How do you get rid of the saltiness of wet squid itself?

Sauce fried fresh squid] 1First of all, prepare a squid, tear the squid, pull out the cartilage of the squid, and tear off a layer of skin on the surface of the squid (without affecting the dish).

2.Remove the eyes of the squid, which contain a lot of ink. If you don't remove it, it will affect the overall appearance of the dish.

3.Use a cleaning ball to wipe off the mucous membrane on the outside of the squid, and be sure to wash it carefully after wiping it off. (Prevent the steel wool ball and steel wire from not being washed off, and it is dangerous to eat it in the stomach).

4.Slice the squid in the middle and scrape off the mucus. (The mucus has a strong fishy smell, so be sure to remove it).

5.The body part of the squid, with the inside pointing upwards, not the outer epidermis facing upwards. The oblique knife cuts gently, not through, and then changes the direction to form a cross knife.

Then cut it and cut it into diamond-shaped slices. Cut the squid into 3 cm pieces, place them in a basin and rinse them again with water to wash away the mucus.

6.Cut the ginger into strips, slice the green onion white, and pour in the cooking wine. Cooking wine and ginger are good for reducing the fishy smell. Then stir with the squid, grasp it with your hands and let it sit for more than 10 minutes.

7.Cut the onion into shreds, grasp it with your hands, and cut the garlic moss into pieces of about 2 cm. Red peppers are seeded and cut into wide strips diagonally, and green peppers are seeded and cut into wide strips. (Green and red peppers are paired together, the overall color of the dish is good-looking) Cut the garlic into thin slices and place it in a pot for later use.

8.Blanch the squid, boil the water in the pot, pour in the squid after the water boils, blanch for 30 seconds, and then pour out the water. (The purpose of blanching is to further remove the fishy smell of the squid).

9.Heat the oil in the pot and wait for the oil to heat up, then pick out the green onion and ginger from the squid pot. When the oil temperature is 5 hot, pour the squid into the pan and fry for 30 seconds. After 30 seconds, pour in the onion, green and red peppers, fry for another 20 seconds, and then pour out the oil together.

10.Heat the oil in the pot, after the oil is hot, pour in the garlic and fry the fragrance, add the bean paste and fry the red oil. Add a little cooking wine, pour in the squid and green and red peppers, onion.

11.Add oyster sauce, light soy sauce, pepper and monosodium glutamate, turn to high heat and stir-fry quickly to stir-fry the color well. (This process lasts about 30 seconds), add cumin powder, stir-fry again and then put it on a plate.

Well, this sauce fried fresh squid is ready, friends who like it may wish to make it!

You can buy some cooking wine to put in the squid, or stir-fry the green onions, ginger and garlic and put them in the squid to remove the saltiness of the squid itself, or you can make it a little spicier, so that the saltiness is not very obvious.

I love to eat seafood, but unfortunately my family does not live in a coastal city, every time I eat seafood, I feel that it is more expensive, and I don't think it is too fresh, so I rarely buy it back to eat, but I went to a friend's house and found that the original dried squid can also become fresh seafood immediately, I was very curious about this, and asked a friend to know that this method was obtained by her from the old fisherman, and also told me that dried squid will only be soaked in water is wrong, so that the dried squid meat quality is the same as that of the cowhide band, The old man and the child can't bite at all, as long as you follow the old fishermen to learn this trick, you can make the work into the fresh taste of seafood, I think it's very good, so I want to take it out and share it with everyone, I hope there will be friends who love seafood the same, not much to say, let's follow and see.

In the past, when I soaked dried squid, I tried cold water and hot water, and no matter how I soaked it, the dried squid was not soft; Soak in cold water for 6 hours, the dried squid is still a little raw in the middle, and it tastes hard and affects the taste very much; Soak in hot water, although it will not take long to be soaked soft, but the dried squid is easy to be soaked, and the taste is particularly unpalatable, so I gave up soaking myself and went to the market to buy soaked dried squid, but these vendors will add some soda ash and a small amount of quicklime in order to ship in large quantities, so that although the dried squid will be soaked quickly, but the treatment is not thorough when the alkali is dealkalized, and it will also bring harm to the human body, so for the sake of safety, I think I want to eat dried squid. Or use the method taught to you by the old fishermen.

Soak dried squid].

The ingredients we need to prepare are also very simple, that is, use dried squid, water, and edible alkali.

Soak in warm water for half an hour, and the saltiness will disappear.

Soaking: Soak the dried squid in cold water for about two hours to soften, and mix the water and edible alkali in a ratio of 2 to 1.

Mix into 5% soda ash.

solution, put the squid soaked back to soft into it, then soak it for three hours to completely soak it, and rinse it repeatedly in clean water after removing the alkaline smell.

Soaking in alkaline water: Soak the dried squid in cold water for about two hours to soften, and then soak it in 1:100 edible alkaline water for half a day after taking it out, which can be completely penetrated. Then pinch and wash with water repeatedly.

First, put the dried squid in warm boiled water at about 40 degrees and soak it for about 12 hours, then change it to a basin of water, the amount of water can not exceed the dried squid, add edible alkaline water in a ratio of 20 to 1, and the squid should have swelled after soaking for 3 hours. After removal, rinse repeatedly with water under the faucet for about 10 minutes. Finally, the soaked squid is soaked in clean water, and it is ready to be processed.

It is often used for eating alkaline water, curing meats, and swelling dry goods. However, the meat products that have been soaked in it will have a slippery feeling and should be rinsed with water several times to remove it.

1. The skin of the squid with low freshness is particularly fishy, so it must be removed before cooking;

2. Before getting out of the pot, rub and catch the squid with salt, which can also effectively remove the peculiar smell;

3. Blanching in advance is essential;

4. According to your preference, choose to add garlic, onion, ginger, lemon, mustard oil and other seasonings to remove the smell and enhance the taste;

5. Add some soda when the squid is dry, quicklime can remove the fishy smell, and you can also put some wine to remove the fishy smell when you make it;

6. If it is fresh squid, you can marinate ginger water and wine for 5 minutes, and pour out the ginger water and wine when cooking;

7. When making squid, blanch the squid, be sure to boil the pot under water, and blanch for about 20 seconds, otherwise it will be easy to get old when it is reprocessed.

Step 1: Take out the frozen squid and soak it in cold water, you can add some white vinegar to the water to remove the smell, and remove the internal organs and skin after the squid thaws. Evisceration is understandable to many people, but the steps of decrusting are often overlooked.

You should know that the skin of frozen squid is very fishy, so you have to peel off this layer.

Step 2: Put the cleaned squid in a small basin, sprinkle in an appropriate amount of fine salt and rub and scratch repeatedly, which is also the key step to remove the fishy smell and peculiar smell of frozen squid.

Step 3: After the above two steps, the fishy smell and peculiar smell of frozen squid are basically gone, but if it is blanched again, it will be more perfect. The correct way to blanch the squid in a pot is to boil the squid, blanch it for 20 seconds, and then use it to make various dishes.

After the above three steps, the frozen squid will become completely fishy, so you can use it to make your favorite dishes with confidence, and the preparation method is the same as fresh squid and soaked dried squid.

Frozen squid to remove the fishy points].

1. The skin of frozen squid must be torn off, which is the most easily overlooked step, remember.

2. Kneading with fine salt is also an essential step.

3. The steps of blanching squid are also essential, before blanching, you can put ginger slices, onion slices, lemon slices or mustard oil in the water, etc., the effect of removing the fishy smell of squid will be better, because these things have the obvious effect of removing the fishy smell of squid.

A little bit about the health of squid].

1. There is a polypeptide component in squid, if it is eaten before it is cooked thoroughly, it will cause intestinal motility disorders.

2. Aquatic products such as squid are cold in nature, and people with weak spleen and stomach should eat less.

3. Squid contains more cholesterol, so patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis should be cautious.

4. Squid is a hair product, and people with eczema, urticaria and other diseases should avoid eating it.

15-20 seconds, depending on the size of the squid. Put the squid flowers in the boiling water, and when they are rolled into two bunches of wheat ears, remove them and put them on a plate.

Squid, also known as soft fish and squid, is an animal of the mollusc phylum Cephalopoda Sheath subclass Decachiopod Squid Eye-opening suborder. The body is conical, pale, with light brown spots, a large head, 10 tentacles in front, and a triangular fleshy fin at the end of the tail, often swimming in groups in the ocean at a depth of about 20 meters.

Squid Nutritional Value:

The nutritional value of squid is not inferior to that of beef and tuna, and it contains a lot of carbohydrates and inorganic salts such as calcium, phosphorus, and sulfur. The protein content of fresh squid is also as high as 16% 20%, and the fat content is very low, only about 4% of ordinary meat, so the calories are far lower than meat food, and eating squid is a good choice for people who are afraid of obesity.

There is a higher content of taurine. Consumption of squid can effectively reduce the cholesterol accumulated in the blood vessel wall, and is effective in preventing the formation of arteriosclerosis and gallstones. At the same time, it can supplement brain power and prevent Alzheimer's disease.

Therefore, for middle-aged and elderly people who are prone to cardiovascular diseases, squid is a healthy food.

1.Method 1: You can scrub the squid with salt, which can effectively remove the odor.

2.Method 2: You can use condiments to remove the smell, such as garlic, onion, ginger, lemon, etc.

3.Method 3: When the squid is blanched in the pot, adding cooking wine can effectively remove the fish.

1. The skin of the squid with low freshness is particularly fishy, so it must be removed before cooking;

2. Before getting out of the pot, rub and catch the squid with salt, which can also effectively remove the peculiar smell;

3. Blanching in advance is essential;

4. According to your preference, choose to add garlic, onion, ginger, lemon, mustard oil and other seasonings to remove the smell and enhance the taste;