How to fry fresh squid deliciously

1. Stir-fry over high heat and quickly

When frying squid, you must stir-fry over high heat and quickly to minimize the time when the squid is heated in the pot, otherwise the fried squid will be unable to bite. As soon as the squid is placed in the pan, break it up to allow it to heat evenly. After the squid is put into the pot, stir-fry it quickly and take it out of the pot immediately after the flavor is adjusted. There is no delay.

If you think your hands and feet are slow, you might as well mix the squid with seasonings in advance, so that after putting it in the pot, stir-fry it quickly over high heat. (Fresh squid has enough flavor by itself, so there is no need to add too much seasoning to avoid covering up the original flavor. Only salt, cooking wine and MSG are used for seasoning, and the taste is pure.)

How long to fry squid: after blanching Stir-fry the squid for 2-3 minutes.

2. Blanch the squid in advance

The biggest key to making fried squid delicious is to blanch it before frying. Blanch it and then stir-fry it immediately to further reduce the loss of the squid in the oil pan. time, reducing the loss of nutrients, and the taste is crisper, not too hard or woody.

How long to blanch: The length of blanching should be controlled well. Generally, it takes about 10 to 15 seconds from the time it is put into the pot to the time it is taken out of the pot. (The water temperature when entering the pot should be controlled at about 80 degrees.)

3. Remove the outer membrane

Rinse the squid with water, find the black skin on the outside of the squid, and peel it off . This layer of skin, if left on, will make the squid become very tough during cooking. It can be easily torn from the cut edge. After tearing, it will be a clean, white and tender piece.

4. Fully soaked squid

If the squid you buy is dried, it must be fully soaked so that the fried squid will be tender. Make the squid swell evenly, take it out and rinse it with clean water.

Of course, if it is fresh squid, there is no need to soak it, but you must ensure that the squid is fresh enough.

5. Drain the water before frying

Before putting the squid in the pot and frying, be sure to drain the water completely so that it will be dry, crispy and tender. If you bring water into the pot, it will Prolonging the frying time will affect the taste and the taste will be poor.

Benefits of blanching squid

1. Blanching can remove the fishy smell. The smelly substances with lower boiling points can be removed by heating. Some fishy substances with higher boiling points can also be heated for a long time, such as stewing, braising, roasting, roasting and other cooking methods to remove the smell, or they can be volatilized in hot oil. Most fishy-smelling substances have a certain degree of water solubility. When cooking, you can use methods such as blanching or scalding in boiling water to remove the fishy smell before cooking.

2. Blanching the squid in water can make the cutter effect of cutting the squid better. Blanch the cut squid in a pot. In less than a minute you will notice that the squid is rolled up.

3. When frying squid, you must fry it over high heat and quickly, and try to minimize the time when the squid is heated in the pot, otherwise the fried squid will be unable to bite. Blanching it and then stir-frying it immediately can shorten the time in the pan, reduce the loss of nutrients, and make the taste crisper.

How to blanch squid before frying

The most critical skill to make fried squid taste delicious is blanching. If the method of blanching squid is incorrect, no matter how high the cooking skills are, it cannot make up for it. .

1. Boil a pot of water, but do not boil the water. It is most correct to control the water temperature at about 80 degrees.

How to judge whether the water temperature is 80 degrees: If you see many small bubbles forming under the pot, and the small bubbles begin to bubble upward, the water temperature at this time is just about 80 degrees.

2. When the water temperature in the pot reaches about 80 degrees, pour an appropriate amount of cooking wine into the water to remove the fishy smell, then turn off the heat and add the squid immediately.

3. Keep an eye on the squid after it is put into the pot. First it will curl up, and then the color will turn white. When all the squid turns white, it can be taken out of the pot.

4. Taste the blanched squid. Depending on the tenderness, determine the frying time.

5. If it tastes soft, stir-fry for a while longer. If it tastes hard, shorten the frying time.