Excuse me, how to make Hakka fried squid delicious?

1. Fired. Stir-fry the squid in a big fire, and try to reduce the heating time of the squid in the pot, otherwise the fried squid will not bite. After the squid is put into the pot, spread it out immediately and heat it evenly. Stir-fry the squid after it is cooked, and cook it immediately after it is seasoned. Don't delay.

If you feel that your hands and feet are slow, you may wish to mix the squid and seasoning well in advance, so that you can quickly stir fry with direct fire after cooking. Fresh squid has enough umami flavor, so there is no need to add too much seasoning to avoid covering up the original umami flavor. Only salt, cooking wine and monosodium glutamate are used for seasoning, and the taste is pure. )

How long will the squid fry? Blanch the squid for 2-3 minutes and stir fry.

Step 2 blanch in advance

One of the most delicious things about fried squid is that it is blanched first, then fried, and then fried immediately, which further reduces the time of squid in the oil pan, reduces the loss of nutrients, and has a crisp taste, not too hard, and is relatively firewood.

How long does it take to bleach? Scalding time should be controlled well. Generally, 10 ~ 15 seconds is just right. (the water temperature should be controlled at about 80 degrees when entering the pot. )

3. Remove the outer membrane.

Wash the squid with water, find a layer of black skin outside the squid and peel it off. If this skin is left, it will make squid hard during cooking. It can be easily torn from the cutting edge. After tearing, it is a clean and tender piece.

4. Soak your hair thoroughly

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

Of course, if it is fresh squid, you don't need to soak it, but make sure the squid is fresh enough.

5. Drain the water and fry it.

Before the squid is fried in the pan, it must be thoroughly drained, so that it will be dry, fragrant and crisp. If water is brought into the pot, it will prolong the frying time and affect the taste and taste.