I'll bet you're not
By VicentaLakin
In the course of the year, it was still necessary to make a large table of fish meat; it was basically all that stuff on the table; the old cat made a cuisine and squid dish during the spring season, eating the big fish meal; and the old cat gave you a fresh taste。
- salty and fresh
- fried
- ten minutes
- senior
Steps for I'll bet you're not
1
First, the squid is washed clean and placed on the board。
2
Slash the squid plate with a knife (with a knife; never cut off) at a distance of about 3 mm。
3
Turn around again, with a straight knife and a cleaver (also around 3 mm) crosses。
4
Be careful not to cut squid with a knife; it must be uniform。
5
A slashed squid plate will then be cut to the appropriate size (as illustrated)。
6
Appropriate size; uniform。
7
It's a broken bellet。
8
And water shall be added to the pot, and the water shall be boiled into the lined squid, and they shall be taken out。
9
Keep an eye on the old squid. Don't get old。
10
Caution: if made immediately with herring, then there is no need for cold water; it is sufficient to operate directly; if made with herring later, it is necessary to use cold water; otherwise the squid's surface will have a “shell” affecting the taste。
11
Half-finished squid flowers。
12
The boiler is filled with oil, first with a beetle head and then with a soft bellet head; then with a bellet。
13
At the same time, add salt and taste。
14
Quickly pour the good squid flowers into the pot, evenly, so that the oil can come out。
15
It's a simple dish, but it's very demanding to know about the fire。I'll bet you're not Make Tips
Click on the blackboard and focus: 1. The blade must be sharp and never cut. 2. The cut-off must be uniform. 3. It is important to pay attention to the maturity of the squid when it comes to water. There must be no fire in the beryllies, and the finished product is best served by the absence of soup; otherwise, failure would be a failure. It's a simple dish, but it's very demanding to know about the fire。