The way to eat home cooked squid soup is very simple and easy, why does squid soup always smell fish

The way to eat home-cooked squid soup is very simple and relatively easy to make, but many people find that the squid soup always smells fishy when they taste it, probably because everyone did not marinate it in advance, or the squid was not washed. Therefore, when making squid soup, you must clean the internal organs and mucus on the surface of the squid in advance, and put it in hot water to scald.

The way to eat home-cooked squid is also relatively simple, and the method is relatively simple, so many people in coastal cities often make a very delicious squid soup at home. But many people find that there is a taste of fish soup after making squid soup, especially fishy, and the taste is not very good, because it is a seafood product, so the taste is more fishy, if it is not cleaned before cooking, it may lead to the taste of squid is particularly large, because the internal organs on the body are best not to eat, clean up, and then clean the mucus on the surface, and then put the squid on the plate, pour in some salt, cooking wine and green onion and ginger to remove the fishy smell on the body, Be sure to let the squid marinate for a while, otherwise it will be difficult to get rid of the fishy smell.

When you cook some seafood products, it is best to put these seafood products into hot water to blanch, otherwise the taste will be more fishy, and because there is some mucus on the surface, if you do not blanch with hot water, it is difficult to clean it, but the time should not be too long when blanching, otherwise it will affect the taste of the squid, the bite is very chai, it is not easy to bite, and the squid after blanching is also easier to cut, after being fried in a pot, the color of the squid is also very good-looking, and the taste is also better. When you go to the vegetable market to buy, you must buy fresh ingredients, don't buy those frozen frozen foods are not fresh, there may be some flavors that are compiled in time, and the taste is relatively large.

Speaking of squid, the first thing to do is to remove the fish, and then the heat can not be old. To the squid to the fish, before the use of blanching method, OK, but not the effect I wanted, and then I happened to see someone with a dry pan fry, I tried it, sure enough, less fishy, squid will not be old, better than blanching. Another is that I use very few seasonings, especially oil, and I must not put too much, because the oil will not taste good.

The steaming of squid needs to be blanched, but the blanching time should not be too long, too long blanching time will affect the taste of the squid to be enjoyed later, and the blanching time is too short may not remove the fishy smell of the squid. We first boil a pot of water in the pot, and then when the water is boiling, we pour down the squid, but only for 10 seconds, not more, after 10 seconds, we immediately scoop up our squid meat, which is very conducive to the removal of the fishy smell of squid. At the same time, the blanched squid should be set aside and drained before proceeding to the next step, in case the retained water is too much water in the subsequent cooking process and the taste is affected.

One of the skills of delicious squid is the cutting knife, cutting is also the most critical step to verify whether the chef is professional, and at the same time, the cutting knife of the squid will also affect the subsequent processing of the squid. The other ingredients are also cut and ready by the way. The next steps are much easier, just like the steps we normally cook, how do you cook this squid normally, compared with our previous cooking method, it is to add the step of blanching on the basis of the previous one, but blanching should not be too long, so as not to affect the taste.

Therefore, when making squid at home, we usually need to blanch it, and not blanching it will also affect the taste of our food later.

From ancient times to the present, there have been many, many delicacies, all of which make the best people forget to return, such as those champions who give up their jobs because of food, or the emperors in the war, so the people take food as the sky is the unchanging law since ancient times, we all know that squid is a very good ingredient, it contains rich nutrition, as well as its own unique elasticity, which makes people love it very muchSo how to make squid soup, first of all, cut the squid into shreds and wash them, then boil the water, and after the water boils, put the shredded squid into it, add enoki mushrooms, dried shrimp and other water to boil almost, add starch and salt chicken powder pepper and add coriander,First, the nutritional value of squidThe body of squid is rich in protein and amino acidsEven the nutritional value of Wagyu beef squid has the power to fight, and because of the extremely low calorie, it is suitable for people to eat, because the body is rich in calcium, iron and other nutrients, it plays a very big role in bone growth and eye protection.

Second, there are many types of food made by squid, and there are countless delicacies that can be made from squidFor example, the classic stir-fried squid, with the most suitable heat after stir-frying the ingredients and squid to a perfect degreeIt is very delicious, and there is also the very popular roadside stall sizzling squid, which is really loved by the majority of people, followed by cumin squid, which is fried and dried green and red pepper cut into small pieces, and then put in a pot and stir-fried with cumin ingredients, which is really delicious.

Three, some people who are not suitable for eating squid, so which people are not suitable for eating squid,First of all, people with high cholesterol, and very sensitive people are prone to allergies, which pose a threat to themselves, so you must pay attention to the fact that although the squid is delicious, it also depends on its own situation.

Raw rolled squid soup preparation step 1 ingredients. 2Peel the squid and cut it into thin strips of about the same size, salt, chicken powder, light soy sauce, sweet potato powder, a little water and stir well3 garlic, crush the ginger, cut the bean bubble into small thin strips4Snow peas to remove the bilateral hoof tendons, peel the treated shrimp, head, peel the shrimp (you can use dried shrimp) 5 Heat the pot, heat the garlic and ginger in oil6 stir-fry the beans and stir-fry until fragrant6 stir-fry the beans 7 Appropriate amount of water 8 Water boil and put the squid evenly with chopsticks, 9Pour in the shrimp and snow peas, add chicken powder, salt, and seasoning.

Squid can be stewed with pork bones, which is very delicious and has a very high nutritional value. Before cooking, be sure to cut the soaked squid into thin sections, and then fry the water with the chopped pork bones, put it in a stewed casserole, and the soup is very fragrant and the taste of the soup is also very thick. Add ginger slices to it, which can effectively remove the fishy smell from the meat, and finally add a little salt when it is almost cooked.

1. Wash the squid board and cut it into long strips, blanch it in hot water for 1 minute and remove it. 2. Peel and cut the yam into pieces, and soak in water. Wash the greens and cut into strips.

3. Add flour to the egg mixture, stir well, and fry the vegetables in seventy percent hot oil. 4. Pour 8 cups of stock into the soup pot, add the yam, cook in lemon juice, fish sauce, cooking wine, soy sauce and cook until the yam is ripe, blanch the squid sticks, add refined salt and monosodium glutamate, put it in the soup bowl, and put in the fried vegetables.

1. 200 grams of clear soup, 6 grams of salt, a little soy sauce, cooking wine, monosodium glutamate, minced coriander and minced pepper. Cut the squid into 1 cm wide cross flowers, chop them into 2 cm wide and 3 cm long pieces and serve on a plate. 2. Put water in the pot, wait for the water to boil, pour out the squid thoroughly and set aside.

3. Put the soup and seasoning in the pot, wait for the pot to be boiled to remove the foam, add the squid, and put it on the plate after boiling.

The skin of the squid is difficult to peel off, first soak the squid in white vinegar water, after three minutes, you can put the squid into the water, scratch a few knives on the back of the squid, and then pinch the triangular head of the squid with your hand and pull it down, then you can easily remove the skin. Squid's head: When removing the squid's skin, the squid's head is removed directly, and the squid's internal organs are brought out at the same time, and you can pinch it off with your fingers.

The body of the squid: This part is easier to deal with, directly extract the cartilage of the squid, and then use scissors to cut the belly of the squid, and rinse it directly.

Spices to remove fish: the taste of spices is very strong, such as commonly used chives, ginger, star anise and other spices, these substances can make aldehydes, ketones and other fishy components oxidation reaction, so that the odor dissipates, especially suitable for food with a strong fishy smell, the effect of removing the smell is more obvious. , then take a container, put more water, and put the squid in it.

Make two cuts on the back of the fish with a knife, pinch the triangular head of the squid with your hand and pull it down, so that the skin on the squid's back can be pulled off. Finally, peel off the skin from the rest of the squid so that you're done.

Green onion contains volatile oil and allium allicin, ginger contains gingerol, gingerene, gingerol, pepper and pepper contain Sichuan capsicin, star anise contains anisel alcohol, anisole ether, cinnamon contains volatile oil, organic acids, etc., the above substances can make aldehydes, ketones and other fishy components oxidation, acetal reaction or esterification reaction, so that the peculiar smell of the ingredients is greatly weakened and can play a role in enhancing the flavor. Especially when cooking squid with a strong fishy smell, the effect of removing the smell and increasing the flavor is more obvious.

Put oil in the pot, don't use too much, heat it, stir-fry the peppercorns, cumin, ginger, minced garlic and dried chili peppers first, spray some soy sauce, and fry the onion and green peppers when you smell the fragrance, and fry the flavor out. Then add the squid whiskers that have been prepared before and stir-fry evenly, you can add salt and chicken essence. Liquor, baking soda, etc. can remove part of the fishy smell, and dried squid soaking can be added with edible alkali or baking soda, which also has the same effect.

The sucker on the squid whisker is buckled off a piece.

You can do a simple cleaning and then remove some of the stomach inside, and put more chili peppers or other seasonings on the outside, so as to ensure that there is no flavor inside, and the taste is very good.

First of all, when doing it, be sure to wash the squid clean, remove the mucus and film on the surface, but also remove its gills and suction cups, before doing it, be sure to blanch it with water with green onion and ginger, but in order to ensure freshness, it is best not to exceed 40 seconds, and when you do it at the end, you can put some white pepper, chili powder, green onion powder and ginger powder to remove the fishy smell, and you can also put less beer when boiling the soup, which can not only taste better, but also remove the fishy smell.

First of all, when making squid, the squid should be cooked in water, then fried, and finally put some water in it, and then add some seasonings, so that the squid soup is delicious, and there is no fishy smell.

No, you can put some cooking wine, ginger and green onions in it when cooking, and the fish soup will not have any fishy smell.

When cooking, put a little cooking wine in it, and a little more ginger and garlic so that the fishy smell of the squid can be hidden.

First of all, put the green onion, ginger and garlic into the oil pan to stir-fry, then add the chili, thirteen spices, and finally add the crucian carp and pour in the appropriate amount of water, and boil for 30 minutes.

It can be made into mouth grinding squid soup, hot and sour squid soup, umami squid soup, pork ribs squid soup, white radish squid soup, pig tail squid soup, etc.

First of all, clean the squid, cut it into small pieces, heat the oil, add the green onion, ginger and garlic to stir-fry until fragrant, put the squid in and stir-fry, add water to stew until soft, and add pepper and various seasonings to taste.

Tofu squid soup, chicken squid soup, tomato squid soup, winter melon squid soup, kelp squid soup, shrimp squid soup, these squid soups are all very delicious, and the taste is also very tender, and it is also very suitable for making at home.

Restoring a squid tail into a small squid is amazing in appearance! When making it, the oil explosion technique in Lu cuisine was used, and the entrance was crisp and tender, full of fresh and fragrant! Its biggest feature is the knife work, which uses two very famous flower knives:

Wheat ear flower knife and orchid flower knife. Then clean out the dirty things in the squid head, pull out the teeth, pick out the suction cups on the tentacles, and then clean them, rinse them several times, put the squid on the board, use a knife to cut the squid obliquely, and then cut it into pieces or cut into shreds. , the squid whiskers are cut off and put on a plate.

You can make a sizzling squid barbecue, fry it in a pan pan, and put the seasoning on it. You can also scald hot pot. Just blanch it.

You can also fry squid rings. Universal tutorial, coated in egg wash and breadcrumbs. Fry in the pan.

The squid cooked by fishermen is cooked raw with a variety of trash fish and soy sauce. Stir-fried squid with celery, stir-fried squid with green peppers, stir-fried squid with leeks, boiled squid, five-flavor squid, fried squid rings, squid stuffed with glutinous rice, three cups of squid, chrysanthemum squid, ten squid dishes, ten catties of squid properly extinguished it, and a whole table was perfectly filled.

Clean the squid, put it in a container, add salt, cooking wine, pepper and marinate for 10 minutes. Bamboo skewers are skewered in the direction of the tail, and 2 bamboo skewers are skewered for one squid. Put the iron plate on the fire, burn to about 150 degrees, brush with oil, lay the squid marinated into skewers, press while grilling, the squid is cooked thoroughly in about 8 minutes, brush with special sauce, sprinkle with chili powder, pepper powder, cumin powder, and a plate grilled squid is ready.

Put an appropriate amount of oil in the pot, add the bean paste and stir-fry, put the squid in the stir-fry, add an appropriate amount of salt, light soy sauce, and almost put the sharp pepper in and fry it to get out of the pot.

First of all, you have to buy fresh squid, fresh squid you cook are delicious, can be self-burning, simple taste fresh and sweet Q bomb, boiled in water after the fee is sliced on the plate flavor dish release soy sauce and mixed with medium foam. It can also be used for hot pot, and can also be stir-fried with all kinds of vegetables in any season. If you buy the kind of expired or sent squid can only be spicy.

Anyway, you can cook and eat whatever you want.