Squid Ball Sauce Recipes

SQUID BALLS

Steps:

• The frozen squid that I bought will melt first.
• Peel the squid and wash it. Cut the fat into fine pieces. Chopped green onion and ginger soak into green onion and ginger water.
• Use a food processor to beat the squid into puree.
• Add the fish paste with the fat cubes, pour in the onion ginger water, salt, sugar, pepper and other seasonings, and stir until it becomes sticky.
• Squeeze them into fish balls and put them in a pot of cold water. After all the squeezing is done, bring them to a medium heat until the water boils. Turn to low heat and soak for a few minutes.
• A few of them are served, so fresh.

SQUID IN VINEGAR SAUCE

Steps:

• Rinse squid under cold running water and pat dry with paper towels. Cut squid bodies into 1-inch-wide rings and leave tentacles whole.
• Bring vinegar, garlic, soy sauce, water, and pepper to a boil in a 2-quart heavy saucepan, then add squid (liquid will not cover squid) and cook over moderately high heat, stirring constantly, until opaque, 1 to 2 minutes. Remove from heat and immediately drain squid in a colander set over a bowl, reserving liquid.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté onion, stirring, until lightly browned, about 3 minutes. Add tomatoes (including juice) and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Add squid cooking liquid and boil, stirring occasionally, until reduced by half, about 8 minutes. Stir in squid and simmer until cooked through, about 2 minutes.