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How to cut squid rings

The cut side is the bony side of the squid, which is the smoother side. After cutting the cutlery, cut the squid into 3-4 cm pieces. After cutting, scald it with boiling water, some of it can turn into a coil, and then dry the water. The last step is to heat the oil pan, then stir-fry the squid over high fire, and the squid ring can be made.

Wash the squid and cut it into circles. Rinse and drain the squid ring and pat the surface moisture with a paper towel. Sprinkle salt and black pepper on the squid ring; put the right amount of flour and a little squid ring on paper or in a plastic bag and stir gently until the flour wraps the squid ring. Remove the squid ring rolling with flour. Put in some more. Repeat this step. Until all the squid rings are covered with flour; pour oil into the pan and heat over high heat.

Clean the whole squid-remove the claws and head of the squid with running water, lay the rest of the squid flat on the board, and then cut it into segments with a knife, because the squid itself is tapered, so it will be cut into circles along the mouth of the squid body.

Cut the circle: unfold the body part of the squid, cut it off along the edge on both sides of the squid with a knife to form two long strips, and then cut the long strips into circles about 1 cm wide. Keep it uniform when cutting so that you can be mature and consistent when cooking. Pickling: put the sliced squid ring into a bowl, add appropriate amount of salt, pepper, cooking wine, ginger and garlic and other seasonings, mix well and marinate for 15-20 minutes, let the squid ring fully absorb the flavor of the seasoning.

Cut the squid ring: cut the body part of the squid into uniform circles, about 1-2 cm thick. Keep the circle the same size when cutting so that you can be heated evenly when cooking. Pickling and flavoring: pickling squid rings with salt, pepper, cooking wine, ginger and garlic water and other seasonings can increase the flavor of squid. The pickling time is about 15-30 minutes.

How to cut the squid beard?

Cut off the tip of the squid head and the squid whisker with a knife. Then cut the squid horizontally with a knife. Tear off all the skin from the head of the squid with your hands. Cut the squid into two pieces and cut the whole piece with a horizontal knife. Continue to cut the oblique knife in another direction, and be careful not to cut it when cutting the flower knife. Divide the squid into two slices again and cut quickly with an oblique knife. The remaining piece of squid can repeat the above action process.

Cutting thick squid must be an oblique knife, to a knife down, can not drag the knife, the action must be very fast, the strength must be evenly cut on one side after. Rotate the squid 90 °and cut again and press the knife with your index finger. In this way, the knife will be stable, the force can be averaged, and a piece of squid will be cut perfectly.

Peeling: some squid have a thin film on the surface, which needs to be torn off. It can be scraped off gently with the back of the knife, or scalded with hot water before other treatment. Slice: the processed squid can be cut into thin slices or filaments. If it is used for cooking or cooking soup, it is recommended to cut it into thin slices; if it is used for baking or frying, it is recommended to cut it into thin slices. Seasoning: processed squid can be seasoned according to individual taste.

How to cut the squid ring

The squid body itself is cylindrical, the internal organs are removed, the head is made separately (can not be cut into circles), and the body is crosscut. You should cut the crucifix knife slowly and patiently. The edge of the knife should not be too thin or too deep. It is more appropriate to cut to 3x5 of the entire thickness of the squid. The cut side is the bony side of the squid, which is the smoother side. After cutting the cutlery, cut the squid into 3-4 cm pieces.

First rinse the squid under the tap, then pull the tentacles out of the body and take out the internal organs. Be careful not to pierce the small silver-gray ink sac (the silver-gray part in the picture) and wash the inside of the squid. The next step is to cut the triangles on both sides of the fin from both sides of the body in order to cut the perfect squid ring.

It takes skill to cut out a roll-shaped squid ring. After cleaning, remove the black film, flatten the squid and keep it intact. Use a 45-degree kitchen knife to gently cut from one corner, be careful not to cut to the edge, and then cut in a different direction to form a cross grid. The shape after cutting can be determined according to personal preference. The above selection and cutting skills are derived from the network and applied to the network, and the original author enjoys the copyright.

Firstly, the frozen squid was thawed in flowing water below 20 ℃. When the squid was in a semi-thawing state, the treatment could be started. Place the knife on the back of the squid and cut longitudinally along the cartilage direction, cut open the back, and remove the head, eyes, mouth and cartilage. Remove the internal organs from the inside of the squid and touch its neck and tail with your hands. There are two hard bones and pull them out together with the ink bag.

The squid rings can be eaten with onions, thaw the frozen squid rings naturally, then wash the prepared onions and cut them into shreds, wash and chop the ginger and cut them into pieces. Heat the oil in the pan, then wait until the oil is 50% hot, wrap the melted squid in flour and fry in the pan. After the squid rings are fried, fish them out, then use the oil at the bottom of the pan to continue cooking peanuts and dried chili peppers.

How to treat frozen squid to form a squid ring?

1. Frozen squid can be soaked and thawed in water added with vinegar. After thawing, the internal organs and skins are removed, and finally rinse with clean water. 2 handfuls of squid can be soaked in vinegar water, which can not only accelerate the thawing of squid. And can play the role of deodorization 3 generally speaking, we buy squid, viscera is basically.

2. Squid rings can be eaten with onions, thaw the frozen squid rings naturally, then wash the prepared onions and cut them into shreds, wash and chop the ginger and cut them into sections. Heat the oil in the pan, then wait until the oil is 50% hot, wrap the melted squid in flour and fry in the pan. After the squid rings are fried, fish them out, then use the oil at the bottom of the pan to continue cooking peanuts and dried chili peppers.

3. Firstly, the frozen squid is thawed in flowing water below 20 ℃. When the squid is in a semi-thawing state, the treatment can be started. Place the knife on the back of the squid and cut longitudinally along the cartilage direction, cut open the back, and remove the head, eyes, mouth and cartilage. Remove the internal organs from the inside of the squid and touch its neck and tail with your hands. There are two hard bones and pull them out together with the ink bag.

4. Operation procedure: squid eviscerate, remove whiskers and feet, rinse with clean water, and then cut into 1cm wide squid rings. Wash and chop coriander and set aside. Knock the eggs into the bowl and beat them into egg liquid. Add salt and pepper to the squid ring, mix well and marinate for 10 minutes. Mix the curry powder into the bread crumbs and mix well.

How to cut fresh squid to get rolls

Vertical cutting: the squid is cut in half longitudinally, and then each half is cross-cut into strips, which can be used to roll into shape. Fine slicing: cut the squid horizontally into thin slices, then gently cut the cut surface with a knife to make it softer and stretch slightly, and then roll it up.

Cut the squid horizontally from the center, first cut off the oblique knife in the upper right corner of one side, the depth is 3/4 of the squid, and the distance of each knife is about 3 mm. After cutting, cut straight down from the lower right corner, the same depth of squid, the distance of each knife is about 3 mm. Then cut the squid into long strips of about 5 centimeters.

The squid is cut with a crucifix knife, blanched with hot water and rolled. Prepare squid: choose fresh squid to turn around, viscera and cartilage. Peel off the skin and wash it clean. Place the squid flat on the cutting board and cut it into pieces of appropriate size with a knife. Cruciform knife: on the inside of the squid (that is, the side without skin), gently draw parallel lines with equal spacing with the tip of the knife, the lines should be shallow, do not cut off the squid.

The inside side. The inside side of the cut will naturally roll inward, and the other noodles will not be rolled up. The squid will roll up when cooking. In addition, pay attention to using the oblique knife when cutting, and the hand should be fast and accurate. At the same time, the strength of the knife should be relatively uniform. After the squid is cut, you can use a knife to draw some diagonal patterns on it.

Put the squid body flat on the chopping block, gently draw some horizontal lines on the inside of the squid (that is, the side originally attached to the internal organs) with a knife, and be careful not to cut it off. These horizontal lines can help squid curl more easily when cooking. Cut into strips: cut the body part of the squid into strips. The width of each piece depends on the size of the roll you want. When cutting, try to keep each strip the same thickness so that it can be heated evenly when cooking.