Squid has the advantages of high protein, low fat and low calories, and is very rich in nutritional value. Why are the squid you fry at home old, hard, chewy, fishy and not tasty? It’s because you don’t know several important steps.

Squid has the advantages of high protein, low fat and low calories, and is very rich in nutritional value. Why are the squid you fry at home old, hard, chewy, fishy and not tasty? It’s because you don’t know several important steps.

Ingredients:

Squid, hot pepper, millet pepper, onion, ginger, garlic, cooking wine, scallion oil, dark soy sauce, salt, sugar, white pepper, oyster sauce

Method:

Take a frozen large squid and use scissors after thawing Cut along the abdomen and remove the internal organs. Do not use the teeth that were picked out by hand. Then remove the eyes of the squid. This part is very fishy, ​​and also remove the two cartilages in the middle. After taking care of the inside, peel off the outer layer of skin of the squid. Remove all the skin on the body and tail. This layer of skin is too hard to chew. The film on the squid tentacles must also be removed, as these are the main source of fishy smell. It is easy to hide some dirt on the suction cup and need to be cleaned several times. After all the squid are processed, wash them thoroughly twice with clean water.

The processed squid is very white and bright. Next, use a knife to remove the tail and set it aside. Use a knife to cut the squid from the middle and divide it into two parts. Take one piece first and cut it from one corner with the knife. Cut it diagonally. The depth is 2/3 of the thickness of the squid. The interval is about two millimeters. Be sure to control the strength when cutting. Never cut off. After cutting, turn around and cut straight from the other angle. The depth is still 2/3 and the interval is about two millimeters. This is the legendary wheat flower knife. Cutting wheat ears with a flower knife is actually very simple. As long as the blade is deep enough, it can be successful without cutting. After cutting everything with a knife, cut it into small pieces about two or three centimeters apart. Next, cut the squid tail into the shape of a small squid. Again, cut it with a diagonal knife first and then with a straight knife. The depth is still 2/3. Be careful not to cut it with the diagonal knife. After cutting with the straight knife, cut another piece. side. In other words, one side is cut into long strips, and the other side is cut into long strips, so that it will be rolled up after heating to form the shape of a small squid. Cut the squid tentacles along the direction from the middle, then cut the squid into small sections, then put the whole squid into a bowl and set aside.

Next, prepare some ingredients for fried squid. Wash the peppers and cut them into small strips. Cut the spicy millet into small sections with a diagonal knife. Cut the onion into small strips. After cutting, crush it with your hands and put it into a plate. Cut some more ginger slices and garlic slices for later use. Next, add an appropriate amount of water to the pot, add two slices of ginger to remove the fishy smell of the squid, add a little cooking wine to remove the fishy smell, turn on high heat, add the squid to the pot and cook for 15 seconds after the water boils, blanch the squid, it must be water Put it in the pot after it is boiled. This will prevent it from overcooking. Do not cook it in the pot for too long. Keep the fire on for more than ten seconds. Just wait until the squid is rolled up. After cooking, take it out and control the water for later use.

Heat up another pot and add a little green onion oil. When the oil is hot, add ginger slices and garlic slices until fragrant. Add other ingredients and stir-fry until fragrant. Then add onions and peppers. Turn up the heat and stir-fry a few times with a spoon. Next, add the blanched squid, add a little cooking wine to remove the fishy smell and increase the aroma, continue to stir-fry over high heat, and add a little dark soy sauce to stir-fry to adjust the background color. Then add an appropriate amount of salt, a little sugar, white pepper, and a little oyster sauce and stir-fry to dissolve the seasoning quickly. Do not turn on the heat for more than one minute. Be sure not to fry for too long or it will become too old. Finally, drizzle a little scallion oil to increase the fragrance and brightness, stir-fry evenly, and then put it on the plate.

A delicious and good-looking fried squid is ready. It is tender and crispy, not fishy or hard. Is it very easy to make it at home with the taste of a restaurant? It is recommended that you collect it and give it a try. If your family members come across my articles, please don’t forget to give me a follow so that you can search for them in the future, so that you can’t find me when you want to eat but don’t know how to cook. If you follow me, you won’t be afraid that you won’t be able to find me. Thank you very much, thank you for your support.