The main effect of putting glutinous rice flour in fried squid is to play a crispy role. Compared with cornstarch, glutinous rice flour is more delicate. The taste is more crispy. The color is also better.

The first practice

1: In the production of fried squid, the general squid after marinating directly shot glutinous rice flour for frying to. Small fire and slow frying until crispy can be.

2:Like some Pizza Hut fried squid. Generally cut into circles patted into breadcrumbs. Out of the effect more fluffy, more crispy.

3:Will buy back squid clean. Put in the mouth gently scalded. Do not scald too old. Otherwise the taste is not very good.

4:Then put a little salt, pepper, cooking wine to marinate it. Pat on the glutinous rice powder. Then put it in the egg liquid to give it a drag. Then stick a layer of breadcrumbs on it. Put it in a pan and fry it over low heat until golden brown. When you eat it, you can put it in tomato salsa or chicken sauce for a very sparse and crispy texture.

The second practice

Kung Pao squid

Raw materials:

Squid, carrots, cucumbers, peanuts, dried chili peppers, soy sauce, soy sauce, old soy sauce, aged vinegar, sugar, cornstarch, cooking wine, garlic, ginger;

Practice:

1, the squid is cleaned, cut up, mix the kung pao juice, soy sauce a spoon, half a spoon of old soy sauce, aged vinegar two spoons, two spoons of sugar