Hot and sour squid

Hot and sour squid

Raw materials for making hot and sour squid

Water hair squid 300 grams, 50 grams of lean pork, 25 grams of pickles, pickled pepper amount.

Processing steps of hot and sour squid

Cut the squid into rectangular pieces, blanch in 70 ℃ water, soak in alkaline water for 30 minutes, remove the alkaline taste, add seasoning and wet starch, blanch in 80% hot oil and remove. Leave oil in the pan, add minced meat and pickled pepper, stir fry until fragrant, add squid, add soy sauce, yellow vinegar and monosodium glutamate, add clear soup, bring to a boil, thicken and serve on a plate.

Hot and sour squid

Hot and sour squid is a dish, the raw materials are fresh squid, green onion, red pepper, etc. This dish is characterized by fresh and spicy taste, thick juice, fresh taste, hot and sour fragrance, crisp, tender and smooth.

Practice 1

Ingredients: fresh squid (2, 278g), green onion (1), red pepper (1), ginger (4 pieces)

Seasoning: oil (2 tbsp), vinegar (1 / 2 tbsp), sugar (1 / 4 tbsp), soy sauce (1 / 3 tbsp), raw powder (1 / 2 tbsp), cooking wine (1 tbsp), chili oil (1 / 2 tbsp)

Preparation method:

1. Remove the stem and seed of red pepper and dice it; remove the head and tail of green onion and cut it into small pieces; chop garlic into mince; cut ginger into slices. Add 1 / 2 tbsp cornstarch and 3 tbsp water to the bowl to make cornstarch water.

2. Cut the squid to remove the internal organs, squeeze the teeth from the squid head, wash the squid, cut the cross twill on the inner surface, and then cut into pieces.

3. Boil half a pot of water, add 1 tbsp cooking wine, pour in squid, blanch for 10 seconds, then remove and drain.

4. Heat 2 tbsp oil in the pan, saute shallot, ginger, garlic and diced pepper, pour in squid, fry a few times, turn to medium heat.

5. Add 1 / 2 tbsp vinegar, 1 / 4 tbsp sugar, 1 / 2 chili oil and 1 / 3 tbsp soy sauce, stir well, pour in cornstarch water, thicken and serve.

Practice 2

Ingredients: water hair squid 500g (head and tail are used for other purposes), pork leg 100g, spring bamboo shoots 25g, water hair mushroom 15g.

Seasoning: 1 tbsp of scallion, 1 tbsp of rice vinegar, 0.3 tbsp of fine salt, 0.3 tbsp of monosodium glutamate, 1 tbsp of soy sauce, 2 tbsp of 40 ° aquatic powder, 0.2 tbsp of pepper.

Preparation method:

1. Wash the squid, cut it into 4.5cm long and 2.4cm wide slices, and scald it with boiling water. After the bamboo shoots are cooked, the leg meat and mushrooms are cut into pieces.

2. Heat up the pan, add a small amount of oil, stir fry with scallions, and then add minced meat, bamboo shoots and mushrooms. Add fresh soup (500g), soy sauce and fine salt to boil. Add squid slices and monosodium glutamate. After boiling, thicken with rice soup. Then add rice vinegar, pour into a shallow bowl, sprinkle with pepper and serve.

Key:

1. Squid should not be burned too much to avoid aging.

2. Marinade should be as thick as atherosclerotic soup, not too thick.

Practice 3

Ingredients: 3 squid, 1 celery, 1 persimmon pepper, a little dry pepper, appropriate amount of green onion, ginger, garlic, cooking wine, starch, salt, sugar and vinegar

Method:

1. It's easy to peel squid by marking "X" on the skin. Make squid flower knife, let it roll up after water.

2. Mince onion, ginger and garlic, dice celery, dice persimmon pepper and dried pepper, mix water, starch, salt, sugar and vinegar into juice and set aside.

3. Bring water to a boil in a pan. Pour a little cooking wine into the water. Put the squid in the water.

4. Put a little oil in the hot pot, add onion, ginger and garlic, saute until fragrant, pour in dry pepper and persimmon pepper, stir fry for a while, pour in celery, then put squid in, stir fry, and almost pour in the juice. Stir fry and serve.

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