Chinese Food
Squid soup
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I've been eating squid soup made by my uncle since I was a child. It's delicious. I have nothing to do. I bought squid and went to my uncle's house to study. I tried it myself. The taste is not as good as my uncle did. The steps are basically correct. It's only for your reference. Squid is rich in protein, calcium, taurine, phosphorus, vitamin B1 and other nutrients for human body. In addition to spinach, agaric, carrot and other auxiliary materials, squid is also rich in nutrients.
Cooking ingredients
Cooking Steps
Step1:Dried squid bought online. 500g. It takes time to dry squid.
Step2:Use scissors to cut it into proper size. Soak it in cold water for 24 hours (it's better to soak it for a long time).
Step3:Drain the water.
Step4:Add edible alkali. I added 80g of edible alkali to a jin of squid. The effect is good.
Step5:Mix well as much as possible. Let the alkali fully contact the squid. Keep for 24 hours.
Step6:Add some water (no more than SQUID). Keep for 24 hours.
Step7:After 24 hours, the lye will turn red and taste great. You can use a container with a lid to cover it. Forget to take picture
Step8:Prepare other ingredients - shrimps, shredded shallots, chopped ginger, sliced carrots. Cook them well. Blanch spinach in boiling water and quickly remove it. Slice ham intestines. And cut the pickled fungus slightly.
Step9:Add some cold water into the pot. Add the squid with good bubbles. Heat it to 5060 ℃ and turn off the fire. Put it for 30 minutes, and then turn off the fire immediately after boiling (pay attention to turning off the fire when boiling. The time should not be too long). There are no pictures at this step
Step10:Put the surplus squid into the fresh-keeping bag separately. Repeat step 10 after taking it out next time (it should be noted that the frozen squid should not be boiled next time. Use 5060 ℃ water bubble. It will be too much after boiling).
Step11:Take a proper amount of squid (as shown in the figure, for two people, mainly for soup. You can add more squid if you want to eat more SQUID).
Step12:Add cold water and clean the white film on the surface. One is to keep the squid roll unchanged after making it. The other is to affect the taste.
Step13:Slice as shown.
Step14:Try to be as thin as possible. My knife is not good. I'm glad to see yo
Step15:Soak the sliced squid in warm water for two hours. Change water 34 times in the middle. The purpose of this step is to remove the edible alkali added in step 4. The thinner the cut. The faster the alkali volatilizes...
Step16:Put the squid slices and ginger into the pot. Add some cold water to boil. Add the ingredients prepared in the previous steps, such as agaric, spinach, shrimp and carrot.
Step17:Put some starch in the bowl. Add water and mix well, then pour into the pot.
Step18:Add some salt, soy sauce, white pepper, monosodium glutamate and shredded onion. Drop in a few drops of sesame oil.
Step19:It's ready. My wife loves i
Cooking tips:It takes a long time to soak the squid because the squid is dry. It takes a lot of time. It needs to be prepared a few days in advance. However, the taste of the squid soaked in this way is very good. Only spinach and carrots without special flavor can be used as side dishes. Mushrooms, coriander and other dishes with special smell can not be used. There are just a few kinds of seasonings. It depends on your taste. What suits you is the best. Finally, I wish you a delicious squid soup. There are skills in making delicious dishes.
