Blanch squid in hot water. But the best temperature is not to wait for the water to boil, in the 80s is the best.

Squid for the reason to blanch:

Water blanching can make squid cut flower knife effect is better, and blanch in the immediate use of stir-fry can be reduced in the frying pan time to reduce nutrient loss, the taste is more crispy. However, the time in the water should also pay attention to, squid cooked very quickly rolled up on the pan fried.

Squid can eat more?

Squid is not recommended to eat every day, usually 30-50 grams per time, squid and other aquatic products cold nature, cold spleen and stomach people should eat less.

Squid has the function of nourishing the stomach and tonifying the deficiency and moisturizing the skin. In addition to being rich in protein and amino acids needed by the human body, squid also contains a large amount of oxalic acid, which can inhibit the cholesterol content of the blood and relieve fatigue.