I believe that anyone who has eaten squid fried by players in the food industry will know that it is characterized by its large size, non-greasy and rich taste, but because I have a relative who runs a restaurant, I probably know some techniques.

We need to prepare a squid. Of course, I have to show off my squid. Is it big? I bought it directly from the store.

Then there are ingredients, bread crumbs, or flour, cooking oil, curry powder, orange powder, sesame seeds, sweet noodle sauce, or barbecue sauce of a Korean brand bought in the supermarket. It's just imitation, after all, it's not as good as the secret recipe of frying big squid.

First, we cut the squid with a knife and then spread it evenly in flour or bread crumbs.

Next, we will control the oil temperature at around 220 degrees. Note that this is the secret, because the characteristics of players frying big squid in the food industry are not greasy, so that they can maintain a high oil temperature at 220 degrees. But the inside is well wrapped with flour, so the outside is very tender. The principles of high-temperature frying and low-temperature frying are not explained here.

Then cook for about 2 minutes, not too long. Then control the oil slightly. After all, we are not professional, and we are not equipped with degreasers like them. 10 second or so, brush the sauce first, then add the favorite seasoning, personal suggestion, barbecue sauce, then curry powder, plum orange powder, and a little pepper.

He tastes crisp and elastic. It tastes a little sweet and sour. You can also do DIY seasoning. Please give full play to your thinking space here. It's over. Prepare for cutting and packing. Give it to your favorite person.

Because it is different from the ingredients of the big squid fried by players in the food industry, the taste and similarity are extremely high.