1, boiled small tube:
Soak and clean the squid quickly, put it into the pot in cold water, add a small amount of shredded ginger, boil it directly, and roll it for about ten minutes, then it can be taken out.
2, oil braised small tube:
(1) Wash the small tube and drain it;
(2) Slice the ginger and garlic, heat the pan, pour some oil and add the ginger and garlic;
(3) When the pot is 70% to 80% hot, pour it into the small tube, cover the pot and stew for about four or five minutes. When it's almost ready, pour in soy sauce and stuffy a little.
Introduction of small tube squid:
There are a pair of developed gills around the mouth on both sides of the head of the small tube squid. It often moves in the middle and upper layers of shallow water, with a vertical movement range of more than 100 meters. The body is slender and long-tapered, feeding on krill, sardines, silverfish and small male fish, and it is also the prey of fierce fish.
Eggs mature in batches and are produced in batches. Eggs are wrapped in colloidal egg sheaths, and each egg sheath contains several to hundreds of eggs depending on the species. The amount of eggs laid by different species also varies greatly, from several hundred to tens of thousands. Squid has two gills as respiratory organs. China squid (commonly known as "squid"), which has a short neck and a head, has tender meat, and its dried product is called "dried squid", which has excellent meat quality and enjoys a good reputation in the seafood market at home and abroad.
With an annual output of 40,000-50,000 tons, the main fishing grounds are in China's Beibu Gulf, southern Fujian, Taiwan Province, Guangdong, Hebei's Bohai Bay and Guangxi's offshore waters, as well as the Philippines, Vietnam and Thailand, among which squid produced in Beibu Gulf and Bohai Bay in the South China Sea is the best.