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Teach you how to cut squid by hand. It's the right step. The squid tastes good and beautiful.

The first step: first, let's deal with squid. I bought chilled squid. We are far from the sea. If you want to eat fresh squid, you can only buy chilled squid. You can also make it with dried squid with bubble hair.

A squid is almost as big as a fist. (choose a larger squid to compare with the cutting knife.) wash the squid, peel off the mucous membrane of the squid, clean it, and set it on a plate. The best way to cut the squid is to cut the pattern, so the fried squid is not only beautiful, but also easier to cook and taste. It is painstaking and careful to cut this comparison.

Prepare squid: choose fresh squid to turn around, viscera and cartilage. Peel off the skin and wash it clean. Place the squid flat on the cutting board and cut it into pieces of appropriate size with a knife. Cruciform knife: on the inside of the squid (that is, the side without skin), gently draw parallel lines with equal spacing with the tip of the knife, the lines should be shallow, do not cut off the squid.

How to get fired before it tastes good

Prepare the materials. Squid, leek, onion, red pepper, salt, soy sauce, peanut oil, ginger. The squid is washed, the head is done separately, and the skin of the fish is removed. Add water to the pot, put in the squid, bring to the boil and remove immediately. Heat the oil in the pan and stir-fry the spring onions and ginger. Put all the ingredients together and stir well. Add salt, season with soy sauce and stir well.

Required materials: squid, garlic moss, garlic, ginger, green onions, pepper, dried chili, hot pot base, light soy sauce, salt, chicken essence. Prepare some squid, tear off the skin of the squid, and then wash it with water. There is a trick to peeling squid. Freeze the squid in the refrigerator for 2 hours, then thaw naturally, so that the skin can be torn off more easily.

The squid is boned and peeled, cut and blanched in boiling water for about 2 minutes. Heat oil, add green onion and ginger, saute until fragrant, add onion and green pepper and stir-fry for a while. Add squid and stir well and add a spoonful of bean paste. Add chili peppers if you like spicy ones and sugar if you like sweet ones. Stir well over medium heat and let it out of the pan.

Material: 300g squid. Excipients: garlic seasoning: salt, cooking wine, sugar, edible oil. Remove the head and internal organs of the squid, cut into ear-shaped slices of wheat, scald in boiling water into rolls and fish out for use; wash and cut the garlic into sections. Heat the oil in the pan, add the squid roll and stir-fry. Add garlic, salt, cooking wine, sugar and water and stir well.

Fried squid with green pepper

1. Raw materials: squid, green pepper, garlic, ginger, salt, cooking wine, light soy sauce, oil consumption, edible oil. Cut the prepared green peppers. Cut the squid and put out the hot water for use. Heat up the pot, pour in the cooking oil, and then pour in the garlic and ginger. After fragrance, pour the squid into the stir-fry and add two drops of cooking wine. Stir-fry for about 2 minutes, and the squid is cooked and served.

2. Practice: remove bone and capsule of squid, wash thoroughly and cut into pieces; put squid in hot water, add ginger and spring onions and cooking wine to remove fishy, blanch water for one minute and set aside; stir-fry ginger, garlic and millet in hot oil, add a spoonful of bean paste and stir-fry red oil. Add green peppers and onions and stir-fry until the onions become slightly transparent, add the squid, stir-fry over high heat, do not stir for too long, add oyster sauce and light soy sauce seasoning, sprinkle with sliced parsley and stir well before leaving the pan.

3. Thaw the squid roll and soak it in clean water for half an hour to remove sugars and fat from the frozen state. Bring the squid roll to a boil in hot water. Roll the boiled squid in cold water, remove and drain. Set aside. Cut onions and green peppers into strips. Cut up the garlic. Add the right amount of cooking oil to the pan, add onions and garlic and saute. Add the green pepper and stir-fry.

How to stir-fry the fried fish is delicious and tender

1. Put the sliced squid in a boiling water pan, blanch for about one and a half minutes, remove and drain. Heat the pan with oil, fry a little pepper for a few seconds, then stir-fry the red pepper and pickled pepper together. Put the green pepper and garlic into the pan and stir for 1 minute. Pour in the squid and stir-fry for 1 minute to absorb the spicy taste of several kinds of chili peppers.

2. Pickling: cut the fresh squid into suitable pieces and marinate it with salt, cooking wine and other seasonings for about 15 minutes to help the squid maintain its tender and smooth taste. Quick fry: when you fry the squid, you should fry the squid in a hot pot, the heat should not be too big, and the squid will be hardened. It is recommended to stir-fry with high-temperature oil, and it is best to use high-temperature oil for cooking.

3. Many people lose the step of blanching water before they are fired, and this step is very critical. Not only play the role of deodorization, but also reduce the time of fried squid, fried squid is naturally very fragrant and tender.

4. Blanching water beforehand, one of the biggest key points of fried squid is to scald water before frying, scald and then immediately stir-fry squid in the oil pan to further reduce the time of squid in the oil pan, reduce the loss of nutrition, taste more crisp, not very hard and firewood. Zhuoshui how long: the length of time should be controlled, generally from the pot to the pot for about 10 to 15 seconds is just right. When entering the pot, the water temperature should be controlled at about 80 degrees.

5. Rapid firing: when firing, the heat should be big, and the action should be fast. First heat the pan, add the right amount of oil, wait for the oil temperature to rise, quickly put in the squid slices, quickly stir-fry. This can reduce the loss of water and keep the meat tender and smooth. Seasoning: in the process of stir-frying, you can add appropriate amount of salt, soy sauce, oyster sauce and other seasonings according to your taste. But not too much, so as not to overshadow the taste of the squid itself.

6. Required materials: squid, garlic moss, garlic, ginger, green onions, pepper, dried chili, hot pot base, light soy sauce, salt, chicken essence. Prepare some squid, tear off the skin of the squid, and then wash it with water. There is a trick to peeling squid. Freeze the squid in the refrigerator for 2 hours, then thaw naturally, so that the skin can be torn off more easily.