【colorful Squid Rolls】——a Fresh and Beautiful Dish
1.
Ingredients: global fresh Malaysian wild sea-caught squid, red pepper, yellow pepper, celery.
2.
Clean the squid, the squid processing method:
1. Dispose of the squid body: first remove the squid head, pull out the cartilage, and then cut it along the back with scissors to remove the internal mucosa.
2. Deal with the beard part of the squid: cut off the head along the eyes, then remove the internal organs (a small white ball-shaped thing), and finally remove the "sipper" from the beard.
3. Clean it after processing.
3.
Wash the squid, cut flowers and cut into triangles about 4cm in length.
[2 ways to make a knife for squid:]
(method one)
① Tilt the blade at 45 degrees and gently cut out strips with a width of 3 mm on the squid body. Be careful not to cut it.
②Turn the squid in one direction, and it is 90 perpendicular to the just cut strips. Continue to use a 45-degree knife to cut the strips with a width of 3 mm. Also, be careful not to cut the fish.
(Method 2) Directly use a fork to make a small grid on the squid, and make the mark until the mark can be clearly seen.
4.
Dice the bell pepper. Shred and dice celery.
5.
Put water in the pot. After the water is boiled, add the squid flower and remove it in 10 seconds.
6.
Put oil in the pot, add celery and diced bell pepper, and stir fry for a while.
7.
Put the squid flower, drizzle in light soy sauce, a little salt, stir fry for a while and serve.
8.
After loading, take a beautiful picture and start eating!
Tips:
A tip:
Squid and cuttlefish look very similar. How to distinguish them is very simple. Squid is thin, ivory in color, and cheap. The cuttlefish is big and fat, with ashen-white color, and the price is high.
It must be remembered that whether we cut with a knife or scratch with a fork, we must operate on the side where there is no fish skin. If we cut or scratch on the side with the fish skin, the squid will not appear after being heated. Squid rolls.
The method of scratching with a fork requires some effort, and you can clearly see the traces of the meat. If you use a knife to cut, first incline the knife to 45 corners and cut it into equidistant straight lines, then turn it over and cut it in the same way, and a small grid will appear.
When using a fork, it is easy to slip, so be careful not to hurt your hands. The fork is not as regular as the knife cut. To save trouble, let's not pick it. Anyway, it is not a cooking competition. It is eaten by my own family, so you don't need to be so particular about it.
Cut the squid with a flower knife into triangles so that it can be rolled up beautifully~
The time for blanching the squid must not be long. Put it in the water after boiling, and take it out for a few seconds, otherwise it will be hard to bite like rubber. If you don't believe it, try it~
All the ingredients in this dish do not need to be fried for a long time, especially the squid, so the action must be fast, otherwise the taste of the dish will not be good, and the squid will not be fresh and tender.
