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, it is difficult to peel squid skin, so it is easy to peel squid skin: soak squid in water with100g white vinegar for three minutes, then take a container, put more water and put 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.

Squid ring practice

1. Squid is eviscerated to remove whiskers and feet, washed with clear water, and then cut into squid rings with a width of 1cm. Wash and chop coriander for later use. Knock the eggs into a bowl and beat them into egg liquid.

2. Add salt and pepper to the squid ring, mix well and marinate for 10 minute.

3. Add curry powder into the bread crumbs and mix well.

4. pat the squid ring evenly with a layer of flour, then dip it into the egg liquid evenly, then evenly wrap it with a layer of bread crumbs, press it with your hands, and then lift it to shake off the excess crumbs.

5. Heat hot oil in medium fire (the actual consumption is 30ml). When the heat reaches 50%, put the squid rings in, fry them slowly in medium fire until they are golden brown, and stir them carefully with chopsticks to avoid sticking between the squid rings. When the surface is golden yellow, take them out, drain the oil and put them in a plate. 6. Finally, sprinkle chopped parsley on it.

The nutritional value of squid is very high. It is rich in protein, calcium, taurine, phosphorus, vitamin B 1 and other nutrients needed by human body, and the content is extremely high. In addition, the fat content is extremely low. The cholesterol content is high. Every100g of fresh squid contains about15g of protein, and the content of vitamin A is 230 international units, which is about twice that of squid. Dried squid is a light dried product of China squid.

Although it is delicious, it is not suitable for everyone. Patients with hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver diseases should eat carefully. Squid is cold in nature, and people with spleen and stomach deficiency should also eat less. Squid is a hair product, and people suffering from eczema, urticaria and other diseases should not eat it.