Grilled squid with phoenix balls
Cooking techniques | Stir-fried vegetables [ingredients] 750 grams of water squid, 200 grams of raw chicken breast, 500 grams of vegetable oil (practical 50 grams), 50 grams of pork fat, 1 tsp of chicken fat, water starch, cooking wine, green onion, ginger, 3/5 tsp each of refined salt, monosodium glutamate, pepper and sugar.
> Preparation method (1) Chicken breast, pork fat minced meat, add egg white to open; green onion cut into sections, ginger slices, add cooking wine, water soaking, then add fine salt, MONOSG stir vigorously. (2) When the wok is on the fire, put the vegetable oil to burn to 60% heat, squeeze the adjusted chicken puree into a number of small balls by hand, put it into the oil pot to raise it thoroughly, fish it out, and control the oil. (3) Wash the squid in water, slice into large pieces, boil in boiling water, and drain the water. (4) Heat the vegetable oil in the wok, throw green onions and ginger, fry out the aroma, put the chicken soup on high heat, skim, fish out the green onion, ginger, add cooking wine, sugar, salt, pepper, squid pieces, chicken meatballs boil, skim foam, slow burn on low heat, turn back to the high heat, add MSG, hook, drizzle chicken fat, out of the pot and serve the plate.
Miyaburo squid rolls
Cooking techniques | Stir-fry [Ingredients] 2 squid in water, 8 dried red peppers, 1 tsp ginger, peppercorns, minced garlic, 2 tbsp soy sauce, 1 tbsp wine, 1 tbsp sugar, 1/2 tbsp vinegar, 1/2 tbsp sesame oil.
> Preparation method (1) After washing and peeling off a thin layer of skin, the squid is first cut in half, and then the reverse part is cut with a slash pattern, then divided into 3 cm wide strips, and then cut into 4.5 cm long diamond corner blocks. (2) After the dried peppers are wiped with a damp cloth, cut into small pieces of 2 cm long and drop the pepper seeds out. (3) Heat 3 cups of oil in a frying pan, fry the squid over high heat (about 3 seconds), and when you see that the squid has been rolled into a cylinder, then fish out the filtered oil stains. (4) In another wok, heat 3 tbsp of oil, first put down the dried chili peppers, fry until black brown, then add ginger, garlic, peppercorns and soy sauce, wine, sugar, vinegar, stir-fry over high heat until viscous, pour into the squid rolls and stir-fry quickly, and drizzle with hot oil. 1 3
Three-wire squid
Cooking techniques | Stir-fried vegetables [Ingredients] 300 grams of water squid, chicken breast 1 50 grams, tomato 2, 1 egg, 50 grams of cooked ham, 1 00 grams of water magnolia slices, 1 50 grams of vegetable oil, 1 tsp of refined salt, 1/2 tsp of monosodium glutamate, 3 tbsp cooking wine, 1/3 tsp of pepper noodles, 2 tsp of water starch, 3 tbsp dry starch, chicken fat, clear soup to taste.
> Preparation method (1) Add water to the pot on a low heat, wait for the water to be warm, add the squid, and repeatedly cook the squid in warm water to taste alkaline, and then soak it in boiling water. (2) Cut the ham and magnolia slices into thin strips and boil them thoroughly with boiling water; cut 4 slices of tomatoes each, remove the seed pulp and peel; cut the chicken breast into thin strips, first put them in a bowl and add cooking wine, fine salt, pepper noodles to taste, and then mix well with egg whites and dry starch. (3) Sit on the pot on high heat, inject vegetable oil, wait for 40% of the heat when the chicken shreds, slip and scatter, and immediately fish out when it is cooked. (4) Leave an appropriate amount of oil in the pot, add soup, salt, cooking wine, monosodium glutamate, pepper noodles, ham shreds, magnolia slices, chicken shreds to mix the flavor, fish into the dish, and then pour the squid in, wait to be cooked until the flavor is fished out, covered with three silks, sewing starch hook, drizzled with chicken fat, tomato heated and flavored, placed on the four sides.
Braised sea cucumber
Cooking techniques | Stir-fry [Ingredients] 900 g sea cucumber, 3 tbsp vegetable oil, 1 tbsp starch, 1 tbsp pepper, 1 green onion, 1 slice of ginger, 1 tbsp wine, 400 g of water, 600 g of broth, 3 tbsp soy sauce, 1 tbsp rock sugar, a pinch of salt, 2 tsp sesame oil, 1 tsp monosodium glutamate, 2 tsp ginger wine juice.
> Preparation Method (1) Wash and cut the green onion into sections, boil the pot with ginger, wine and water, and add the sea cucumber to blanch for 5 minutes. (2) Fish out the sea cucumber and wash it off the five organs. (3) Heat the wok, add the sea cucumber, then add the broth, soy sauce, rock sugar, salt, sesame oil, monosodium glutamate, ginger wine juice and stir-fry until the soup is only half, pour in the water starch mixture, stir-fry well, sprinkle pepper.