Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Usually I like to make those fresh dishes, don't bother, as long as the simple cooking is to make a delicious dish, such as chives squid rolls, the taste is handed over to the ingredients themselves, we are just the transporters of the ingredients.
Eating squid fresh and fishy is only a thought difference, so although it is simple and convenient, the details should still pay attention to some, and then we will look at the specific methods.
1. First process the squid, cut off the tail of the squid and then cut the squid in half, and then cut a slit against the squid skin and press it with a knife, so that it is easy to tear off the entire squid skin.
Then gently scrape off the black membrane on the tail with a knife.
After the black film is all processed, the squid is washed in water, and then a piece of squid is first obliquely 45 degrees and the flower knife is applied, and then the diamond-shaped pattern is cut in a different direction.
All squid are handled according to this method, cut into segments, and then cut the tail of the squid into wide strips for later use.
After processing the squid, prepare some accessories, pat the garlic flat and cut into minced pieces, and prepare some green onions for later.
2. Then blanch the squid in water to remove the fishy smell
Boil water in the pot, add a spoonful of salt into the bottom taste, after the water boils, pour the squid into the pot, blanch the water for 30 seconds, the squid rolls, change color and pour it out, rinse with clean water to control the water.
This dish is not sautéed, directly plated, evenly drizzled with steamed fish soy sauce, but ginger and green onion sections wait for the oil.
Heat the oil in the pot, when the oil temperature is 70% hot, start the pot, pour the hot oil on the minced garlic to stimulate the delicious flavor.
Ah Fei had something to say:
1. Do not cut directly when hitting the flower knife, which is easy to affect the sale of the finished product;
2. The time of blanching squid should not exceed 30 seconds, it is easy to cook old, and it is not tender enough to eat;
After boiling the water, the oil is directly stirred, and the freshest squid with the aroma of green onion and ginger is very delicious.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!