How to make squid delicious during the New Year, teach you to fry it like this, fresh and fresh, tender and refreshing and not fishy

 

The recipe for this squid shared today is simple and fast, the dishes are tender and refreshing and not fishy, and the following is to share the method:

【Squid fried leeks】Ingredients required: 1 squid, half a catty of leeks, appropriate amount of oil and salt, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce,

Steps:

Remove the old leaves of the leek, wash it, drain the water, pull out the head of the squid, bring out the head together with the internal organs, remove the internal organs of the squid, and the eyes of the head of the squid and the teeth in the mouth should be deducted, and then tear off the skin of the squid and wash it.

Cut the leeks into sections, and separate the leek stems and leek leaves. When stir-frying, fry the leek stems first, and then fry the leek leaves, so that the leek leaves will not be overfried.

Use a knife to throw the squid from the middle of the body, turn the squid from the tube into a sheet, and remove the hard pieces from the inside of the squid. Now start to cut the squid with a flower knife, so that the squid is more beautiful, spread the squid on the cutting board, turn the inside of the squid up, the side with the skin down, along the corner of the squid, the knife and the cutting board are at a 45-degree angle, the oblique knife begins to cut the squid lines, the squid can not be cut, (do not cut the skin, cut 2/3 of the depth) after cutting, then turn 90 degrees to start cutting another way, cut with a straight knife, so that it is crossed horizontally and vertically. If you don't know how to cut the flower knife, you can cut the squid into two large slices, and then cut the squid into strips, or cut the squid into squid rings. It's easier to do.

After cutting the flower knife, cut the squid into pieces of appropriate size, slice the head of the squid together with the squid whiskers, and then cut into pieces.

Add water to the pot and boil, add 1 tablespoon of cooking wine, remove the fishy smell of the squid and blanch the squid, blanch the squid flowers until rolled up, take out the squid, put it in cold water to cool, the squid is easy to cook, blanch for too long, roll it up, blanch, put it in cold water to cool, you can keep the crisp and tender taste.

Add oil to the pot and heat it, add the squid flowers and leek stalks and stir-fry evenly over high heat, and stir-fry for half a minute.

Add the leek leaves, add an appropriate amount of salt, 1 tablespoon of light soy sauce, stir-fry quickly over high heat, fry the leek leaves slightly softer, turn off the heat, put it on a plate, and a plate of delicious fried leeks with squid is ready.

Tips: The squid knife must be cut on the inside side, that is, the other side with the skin, and if it is cut upside down, there will be no squid flowers. Don't overdo the blanching of squid, when stir-frying, you should fry it quickly on high heat, and the leeks should not be over-fried, and it can be fried until it becomes slightly soft, otherwise, the delicious taste of the leeks will be lost, and the taste will not be good.