How do you make squid soft and rotten? How to cook the squid to make it soft and rotten

How do you make squid soft and rotten? Fire somebody.

When you fry it directly, it is taboo to fry it directly, add this step, and the squid will be tender and delicious without fishiness.

First of all, clean the squid and put it on the cutting board, use scissors to cut the belly of the squid first, take out the internal organs and throw them away, if there is squid roe, you should also take it out separately, except for the seeds, other internal organs can not be eaten.

Take out the internal organs, cut off the squid head, remove the mouth and eyes of the head, clean it, and cut it into small pieces for later use. Look at the back of the squid again, touch it with your hand and have a hard spine, which is transparent, and like plastic, this one should also be removed.

When stir-frying squid, don't fry it directly, add this 1 step, the squid is tender and delicious, and it's too fragrant. The next is the key point to talk about today, and it is also a point that many people ignore, after taking out the internal organs, they will be fried directly in the pot, which is a big taboo, and this step must be added more, so that the squid will be tender and delicious without fishy. This step refers to peeling off the skin of the squid, is it surprising to hear it for the first time?

The squid skin is black in color and has a great fishy smell, which affects the beauty and taste of the dish.

The squid with the skin removed looks a lot more refreshing, so that the taste will be particularly fresh and tender when fried in the pot, and you can also judge whether the squid is fresh by peeling the skin. It is very simple to fry the clean squid in the pot, change the squid into knives, cut it into small pieces, take a green pepper and cut it into shreds, cut it into red pepper sections, and slice the garlic for later use.

The taste is extremely fresh, and then stir-fry for 1 minute, then turn off the heat and serve. Spicy fried squid is a hot dish, how do you know that the squid is cooked? As long as you see the squid changing color and roll it up, it will be cooked, and you must cut the flower knife, otherwise it will be cooked slowly, easy to fry old, and you can't chew it.

The fragrant and spicy fried squid is ready, the squid is fresh and fragrant, the chili pepper is spicy, it is too enjoyable to eat, satisfy your hunger and eat, hurry up and try it.

Cooking tips: 1. Remove the internal organs of the squid, and the skin of the squid must be removed, which is the key to being fresh and not fishy. 2. Don't over-fry it, otherwise it will not chew it badly, and when you see the squid change color and roll up, it will be cooked.

When washing, the outer skin should be removed, which is very important, and the second is to cut the washed squid into large pieces.

Heat the iron pot, the pot should be cleaned, there can be no oil, and then put the squid on the iron pot and stick it flat, the squid will roll when it is hot, and press the point with a spatula from time to time, and wait for the water to dry, the squid will be cooked for seven or eight minutes, and then you can do what you want to do with whatever taste. Again, remind me not to put anything in the iron pot, but to dry the pot.

Cut off the squid whiskers and make a cut about a centimeter on the whiskers. The rest of the meat is also cut into strips, cut and placed in a basket to drip water.

Method 1 Material: two tails of squid; 1/2 onion (shredded); Appropriate amount of frying oil; nine-layer dish; too white powder to taste; Appropriate amount of MSG; Soy sauce to taste; appropriate amount of sesame oil; 2 tablespoons of water;

Method: 1. Remove the membrane of the squid, wash the internal organs and cut them into slices, cut the cross pattern with an oblique knife from the inner surface, and then slice (about three centimeters wide).

2. Stir-fry the oil, sprinkle the squid fillets with a little white powder, put them in the oil and fry them slightly, and serve them on a plate for later use.

3. Stir-fry the shredded onion with another three tablespoons of oil, and pour in the ingredients to season and bring to a boil over high heat, that is, turn off the heat. Place in a bowl and set aside.

4. Heat the iron plate, pour two tablespoons of hot oil and put on the squid fillet, quickly pour the third sauce, sprinkle a little nine-layer vegetable on the squid fillet, and wait for the heat to subside slightly, then it can be eaten.

Method 2: 1. Rinse the squid.

2. Cut off the squid whiskers, and then cut about a centimeter on the whiskers, don't cut it. The rest of the meat is also cut into strips, cut and placed in a basket to drip water.

3. Heat the pot, put in a few slices of ginger, put the cut squid in the pot and stir-fry, pour in a little cooking wine, then the squid will fry some water, continue to fry, if there is a lot of water, get the water out and pour it out. Fry for a while until the water is dry, then remove the squid from the pan.

4. Wash the pot (be careful not to have the pot left just now). Heat the pot, pour in the appropriate amount of oil and cook. Add the squid and stir-fry for another two minutes, add the sesame seeds and stir-fry a few times.

Sprinkle some cumin powder, stir-fry, add a few spoons of fresh noodle sauce, hot sauce, appropriate amount of salt and pepper, sugar, continue to stir-fry until fragrant, the sauce is evenly attached to the squid, remove from the pot. (Note: Don't use sweet noodle sauce, there is fresh noodle sauce sold in supermarkets.)

The hot sauce should be very fine, not the kind of chopped pepper, of course, the thirteen spiced kind is the best).

5. Of course, I ate it with chopsticks.

Ingredients for method 3: 2 whole squid (about 400 grams), 1 piece of tin foil.

Seasoning: 15 grams of minced onion, 20 grams of salad dressing, 15 grams of hoisin sauce, 15 grams of ground black pepper, 3 grams of monosodium glutamate, 1000 grams of brine, 10 grams of salad oil, 10 grams of chopped green onion.

Preparation: 1. Put the whole squid in boiling water over medium heat for 3 minutes, take it out, and put it in the brine for 30 minutes. 2. Take a pot, put in the salad oil, when it is hot, add the minced onion and stir-fry until fragrant, add the salad dressing, hoisin sauce, black pepper and monosodium glutamate to make a juice for later use.

3. Take an iron plate and burn it until it is 90% hot, spread a piece of tin foil folded into a boat, punch a straight knife with a distance of 1 cm along the head and tail of the marinated squid tube, then put it in the tin foil, pour the adjusted juice on the table, and sprinkle with minced green onions.

Features: beautiful shape, rich fragrance.

1. First prepare the squid to be used, and cut the belly first.

2. Clean up the garbage in the belly of the squid to be used.

3. Put the squid with the stomach cleaned and wash it in the water.

4. Turn on medium heat and pour an appropriate amount of water into the pot.

5. Add the ginger slices again.

6. Add the washed squid and cover the pot.

7. Cook on high heat for a while, wait for the water to boil, and then open the lid.

8. Reduce the heat to low and continue to cook for another 3 minutes.

9. Turn the squid over and make sure it's ripe.

10. Finally, take out the squid and cut it.

There is a kind of squid that is produced in Bohai Bay, which is softer;

Also, if the squid is left a little longer, but not the spoiled kind, it will be softer.

Removing the membrane on the surface of the squid will make it softer.

The squid will only get harder and harder the more it is cooked.

The cooking time should be short, and the scalding should be scooped up.

Stir-fry the ingredients and mix the squid.

Hello! If you want the squid to be fluffy and soft, choose the stew method.

Here's what to do with stewed squid:

Ingredients: 500 grams of squid (fresh).

Excipients: 25 grams of shiitake mushrooms (fresh), 25 grams of fungus (water hair) Seasoning: 2 grams of Sichuan pepper, 10 grams of green onions, 5 grams of ginger, 20 grams of vegetable oil, 5 grams of sesame oil, 5 grams of starch (broad beans), 5 grams of garlic (white skin), 3 grams of salt, 5 grams of cooking wine.

Method:1Remove the head and skin of the squid.

2.Cut the washed squid into 3 cm long strips, blanch them in boiling water (add Sichuan peppercorns) and remove them. Wash the fungus and shiitake mushrooms and cut them into shreds.

3.Pour the vegetable oil into the wok and heat it, put in the minced ginger, chopped green onion, minced garlic and shredded squid after boiling, stir-fry a few times and then put in the fungus, shiitake mushrooms, refined salt and cooking wine, mix well and put a little boiling water and monosodium glutamate, pour in the water starch to thicken after boiling, and pour sesame oil on the pot when you are cooking. Thank you!

Don't get too angry, just curl it.

The key is that the squid can not be fried directly after soaking, the specific method: after the water in the pot is boiled, put in the squid and cook it for a while, immediately scoop it up with a colander (as the saying goes), put lard in the pot and heat it and put the squid into the pot to fry it slightly, put the garlic sprouts, ginger, chili noodles, cooking wine, vinegar, soy sauce, monosodium glutamate, pepper, and starch into a small bowl and mix thoroughly, pour it into the oil pot and boil, put in the squid and stir-fry it quickly, sprinkle in the green onion, and pour some sesame oil into the pot. Squid Dish 1》Sichuan Cuisine - The Practice of Casserole Squid [Features] Bright color, fragrant soup, long heat retention time, suitable for winter consumption [Ingredients] Dried squid, cooked chicken skin, shiitake mushroom, camelina, ham, pig's trotters, chicken broth, refined salt, cooking wine, ginger, green onion, pepper noodles.

Production process] 1. Put 2000 grams of water in the basin, 50 grams of quicklime and dry squid and soak for 12 hours, stir twice during the period, make the squid swollen evenly and take out, rinse with water; 2. Cut the prepared squid into thick shreds four centimeters long and one centimeter wide, cut the chicken skin, camelina, mushrooms and ham into thin strips, wash the green onion and ginger and pat it loose; 3. Roast the wool sewn between the pig's toes, and then soak it in warm water until half.

If you're in a hurry, soak it in hot water, then use a pressure cooker to press it for a few minutes. If you are not in a hurry, soak it in cold water and simmer it in a casserole.

It's important to control the heat! The key to what you have to do!

After the squid is cut, blanch it in hot water, but don't take too long, it will be soft and fishy.