Cutting squid is more delicate, to cut the squid on top of the road, squid is good fried, crisp. Cutting squid is to cut diagonally, that is to say, the direction of the knife and the board should be tilted at a certain angle, so that when the squid rolled up those scales will appear to be prominent, good-looking.

Wheat flower knife:

It is more difficult to cut, you must control the power to less than 45 degrees of the angle of the first cut into the squid slice of nine-tenths of the place, cut this direction, after cutting the squid slice of the other direction to 90 degrees of the angle of the slice of the squid. When the finished product comes out, the squid rolls show a pattern like the ears of wheat, so it is called the wheat flower knife.

Lychee flower knife:

It is cut at an angle of 90 degrees straight cut squid slices of nine-tenths of the place, cut the direction, turn a direction, the same 90-degree angle straight cut, the finished product comes out of the squid rolls on the pattern of a grain of lychee, so the name of the lychee flower knife.

Squid purchase

Quality squid body shape complete and solid, pink, glossy, body surface slightly white frost, fat meat, translucent, back is not red; low-quality squid body shape is small and mutilated, the color of reddish-yellow slightly black, lusterless, the surface of the white frost is too thick, the back is black-red or moldy red. The current market to see the squid have two kinds of squid: one is the cadres of the squid fat, it is called the gun squid, one is the cadres of the slender squid, it is called the soft fish, the small soft fish commonly known as the small tube boy.