How to cut squid to roll, how to cut dried squid to roll?

This is a matter of technique experience, you need to cut it into thin slices, cut it slowly, so that you can roll it into a roll, other methods will affect its shape.

When we cut the squid, we have to cut the cross. In this way, he will roll it when cutting it, and the knife edge must be cut a little deeper when cutting.

Step 1: Wash and flatten the squid. As shown in the figure below:

Step 2: Cut the knife marks diagonally in the direction inside the squid, and cut it faster. As shown in the figure below:

<> the fourth car wheel to ascend: so that the squid is cut, you can see that the texture is not suitable and you can mend the knife. As shown in the figure below:

Step 5: The squid cut in the above method will be rolled up and closed as soon as it is boiled. As shown in the figure below:

The main ** of squid.

Dried squid is mainly produced in the South China Sea and Haikang between Jiulong and Shantou in Guangdong Province, the northern part of Guangxi Zhuang Autonomous Region, Qinzhou, Dongshan, Jinjiang and Xiamen in Fujian Province, among which Jiulong hanging slices and Shantou squid are the most famous. The body shape of the Nine Dragons hanging piece is like the palm of the hand, about a centimeter long, the color is white, the flesh is thin and translucent, and the body bones are dry.

Shantou squid has thick flesh, narrow and straight body shape, some length up to 3 0 cm, white and yellow bright, body bones are also dry, because 30 cm is nearly a city size, called "ruler squid". Both of these are among the best in squid. After the beginning of summer, it is time to catch soft fish and squid.

and the peak season when processed squid is on the market.

Dried squid needs to be soaked before cutting. Different cuts will give the squid a different shape after cooking.

1. Straight cutting: Straight cutting along the direction from the head to the tail, the squid will curl up after being heated.

2. Cross-cutting: Reverse the direction of the head to the tail to cut the lead state, the squid will not be rolled up, showing a straight state, and the appearance is more consistent after cooking, such as the shredded squid fried in Hakka.

3. Cut flowers: turn to the back of the squid (the other side of the membrane), use a knife to cut the knife diagonally, be careful not to cut until it breaks, and the distance between the knives should be dense enough; If you cut it from both angles, it will form a beautiful squid flower when heated, and it will be easier to stick to the sauce, which is beautiful and delicious.

The side of the Cherry. The side of the cut inside will naturally roll inward, the cutting section refers to the other sides of the oak will not be rolled up, the squid will be rolled up when cooking, and pay attention to the cutting with an oblique knife when cutting, the lower hand to tease the state to be fast and accurate, and the strength of the knife should be relatively even, after the squid is cut, you can use the knife to draw some patterns on it.

Prepare materials: squid, knife.

1. The squid is all in two, put the side without the skin of the squid face up, first cut it at the upper left corner of one side with an oblique knife at 45 ° without cutting off, the depth is 3 4 of the squid, and the distance between each knife is about 3 mm.

2. After cutting, turn around and cut from the upper right corner oblique knife 45° without cutting off, the depth is 3 4 of the squid, and the distance between each knife is about 3 mm.

3. Cut the squid into small pieces with a knife and cut the squid fillets into diamond shapes and triangles.

In this way, the squid will be rolled up and held aside after cooking.

4. Boil a pot of boiling water, and put the salt into the boiling water after the water boils.

5. Put the squid fillets into the pot and cook for about 30 seconds, if the squid is relatively thin, you can see the squid roll up in about 20 seconds.

6. Put the squid rolls in cold water and wash them twice.

Squid Tips for Removing Fishy Smell:

1. The skin of squid with low freshness is particularly fishy, so be sure to remove it before cooking.

2. Before putting it in the pot, rub it with salt to catch and wash the squid, which can also effectively remove the peculiar smell.

3. Blanching in advance is essential, and add some cooking wine when blanching.

1. Remove the head of the squid first.

2. Cut the squid in half, and then cut off the piece with the tail protruding.

3. Remove the brown skin from the corners. (Removing it makes the squid roll more refreshing in color) <>

4. Turn the peeled squid in reverse, face up on the inside, and cut it in half vertically.

5. Start cutting the oblique knife from the corner of 45 degrees, and pay attention to the bottom can not be cut off.

6. Squid fillets with oblique knives.

7. Then turn it 90 degrees and cut it straight, and the bottom can not be cut off.

8. Change the squid into small pieces along the lines of the straight knife.

9. This is a fried squid roll.

The specific cutting knife method steps are as follows:Ingredients: Squid.

1. Use a knife to cut off the tip of the squid's head and the squid whiskers.

2. Cut the squid horizontally with a knife.

3. Tear off all the skin of the squid's head by hand.

4. Cut the squid into two slices and cut a horizontal knife on top of the slice.

5. Continue to cut the oblique knife in another direction, and be careful not to cut it off when cutting the flower knife.

6. Divide the squid into two slices again, and cut it quickly with an oblique knife.

7. Leave a piece of squid and repeat the above process.

8. Use a knife to scrape the skin of the squid whiskers clean and remove its teeth.

9. Then use a knife to cut the squid whiskers horizontally into sections.

10. Finally, clean the squid pieces and finish the squid with a flower knife.

Prepare materials: squid, knife.

1. First remove the squid head.

2. Cut the squid in half and cut off the fillets protruding from the tail.

3. Remove the brown skin in the corners.

4. Reverse the skinless squid, with the inside of the trouser bridge facing upwards, and cut it in half lengthwise.

5. Start the cutting knife from a 45-degree virtual angle, and pay attention to the bottom can not be cut.

6. Squid fillets with oblique knives.

7. Then turn 90 degrees, cut the knife, the same bottom can not be cut.

8. Cut the squid into small pieces along the lines of a straight knife.

9. This is a fried squid roll.

Slice the squid body horizontally from the center and cut the cherry blossoms with an oblique knife in the upper right corner of one side to a depth of three-quarters of the squid, with a distance of about 3 mm from each knife. After cutting, cut straight down from the lower right corner, the same depth is three-quarters of the squid, and the distance between each knife is about 3 mm. Then cut the squid into strips about a centimeter of rice.

Bring the water to a boil in the pot, blanch the squid in the pot, and quickly remove the water when you see the squid rolled, and the squid roll will be formed. <

1. Cut the squid body horizontally from the center, and cut it with an oblique knife in the upper right corner of one side without cutting it off, with a depth of three-quarters of the squid, and the distance between each knife is about 3 mm.

2. After cutting, start from the first corner of the lower right ridge and cut straight down, the depth is the same as three-quarters of the squid, and the distance between each knife is about 3 mm.

3. Then cut the squid into strips about centimeters.

4. Bring the water to a boil in the pot, blanch the squid in the pot, and quickly remove the water when you see the squid rolled up, and the squid roll will be formed.