Squid is a relatively common seafood, and the taste burgundy chirp have close to the feeling of meat. Generally can be used to make a lot of dishes, but squid processing is not good easy to fry old, eat feeling like chewing rubber bands, affecting the appetite.

Squid rings? or squid flowers how to do, squid because of a heat will shrink, so usually change the knife into a flower type, to cook. Then introduce the two practices of squid:

One, sharp pepper squid flower

Main ingredient squid a squid, sharp peppers two

Special ingredients green onion, ginger and garlic

Seasonings a product of fresh soy sauce, cooking wine, salt, chicken essence, sugar, white vinegar

practice

1. Squid tore off the outer skin, take the head off. Remove the internal organs and squeeze out the eyes and mouth. Put the squid into the water and scrub clean, especially the tentacles of the squid should be repeatedly scrubbed to remove impurities.

2. The cleaned squid body sliced into two pieces, and then the first oblique knife to four-fifths of the fish body, and then straight knife curved on the wheat flower knife. The squid into pieces, fish head oblique slices into a large piece of spare. Pepper pat crushed, wipe knife into a large piece of spare.

3. pot into the water, water in the pot side of the small bubbles (that is, 80-90 degrees of water temperature), cut the squid and pepper together into the pot blanching. Blanch until the squid rolled and curled, quickly removed from the cool water standby.

4. In a pot of oil, onion, ginger and garlic, under the cooking wine cooking pot. Into the cool squid and pepper stir fry, add a fresh soy sauce, sugar, vinegar, salt, chicken seasoning. Stir fry evenly can be removed from the pot.

Operating points

-? Squid blanching time should be short, as long as the curled up and rolled can be fished out and cooled. This will maintain the tender flavor of the squid.

-? When the squid is stir-fried in the pan, keep it in a hurry to stir-fry and season it quickly. You can make a bowl of gravy in advance and splash it into the pan. Once the squid is coated with the gravy, it can be removed from the pan.

Features fresh and spicy rice, salty and fresh, squid tender and flavorful.

Two, fried squid?

Main ingredient squid a

Applications egg, breadcrumbs moderate, flour moderate

Seasoning salt, cooking wine, pepper, ketchup

Practice

1. squid remove the head for other purposes, remove the viscera wash. Tear off the skin and cut into circles with the top knife.

2. Add salt, cooking wine and pepper to the cut squid rings and marinate for a while.

3. Pat the marinated squid rings with a layer of dry flour, roll them in beaten egg, and then dip them in breadcrumbs.

4. Add oil to the pan, and when the oil is 40-50% hot, add the squid rings to the pan. Fry until golden and float out, when the oil temperature rises to eighty percent heat, the squid circle into the pot to repeat the frying can be.

Squid rings operation tips

-? Squid wrapped breadcrumbs must be wrapped evenly, you can use your hands to press a few times, so that the breadcrumbs fully coated.

-? Squid into the pot for the first time, the oil temperature is not too high four or five percent of the best heat, to small fire and slow frying. Forty-five percent of the oil temperature is generally inserted into the bottom of the pot with chopsticks, the bottom of the pot can be bubbling oil.

FeaturesBeloved by children's favorite dishes, but also one of the classic practice of squid. The fried squid rings are crispy on the outside and tender on the inside. It can be dipped in ketchup, sweet and sour with a unique flavor.