Step 1: Soak squid in white vinegar water for a period of time, tear off the black film on the surface, and then rinse it clean. If it is not easy to tear, sprinkle some fine salt and tear it while rubbing. This layer of black film is the key source to make squid taste bad, so it must be cleaned up. In addition, this black film is actually not black, usually it should be a light red film.

Step 2: First cut off the head, tail and irregular edge of the squid, and then cut it into two pieces along the back line of the squid.

Step 3: Take a cut squid slice and place it obliquely on the chopping block, with the inside facing upward and making an angle of 45 degrees with the edge of the chopping block. This is a key step to cut out the perfect flower knife, and keep this angle during the whole cutting knife process.

In addition, it is also important that the inner side is facing up, because the flower knife must be hit on the inner side of the squid slices, so as to ensure that the squid can be rolled into a beautiful ear shape when it is heated. It is very simple to judge which side is the inside of squid. Touch the surface of squid slices with your hands, and the edges are not smooth.

Step 4: The angle between the knife and the chopping block is 45 degrees, and the knife is cut obliquely from the upper left corner of the squid slices, and the cutting depth is about 2/3 of its thickness, and the cutting depth and the spacing between the knife lines are as uniform as possible.

Step 5: After all the oblique knives are cut, you are ready to cut the straight knife. This time, cut the knife perpendicular to the cutting board, starting from the right corner of the squid slices, and the cutting depth is about 4/5 of the thickness.

Step 6: After all the straight knives are cut, the cuttlefish carving process is basically over, and then the cuttlefish slices are replaced by rectangular ones. When changing knives, cut from the long side of squid slices, because after squid slices are rolled into the shape of wheat ears, the long side is the length of wheat ears, and the short side is the circumference of wheat ears.

Squid, also known as soft fish and squid, is an eye-opening suborder of Cephalopoda of Mollusca. The body is conical, pale, with hazel spots and a big head. There is a 10 foot in front, and the fleshy fin at the end is triangular, often swimming in groups in the ocean about 20 meters deep.

At present, there are two kinds of squid on the market: one is a squid with a large trunk and its name is "squid"; One is squid with a slender trunk. Its name is "soft fish", and the small soft fish is commonly known as "small tube". Squid is edible. We often see squid in iron plate, which is delicious. This is a very delicious food.