1. The squid tube is peeled, cleaned, cut into circles (however you like it to be wide and narrow~), add appropriate amount of black pepper, salt, cooking wine, soy sauce, and mix well. If you eat MSG, add appropriate amount of MSG. You can skip this step if you don’t eat it. BB, I eat! Cover with plastic wrap and marinate in the refrigerator for more than one hour
2. Beat the eggs, fried powder, and bread crumbs separately in a bowl. After the third pass, the squid is dipped in fried powder-egg-bread crumbs. Dip them all and put them aside. Forget to take pictures, but this is very simple.
3. Heat oil in the pot. Turn over a few times in the middle of the heat, until the color you want is lighter, you can pick up and drain the oil. Re-fry once (that is, hot oil, high heat, put the squid rings back into the oil pan, quickly turn over the noodles twice to remove)
4. When the excess oil is almost drained, you can pour it into a dish lined with kitchen blotting paper. Eat it while it’s hot, the squid rings and tomato sauce go better~
Tips:The squid may explode, so be careful! And today I used a small pot for frying for the first time. I thought it was very bad, too dangerous, and it sprayed very badly. It is recommended to use a wok. Since it is frying, don't be afraid of wasting oil.
