1. The squid rings I bought directly, and the same is true if I buy whole squid rings.
2. Peel off the sticky skin on the outer skin. If you don't peel it, it will be fishy.
3. Wash and control the water, add cooking wine, a little sugar, pepper, and salt, mix well and marinate for more than 15 minutes. (If you like spicy, you can put some chili powder)
4. The eggs are beaten with a little salt. The starch and bread crumbs are prepared. The yellow bread crumbs I used are brighter than the white ones.
5. The marinated squid rings are glued into the starch first, and the whole squid rings are covered with starch inside and outside.
6. Use chopsticks to roll in the egg liquid.
7. Finally, it was covered with bread crumbs.
8. It is best to fry them all together, so as not to control the oil temperature of the frying pan after finishing them one by one.
9. Boil a little more oil in the pot, and fry the squid rings on a medium-to-small fire when the oil is 60% hot.
10. The golden-yellow skin is crispy and sucked out oil.
Tips:Let's talk about the heat during rolling. When the oil is 60% hot, the squid rings will be fried on medium and small fires. If the fire is too high, the black squid will be fried and not too cooked. If the fire is too low, the skin will be greasy. To make fried food, mastering the heat is the key.
