Sour and spicy squid recipe one method two method three

<h1 class="pgc-h-arrow-right" data-track="1" > method one</h1>

Ingredients: Fresh squid (2 pieces, 278 g), green onion (1 stick), red pepper (1 piece), ginger (4 slices)

Seasoning: Oil (2 tbsp), Balsamic vinegar (1/2 tbsp), Sugar (1/4 tbsp), Soy sauce (1/3 tbsp), Corn starch (1/2 tbsp), Cooking wine (1 tbsp), Chili oil (1/2 tbsp)

Method:

1: Remove the stems and seeds of red pepper and cut into cubes; Remove the shallots from the head and tail and cut into small pieces; Mince the garlic into a minced; Cut the ginger into slices. Add 1/2 tablespoon corn starch and 3 tablespoons of water to a bowl and set aside.

2: Cut the squid to remove the internal organs, squeeze out the teeth from the squid head, wash the squid and cut the crossed twill on the inside, and then cut into pieces.

3: Bring half a pot of water to a boil, add 1 tablespoon of cooking wine, pour in the squid and blanch for 10 seconds, then drain the water.

4: Heat 2 tbsp oil in a pan, sauté chives, ginger, garlic and diced chili peppers, add squid and sauté a few times over medium heat.

5: Add 1/2 tbsp balsamic vinegar, 1/4 tbsp sugar, 1/2 chili oil and 1/3 tbsp soy sauce and stir-fry well, pour corn starch water and add to the plate.

<h1 class="pgc-h-arrow-right" data-track="10" > method two</h1>

Ingredients: 500 grams of water hair squid (head and tail for other purposes), pork leg meat 100 grams, spring shoots (net) 25 grams, water hair mushrooms 15 grams.

Seasoning: 1 tbsp green onion and rice vinegar, 0.3 tbsp each of fine salt and monosodium glutamate, 1/2 tbsp soy sauce, 2 tbsp 40° aquatic powder, 0.2 tbsp pepper.

1: Wash the squid, cut into 4.5 cm long and 2.4 cm wide slices of a slanted knife, and blanch them with boiling water before fishing out. After the spring shoots are cooked, the leg meat and shiitake mushrooms are cut into small pieces.

2, heat the pot, after sliding the pot with cold oil, put a small amount of oil, sauté the green onion, and then put the minced meat, minced bamboo shoots, minced mushrooms and stir-fry, that is, add fresh soup (500 grams), soy sauce, fine salt to boil, and then put squid fillets, monosodium glutamate, boil after boiling with water corn flour to hook the rice soup. Then add the rice vinegar, pour into a shallow bowl and sprinkle with pepper.

The essential:

1, squid should not be burned more, so as not to be old and tough.

2, the marinade should be as viscous as porridge soup, not too thick.

<h1 class="pgc-h-arrow-right" data-track="19" > method three</h1>

Ingredients: 3 squid, 1 celery, 1 bell pepper, a little dried chili pepper, a little green onion, a suitable amount of ginger, a moderate amount of garlic, a little cooking wine, a small amount of water starch, a little salt, a suitable amount of sugar, a little white vinegar

method:

1, squid peeled, on the skin with a knife "X" word peeling easy. Beat the squid with a knife so that it can roll up after crossing the water.

2, finely chop the onion, ginger and garlic, dice the celery, cut the bell pepper and dried pepper into small cubes; Mix the water starch, salt, sugar, and white vinegar into a sauce and set aside.

3: Pour water into the pot to boil, pour a little cooking wine into the water, and put the squid into the water.

4, put a little oil in a hot pot, put the green onion, ginger and garlic and stir-fry, pour the dried pepper and bell pepper and stir-fry, stir-fry the celery, and then put the squid into the stir-fry, almost pour the prepared juice in. Sauté to taste and serve.