This stir-fried squid tastes good, but also special rice, how to fry squid is not fishy, the meat is crisp and tender!
Squid is a valuable seafood with high nutritional value, containing a lot of protein and amino acids needed by the human body, but also contains a lot of taurine, which can improve liver function. In addition, squid is also rich in calcium, phosphorus, iron and other mineral elements, which is conducive to bone development and hematopoiesis, and is a good tonic for people with anemia.
There are two kinds of squid, dry squid and fresh squid, and dried squid should be soaked for more than 6 hours in advance. Whether squid is stir-fried, braised, stewed, shabu-shabu, or grilled, it is not the wrong food. The simplest way to eat at home is to stir-fry, with celery, onion, pepper and other stir-fry, not only good nutrition, but also special rice.
So how to make fried squid Squid is crisp and tender, and there is no fishy smell? First of all, the cutting method of cutting squid should be right, generally cut into cross flower knives, easy to taste, but also crisp and tender, in addition to frying squid for a long time should not be too long, to be fried on high heat. Then there is the water before frying the squid, but the blanching water can not be too long, after the water is boiled, put the squid for 30 to 40 seconds. This is good for removing the fishy smell, while the squid meat does not get old.
The following is the celery fried squid I made yesterday to share with you, this dish is a special next meal, the taste is very good, the squid is crisp and tender, I hope you like it.
1. Prepare seasonings and side dishes: celery de-ribbed and cut into segments, red pepper into strips, garlic seedlings into segments, ginger into strips. Prepare cooking wine, salt, soy sauce, Pixian bean paste, a little sugar, a little balsamic vinegar, peppercorns, peppercorns, etc.
2. Remove the black skin or membrane inside and outside the squid, remove the internal organs, clean and set aside. I use water squid, but the same to tear off the surface of the film, otherwise it will affect the taste.
3: Cut the squid into cross-flower knives.
4, add an appropriate amount of water to the pot, boil and add the squid, blanch the water for about 30 seconds, the squid can be rolled up a little.
5: Heat the canola oil in a hot pot, add shredded ginger and peppercorns and simmer until fragrant.
6: Stir-fry the squid on high heat, and stir-fry the cooking wine in an appropriate amount.
7, put salt to taste, put watercress sauce, soy sauce and other stir-fry into the taste.
8: Stir-fry celery and chili side dishes, season with a pinch of salt.
Add a little sugar and balsamic vinegar, pepper and well, add garlic sprouts and move a few times.
A stir-fried squid with a beautiful color and flavor is ready. I use non-spicy peppers for this dish, if you eat spicy friends can change the pepper to a line pepper or other spicy pepper.
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