Squid is still very soft when cooked

The pigment area of the exoskeleton of shrimp and crab contains a protoastaxanthin, which belongs to carotenoids, which is originally orange-red, but can be combined with different kinds of proteins, and will change to other colors such as red, orange, yellow, green, blue-violet, etc. When the protein is destroyed, denatured, or separated from the original astaxanthin, the color changes to the original orange-red, so when the shrimp and crab are cooked, the shell will turn red.

In the cortex under the shell of crabs and shrimps, there are many pigment cells, which can show different colors, and with the light and darkness of the environment, these pigment cells can also stretch or contract, when the environment is brighter, the pigment cells will stretch, the color of shrimp and crabs will be more distinct, and when the environment is darker, the pigment cells will contract, and the color of shrimp and crabs will not look obvious.

Under normal conditions, the shells of live crabs and shrimp are turquoise. However, when the crabs and shrimps are put into the pot, most of the pigments are decomposed when they encounter high temperatures, and only astaxanthin is not afraid of heat, and will not decompose when encountering high temperatures, but will show bright red, so the cooked crabs and shrimps will become red.

It's because of the shrimp. Crabs originally contained a substance called astaxanthin. will make the whole look green. When boiling. Because of the oxidation of astaxanthin. So turn red!

Among the carotenoids, reduced astaxanthin is the most important, which is the main red substance that makes up shrimp and salmon.

Protoascopanthin is stored in the shell of shrimp, because it binds to the protein, so it becomes blue-purple, and once the protein is denatured by heat, it immediately returns to its original red color.

However, when banao xanthin is combined with protein, it still appears yellow. Tangerine. or red, which is why some shrimp or crabs are red in their shells when they are alive.

First, soak the squid in clean water for 4-8 hours to make the fish absorb water and soften, and leach out the dirt on the fish, making the fish body pink. Then soak the squid that has been soaked in the aqueous solution of Hailimei for 3 hours, when the fish body becomes bright pink, soft, and the thickness increases slightly, then take it out and soak it in clean water, and wait until the fish body is swollen and elastic. It is then cooked, and the meat is crispy and juicy.

Eatable. Squid is eaten with lamb, dog, and citrus fruits that are high in vitamin C.

Squid is a high-protein seafood food, and in traditional Chinese medicine, it should belong to the food of yin and yang, and should not be eaten with hot foods such as mutton and dog meat.

Seafood such as squid should never be eaten with citrus fruits with high vitamin C content, as it can be poisoned. Vitamins reduce a substance in marine organisms to arsenic trioxide, also known as arsenic.

Squid should not be eaten at the same time with a variety of (three or more) high-protein foods, which can easily cause macromolecular protein allergies.

Extended Information: Benefits of Squid:

1. Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively lead to anemia;

2. In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore eyesight, and improve liver function;

3. The polypeptides and selenium contained in it have antiviral and anti-radiation effects. Squid has the function of nourishing yin and nourishing the stomach, replenishing deficiency and moisturizing the skin.

Over time, the meat will be enzymatized and can be eaten before it stinks; Those who know how to eat it are called aged, and the enzymatically enzymated squid will have an incomparable aroma of fresh squid.

The squid becomes soft because the meat becomes enzymatic over time, and it smells like it before it stinksYou can eat it. Those who know how to eat it are called aged, and the enzymatically enzymated squid will have an incomparable aroma of fresh squid.

The reason why the squid tastes soft is not that it is undercooked, but because of the rapid stir-frying of the squid during the frying process;

The squid should not be in the pot for too long, and if the squid is fried for too long, the squid will become hard, which will affect the taste and cause it to be not very tasty;

If you want the squid to taste softer after cooking, you need to pay attention to the time that the squid is scalded with water does not need to be too long, after the water is boiled, then take it out as soon as possible, rinse it with cold water, and then pay attention to the time when stir-frying, you can fry it quickly.

How to tell if squid has gone bad

Look at the color:Fresh squid has a layer of pink shine on the surface, while squid that has been treated with preservatives and spoiled for a long time will not have this layer of brightness.

Look at the shape:Observe the body of the squid, the more complete the squid, the fresher it is. On the other hand, if the body is incomplete or mutilated, it means that the squid has been dead for a long time, and it is better not to buy it;

Smell the smell:Smell the squid, which will emit a foul smell if it goes bad. Squid itself is a very perishable food, and it should be refrigerated or frozen when it is hot in summer, otherwise it will spoil easily.

Yes, there are only two things to eat in the squid's stomach, one is an egg, two long, white bodies are leaning down, and the other is an ointment, a dark green and yellow lump, but these things are only found in the stomach of the large squid, and there is nothing in the stomach of the small squid. The internal organs of the squid, except for the roe and the white ointment, are thrown away, and the roe is white and can be used to make delicious caviar.

The key is to see if there is any spoilage, if not, then you can still eat it.

The squid is very easy to cook, you can cut it into shreds or squid rolls, marinate it in cooking wine, salt, green onion and ginger water in advance, and then stir-fry it in a pan, as long as the squid changes color and rolls up.

If the squid smells of blood in it, it means that it is not cooked, and the inside of the cooked squid will be white, and it will be rotten when chewed.

The squid flesh turns white, the legs are rolled up and shrunk, and the juice is drained, so that it is almost cooked.

To determine whether the squid is cooked, the easiest way is to see if the squid has shrunk, and if it has shrunk, it must be cooked.

The whiskers of the squid are fried until they are curved and warped, and the color of the squid is close to pink and milky white. It can prove that the squid is cooked. However, seafood may come back to life if it is left out of the pot for a little longer.

And the fried squid is smaller than when it was raw, after all, it will shrink, if you are not sure, you can draw a few cuts on the squid when cooked, it will be as obvious as the ones in the picture below.

Squid belongs to the seafood category, when cooking, or blanched with water, the time is not too long, after the water is boiled, put in the squid and watch the squid roll in boiling water and fish out.

The squid is a mollusk that is also called softfish and squid. It is a seafood with very fresh and sweet meat, and it is also delicious and crispy.

There are many ways to cook squid, such as stir-fried green pepper leeks. In coastal areas, many fishermen use it as dried squid, which is easy to preserve and suitable for cooking porridge.

Nowadays, many people prefer to eat squid. Basically, they will replicate the squid with boiling water before boiling it (so-called blanching). Why blanching?

First of all, there are a lot of toxins in squid skin, which is usually difficult to wash off with cold water, so you can only scald it with boiling water. In addition, blanching can go to fish without firewood, but it can't be blanched for too long, so how long does it take to blanch squid with boiling water?

Takeaway: How long is the best time to blanch.

1.The length of blanching is also more particular, generally 153, 335, 420 seconds is the best, and then the color of the squid turns white.

Whether the squid is cold or boiled.

Squid blanching by Xiao recommends that you preferably use water at around 80 degrees.

Blanching steps: Prepare a pot, add an appropriate amount of water, and bring to a boil;

Add the ginger, slice or mash it, put it in a pot and bring it to a boil;

Once boiling, prepare a colander and place the squid in boiling water. There are two ways to judge whether it is good or not:1. Cook in boiling water for 10-15 seconds; 2Observe the color of the squid until it turns milky white and can be fished out;

Finally, the squid that has been blanched with water must be placed in cold (ice) water. The first is to cool the temperature of the squid, and the second is to ensure that the squid is elastic to eat.

Squid: Blanching time and water temperature control.

Frozen fresh squid:

Take out the cold shower for 10-15 seconds at about 90 o'clock, add an appropriate amount of cooking wine to the water before blanching to remove the fishy smell, the cold shower can make the squid taste better.

Dried squid: <>

The water temperature is around 80 for about 15 seconds. Take out a cold shower. Before blanching, add an appropriate amount of cooking wine to the water to remove the fishy smell. A cold shower can make the squid taste better.

To sum up, the squid is blanched for a long time, and it tastes bad for a long time, and the dried squid cannot be chewed after being blanched for too long.

Why does the squid want to blanch.

Blanching in water first to remove toxins from the surface of the squid, blanching or other methods immediately after stirring can reduce production time, reduce nutrient loss, and make the taste crispy. There is also the fact that blanching can go to the cat, and the second is not to send firewood.

The above is my answer to this question. It's not perfect, but I hope it can be helpful to everyone.

Generally, it is boiled in a pot, and it will be cooked in about five minutes, because it is an easy-to-cook food, so its taste is very tender and delicious, and the meat is particularly fragrant and delicious.

For about one to two minutes, turn on the pot under water. If the squid is changed to a knife, it can be rolled up when it changes color. If you fry it, you can also identify it by looking at it, and the shrinkage is tight.

Generally, one to two minutes put it in boiling water and blanch it a little, its own meat is very tender, if it is boiled for too long, it can't be chewed at all, and the taste quality will disappear.