The onion fried squid is delicious! It's too expensive, we have frozen squid whiskers here for nearly thirty dollars a catty, the key is the squid whiskers after blanching the shrinking of the fast can not be found. I often use garlic scapes or onions to stir-fry squid, the children like it. Onions can enhance the aroma of fishy, but also has a very good bactericidal effect, eat more is good for the body. It's my mom who always scolds me when she sees me making this dish, saying that I buy bugs to eat, it looks too scary.

Ingredients: squid whiskers, onions, ginger, dried chili peppers, salt, oil, sugar, soy sauce, cooking wine, bean paste, small onions

Step one: put the squid whiskers into the water with white vinegar soak for a while, and then tear off the surface layer of the black membrane, the old skin on the suction cups rubbed off, and then remove the eyes and the head of the tissue, clean water, drain the water and cut into long segments of the even segment, the root of the thicker hit on the knife, convenient! The root is thicker, make a flower knife, easy to taste.

Step 2: Boil water in the pot, put the squid whiskers, ginger and cooking wine, cook until the squid whiskers shrinking curl can be fished out and rinsed, blanching too long squid whiskers on the old.

Step 3: remove the old skin onion clean and shredded, dried chili pepper shredded. Hot pot of oil, first add a spoonful of bean paste fried red oil, pour into the onion silk and chili pepper shredded stir fry until broken, and then pour into the squid beard stir fry for a moment, add the right amount of salt, sugar, soy sauce and green onion stir fry for a moment can be out of the pot.

~ Fried squid production tips ~

1. onion cut method is not the same: the two practices of onion cut method is not the same, fried squid in order to the main auxiliary ingredients beautiful unity, so the onion should be cut a little wider, cumin squid in order to be able to quickly out of the onion flavor so cut a little finer.

2. The amount of onion is not the same:

Onion in the fried squid is mainly to fishy effect, so the amount of proportionally larger, a dish I give to the amount of two hundred grams. And cumin squid put onion is mainly out of the role of flavor. Squid in the frying process has been deodorized to lock the role of water, so I only gave a hundred grams of dosage, put more, the overall dish is slightly messy.

3. Make cumin crumbs should pay attention to: 1. pot do not add anything, direct small fire frying dry incense. 2. pounding to wait until cool and then pound, or hot cumin is easy to run flavor. 3. cumin do not pound too much, slightly pounded out of the flavor.

4. The fried squid must be produced with attention: do not boil the water for too long, open the pot for five seconds. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

5. cumin squid whisker production note: 1. squid shoot powder as much as possible, and to two fried until crispy. 2. add spicy girl is mainly to adjust the color and mention spicy flavor, this amount is not too much. The taste of fresh mainly seasoning, squid whiskers would have been a little salty, so try to add less, but also to avoid putting too much impact on the crispy squid whiskers texture.

Written in the last

Squid whiskers should be a lot of practices, I think the onion and squid is the most with the onion not only removed in addition to the squid's fishy odor can also enhance the aroma. These two practices I love to eat cumin flavor, what do you think?