Today in the supermarket to see fresh squid in the sale, this is not common, usually the most seen is chilled for a long time, intuitively look like some is placed for a long time, there is no desire to buy. So how to choose fresh and safe squid? I have my own little method, just look at the black and purple membrane on the surface of the squid can easily judge. If it is fresh squid, the film will be very complete, the surface will not be easily rubbed off when touched by hand, and there is a very tight feel that should be relatively fresh. Of course, the premise is that the whole of the squid is not complete? Is the squid head and the squid body well connected and strong? Isn't the meat very firm? If all of these features are online, then feel free to buy them!
In fact, I like to eat squid, in addition to its taste, there is also a beautiful lychee roll formed by watching the flower knife cutter, put it in boiling water and then quickly roll it in the heat. Of course, if you want to have such a beautiful flower knife, the cutting method is also very important.
1. After washing the squid, separate the head and body, remove the cartilage, internal organs, eyes and teeth in the trunk, tear off the black and purple film on the surface, and rinse it again.
2, in the inner side of the squid cutting knife (remember must be the inside, if the outer layer of flower cutting knife, unfortunately will not be rolled), the inside of the kitchen knife tilted 45 degrees, cut out 3-4mm interval of strip flower knife, the bottom do not cut through, about cut the thickness of the squid 3/4 can be, and then turn the squid direction, continue the same width of the cut strip, and the previous cut strip at a 90 degree angle, after the flower knife is cut into the right size of the square, the squid must and the squid head can be cut into sections.
3, boil the water in the pot, pour in the cooking wine, add ginger slices to remove the fish, put in the squid blanched water, and then the squid can be fished out after rolling.
4, after soaking the fungus in boiling water for 2 minutes, fish out, cut the pork belly into thin slices, wash and cut the garlic moss into large pieces, wash and cut the parsley rod into large sections, cut the green onion into green onion, cut the onion into strips, slice the garlic, cut the crispy intestines into a knife and cut the cross flower knife on one side. (All side dishes can be added according to your own preference)
5: Pour an appropriate amount of cooking oil into the pot, add the shallots, shredded onions, fragrant leaves, grass fruits, star anise and simmer the cooking oil, wait for the shallots and onions to boil until brown, then turn off the heat, fish out the spices and leave only the oil to fry.
6: Heat the oil in the pot and sauté the pork belly slices until they change color, add a spoonful of Pixian bean paste and a small piece of hot pot base to fry out the red oil, then pour in the soy sauce and add a little sugar to taste.
7: Stir-fry the crispy sausages and fungus for 2 minutes.
8: Add garlic moss and parsley and sauté for half a minute.
9: Sauté the onion for half a minute.
10: Add the blanched squid, add the appropriate amount of salt and oyster sauce and stir-fry evenly, then you can put it on the plate.
A plate of spicy squid with color, aroma and taste is very appetizing to look at, sprinkled with cooked white sesame seeds before eating, super rice, especially delicious. How do you usually make squid? Welcome to leave a message below!