Introduction: It’s cold, but I still have to eat this meat no matter how expensive it is! Cheaper than chicken and duck meat, more nutritious than beef and mutton, high in calcium and protein, just stir-fry, it’s so delicious!
Hello everyone, I am Shajie Gourmet. Food and beautiful scenery are the only things in life that I cannot live up to. I live in a seaside city, and seafood has been on the table all year round since I was a child. Now that I have my own family, I still maintain this habit of preparing meals for my husband and children. On the one hand, it is more convenient to buy seafood, and on the other hand, eating more seafood can nourish the body very well. Today I went to the seafood market for a walk. The types of seafood are much less than when the sea first opened. Most of them are shellfish, such as clams, scallops, oysters, conches, etc. There are also very few types of fish.
I walked to a seafood stall and saw the boss selling squid neck. This is a good thing. The squid neck is the part between the head and claws of the squid. Its texture is particularly crispy. We can buy grilled squid and sizzling squid at barbecue stalls outside. Teppanyaki squid, but have you ever eaten grilled squid neck? It tastes much better than squid. It has brittle bones inside, which makes it taste richer. It also contains protein, vitamins, mineral elements and a variety of amino acids needed by the human body. It is a high-calcium and high-protein food.
Eating more of these foods in this winter season can improve our body's immunity and enhance our physical fitness. The price of 20 yuan per catty is indeed much cheaper than beef and mutton, so I bought two catties and took home to make cumin squid neck. My children liked it very much. Now I will share my recipe with you, let’s take a look.
Ingredients to prepare: Squid necks, cumin, barbecue ingredients
Specific methods: 1. Squid necks are basically frozen and rarely sold fresh, so after buying them in the market, they should be frozen in the refrigerator, and you can take as much as you like. Take out the squid neck to defrost, cut it in the middle with scissors, rinse it in clean water two to three times, drain it out and put it into a large bowl. Pour in an appropriate amount of cooking wine, ginger slices, and green onions and marinate for about 10 minutes. This can effectively remove the fishy smell of the squid neck.
2. Pour an appropriate amount of water into the pot and bring to a boil over high heat. Pour the squid neck into the pot and flip it quickly with a slotted spoon. Blanch it for about 30 seconds. Take it out and put it in cold water to cool down. Remember not to blanch it for too long, otherwise it will become old and the taste will not be so tender and crispy. When it is too cold, change the cold water several times to allow the squid neck to cool down quickly, which will achieve the best taste. If you have ice cubes at home, it will be better to put some ice cubes directly in the water. After it is cool, remove the water and put it in a plate.
3. Heat the pot, pour in a little cooking oil, add the squid neck and stir-fry over high heat for 2-3 minutes, and add an appropriate amount of barbecue ingredients and cumin. If you like spicy food, you can also add some chili powder, stir-fry quickly and evenly, and it is ready to serve.
Tips: 1. Adding a little cooking wine and ginger slices to the thawed squid neck can effectively remove the fishy smell. 2. The squid neck blanching time can be controlled to about 30 seconds. If the time is too long, the tender and crispy taste will be lost.
This spicy and fragrant cumin squid neck is ready. Pick up a piece and put it in your mouth. It is fragrant, crispy and chewy. It is especially delicious. Friends who have never eaten it should try it quickly. It has two different textures from squid. It is so delicious that you can’t stop eating it. That’s it for today’s sharing. I hope you can gain something from my sharing. Thank you for watching and supporting me. See you tomorrow. Goodbye.
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