garlic in a wok and stir-fry the fish twice. Add half a tablespoon of bean paste, half a tablespoon of fly oil and half a tablespoon of cooking wine for 3 minutes. Pour in green and red peppers and garlic and stir-fry well.

2. Soak the dried squid in salt water for an hour (it is said that the delicious taste of the squid will not be soaked), tear off all the things above and cut into small pieces; cut the pork into small pieces and soak in water for 10 minutes, then drain 2.

3. A squid, remove the internal organs and black membrane, rinse clean, cut into sections and set aside. Sit on the right amount of water, boil the water and put in the squid for about half a minute. Remove after discoloration. Wash and cut coriander, cut ginger into pieces, and cook sesame seeds. Sit in a hot oil pan, pour in the right amount of oil, heat and saute the minced ginger.

4. Stir-fry squid with green pepper and garlic cream: pour in squid in boiling water and remove from James water. Stir-fry ginger and garlic and pour in squid. Add oil consumption, light soy sauce, stir-fry, stir-fry green peppers, stir-fry garlic in hot oil, stir-fry milk cabbage and cook for 2 minutes, add the right amount of salt.

5, dried squid, celery, garlic (like to eat spicy can add millet pepper) practice: dry squid with soft water, flower knife spare. Under the hot oil pan, fry the squid, fry the fragrance and set aside. Saute garlic in hot oil, add celery, add 1 tablespoon salt and pour in dried squid, consume 1 / 2 tablespoon of salt and stir well out of the pan.

6. Pour in the squid and stir-fry, half a tablespoon of salt, oyster sauce, light soy sauce, cooking wine and stir-fry the squid. When the water is almost dry, add green and red peppers and turn to medium heat to stir-fry, then stir-fry onions, add cumin powder when you are on the pan, quickly stir-fry a few times and you can come out of the pan.

The practice of firing squid

Stir-fried squid ingredients: fish, shredded ginger, garlic, garlic slices, green and red peppers, bean paste to clean: boil the fish and blanch the water for 1 minute to remove and cut into small pieces. Stir-fry shredded ginger and sliced garlic in a wok and stir-fry the fish twice. Add half a tablespoon of bean paste, half a tablespoon of fly oil and half a tablespoon of cooking wine for 3 minutes.

Spicy fried squid: ingredients: fresh squid: 1 jin, millet spicy: 3, onion: half, green pepper: 1 (hot horn pepper, can not eat too hot with sweet pepper or lantern pepper on the line), ginger slices: 4, garlic cloves: 4, pepper: half spoon, bean paste: 1 spoon, oyster sauce: 1 spoon, light soy sauce: 1 spoon, salt: a little, sugar: a little.

Stir-fry squid wash fresh squid and peel off the black film.

Stir-fried squid to prepare ingredients: 1 cuttlefish, green pepper, red pepper, half onion, ginger.

Fried squid ingredients: squid, green pepper, red pepper, onion ingredients: onion, ginger, garlic, dried pepper, pepper, one spoonful of bean paste, one spoonful of dry pot practice: squid blanch water to drain water, pan heat ingredients stir-fry.