01 fried squid must be a big fire frying, squid in the pot, immediately after the paddle scattered, so that it is evenly heated, fast frying, the flavor of good immediately after the pot, can not be delayed; fried squid is delicious the biggest key point is to blanch before frying, blanching and then frying with the squid can be reduced in the frying pan in the time to reduce the loss of nutrients; followed by the washing of the squid, squid, squid, to find a layer of black black outside of the skin, peeled off; again, buy if dry squid, must be fully soaked, so that fried squid is tender; squid must be thoroughly drained of water before frying, so that it is tender, so that it is tender, so that it is tender. Buy if it is dry squid, must be fully soaked, so that the fried squid is tender; squid under the pot before stir-fry, be sure to thoroughly drain the water, so that it will be dry and crispy tender.

Squid how to fry delicious and tender:

1, big fire fry

Fried squid must be big fire fry, minimize the squid in the pan when the heat, otherwise fried squid will not bite. Squid in the pot, immediately scratch scattered, so that it is evenly heated, quickly stir-fried, the flavor seasoned immediately after the pot, can not be delayed.

If you think your hands and feet are slow, you may want to mix the squid with seasoning in advance, so that after the pot, directly on high heat and quickly stir fry can be. (Fresh squid itself fresh flavor enough, do not need to add too much seasoning so as not to cover up the original fresh aroma, only salt, cooking wine and monosodium glutamate seasoning, the flavor is pure.)

Squid fried how long: blanched squid stir fry 2-3 minutes can be.

2, blanch beforehand

Fried squid is delicious before frying the biggest key point is to blanch, blanch and then immediately with the explosion of more reduced squid in the frying pan in the time to reduce nutrient loss, the texture is also more crispy, not to be very hard.

How long to blanch: blanch the length of time to control, generally from the pot to the pot about 10 to 15 seconds just fine. (The temperature of the water when entering the pot should be controlled at about 80 degrees.)

3, remove the outside of the membrane

Rinse squid with water, to find a layer of squid outside the black skin, peel off. This layer of skin, if left on, will make the squid very tough during cooking. It can be easily torn away from the cut edges. It is a clean white piece when torn.

4, fully soaked

Buy if it is dry squid, must be fully soaked, so that fried squid is tender. So that the squid bloated evenly fished out, rinsed with water.

Of course, if it is fresh squid, there is no need to soak, but to ensure that the squid is fresh enough.

5, drain the water and then fry

Before the squid frying in the pot, be sure to thoroughly drain the water, so that it will be dry and crispy tender, if the water into the pot, it will prolong the frying time thus affecting the taste, the flavor is also poor.