Fried squid is a very popular dish. We can also buy fresh squid at home. Do you need to blanch the fresh squid before firing it?
Do you need to blanch the squid first
Blanch the water. The key to delicious fried squid is blanching. The benefits of blanching are:
1. You can get rid of fishiness by boiling water first. The fishy substances with lower boiling point can be deodorized by heating. Some fishy substances with higher boiling point can also be heated for a long time, such as stewing, stewing, burning, baking and other cooking methods to remove fishy smell, or let it evaporate in hot oil. Most of the fishy substances have certain water solubility. When cooking, you can use methods such as blanching and boiling water to remove fishy smell before cooking.
2. Blanching in the water can make the squid cutting flower knife work better. Blanch the cut squid in the water. In less than a minute you'll find the squid curling up.
3. The fried squid must be quickly fried in a big fire to minimize the time when the squid is heated in the pot, otherwise the fried squid will not bite. Blanching and stir frying immediately can reduce the time in the oil pan, reduce the loss of nutrition, and make the taste crispy.
How to cook squid
The key skill to make the fried squid delicious is blanching. If the method of blanching squid is not correct, no matter how high the cooking skill is, it cannot be made up.
1. Boil a pot of clear water, but do not boil the water. It is the most correct to control the water temperature at about 80 ℃.
How to judge whether the water temperature is 80 degrees: if you see a lot of small bubbles under the bottom of the pot, and the small bubbles start to come up, the water temperature is just about 80 degrees.
2. When the water temperature in the pot reaches about 80 ℃, pour some cooking wine into the water to remove the fishiness, then turn off the fire and put the squid immediately.
3. When the squid is in the pot, you should keep a close eye on it. First, it will curl up, and then the color will turn white. When the squid is all white, you can get out of the pot. Take out the squid and cool it with cold water. The time from squid in to squid out is about 10-15 seconds.
If you like the crispness of the fried squid, you can wash the cold water. If you don't like the crispness of the squid, you can wash the cold water.
Notes on the blanching of squid
1. When entering the pot, the water temperature should be controlled at about 80 ℃.
2. The blanching time should also be well controlled, from entering the pot to leaving the pot for about 10 to 15 seconds.
3. After blanching, it may still have fishy smell. It's better to add cooking wine to remove fishy smell. Or put ginger slices, onion slices, lemon slices or mustard oil in the water before blanching to remove the fishy smell of squid.
4. When the squid is blanched, there should be enough water in the pot. If the water in the pot is too little and the squid is too much, it will be boiled if it is not called Zhuo.