Is squid squid fun bombardment big squid delicious?

Decide according to personal taste, some say good, some say bad.

Fried squid must be mixed with dry starch before frying after the seasoning is good

250 grams of fresh squid, refined salt.

grams, sugar. grams, monosodium glutamate.

grams, light-colored soy sauce.

grams, 5 grams of sesame oil, 2 grams of minced ginger, grams of pepper, grams of baking soda, grams of sand ginger powder, 10 grams of egg white, 5 grams of egg yolks, 50 grams of dry starch, 362 grams of vegetable oil.

Production] 1Fresh squid must be peeled; Ginger decantling juice.

2.Mix 12 grams of refined salt, sugar, monosodium glutamate, soy sauce, sesame oil, pepper, baking soda, sand ginger powder, ginger juice and oil with the squid whiskers and marinate for more than 2 hours.

3.Drain the juice of the marinated fish whiskers, cut the egg white, egg yolk and squid whiskers and mix well, then add dry starch and mix again.

4.Heat a wok over medium heat, add 350 grams of oil to a slight boil, put the squid whiskers in and fry them until light yellow. You can keep up with the juice when eating.

Features】 Sweet and crispy, beautiful color and umami.

Fried squid rings: ingredients.

2 squid, 2 minced garlic, 1 tablespoon olive oil, a pinch of salt, a pinch of pepper, 4 tablespoons of flour, 1 egg, 60 grams of breadcrumbs, about 500 ml of olive oil (for frying), 100 ml of mayonnaise, 2 small pumpkins, and an appropriate amount of salad dishes.

Preparation 1) Cut the internal organs of the squid with a knife, wash it, and cut it into rings about 5 mm thick.

2) Marinate the squid rings with minced garlic and olive oil for about 5 minutes, season with salt and pepper.

3) Remove the shell of the egg and stir it into egg pulp; Squid rings are dipped in flour, egg mixture and breadcrumbs.

4) Fry the squid rings in olive oil at 180 degrees Celsius until golden brown. Defeated.

5) Cut the top of the pumpkin with a knife, scrape off the kernel with the handle of a spoon, and add the mayonnaise.

6) Put the salad dish on a buried saucer, add the pumpkin and fried squid rings, and enjoy.

If you are worried that the squid will seep out water and splash the boiling oil when it is fried, you can cook the squid tube first and then fry it in rings.

I believe that those who have eaten the big squid bombed by the players in the food world will know that its characteristics are that it is large, not greasy, and has many flavors, but because I have relatives who opened one, I probably know some processes.

We need to prepare a squid. Of course, I'll have to show off my squid, if it's big, and get it straight from the store.

Then there are the toppings, bread crumbs, or flour, cooking oil, curry powder, plum orange powder, sesame seeds, sweet noodle sauce, or some kind of Korean barbecue sauce bought at the supermarket. (It's just an imitation, after all, we can't compare it with the secret recipe for bombing the big squid).

First, we cut the squid with a knife and spread it in flour or bread crumbs.

Next, we controlled the oil temperature to about 220 degrees. Note that this is a secret, as the Eater Bombardment Squid is characterized by its non-greasy nature, so that the oil temperature is 220 degrees Celsius and the outside is kept high and scorched. The inside is very well wrapped in flour, and Qiaoye is charred on the outside and tender on the inside.

I won't explain the principle of high-temperature frying and low-temperature frying here.

Then it will come out of the pot for about 2 minutes, but not too long. And then control the oil a little, after all, we are not professional and are not equipped with deoilers like them. For about 10 seconds or so, brush the sauce first, then put in the favorite seasoning, personal advice, barbecue sauce, then curry powder, plum orange powder, and you can have a small amount of chili.

It tastes crunchy and springy. It has a slightly sweet, spicy and sour taste. You can also DIY seasonings. Feel free to play with your mind here. It's all done. Prepare to cut open the box. Give it to your loved ones.

Because the ingredients are different from the food world players bombing the big squid, but the taste and similarity are very high.

The squid head and squid can be bought separately, washed, the squid head is removed from the teeth, eyes and suction cups, the squid tube, which is the part of the body, the internal organs, bones and black clothes are removed, washed, cut from the stomach into shapes, the pickled squid body is removed, do not cut off in the middle, and wear it with a skewer.

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Prepare the purchased squid sauce (choose your favorite flavor such as old squid sauce and hot and sour squid sauce), brush it, and prepare the slurry.

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Brush the slurry carefully, don't be hasty, carefully brush every whisker of the squid, the sauce is not brushed well, it will be easy to fall off when it is floured, and even if it doesn't fall, it will fall off during bombing.

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Wrap the squid with a sauce, coat it with dry powder, and prepare it for bombing.

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When the oil from the fryer is heated to a certain level, about 220 degrees, the bombing begins.

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Fry the squid until golden brown and ripe, and you can take it out, and our food eaters are almost done bombing the big squid.

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Remove the squid, control the oil, sprinkle sesame seeds, cumin and other seasonings and eat, with an endless aftertaste.

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It's okay, it's very fragrant to put some fried flavor in Damei.

Taiwan's homegrown food tastes delicious.

Method: Ingredients.

Argentine giant squid 200g

Method steps.

1. Tear off the skin of the squid, clean the squid, and use scissors to cut the squid.

2. Pickle the squid, boiling Baiwei invincible bombing big squid is marinated with a secret marinade to make the squid taste at the bottom.

3. Blanching, wash the marinade on the surface of the squid before wrapping, then roll the squid from the frying powder, and then wrap the squid whiskers with frying powder.

4. After the cooking oil is heated, put the floured squid in the oil pan and fry it until golden brown. Finally, sprinkle with boiling Baiwei's unique seasoning, and the taste is simply indescribable.

Precautions: There is a trick, take a knife on the back of the squid and make a cross, and then follow the crossed to tear the squid skin clean.

Squid is a very popular snack project recently, many bombing big squid shops often queue up to buy, becoming a lot of wealth **, its investment is small, quick results, suitable for most people to invest in entrepreneurship. Big Squid has a flexible business mode, whether it is a shopping mall, square, park, supermarket, street, night market and other stall operations, or in commercial streets, downtown areas to open stores or stalls, business is very hot.

Yoyo Xiang Snack School Bombing Big Squid Training Content:

1. Tell the development history and basic common sense of bombing giant squid.

2. The understanding and maintenance of the tools used to bomb the big squid.

3. Preparation and processing of special sprinklers and sauces.

4. Techniques and techniques for making bombed squid.

5. Practice making large squid repeatedly.

6. Cost analysis and raw material procurement.

1.Preparation:

In a separate fryer (preferably a rectangular circular fryer), the oil temperature should be around 200° 210°, and the frying time is about minutes to 2 minutes.

2.Broken tendon: The large squid needs to be marinated with squid marinating powder for 30 minutes to absorb the flavor, and the water is removed during the operation, and the marinade is washed away with water, and the squid needs to be cut on both sides, about three knives on each side, and the squid is completely de-iced before operation, and the number of fried each time is not too much.

3.Brushing pulp: special sticky powder for large squid.

4.Brating: After batting, evenly press the fried powder on both sides of the squid, the squid must be evenly coated and not glued together, let it regain moisture for 5 minutes, and then fry it.