Detailed illustration of squid knife(you yu hua dao xiang xi tu jie )

Detailed illustration of squid knife

Introduction:

"The nutritional value of squid is very high, but the content of fat is very low. It is said that eating it often can also supplement brain power, prevent arteriosclerosis and the formation of gallstones. Squid meat is very personalized, so we usually take two extremes in cooking, either stew it slowly for more than half an hour, or fry it quickly for 2 or 3 minutes to keep the taste crisp. If you want to fire squid, you usually change the knife first, not only to look beautiful, but also to make it easier to cook. As long as you master the method, you can make beautiful squid rolls at home

Production steps:

Step 1: squid without head.

Step 2: cut the squid in half, and then cut off the protruding part of the tail.

Step 3: remove the brown skin from the corners. (remove to make the color of squid roll more fresh)

Step 4: turn the peeled squid upside down and cut it in half lengthwise.

Step 5: cut the oblique knife from the corner of 45 degrees, pay attention not to cut the bottom.

Step 6: squid slices with oblique knife.

Step 7: then turn 90 degrees, cut straight knife, the same bottom can not be cut off.

Step 8: change the squid into small pieces along the straight knife.

Step 9: This is a fried squid roll.

Materials required:

Squid: two

Note: put a little salt into the squid pieces with the modified knife, mix with cooking wine and marinate for a few minutes. After changing the knife, it's better to remove the fishy smell by flying water or oil, but the action must be fast. Once the squid piece is rolled up, it should be picked up immediately. The processed squid rolls should not be fried for too long, 1-2 minutes. In this way, you can keep the crisp taste.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : You Yu Hua Dao Xiang Xi Tu Jie