Fancy Squid Snacks Roasted Shredded Squid Practice

Squid is a valuable seafood with tender meat, delicious flavor and high nutritional value. There is a wide variety of food made with squid, and every taste will make you rave. I made this grilled squid shreds can not only be made into the usual snacks, but also can be a wine accompaniment. The chewy outer skin is crispy and charred, and the inside is sinewy and tender, with a surprisingly tasty flavor.

Roasted squid material: 2 fresh squid, cumin powder 15 grams, pepper powder 5 grams, a little salt, 10 grams of chili powder, a little vegetable oil.

Roasted shredded squid practice:

1, the night before the fresh squid will be bought and put in the water to clean, and then use scissors from the direction of the squid head to the tail longitudinal cut, throw away the viscera. Inside the squid body there is a transparent ink tube, pull out by hand and throw away. Cover the squid's eyes with three fingers and gouge them out vigorously. Wash the squid inside and out in water. How to dry squid at home: Wipe off the water on the surface of the organized squid with kitchen paper, hold the squid on the left and right sides of the body with two clothespins, and hang it on the balcony overnight. Before the strong sunlight comes out the next morning, take off the squid and remove the clips.

2. Rinse off the surface of the squid with water, dry it with kitchen paper, and cut off the head. With the inside of the squid body facing up and the skin of the squid against the counter, sprinkle with cumin and pepper, spreading evenly with your hands. Sprinkle with a pinch of salt, less than the amount of salt you would normally add to a stir-fry. Sprinkle with chili powder according to personal preference, rubbing it evenly with your hands.

3. Place the grill on the gas stove, turn on medium-low heat, and use a brush to coat the rack with a layer of vegetable oil. When the surface of the rack starts to smoke, add the squid bodies and grill slowly over low heat. Once one side is browned, turn it over and grill the other side, then place the head of the squid in the grill as well. The surface of the squid is slightly hardened and the thickness is reduced by about 2/5 compared to the fresh squid. When it is done, tear it into shreds with your hands while it is still hot.