Squid is rich in protein, amino acids necessary for human body, a lot of taurine, a lot of cholesterol and trace elements such as calcium, phosphorus, selenium, potassium and sodium, which can prevent anemia, reduce cholesterol in blood, relieve fatigue and prevent diabetes.
Taboo: Gout patients should not eat, and patients with cardiovascular diseases such as spleen and stomach deficiency and cold, hyperlipidemia, hypercholesterolemia and arteriosclerosis, patients with liver diseases, eczema and urticaria should not eat.
First, remove the black skin of squid.
There is a layer of black skin on the body surface of squid, which is the protective film of squid and has certain toxicity, and it will affect the quality of cooked vegetables, so I suggest you remove it. In fact, many people eat with skin, and there are no adverse reactions, but the dishes they make are not good-looking.
However, the squid skin is difficult to peel. Here is a clever method that has been tested in practice, so that you can peel the squid skin easily in three minutes: soak the squid in water with100g white vinegar for three minutes, then take a container, put more water, and put the squid in it. Make two cuts on the back of the fish with a knife, and hold the triangular head of the squid with your hand and pull it down, so that the skin on the back of the squid can be pulled off. Finally, peel off the other parts of the squid, and that's it.
Second, pull off the squid's head.
In fact, in the above peeling process, this step is completed at the same time. Because when the squid is peeled, the squid's head is pulled off casually, and the internal organs will be brought out when the head is pulled off. When pulling your head, if there is adhesion between your neck and your body, just pinch it off with your fingers.
It is troublesome to clean the squid's head, but the most important thing is to remove the eyes, because there is a lot of ink in the eyes. If you don't remove it, the dishes will be black.
First of all, there are small round "plastic rings" on the small suckers of squid tentacles, so you should rub them off one by one. After cleaning the tentacles, you have to cut your mouth and squeeze your eyes. This is the most disgusting step. Carefully cut open the squid's head, and then remove the squid's mouth and two eyes.
Reminder: You must pay attention to the process of removing squid eyes, because the eyes contain a lot of ink, which is easy to shoot and dirty clothes, and can be avoided when operating in water.
Third, clean up the body of squid.
Squid's body is easy to clean, and there is a long "plastic piece" on its back. It is the cartilage of squid, which is easy to find and can be pulled out as soon as it is smoked. Then cut the squid's stomach with scissors, and it will become a large piece. Rinse it and it will be clean.
Fourth, cut squid.
This step is easy to handle, the antenna is cut into sections, the head is cut into pieces, and the body is cut with a knife or shredded. At this point, the whole squid cleaning is completed! !
Finally, I need to explain to you that many people have heard that the ink bag of squid can't be eaten, but they don't know where this ink bag is and how to get rid of it, which is very tangled. In fact, the ink bag of squid is with the internal organs. When the internal organs are pulled out, the ink bag is taken out and does not need to be treated separately.
It's very important for squid to be delicious and fishy.
There are fishy substances in animal foods in general, especially in aquatic products. Squid has a strong fishy smell. How should we remove the fishy smell?
1, neutralization and deodorization:
Animal food raw materials contain a lot of nutrients such as protein, amino acids, lecithin, etc. Due to the interaction between the environment and its own bacteria, it will produce a variety of fishy substances, such as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indole and heterocyclic ammonia nitrogen compounds. The above fishy substances are all alkaline compounds (PH value is greater than 7.25). When cooking, adding proper amount of vinegar to neutralize them to generate acetates can greatly weaken the fishy smell. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also has the effect of neutralizing and deodorizing. Of course, cooking fish and meat directly with tomatoes also has the effect of deodorizing.
2, wine to fishy:
When some fishy substances with low boiling point but not alkaline cannot be deodorized by neutralization method, the aldehyde, ketone and sulfur-containing compounds in fish and meat can be dissolved first by using the solubility and volatility of alcohol (ethanol), and then volatilized together after heating to remove the fishy smell. At the same time, ethanol can also react with aldehydes in raw materials to produce acetals, which can also combine with organic acids to produce esters. As a result, the dishes can be deodorized and fragrant. Therefore, if you want fish and meat to taste delicious, you can't do without cooking wine and vinegar.
3, spices to fishy:
There are many kinds of spices in China, so we can choose them appropriately according to the specific situation. For example, onion contains volatile oil and allicin, and ginger contains gingerol. Gingerone, gingerol, Zanthoxylum bungeanum and pepper contain kaempferol, anisol and anisole in star anise, volatile oil and organic acid in cinnamon, etc., all of which can make aldehyde, ketone and other fishy components undergo oxidation reaction, acetalization reaction or esterification reaction, so as to weaken the odor and enhance the fragrance, especially when used in animal raw materials with strong fishy smell, the effect of deodorizing and enhancing the fragrance is more obvious.
4, heating to fishy smell:
The fishy substances with low boiling point, such as methyl mercaptan and ethyl mercaptan, can be deodorized by heating. Some fishy substances with high boiling point can also be heated for a long time, such as stewing, stewing, roasting and other cooking methods to deodorize them, or let them evaporate in hot oil. Most fishy substances have certain water solubility. When cooking, methods such as blanching and scalding in boiling water can be used to remove fishy substances such as urea, amines and low-molecular-weight acids before cooking. For example, braised mutton pot and so on.
Make the above preparations and start making delicious squid meals according to your favorite tastes.