Dry fried squid is a traditional Sichuan dish. The key to cooking is to fry the squid in medium heat to keep the squid fresh and crisp. In the process of powder removal, squid slices are usually washed with clean water to remove the possible residual moisture and odor, and then gently press the surface of squid slices with clean kitchen paper towels or dry towels to absorb excess moisture.
In addition to improving the taste, powdering also helps to maintain the shape and color of squid slices. If the squid slices are directly fried in the oil pan, the existence of water will lead to the decrease of oil temperature during frying, which will easily lead to the softening and browning of squid.
In a word, the purpose of powdering is to ensure that fried squid can keep crisp, good in color, smell and taste, and enhance the taste enjoyment of dishes.