Hot fried shredded squid(la chao you yu si )

Stir fried shredded squid with spicy sauce

Raw materials for hot fried shredded squid

Squid 300 g, vinegar 10 g, soy sauce 25 g, wet starch 75 g, peanut oil 100 g, scallion 10 g, dry red pepper 3 G, cooking wine 25 g, chicken soup 300 ml, sesame oil 5 g, refined salt 1.5 G.

Processing steps of spicy fried shredded squid:

1. Remove the squid, wash it, cut it into 6 cm long and 2 cm wide silk, and soak it in water.

2. Heat a wok over high heat, add 25g peanut oil, heat it, cook in cooking wine, add salt and 150ml chicken soup, bring to a boil, pour in shredded squid, cook a little, remove and set aside.

3. Wipe dry red pepper, remove tigen, seed, and cut into shreds; peel scallion, wash, and chop.

4. Heat the pan, add the remaining 75 grams of peanut oil. When the heat reaches 50%, stir fry the shredded red pepper, soy sauce, salt and vinegar for a few times. Add the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, sprinkle with sesame oil, and serve.

Characteristics of hot fried shredded squid

Squid is crisp and tender, white in color and spicy in taste, which can promote appetite.

Hot fried shredded squid

Hot fried shredded squid is a traditional famous dish in Sichuan Province. The main ingredient is squid. After fried with pepper, squid is crisp and tender, white in color and spicy in taste, which can promote appetite.

After boiling the water in the pot, add shredded squid and cooking wine, quickly stir with a shovel, and turn off the fire when the shredded squid is slightly discolored. Take it out quickly, and then rinse the shredded squid in cold water, and then control the water for use. Heat the oil in the frying pan, add the millet pepper and shredded ginger into the frying pan, stir over low heat to release the pungency until you can smell the pungency. Add shredded squid, garlic slices, open fire, quickly stir fry a few times. Add seasoning: salt, seafood soy sauce, sugar, rice vinegar, stir evenly, then out of the pot.

practice

Practice 1

Food preparation

300 g squid, 10 g vinegar, 25 g soy sauce, 75 g wet starch, 100 g peanut oil, 10 g green onion, 3 g dry red pepper, 25 g cooking wine, 300 ml chicken soup, 5 g sesame oil and 1.5 g refined salt

Production steps

1. Remove the film, wash and cut into 6 cm long and 2 cm wide pieces. Soak in water.

2. Heat up a wok over high heat. Add 25 grams of peanut oil. Heat up. Add cooking wine, salt and 150 ml chicken soup. Bring to a boil. Add shredded squid. Cook a little. Remove and set aside.

3. Wipe dry red peppers, remove roots, seeds and shred; peel scallions, wash and chop

4. Heat the remaining 75 grams of peanut oil in a clean pan. Stir fry the remaining 75 grams of peanut oil in red pepper, soy sauce, salt and vinegar. Bring to a boil the remaining chicken soup and squid. Add wet starch and thicken. Add chopped green onion. Sprinkle with sesame oil. Remove from the pan and serve.

Practice 2

Food preparation

Four hundred grams of squid, two grams of salt, two grams of soy sauce, two grams of vinegar, two slices of ginger, five millet peppers, a certain amount of cooking wine, half a garlic and a certain amount of sugar.

Production steps

1. After boiling the water in the pot, add shredded squid and cooking wine, quickly stir with a shovel, and turn off the fire when the shredded squid is slightly discolored. Take it out quickly, and then rinse the shredded squid in cold water, and then control the water for use.

2. Heat the oil in the frying pan, add the millet pepper and shredded ginger into the frying pan, stir over low heat to release the pungency until you can smell the pungency.

3. Add shredded squid, garlic slices, open fire, quickly stir fry a few times.

4. Add seasoning: salt, seafood soy sauce, sugar, rice vinegar, stir evenly, then out of the pot.

nutritive value

Squid (SQUID) is a mollusk, is a squid, cone-shaped body, pale body color, light brown spots, large head, there are 10 contact feet in front, tail fin is triangular, often swimming in groups in the ocean about 20 meters deep. Taxonomically, squid belongs to Mollusca, Cephalopoda, dipranchia and Decapoda. Squid has two gills as respiratory organs, and its body is divided into head, short neck and trunk. Its nutritional value is very high, is a valuable seafood. It and squid, octopus and other soft brachiopod seafood in the nutritional function is basically the same, are rich in protein, calcium, phosphorus, iron, and rich in trace elements such as selenium, iodine, manganese, copper and other food. Suitable for boiling, frying, grilling and other cooking methods.

1. Squid is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis, and can effectively treat anemia;

2. Besides protein and amino acids, squid also contains a lot of taurine, which can inhibit the cholesterol content in blood, relieve fatigue, restore vision and improve liver function;

3. Its polypeptide and selenium have antiviral and anti radiation effects.

Food Guide

Avoid cannibalism

Patients with spleen stomach deficiency cold, hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases, liver disease, eczema, urticaria and other diseases should not eat.

Making tips

Identify high quality squid

High quality squid is complete and solid in shape, pink and glossy, with white frost on the surface, thick and translucent meat and no red on the back; low quality squid is thin and incomplete in shape, with red yellow and slightly black color and no luster, with thick white frost on the surface and black red or moldy red on the back. There are two kinds of squid in the market: one is the squid with a large body, which is also called "squid gun"; the other is the squid with a slender body, which is also called "squid", and the small squid is commonly called "Xiaozi".

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : La Chao You Yu Si