Squid assorted pot

Ingredients: celery,green pepper,Pleurotus eryngii,squid,cooking wine,soy sauce,onion,Jiang,red pepper,dried chili,oyster sauce,seafood sauce,fish tofu

Yueyuan Scroll

In the past, my mother would make egg rolls for me during holidays. After traveling away for a few years, the more I wanted to taste the taste of my mother's cooking, so I tried to make it by trying my mother's taste! I created my own homesickness moon roll, which means missing the egg roll made by my mother. Nutritional and delicious! Hehe...

stir-fried squid rings with chili pepper

Squid is often bought and eaten at home, mainly because the little girl at home likes to eat it. In addition to fish, the little guy still likes other seafood. When you see fresh squid in the market, you will often buy it and try it. Generally speaking, it's better if it's not frozen. The squid you see in the supermarket sometimes has an abnormal red color. It has been soaked in medicine, but you must not buy it.

Squid with garlic sprouts

Ingredients: garlic sprouts,carrots,squid

Detailed illustration of squid fish knife

Squid has high nutritional value, but its fat content is very small. It is said that regular consumption can also replenish brain power and prevent vascular hardening and the formation of gallstones. The meat quality of squid is very unique, so we usually go to two extremes when cooking. We either simmer it slowly for more than half an hour, or stir-fry it quickly for 2 or 3 minutes to keep the taste crisp. To stir-fry the squid, you must stir-fry it quickly, and usually change the knife first, not only to look beautiful, but also to make the squid easier to cook. As long as you master the method, you can make beautiful squid rolls at home.

Baked squid with roasted sauce

Ingredients: carrot,squid,barbecue sauce

Grilled squid in sauce

In summer, there are stalls of sizzling squid on the roadside. There is a table, two stoves, and barbecue sticks all over the ground. There is a circle of people gathered around every day, eating well and getting carried away. <br />The color of the squid gradually turns from white to red, which is sauce red, and the squid's body constantly exudes aroma and luster. People standing aside may have drooled on the ground. <br />The originally tender, smooth and weak squid began to become firm after being roasted over charcoal fire. <br />Good grilled squid tastes really tender and crispy, and has a full taste. The sauce applied on the surface tastes great after being grilled. It is slightly salty and spicy, and there are some unspeakable good flavors. In short, the juice attached to the squid is so wonderful. So how to make the squid roast relatively dry so that it will have a fragrance, but not too dry, otherwise the squid will be hard. So how to make the roasted squid taste surprisingly good? <br />When eating grilled squid outside, we saw that the stall owner would constantly apply sauce on the squid, roast it while applying, and turn the squid over from time to time. <br />Roast in the home oven is not frequently taken out of the oven to turn over, I have many experiments, finally found a good way, is to wrap the squid with tin foil to bake for a certain time, and then open the tin foil to bake, the taste of the squid outside coke tender, crispy and delicious. <br />When the squid was just roasted, it was full of fragrance and only made people swallow saliva. The meat was tender, flexible and delicious. The taste was surprisingly good. The more you chewed, the more fragrant it was. The aftertaste was endless.

Da Ai Dong Yin Gong Tang

I have loved spicy food so much in recent months ~~~ I love spicy food as long as it is spicy!!! I went to a Western food wholesale store to buy some things. One of them was Thailand's Dong Yin Gong soup. Today, I went to buy some seafood to enrich this pot of soup ~~~~

Fried squid with broccoli

Ingredients: broccoli,squid,water starch,cooking wine,salad oil,garlic cloves

Fried shrimp

Ingredients: green pepper,potatoes,onion,fungus,shrimp,squid,Jiang,red pepper,pepper