Detailed illustration of squid fish knife
Squid has high nutritional value, but its fat content is very small. It is said that regular consumption can also replenish brain power and prevent vascular hardening and the formation of gallstones. The meat quality of squid is very unique, so we usually go to two extremes when cooking. We either simmer it slowly for more than half an hour, or stir-fry it quickly for 2 or 3 minutes to keep the taste crisp. To stir-fry the squid, you must stir-fry it quickly, and usually change the knife first, not only to look beautiful, but also to make the squid easier to cook. As long as you master the method, you can make beautiful squid rolls at home.
Recipe Recommendations
- squid two
Steps for Detailed illustration of squid fish knife
1
The head of the squid.
2
Cut the squid in half, and then cut off the protruding tail.
3
Remove the brown skin from the corners. (Remove it to make the color of the squid roll more refreshing)
4
Turn the peeled squid upside down, inside out, and cut it lengthwise in half.
5
Start cutting the bevel knife from the corner at 45 degrees, and be careful not to cut off the bottom.
6
Squid slices with a diagonal knife.
7
Then turn it 90 degrees and cut the knife straight, but the bottom cannot be cut.
8
Follow the lines of the straight knife and change the squid into small pieces.
9
This is fried squid roll.Detailed illustration of squid fish knife Make Tips
Marinate the scored squid pieces with a little salt and cooking wine for a few minutes. It is best to blanch or flash-fry the cut squid to remove the fishy smell, but be sure to act quickly: remove the pieces immediately as soon as they curl up. When stir-frying the processed squid rolls, remember not to cook them for too long; 1-2 minutes is sufficient. This is the only way to maintain a crisp texture.