The taste of squid is very unique, so much so that many people like to eat, and it brings a lot of benefits to the health of the body, but squid need to be cleaned before consumption, so how should it be cleaned? The following one to understand.

Squid how to clean 1, remove the black skin of the squid: the appearance of squid is a layer of black skin, which squid protective film, and thus have a certain degree of toxicity, so when dealing with the time must be removed, if not removed, but also affect the color of the dish. Squid skin is very difficult to peel off, we first put the squid into the white vinegar soaked in water, three minutes later you can put the squid into the water, in the squid back on a few cuts, and then pinch the squid's triangular head downward pull, then it can be very easy to get rid of the skin. 2, pull down the squid's head: we remove the outer skin of the squid, the head directly remove it, and at the same time, it will take the squid's internal organs, we directly use our fingers to pinch the head, the squid's head, the squid's head, the squid's head. The internal organs of the squid, we can directly pinch off with our fingers. The eyes on the head of the squid must be removed, because it contains a lot of ink, and if you don't remove them, the dish will become black. Squid tentacles on the suction cups have "plastic ring", so it needs to remove it, and then cut out its mouth, to deal with them cleanly, in this step must be prepared, because the squid's ink is very easy to shoot out. 3, clean up the squid's body: this part of the better to deal with, the squid's cartilage will be extracted directly, and then cut the squid's belly with a scissors to cut open the squid's stomach, and rinse it directly.4, cut squid: when the squid is all cleaned up, it can be cut into julienne.

Squid to fishy method 1, neutralization of fishy: we can add an appropriate amount of vinegar when cooking squid, it will generate acetic acid, which makes the fishy taste greatly reduced, you can also add ketchup to remove the fishy taste. 2, alcohol to fishy: some of the boiling point of the food is relatively low, then it will not be rendered alkaline fishy substances, then can not be used in the neutralization method of fishy methods, this time! Can use alcohol to dissolve the fishy flavor and volatilization. As long as after heating, you can remove the fishy smell, all meat and fish is the need for cooking wine and vinegar. 3, spices deodorization: spices are very strong flavor, such as we commonly used onions, ginger, star anise and so on spices, these substances can make aldehydes, ketones and other fishy components of the oxidation reaction, which makes the odor dissipated, especially for stinky food, deodorization effect is more Obvious