Dry Fried Squid Shreds:

1: Dry Fried Squid Shreds, is the squid shreds to Sichuan unique cooking method - dry fried into the dish. But the dry-fried squid is different from other dry-fried dishes, because the squid contains very little moisture (about 16 grams per hundred grams), so the stir-fry requirements of the fire, the oil rolling hot, turning to fast. Stir-frying to 60% oil temperature is appropriate (170 ℃), at this time the pot of oil began to smoke, squid into the pot because of the oil heat transfer fast, so that the raw material surface layer quickly solidified to form a charcoal film, preventing the internal water seepage, to ensure that the dishes outside the crisp inside tender. Dry-fried squid, is the squid to Sichuan's unique cooking method - dry-fried into dishes 2: special attention, when the squid began to curl up, to cook the wine in a timely manner, and quickly add shredded meat, and on the fish together with stir-frying, to be shredded water will be stir-fried when the meat is dry, and then add refined salt, monosodium glutamate, sugar stir-frying aroma to taste. This process is the "fire in the treasure" key, do not stir in the pot for a long time, or loach fish in the high temperature is the phenomenon of shriveled texture, Mian old and chewing.