Bomb the big squid sticky slurry to do the trick

After cleaning the squid and removing the internal organs, string the bamboo skewers (you can also buy the squid with bamboo skewers directly) and cut them on both sides for 3....

Place the flour-filled bombarded squid flat on a stainless steel plate for 10 minutes (during which time the oil temperature will be raised);

Increase the oil temperature to 190-200 degrees Celsius and fry for 3 minutes, then straighten out the squid from the bombing squid before putting it into the pan ,..

The trick to bombing the big squid sticky powder sauce is to wash and cut off the squid, then add an egg and some seasonings to the starch and stir well, put the squid segments in it, dip it and put it in the oil pan to fry it. ：

Big squid, you can cut it into a flower knife, dip it in powder and slurry, and then fry it in a pan after dipping it, so that the fried fish is delicious.

The trick of bombing the big squid slurry powder sauce must be used if Zhang Heng has such a trick. In a large oil pan, the large squid is powdered in the oil pan and then fried.

Bombing the big squid, the method of sticky powder sauce is that we use the big squid sticky powder to make it delicious.

Bombs, catfish. Well, I don't know very well about the recipes, tricks, tricks, but most of them are delicious.

Bombing the big squid um sticky powder, I haven't done this trick, and I don't know how to do this, this kind of chef will do.

Bomb the big squid paste paste recipe tricks. You can go to Weibo's practice of bombing big squid to take a look.

I don't have any special tricks for making large squid dipping in flour sauce, and I'm not very good at it.

This trick, and I'm more senior than you, because don't knock on the door anymore, I don't know much about it.

Wang Jia Danyou fish powder is not right to make a gun, if you don't do it? Can you ask someone else to teach you, and they will tell you how to do it?

This question should refer to the question of why the squid wrapping falls off when making fish fillet. This is because the surface of the squid is moist and the flour is not sticky enough to wrap the squid tightly, causing the flour to fall off when it is fried. There are a few tricks you can use to solve this problem:

1.After the squid is cleaned, a knife pattern should be cut on the surface to make the surface rough, so that the flour can stick better to the squid. 2.

Smear the squid with water or egg white to moisten the surface of the squid, and then coat it in flour to better grasp the batter during the frying process. 3.You can add some starch or fresh cream to the flour to increase the viscosity of the flour and avoid it from falling off during the frying process.

4.In a pan of hot oil, the Lee's first stir-fry the floured squid until the heated flour begins to change color and the surface becomes firm, and then fry in oil. Through the above methods, you can effectively solve the problem of squid flour falling off and make the fried fish fillet more delicious.

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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I worked there, not with water, but with special batter.

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.

A friend of mine died in this tragic. She was bored at home and used her own home** to dial her own home**, and after many times she finally dialed, she heard a hollow sound, like an echo valley and the sound of water droplets. She disappeared the next day, and three days later the police found my friend's body by a pool in Echo Valley.

3) One night I was going home with my friend after dinner at twelve o'clock, passing by a place with a grave, and my friend was scared. As a result, the next morning he was in high spirits, and often said these words: Someone has crawled out of the grave.

They were laughing. They are bleeding. (4) There was a power outage in my house one night, and it turned out that there were only white candles to look around, and I lit it at the head of the bed and looked in the mirror to sleep, but that day I felt tightness in my chest, I couldn't breathe, and I looked over and over as if I was pressed by something, and after looking in the mirror, I found that I was carrying my grandmother's bag!

I obviously didn't carry it! The whole lake turned red (it was blood), and a hand was stretched out from the lake, and the girl's feet were grabbed, and she was pulled into the lake, and then, 100 kilometers away from the forest, the girl's body and clothes were found, but her head was missing, and the people opened her backpack and were frightened, and the bag was her head, and her expression was very painful, and the people who found her had abandoned her body in the forest, and then left, and since then, no one has dared to go to that forest. If you read this post one, please reply immediately, and click "Bodhisattva bless", and then post this in another bar **3 copies, if you don't send it, that hand will stretch out when you take a bath, and you will end up the same as that girl!

Be sure that everything is true. (Don't be a puppet, even if you are forced to be helpless, you accidentally read someone else's post!!) Bodhisattva bless.