The knife is perpendicular to the chopping block, perpendicular to the fast edge of squid or at 45 degrees, and cut into squares and diamonds.
The knife is at 45 degrees to the chopping block, perpendicular to the fast edge of squid or at 45 degrees, and cut into squares or diamonds.
The former is suitable for cooking, while the latter is suitable for making soup.
Question 2: There are several ways to change the squid knife: straight knife to cut silk, oblique knife to slice, and horizontal oblique knife to cut flowers, that is, flower knife.
Question 3: How to slice squid? When the squid is hot, it rolls from the inside out and from top to bottom. Youyu squid flowers are easy to fight. As long as you draw a pattern, it will roll.
Question 4: How to cut squid flowers? How to cut squid with squid flower knife, also known as soft fish squid, is more particular about cutting squid. You should draw a road on the squid, so as to fry it refreshing. Cut the squid obliquely, that is to say, the direction of the knife and the chopping board should have a certain inclination angle, so that the scales will stand out when the squid is rolled up, which is very beautiful. It is difficult to cut a sharp-edged knife, so it is necessary to control the strength. First, cut it into nine tenths of squid slices at an angle less than 45 degrees, and then cut it in the other direction at a 90-degree angle. After the finished product comes out, the squid roll presents a grain-like pattern, hence the name of the grain-like flower knife. Litchi flower knife and squid slices cut at 90 degrees to nine tenths. After cutting in this direction, cut in the other direction at a 90-degree angle. After the finished product comes out, the patterns on the squid rolls are all like lychee, hence the name lychee flower knife. The purchased high-quality squid is complete and solid in shape, shiny in pink, slightly frosted on the body surface, translucent in meat, and not red on the back; Inferior squid skin is thin, red, Huang Lue and black, dull, with thick frost on the surface and black or mildew red on the back. At present, there are two kinds of squid on the market: one is the squid with fat trunk, commonly known as squid, and the other is the squid with slender trunk, nicknamed soft fish, and the small soft fish is commonly known as small tube. 360 students scare little knowledge. com
Question 5: When changing knives to cut patterns, do you cut squid inside or outside? Cut it inside and roll the squid from inside to outside and from top to bottom while it is hot.
Question 6: How to cut a squid knife?
Method one
If you want to cut squid, you must distinguish between the inside and the outside. When cutting squid, cut inside, not outside, because if you cut outside, the cut squid is tireless and straight.
First of all, this is a diagonal knife. You can't drag the knife if you go down. You should move quickly and evenly. After one side, rotate the squid 90 degrees and cut it again. Hold the knife with your index finger, so that the knife will be stable and evenly stressed. Cut the squid into one piece, and then cut it diagonally into triangles according to the grain. Cut squid will roll up as soon as it is cooked.
Method 2
The inner wall is facing up, pay attention. First, cut out parallel patterns at 45 degrees. Be careful not to cut too hard. Cut it to three quarters of the thickness of the meat. Then according to the parallel pattern just now, continue to cut 90 degrees and cut out such a cross. All right, it's done! Finally, cut the sliced squid into the size you want. Boil in boiling water for 30 seconds, and beautiful squid flowers will be rolled into squid rolls.
There are several tips for squid knives:
1, cut the squid inside, not outside.
2. Holding the knife, press the blade with the index finger and apply force evenly. Don't drag the knife.
3. When cutting, use an oblique knife to cut out triangles. The squid will roll beautifully.
Matters needing attention of squid cutter:
The film on the surface of squid must be removed, otherwise neither the cutter nor the squid roll can reach our usual method of cutting squid with a knife. But have you ever tried to draw a pattern for squid with a fork? It must be remembered that whether you cut with a knife or cross, you must operate on the side without fish skin. If we cut or row the fish skin, the squid rolls will not appear after heating.
Question 7: How to cut the squid in half with a flower knife, and then cut off the one with the protruding tail.
Remove the brown skin from the corners. Removing it can make the squid rolls more colorful.
Turn the peeled squid upside down and cut it in half vertically.
Bevel the knife 45 degrees from the corner. Be careful not to cut off the bottom.
Then turn 90 degrees to cut straight, and the bottom can't be cut off.
Change the squid into small pieces along the lines of the straight knife.
Question 8: Materials for changing knives for grilled squid.
1 squid, half a bag of garlic hot sauce, a little cumin powder or cumin granules, and a little oil.
working methods
A squid, washed, cut into your favorite shape, strips, small pieces can be.
Put all seasonings and chopped squid into a bowl and grab them evenly.
Preheat the oven at 220 degrees for five minutes, spread tin foil on the baking tray (no need to spread it, just for brushing), and spread squid evenly on the baking tray.
Bake at 220 degrees 10 minute.
Question 9: How to roll squid with a flower knife? Cut the squid in half, and then cut off the one with the protruding tail.
Remove the brown skin from the corners. Removing it can make the squid rolls more colorful.
Turn the peeled squid upside down and cut it in half vertically.
Bevel the knife 45 degrees from the corner. Be careful not to cut off the bottom.
Then turn 90 degrees and cut straight, and the bottom can't be cut off.
Change the squid into small pieces along the lines of the straight knife.
Question 10: The video tutorial of squid flower-changing knife should focus on knife skills. Lay the squid flat, remove the squid cartilage, and cut two-thirds at a 45-degree oblique angle. After cutting, change the head of the squid and continue cutting. After cutting, cut the squid into small pieces two centimeters wide.