Sweet and Sour Squid

Sweet and sour squid method:

Raw materials for making sweet and sour squid

300 grams of squid

Ingredients for sweet and sour squid

Cooking wine, vinegar, sugar, salt, monosodium glutamate, vegetable oil

Processing steps of sweet and sour squid:

(1) Tear off the skin and membrane, remove the bone, wash and split the squid, then cut it into pieces.

(2) Wash cucumber and cut into elephant eye slices.

(3) After soaking, remove the sediment, wash and tear the fungus into small pieces.

(4) Mix cooking wine, vinegar, sugar, salt, monosodium glutamate and wet starch into sauce.

(5) Fry until 70% hot in oil pan, add squid pieces, wait for squid to roll up, remove and drain oil.

(6) Leave a small amount of base oil in the oil pan, stir fry the scallions and shredded ginger to taste, then put the squid, fungus and cucumber into the pan, pour in the sauce and stir fry evenly.

Characteristics of sweet and sour squid:

Smooth and tender

Sweet and Sour Squid

Sweet and sour squid is a delicious food, the main raw materials are squid.

Squid seems to often appear in our life, which is basically an omnipotent food. But do you really understand it? Squid is not only rich in protein and amino acids needed by human body, but also a low calorie food containing a lot of taurine. It can inhibit the cholesterol content in blood, prevent adult disease, relieve fatigue, restore vision and improve liver function. The polypeptides and trace elements such as selenium have antiviral and anti radiation effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin and stomach, tonifying deficiency and moistening skin.

practice

Production method 1

Sweet and sour squid

Raw material: 300 grams of squid

Seasoning: cooking wine, vinegar, sugar, salt, monosodium glutamate, vegetable oil

Methods: (1) tear off the skin and membrane of squid, remove the bone, wash and split it, cut the flower knife first, and then cut it into pieces. (2) Wash cucumber and cut into elephant eye slices. (3) After soaking, remove the sediment, wash and tear the fungus into small pieces. (4) Mix cooking wine, vinegar, sugar, salt, monosodium glutamate and wet starch into sauce. (5) Fry until 70% hot in oil pan, add squid pieces, wait for squid to roll up, remove and drain oil. (6) Leave a small amount of base oil in the oil pan, stir fry the scallions and shredded ginger to taste, then put the squid, fungus and cucumber into the pan, pour in the sauce and stir fry evenly. Features: smooth, tender and clear mouth

Production method 2

1. Remove the internal organs and skin of squid, wash and control the water content, cut into circles. Salt and Baijiu for 10 minutes. Add the juice (egg, starch 1:1, and add a little flour to mix). Pour the oil into the pan, add a little more oil, wrap the squid in the sauce, and deep fry until golden. Stir in sauce (tomato sauce, tomato sauce, sugar and vinegar in a small bowl)

2. Leave a small amount of oil in the pan, add the sauce, heat until bubbling, and pour in the fried squid ring.

3. A little stir fry a few times can be out of the pot.

Tips

When frying seafood, be sure to control the dry water content to prevent being scalded by oil.

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