1, stir-fry on fire
The fried squid must be fried quickly in a big fire, so as to minimize the time when the squid is heated in the pot, otherwise the fried squid will be unable to bite. After the squid is put into the pot, it is immediately spread and evenly heated. Stir-fry the squid after cooking, and cook it immediately after the taste is adjusted, without delay.
If you think your hands and feet are slow, you may wish to mix the squid well with seasonings in advance, so that after the pot is cooked, you can stir fry quickly on a big fire. The fresh squid has enough fresh flavor, so it doesn't need to add too much seasoning to avoid covering up the original fresh flavor. It is only seasoned with salt, cooking wine and monosodium glutamate, and the taste is pure. How long will the squid be fried? Stir-fry the squid after blanching for 2-3 minutes.
2. blanch in advance
One of the most important points of the delicious fried squid is to blanch it before frying it, then stir-fry it immediately, which further reduces the time of squid in the oil pan, reduces the loss of nutrients, and has a crisp taste, which is not too hard and firewood.
How long does it take to blanch? The blanching time should be well controlled. Generally, about10 ~15 seconds is just right from the time of entering the pot to the time of leaving the pot. (the water temperature when entering the pot should be controlled at about 80 degrees. )
3. Remove the outer membrane.
Wash the squid with water, find a layer of black skin outside the squid, and peel it off. This layer of skin, if left, will make squid very hard during cooking. It can be easily torn from the cut edge. After tearing, it is a clean and tender piece.
4. Fully soak your hair
If you buy dried squid, you must fully soak it, so that the fried squid is tender. Make the squid swell evenly, take it out and rinse it with clean water. Of course, if it is fresh squid, you don't need to soak it, but make sure the squid is fresh enough.
5. Drain the water and then fry.
Before the squid is fried in the pan, it must be thoroughly drained, so that it will be dry, fragrant and crisp. If water is brought into the pan, it will prolong the frying time and affect the taste and taste.