Squid rings moderate amount

Egg 1

Corn starch

Bread crumbs

Salt

Lemon juice

Black pepper

Wine

Fried squid rings practice ?

I bought ready-made frozen squid rings, buy fresh squid, wash and extract the cartilage to tear clean the black membrane, cut into 8mm-1cm section, too thick finished product does not look good, too thin a little water on the shrinkage, fried out of the lack of plump. Yes, you did not read wrong, squid fried before blanching, why? A: 1, to save frying time. 2, good taste, beautiful shape. 3, to rule out the possibility of entrapment.

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Squid rings with the appropriate amount of salt, black pepper, cooking wine and lemon juice (do not like the taste of cooking wine only lemon juice as OK) marinated 15-30 minutes.

When the water boils, put the squid rings into the water, use chopsticks to slip loose, squid rings change color and become tight can be fished out to control the water (time can not be too long, absolutely do not wait for the water to boil again, otherwise the squid overcooked texture hairy surface)

Frying pan on medium heat to 7 minutes, how to measure: put the chopsticks into the oil, the head of the chopsticks began to bubble. Turn to medium-low heat, squid rings in turn wrapped in starch, egg wash and bread crumbs after the pot, fry until the color is golden can be fished out to control the oil.