How to cook squid

How to cook squid


Squid Squid (Calamari) is one of the most popular seafood dishes. It tastes delicious and is cooked in a variety of ways. Some people prefer to be fried with basmati, some prefer to cook it in the oven or gas, and some prefer to eat it. The squid does not need too many spices so as not to cover the taste, so be satisfied with lemon and cumin to enjoy the taste of squid wonderful, and we will present in this article three ways to prepare squid, including squid fried and stuffed squid with spices.


Squid with spices A kilo plug of squid clip. Large spoon of cumin. Lemon juice. Salt and black pepper. Half a parsley. A bowl of tomatoes and two tablespoons of tomato sauce can be placed. Garlic cloves. Three bulbs. A pinch of black pepper. frying oil.


Method of Urbanization Wash the squid well with water and vinegar and rinse it several times until it is completely cleaned, do not leave any smell and the rinsing water becomes clean. Cut squid into circular loops or squares and then cut onion, garlic, and parsley. Prepare the frying pan and put in frying oil, onion, and garlic, and stir them slightly until onions begin to taste. Then add the cuttlefish over the onions and garlic, stir them well, put on the spices and leave it for a while. Add the chopped tomatoes and toss them with the squid and onions. Place a lid on the pan and leave it on low heat for five minutes. Then, add the parsley, add it to the pan and close it again with the lid of the pan and leave it on low gas fire until it is cooked. Turn off the gas when the squid is ripe, place the squid in the serving bowl, sprinkle it with some parsley leaf, cut the lemon and place it on the dining table.


Fried squid Ingredients a kilo and a half of squid. A cup of flour. Teaspoon of cumin. Three tablespoons of olive oil. Lemon juice. Salt spray.


How to prepare Wash squid and dry it, then cut into loops. Mix the flour with the cumin and salt and then cover the squid with flour well. Squeeze the squid in hot oil until it turns golden, arrange squid in the serving dish, and squeeze lemon juice over it.


Cuttlefish Stuffed eight pieces of cuttlefish. Four slices of parsley. A bundle of dill. Six cloves of garlic. A cup of rice. Two pieces of boiled potatoes. Three tablespoons of tomato paste. Spoon of hot red pepper. Half a teaspoon of turmeric. One-third cup of oil. Half teaspoon dry coriander. Half a tablespoon of salt. White pepper.

Preparation We clean the squid well, and remove the head. Wash all vegetables and finely finely, and place them in a large bowl. Wash the rice more than once until we get rid of the largest amount of starch, and then put it over the vegetables washed. Add all spices, salt and oil to the bowl. Leave the mixture for 15 minutes until its flavor is highlighted, and the rice takes the flavor of the spices. Stuff two thirds of the squid stuffed with rice, because the rice is growing in size. In a large non-stick cooker or pressure cooker, place squid and five glasses of water mixed with tomato paste, leaving them on fire for 40 minutes. We offer squid with sauce.

How to cook fish eggs

How to cook fish eggs


How to cook fish eggs Fish eggs are the same caviar, the eggs that are in the womb of the fish, to be extracted from certain species of fish, the sturgeon from which the black eggs, the salmon, and the color of the eggs are red, Salinity, high fat content, fish eggs from seafood, tasty, cooked, grilled and fried, and we will give you several ways to cook fish eggs.






Ingredients for half a kilo of fish eggs. Half cup of acid. Onion Seed. Great hanging of garlic powder. A teaspoon of black pepper. Small spoon of salt. Two pieces of turkey pepper. Half a cup of corn oil. A quarter cup of water.


reparation Place the fish eggs in a bowl, then add the acid, and knead it well until the smell disappears completely from him, and then put it in a bowl, and a good nose. Put corn oil on it, dip it in black pepper, garlic powder and salt, then leave it aside. Cut onion and turkey pepper into thin slices, then put in a saucepan, add corn oil, and continue stirring, until onion and pepper dissolve. Put the fish eggs in the pot, and put the water with it, and continue to be stirred and stirred with ingredients, and leave it on the fire for half an hour, with the observation. After it has matured, drain it from the pot, and put it in a dish.

Shrimp fish eggs with vegetables Ingredients kg of fish eggs. Three carrot seeds. Three colored turkeys. Two potato chips. Three small onions. Three cloves of garlic, mashed. A cup and a half of corn oil. Small hanging white pepper. Small hanging cumin. A tablespoon of salt. A quarter cup of olive oil. A large spoon of paprika spices. Half a cup of sour juice


Method of preparation We clean the fish eggs well, and put it in a pot, and put the juice of acid and leave it aside. Place white pepper, cumin, salt, paprika, olive oil, mashed garlic in a small bowl, and mix well until mixed well. Cut all the potatoes, onions, colored turkeys, and carrots, into small cubes. We prepare a tray, put the fish eggs in it, then mix it with spices and mix well, then put the chopped vegetables on it. Light the oven on the bottom grille, leave it for 20 minutes, stir and watch. Replace the oven on the top grille and leave the eggs until grilled for 10 minutes.

How to Eat Ecstasy

How to Eat Ecstasy


They are similar to the small lobsters. They are the same family. Most of the stacos do not tolerate polluted water. However, some may be found in marshes, on rice plantations, and feed on animals. Dead and plants, Louisiana is the largest American exporter and producer of Impactosa. A lot of delicious recipes can be prepared using stakosas, but there are many people who can not eat them because of the crust on them, so we will present in this article the way to eat stakosa with some delicious recipes that can be prepared for the family.


How to Eat Stakoza When cooking the Istakuza in the desired way, follow these steps: Hold the stakosa from both sides, from the tail joint. Fry the tail and then pull it, then remove the crust, and pull the meat out by sucking or using the fingers. Pull the liquids in the head of the stacosas as well, but you should do all these steps on a large table covered with newspaper papers, or with a plastic cover, to keep the place clean. Apply a deep box or carton box to throw the strawberry peel for easy cleaning later.

Gamalaya Istakusa Ingredients 1 cup of basmati rice (soaked in cold water for a quarter of an hour). Two cups of hot chicken soup. Three tablespoons of vegetable oil. A quarter cup of butter. Medium size onion. Half a cup of chopped sweet pepper. Half a cup of chopped celery. Half a tablespoon of mashed garlic. A cup of chopped tomatoes. 1 cup chopped green onions. Small spoon of salt. 1 teaspoon of cajun spice. Half a kilo of tacososa tails. A pinch of ground black pepper. Green onions for decoration.

Preparation: Put the oil in a small saucepan and add the heart of the rice. Add the hot chicken broth and a small teaspoon of salt (or as desired). Cook over low heat for 25 minutes or until the rice is cooked. Dissolve the butter in another saucepan over medium heat, and then pour the onion, sweet pepper and celery for 8 minutes, or until the vegetables are wilted, and add the garlic. Add the tomatoes, cajun spices, salt, black pepper, and fire extinguishers, and cook the jambalaya for 15 minutes, or until the soup is slightly condensed. Add the stakos to the pot, cook for 5 minutes, add the green onions, and the cooked rice. Pour the Jumbalaya into a deep dish and then add it with green onions.

The way the esquaza works

The way the esquaza works


Seafood There are many marine organisms that are important food for humans, which have been able to find ways of catching and cooking with different recipes, and the types of these organisms are many and varied, including lobster or known as Astakusa, which is one of the types of crustaceans, characterized by its streamlined shape and external structure steel, , And the body is articular and has many of the appendages, which is red on the sides, while the surface of the black color, and the Istakoza of seafood and nutritious and rich in many nutrients, the most important proteins, in addition to taste For its own flavor and flavor, and many housewives do not find the right way to cook the espresso, so we will present the method of preparation in this article.


Grilled Stakosoa Ingredients: Four pieces of fresh tastacus. Four teaspoons of garlic. Two small onions. Two tablespoons of lemon juice. A teaspoon of spice problem. Teaspoon of cumin. Spoon a teaspoon of hot black pepper. Half teaspoon ground coriander. A teaspoon of table salt. A teaspoon of ginger powder. Three centuries of chili section to small and thin slices.



Preparation: Garlic syrup Harsha finely or finely finely chopped, and spread the onion into small and soft slices. Cut the hard ducks on the upper side of the spagosa using fish scissors. Bring a bowl of garlic, then sprinkle with onion, add lemon juice and chili slices, and mix them together. Mix the seasoned spices, black pepper, cumin, salt and ginger powder together, add to onion and garlic mixture, and cut the pasta pieces well and put them in the fridge for at least two hours. Place the previous mixture in the oven at medium temperature for at least 30 minutes. After finishing, remove the oven from the oven, place it in the serving dish and add it to the favorite vegetables.

Fried Estacus Ingredients: The same ingredients as the previous method. Preparation: Remove the meat found in the stakosa by constantly pressing the cartilage in the abdomen. Cut the steak into medium-sized slices. Use the same ingredients that you used to season the stakosha in the previous roast method to pre-cool it. Dip each slice in flour to make it ready to be soaked in oil afterwards. Start with frying, and continue in the frying process for three minutes, and after graduation, remove it from the oil and put it on the serving dish, and you can decorate it with rings of sweet green pepper, radish and onions, and hot feet.

Methods of cooking the crab

Methods of cooking the crab



The crab or crab is one of the marine species that belong to the short-tailed species. It lives in all the seas and oceans of the world. The most important characteristic of these species is its six types. Such as: the power of the crab, the crab tray, and in this article we will remember how to prepare and cook in several ways.



Methods of cooking the crab with the vegetables Ingredients: 1 kg of clean, washed, and washed. Onion cut into medium pieces. A piece of turkey pepper cut into medium pieces. A cup of each: chopped parsley, chopped coriander, chopped celery, water. Four cloves of garlic. Two lemons are cut into circles. two big spoons of lemon juice. Small tablespoons of vinegar. Half a tablespoon of each: cumin, ground coriander, salt, black pepper.

Preparation: Place the crab in a saucepan on the fire and stir for five minutes. Add turkey pepper, onion, celery, coriander, parsley and stirring. Add lemon juice, garlic, lemon slices, vinegar, spice mixture and stirring. Add the water and stir, then cover the pot and leave it for twenty minutes or until the crab is cooked.

The crunchy crab Ingredients: Kilogram of the washed, cleaned, divided into two halves. Two cups of vegetable oil. A onion cut into wings. Century of chili section into circles. Two pieces of celery. Fifty grams of finely chopped ginger. Spoon of both: cumin, ground coriander. A sprinkle of cinnamon. Half a tablespoon of salt. One hundred grams of flour and starch.

Preparation: Mix starch, flour in a bowl, and set aside. Heat a quarter cup of oil in a saucepan, then add the onion and stir it for five minutes or until it turns brown, then remove it from the fire and set it aside. Put the frying pan on the fire, add ginger, garlic, chilli, celery and stir for five minutes, then lift the mixture off the fire, and set it aside. Put the frying pan on fire, then put coriander, cumin, salt, cinnamon and stirring. Encapsulate the cation with starch and flour mixture and leave it aside. Heat the oil in a saucepan on the fire, and then add the korea and leave it for ten minutes or until it turns brown and acquires the golden color. Raise the casserole from the fire, place it in a wide serving dish, and then decorate it with celery and hot pepper sauce.

The power of the crab Ingredients: Eight pieces of mature and cut into longitudinal strips. Two tomatoes are cut into medium pieces. Small cut for medium cut. Six pieces of chopped mushrooms. Half a pinch of boiled, filtered, halion. Two teaspoons of reddish sesame. Four teaspoons of mayonnaise. One quarter cup of olive oil and lemon juice. Spoon of Mastered. Half teaspoon of salt, white pepper.

Preparation: Mix salt, white pepper, olive oil, lemon juice, and custard. Place the lettuce, tomato, halion, mushrooms in a broad dish and mix, then put the salad in the serving dish. Add the crab, mayonnaise sauce and mix. Sesame spread on power.

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