First, the practice of tearing shredded squid by hand
1. Clean the dried squid, drain it and put it on a baking tray.
2. Bake in the oven 180-200 degrees for about 5 minutes. Just roll it up a little!
3. When the weather is a little cooler, tear the strips with scissors or with scissors.
Second, the practice of tearing shredded squid by hand
1, fresh squid, cut in the middle, eviscerated and washed.
2. Peel the fish skin, coat it with chicken powder and sugar, and hang it in a cool and ventilated place for one day.
3. When the surface is slightly dry, cut it into two pieces, cut the tail longitudinally, put it on a baking tray covered with oil paper or silica gel pad, press a heavy object, and bake the middle layer to about 130 degrees.
4. Take out the heavy object, turn it over, brush a little soy sauce and vegetable oil on the surface, bake it in hot air for about 5 minutes, and then turn it over.
5. Look at the state of squid, it is slightly moist, not very dry and hard.
6, a little cooler, softer with a rubber hammer, and torn by hand.
7, tearing is sauce purple
Third, the step of tearing dried squid by hand.
1. Prepare two dried squid.
2. Soak in warm water for two minutes.
3. Take out the mouth and trunk inside the dried squid.
Preheat oven 4. 180℃ for 5 minutes, put dried squid in the middle and upper layers of the oven, and bake for about 2 minutes at 180 (the oven temperature of each brand is different, so the time should be controlled by yourself! )
5. Squid body slowly rolls up (you can smell the scent of squid at this time), so you can turn off the electricity and take out the squid.
6. Tear the squid into silk by hand while it is hot.
7. Mashed garlic, lemon, soy sauce and mustard
8. Put a little oil in the wok. When the oil is hot, add garlic and stir-fry until fragrant (low fire), stir-fry a proper amount of soy sauce, add lemon juice into the sauce and mix well (mustard can be added to the small partners who like mustard), and the seasoning is ready.
9. Is the shredded squid delicious?