For me, eating seafood must not be without squid. After eating too much, I also developed different ways to cook squid, such as fried squid, white-seared squid, teppanyaki squid and so on.
Today I will share with you the method of crispy squid strips, which are crispy and fragrant, very delicious. Squid do not wrap the starch directly, treat the starch like this, and the shell of the fried squid is more crispy!
Fees:
Squid, shallots, ginger, garlic, white pepper, salt, chicken essence, oil, sweet potato starch, cooking wine.
method:
Remove the squid's internal organs, remove a cartilage from the squid's back and break open the stomach. Clean the inner wall of the squid barrel and finally tear off the skin on the surface of the squid.
Cut the washed squid into small strips and place on a plate.
Add sliced ginger, flattened garlic cloves, shallots to the squid strips, and add a little cooking wine to the squid strips, or you can add them without adding them.
Season with salt, white pepper and a little chicken essence, grab and mix well. Remember: Be sure to grasp well and marinate for 15 minutes on one side.
I don't have coarse grained sweet potato starch, so I use starch. Pour the starch into a dish, add a little water, grasp and knead, and roll into small particles.
Pour oil into the pan, put the marinated squid strips into the starch dish, let them evenly wrap a layer of small granular starch, wrap them and fry them in the oil pan.
Fry until the squid strips are set, the surface is slightly yellow, fished out and the frying pan continues to heat.
When the frying pan becomes very hot again, pour in the squid strips and fry them again, and drain the oil.
This crispy squid strip is ready, put into the plate to eat, the surface is wrapped in a layer of small starch granules, the shell of the fried squid is more crisp, the squid inside is particularly delicious, like friends try it!