Recipe: Squid, dried sauce, garlic

Home Cooking Recipe: Squid, dried sauce, garlic

Notes:

The biggest advantage of this dish is that the squid has a chewing head. If it is made with fresh squid, the taste is not dried. In particular, the use of toasted squid as a raw material has a nutritional value far greater than that of dried squid.

Ingredients:

Steps:

  1. Home Cooking Recipe: Bubble roasting big squid

    Bubble roasting big squid

  2. Home Cooking Recipe: Take out the squid and shred

    Take out the squid and shred

  3. Home Cooking Recipe: Take out the teeth of the head of the squid

    Take out the teeth of the head of the squid

  4. Home Cooking Recipe: Prepare all kinds of spices

    Prepare all kinds of spices

  5. Home Cooking Recipe: After ignition, sprinkle a small amount of fried squid in the pot.

    After ignition, sprinkle a small amount of fried squid in the pot.

  6. Home Cooking Recipe: Force the squid to dry and take it out.

    Force the squid to dry and take it out.

  7. Home Cooking Recipe: Then pour the oil and boil. Pour the hot sauce with the onion ginger and garlic.

    Then pour the oil and boil. Pour the hot sauce with the onion ginger and garlic.

  8. Home Cooking Recipe: Pour in garlic and fry for 5 minutes.

    Pour in garlic and fry for 5 minutes.

  9. Home Cooking Recipe: Pour the squid and stir fry for 5 minutes.

    Pour the squid and stir fry for 5 minutes.

  10. Home Cooking Recipe: Pour the green pepper and stir fry for 2 minutes, then add salt, monosodium glutamate, and sugar.

    Pour the green pepper and stir fry for 2 minutes, then add salt, monosodium glutamate, and sugar.

  11. Home Cooking Recipe: Stir well and go to the table ^_^

    Stir well and go to the table ^_^

Tips:

Method of baking and roasting squid: First, inoculate with cold water for 3 hours, while mixing 500 g of soda ash with 10 kg of cold water, stir into a 5% soda ash solution, and add 2 to 5 liters of water. The squid soaked for 3 hours is taken out and placed in alkaline water for another 3 hours, so that it can be swollen and well-fed, and taken out in cold water for repeated rinsing to remove the alkali taste.


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