Bomb The Big Squid at Full Point

Bomb The Big Squid at Full Point

by Taiwanese gourmet ginger sir

4.6 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

Bombing the big squid at full point is the sales champion in the night market in Taiwan. A whole Argentine super big squid, wrapped in a thin layer of paste, and then glued with crispy sweet potato powder, and fried in a pan after 10 minutes of regaining moisture. 3 Minutes, it is golden yellow and has a smooth appearance. After removing it, sprinkle it with a thin layer of salt and pepper powder, and then drizzle with some Thai sweet and chili sauce, and take a bite. It tastes great..."

Ingredients

Bomb The Big Squid at Full Point

1. Clean the squid and remove the internal organs, and string the bamboo skewers (you can also buy the squid with the bamboo skewers directly), and cut 3cm-long openings on both sides, and brush with the bombardment squid paste (the bombardment squid paste is 100 Gram, 150 grams of water, stir well, add salt and pepper);

Bomb The Big Squid at Full Point recipe

2. Coat the mashed big squid with sweet potato powder in the old Axiang crispy chicken chop powder, and press it lightly to make it more sticky and firmer;

Bomb The Big Squid at Full Point recipe

3. Place the battered and bombarded squid flat on a stainless steel plate to regain moisture for 10 minutes (the oil temperature can be increased during this period);

Bomb The Big Squid at Full Point recipe

4. Raise the temperature of the oil to 190-200 degrees, fry for 3 minutes, straighten out the squid that is full of bombardment of the big squid before putting it in the pot, separate them one by one and put it in the pot. Remove the oil after frying for 3 minutes;

Bomb The Big Squid at Full Point recipe

5. The deep-fried bombardment squid is placed on a flat plate, sprinkled with cumin powder, and topped with Thai sweet and spicy sauce before serving;

Bomb The Big Squid at Full Point recipe

6. Just like this, a whole delicious bombardment squid is made! (The market price is 18-20 yuan a piece).

Bomb The Big Squid at Full Point recipe

Tips:

1. The oil temperature should not be too low, the minimum is 180 degrees;
2. Moisture must be regained after powder coating;
3. The finished squid cannot be cut, otherwise the shell will fall apart.

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