As one of the eight major cuisines in my country, Cantonese cuisine is extremely particular in its cooking skills, especially through techniques to meet the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine. "Baizhuo" is one of the techniques to highlight the lightness of Cantonese cuisine. The word "baizuo" is increasingly common in restaurant recipes. "Zhuo" is a technique for Cantonese cooking. It uses boiling water or soup to scalm raw food, which is called Zhuo.
Boiled squid can maintain the original flavor of the squid, and then dipped in dipping sauce, the taste is beyond saying!
Boiled squid
Recipe Recommendations
Steps for Boiled squid
1
Wash the squid and remove the outer skin of the squid to remove the fishy smell.
2
Draw a diagonal knife on the squid and draw a net. The little winglet on the squid also pulled off and made a diagonal knife.
3
Cut the squid slices into three balanced slices, cut off the eyes of the squid and discard them, and cut the shredded squid into sections of appropriate size.
4
Pour water into the pan, add ginger slices, garlic slices and a little salt to boil.
5
Add the squid and bring to a boil again.
6
After boiling, remove the squid and plate it.
7
Dip sauce: Take a small spoonful of garlic oil, add twice the amount of soy sauce than garlic oil, and stir.
8
The squid dipped in sauce is very delicious. Don't you believe it?Boiled squid Make Tips
1. When drawing an oblique knife on a squid, it is best to draw on the side in the stomach of the cut squid. It is easy to cut on the outer side of the squid and is difficult to grasp. 2. It is advisable to use a small knife when slicing the knife obliquely. That way, the force will be easier to grasp and a large kitchen knife will easily cut through.