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 the good out of the pot immediately after, can not delay; fried squid is delicious the biggest key point is to blanch before frying, blanching and then frying with a squid in the frying pan can be reduced in the time to reduce the loss of nutrients; the next wash squid, squid, squid, to find a layer of black black outside the skin, peel off; and then buy if dry, must be sufficiently soaked so that fried squid is tender; squid in the pot before frying must be thorough and thoroughly, so that it is not a good thing. ; then buy if it is dry squid, must be fully soaked, so that the fried squid is tender; squid under the pot before stir-frying, be sure to thoroughly drain the water, so that it will be dry and crispy tender.

How to fry squid is delicious and tender:

1, big fire fry

Fried squid must be big fire fry, minimize the squid in the pot when heated, otherwise the fried squid will not be able to bite. After the squid in the pot, immediately scratch the 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 the original fresh aroma, only with salt, cooking wine and MSG seasoning, pure flavor.)

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 stir-fry more reduce the squid in the frying pan time, reduce the loss of nutrients, 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 the 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

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