How to marinate the fresh squid to make it crispy

Hello, if you want to make Xianyou crispy, you can't put salt, because salt can soften the fleshy fiber, generally squid does not need to be specially pickled, put some soy sauce, Huadiao wine, ginger, less finger pepper, remember to avoid salt, put an appropriate amount of inkstone water to marinate and wash off the inkstone, after flying water, use ice water to cool down, do not use ice cubes, to ice water. Remember not to heat it for too long during the second processing, as it will get old.

These are the practices I did when I was engaged in Cantonese cuisine.

There are a lot of barbecue sauces on the market, but they don't always suit everyone's taste, and the same sauce can be boring every time. Try the following recommended sauce recipes, maybe it suits your taste!

Barbecue sauce. Ingredients: 2 teaspoons soy sauce, 1 teaspoon each of sugar, rice wine, rock sugar, 2 teaspoons each of bonito essence, dried kelp, and ginger powder.

Method: Mix all the ingredients well.

Spicy sauce. Ingredients: 1 4 cups lemon juice, 2 teaspoons tomato paste, 1 tsp each of chili oil, chili paste, ground black pepper, 1 teaspoon each of oyster sauce, ground chili, rice wine, brown sugar, 1 2 tsp minced garlic.

Method: Mix all the ingredients well.

Sour plum sauce. Ingredients: 3 sour plums, 2 teaspoons of candied plum and sugar, 1 teaspoon of white vinegar.

Method: Mix all the ingredients well.

Applesauce. Ingredients: 1 apple (pitted and beaten into a sauce), 1 2 cups apple juice, 1 teaspoon white vinegar, 1 2 teaspoons mustard, 1 teaspoon honey and onion, salt and pepper.

Method: Mix all the ingredients well.

Five-flavor sauce. Ingredients: 2 teaspoons each of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons tomato paste, 1 teaspoon each of minced ginger, minced garlic and chili.

Method: Mix all the ingredients well.

Garlic sauce. 2 teaspoons of minced garlic, 3 teaspoons of soy sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of rice wine, 1 teaspoon of white vinegar, 1 teaspoon of caster sugar, appropriate amount of pepper.

Method: Mix all the ingredients well.

1. Sauce fragrant squid whiskers:

1. Blanch the squid whiskers in hot water, drain them, add green onion and ginger, cooking wine, oil, monosodium glutamate, sugar (to enhance the flavor, you can not add it), sweet noodle sauce (a necessity) and cumin and marinate for 2 hours.

2. In a hot dry pan, add the marinated squid whiskers (be careful not to add soup), stir-fry a few times.

4. When the sauce is fragrant and the juice is dry, you can get out of the pot, remember to sprinkle some cumin.

Second, stir-fried squid:

1.First tear off the squid skin, and then cut the squid whiskers into small sections, squid to flower knife, my flower knife technology is too poor, the knife cut a little denser, the effect is beautiful.

2.Blanch the squid in boiling water.

3.Cut the green onion and green pepper into sections, and prepare the ginger shreds and minced garlic.

4.Put an appropriate amount of oil in the pot, heat it over high heat, stir-fry the ingredients first, then add the squid pepper and pour it into the stir-fry quickly, add cooking wine and seasoning!

3. Green pepper squid shreds:

1. Remove the internal organs of the squid and wash it and cut it into shreds.

2. Shred green peppers, carrots and ginger.

3. Heat the oil in the pot, pour in the shredded ginger, then pour in the shredded squid and stir-fry, add the light soy sauce, stir-fry a few back and forth, pour in the green pepper and shredded carrot, add the salt and stir-fry.

4. Stir well and then serve. Very simple home cooking!

Fourth, sizzling squid:

1 Remove the internal organs and membrane of the squid and cut into thin strips to drain the water.

2 Put it in a pan and fry it until it is slightly yellow, remove it, and cut the green onion and ginger and onion into shreds.

3 Leave the bottom oil in the pot and heat it for 5 minutes, add dried chili peppers and stir-fry until fragrant, add green onions and ginger shreds and stir-fry.

4 Add the onion, shredded squid, add salt, light soy sauce and stir-fry well.

5 Serve on a hot iron plate.

1 Remove the internal organs and membrane of the squid and cut into thin strips to drain the water.

2 Put it in a pan and fry it until it is slightly yellow, remove it, and cut the green onion and ginger and onion into shreds.

3 Leave the bottom oil in the pot and heat it for 5 minutes, add dried chili peppers and stir-fry until fragrant, add green onions and ginger shreds and stir-fry.

4 Add the onion, shredded squid, add salt, light soy sauce and stir-fry well.

5 Serve on a hot iron plate.

If you want this sauce fried squid to be delicious, the key is still in this secret sauce, I use hoisin sauce, soybean sauce and garlic chili sauce to prepare a unique sauce 1:1:1 to marinate the squid, not only to make it fishy, but also to let it taste in advance, and then quickly fry to ensure that the squid is crispy, tender and refreshing.

Materials:

Squid 1 pc.

Excipients:

1 onion, 2 green peppers.

Ingredients:

Dried red pepper to taste, soybean paste to taste, garlic chili sauce to taste

Hoisin sauce to taste, cooking wine to taste, ginger to taste, cumin powder to taste, oil and salt to taste.

Steps:

After washing the squid, scrape off the surface film with a knife and cut it into thin strips;

Put the shredded squid in a bowl, then add the soybean paste, garlic chili paste, hoisin sauce, ginger shreds, cooking wine and salt;

Stir well and marinate for more than an hour;

Prepare other ingredients: shredded onion and green pepper;

Heat a cast iron pot and heat it with a little oil.

After the oil smokes slightly, add a portion of the shredded onion and spread it on the bottom of the pan;

When the wok is hot, add a little oil and sauté the shredded onion and red pepper until fragrant;

Then take out the marinated squid and stir-fry it together;

Dry the water in the squid and then add the marinated sauce to cook it together;

Reduce the juice over high heat and add cumin powder;

When the juice is almost received, add the shredded green pepper;

After stir-frying a few times, put the fried shredded squid into a small preheated cast iron pot;

The delicious stir-fried shredded squid is done.

Tips:

The squid should first remove the surface film, cut it into shreds, and then add the sauce with soybean paste, hoisin sauce and garlic chili sauce in a ratio of 1:1:1, add other seasonings such as salt, and marinate for more than an hour;

Heat the pan, put a little oil, heat together, then spread the onion shreds on the bottom of the pan, let the temperature of the small iron pan roast the onions;

Stir-fry the onion in a wok, then add the marinated shredded squid and stir-fry, be careful not to put the marinade juice in at first, but to dry the shredded squid first, and then pour in the marinade juice to simmer together;

At this time, add cumin powder, chili powder (do not add if you are afraid of spicy) and other seasonings, reduce the juice over high heat, add green chili peppers and stir-fry twice when the juice is appropriate, and put it into a preheated small iron pot.

How to marinate grilled squid deliciousMaterial. Fresh squid, 2 tablespoons of sauce (can be your favorite or existing sauce at home, such as Lee Kum Kee's.)'Various sauces, I used the barbecue sauce that I didn't use up last time), a pinch of cumin powder, and a spoonful of salad oil.

Method. 1.Wash the squid and cut it into your favorite strips or chunks.

2.Add two tablespoons of sauce, a little cumin powder and one spoonful of salad oil and mix well.

3.Line a baking tray with tin foil and place the squid with the sauce on top of the foil.

4.Preheat the oven at 220 degrees for 5 minutes, put the squid in the middle layer and bake at 220 degrees for 10 minutes, OK

Summary. In the summer, I often eat some cold dishes to appetize. How to make squid crispy is a very simple question.

The processed squid is blanched in boiling water, and immediately put it in the ice water prepared in advance, so that the frozen squid is absolutely crispy. Topped with the prepared hot and sour sauce, this dish is really delicious.

How to deal with the squid will become crispy.

In the summer, I often eat some cold dishes to appetize. How to make squid crispy is a very simple question. The processed squid is blanched in boiling water, and immediately put it in the ice water prepared in advance, so that the frozen squid is absolutely crispy.

Topped with the prepared hot and sour sauce, this dish is really delicious.

Stir-fried squid with white edamame] Ingredients: 150 grams of small squid, 1 150 grams of white squid, 1 handful of edamame accessories: 20 grams of oil, appropriate amount of salt, 15 grams of cooking wine, 1 teaspoon of starch Article **6 Method:

Step 1: All the ingredients of this dish are very simple, the squid is small but very fresh, and the taste will be very tender. You can use one sticker, and it's no problem for friends who like to eat to use two. Article **7 Step 2:

The small squid is cleaned, the internal organs are hollowed out and washed, the thin clothes on the outside are stripped off, and the eyes of the head are cut open, and all are cleaned. Article**8Step 3, cut the squid into large slices, add a pinch of saltArticle**9Step 4, pour a spoonful of cooking wineArticle**10Step 5, add a small spoonful of starch, then pinch evenly, marinate for a while. Article **11 Step 6, the time to marinate the squid, we remove the shell of the white squid, wash and cut it into thin slices, and peel off the shell of the edamame.

Step 7: Boil the edamame in water for 5 minutes until cooked, then remove and set aside. Article **13 step 8, blanch the white water in boiling water for 2 minutes to eight minutes to get out of the spare article**14 step 9, and finally put in the squid fillet and blanch for 20 seconds until it changes color and takes it out for later use. Squid soup also has the effect of removing the fish.

Article **15 Step 10, the three ingredients are ready, and the next step is simple. Article**16Step 11, heat the pan with cold oil, add the white slices and edamame and stir-fry together until cooked**17Step 12, add the squid fillet article**18Step 13, pour in half a spoon of cooking wine**19Step 14, and then sprinkle some salt to season and get out of the pot. Article**20The taste of squid is very tender, in addition to the nutrition and color, the white and edamame are very mild in taste, which will absorb the umami of the squid and will not dominate, so you might as well give it a try.

The squid that comes out of this way is fried crispy, tender, and very tender.

Many people put squid in the water when the water in the pot is a little hot, don't do this. Whether it's squid fillet or squid whiskers, it should be pot under cold water, this is my experience that I have practiced many times, otherwise, the squid will be very chai!

Ingredients. Recipe calories: kcal).

Ingredients. 1 squid.

Method steps.

1. Wash the squid.

2. Cut into strips, do not cut in the middle.

3. Put it in a bowl and add the hail bridge green onion, ginger, garlic, cooking wine, garlic hot sauce, barbecue sauce and soybean sauce.

4. Stir well and marinate for 10 minutes.

5. Slice the onion.

6. Spread the onion rings under the plate.

7. Place the marinated squid on top of the onion rings.

8. Sprinkle with a source bridge layer of white sesame seeds.

Summary. Hello, because squid itself belongs to the seafood species, so its taste is fishy. Does the squid of the sizzling plate squid need to be pickled, of course, it needs to be pickled, that is, in the process of pickling, you can generally put some salt in it, and then put a piece of cooking wine, and give it to marinate for half an hour.

Hello, because squid itself belongs to the seafood species, so its taste is fishy. Does the squid of the sizzling plate squid need to be pickled, of course, it needs to be pickled, that is, in the process of pickling, you can generally put some salt in it, and then put a piece of cooking wine, and give it to marinate for half an hour.

Marinating will not make the squid crispy, only a quick sauté or frying speed during cooking will keep the squid moisture and achieve a crispy texture, I hope it helps!

Hello, if you want to make Xianyou crispy, you can't put salt, because salt can soften the fleshy fiber, generally squid does not need to be specially pickled, put some soy sauce, Huadiao wine, ginger, less finger pepper, remember to avoid salt, put an appropriate amount of inkstone water to marinate and wash off the inkstone, after flying water, use ice water to cool down, do not use ice cubes, to ice water. Remember not to heat it for too long during the second processing, as it will get old. These are the practices I did when I was engaged in Cantonese cuisine.

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.

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) Place the salad dish on a plate, top 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.