#中秋话团圆 #
hi! Friend! Welcome to [Liu Xi Muyang's canteen]. I am Muyang, from the beautiful coastal city of Zhanjiang, Guangdong Province, and I am a foodie who loves to cook food in the kitchen because I like to eat and eat. I firmly believe that only food can not be disappointed also!
The Mid-Autumn Festival, a full moon night, is also a day for family reunions.
Every festive season, think of your relatives, how many Zhanjiang wanderers who are away from home, in order to be able to go home and spend the festive season with their relatives, even if they know that every holiday will encounter a big traffic jam, they are fearless and brave to move forward! Even being stuck on the highway for the holidays is not spared!
Family reunion, it is indispensable to eat a big meal. And in Zhanjiang, the table will never be less than a certain seafood, so-called, we rely on the sea, then eat seafood!
Zhanjiang people eat seafood, generally based on "original taste", so generally fresh seafood like to be steamed or incandescent methods to cook. But it's nice to change your taste once in a while. Therefore, at this year's Mid-Autumn Festival family banquet, I made squid, and the result was so popular that even my picky husband even praised it.
If you want to make a good plate of squid, first you have to choose squid with a high freshness, and the selection method is generally as follows:
, touch the mucous membrane and soft hardness of the squid, fresh squid has a complete mucous membrane on the surface, to choose the mucous membrane is complete and closely connected to the meat, and it feels softer, not hard, a little sticky squid.
Fresh squid is generally a little transparent, slightly pink, if the squid as a whole is white, basically soaked in water, not very fresh.
The fresher squid eyes are black and shiny, and its tentacles are quite soft, and if the tentacles are already cocked and hard, it must not be fresh.
Secondly, it is the treatment of squid, because that is where the fishy smell of squid is located, and the squid that has removed the mucous membrane is white and flawless, which makes people see the appetite.
Mu Yang's favorite cooking method of fresh squid is to clean it up and change it to a flower knife, stir-fry it directly, and then pair it with some celery or hollandaise beans, which is very delicious.
But today, Muyang wants to share with you another delicious way to eat squid——, let's take a look at the preparation process of this dish!
[Food Sharing Moments]
<h1>Crispy squid segments</h1>
<h1>material:</h1>
4 pieces of squid 1.2 kg, 1 box of crispy fried powder, 1 bowl of corn starch, 1 bowl of ice cubes, salt, black pepper, plum wine (or cooking wine), corn oil to taste
method:
1. After cleaning the squid, remove the mucous membrane and head on the internal organs and epidermis, and only retain the body of the squid.
2. Cut the squid body into sections and marinate with 2 g salt, 1 g pepper, 1 tbsp plum wine for 15 minutes.
3. Pour ice cubes into the squid and cool the squid for 15 minutes.
4. Mix the crispy flour and cold boiled water into a 1:1.5 ratio, then add 1 gram of salt and 1/2 tablespoon of oil and mix well
5. Fish out the squid segments and pour in the cornstarch.
6. Place the corn starched squid segments in a crisp paste and wrap them in a layer of paste.
7. Quickly put in the oil that has been boiling hot and fry, first fry on high heat for 20 seconds to set the shape, then slowly fry on medium-low heat until golden brown, turn to high heat and fry for 20 seconds before coming out of the pan.
8. Drain the oil and plate.
<h1>【Delicious tips】</h1>
1. Plum wine can be replaced with cooking wine.
2. The purpose of adding ice cubes to cool the squid is to make the fried squid more crisp.
3. For the oil used for frying, it is best not to use peanut oil, you can use corn oil or blend oil.
4. To judge the best frying temperature, use chopsticks into the oil pot, if there is a bubble edge with chopsticks to come up, you can put the squid into the frying.
5. Because the squid section has been salted when it is marinated, and salt is also added to the batter, the finished product can be eaten without adding any seasonings.
<h1>[Mu Yang said].</h1>
I am Mu Yang, a post-70s mother, love food and share home cooking practices, thank you for reading, welcome your comments. If you like it, you may wish to leave a message to like or follow. "Give people roses, leave incense in your hands", Muyang looks forward to your approval!"