Fried squid rolls

Method of fried squid roll:

Ingredients for making fried squid rolls:

There are 400g squid, 10g shredded green onion and ginger, 5g green onion and pepper, 10g salt water, 15g soy sauce, 10g cooking wine, 1g monosodium glutamate, 15g sugar, 500g peanut oil (about 40g consumption), 10g grinding oil and 50g soup.

Making steps of fried squid roll:

1. The method of making squid roll is the same as "fried squid roll". The onion pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar, soup into juice.

2. Put the pot on a high heat, heat 70% of the oil, put the squid in, roll the squid into a roll, when the pattern is cracked, take out the pot and decant the oil. Set the pot on fire, put the right juice into the pot; bring the juice to a boil, put the squid roll into the pot, pour in the small grinding oil, shake the pot twice, and put it into the plate.

Characteristics of fried squid roll:

The color is persimmon yellow, crisp and delicious.

Fried squid rolls

Fried squid roll is a dish with squid as the main material. It is persimmon yellow in color, crisp and delicious. Frying in soy sauce is one of the main cooking techniques of Henan cuisine. It is a cooking method that the processed raw material is slightly scalded with boiling water or slightly smoothed with warm oil, and seasoning is added after drying. It can be divided into three kinds: oil frying, dusting frying and raw frying. "Fried squid roll" uses the oil fried method. This dish is a famous traditional dish in Henan Province, which emphasizes both Dao Gong and huogong. The skill of squid roll with litchi shaped flower knife and the mastery of cooking temperature are the marks of the chef's technical level. Its finished products fully reflect the characteristics of Yucai Dao, such as fine workmanship, ingenious modeling, crisp and tender texture, fresh seasoning and sharp taste.

Practice 1

Ingredient: 400g squid.

Ingredients: 10 grams of onion and ginger, 5 grams of onion and pepper.

Ingredients: 10 grams of salt water, 15 grams of soy sauce, 10 grams of cooking wine, 1 gram of monosodium glutamate, 15 grams of sugar, 500 grams of peanut oil (about 40 grams), 10 grams of mill oil, 50 grams of soup.

Production process:

1. The method of making squid roll is the same as "fried squid roll". The onion pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar, soup into juice.

2. Heat 70% of the oil in the pan. Roll the squid into a roll. When the pattern cracks, drain the oil out of the pan. Set the pot on fire, put the right juice into the pot; bring the juice to a boil, put the squid roll into the pot, pour in the small grinding oil, shake the pot twice, and put it into the plate.

Practice 2

[main and auxiliary materials]

Water hair squid, 500g

Refined salt..... 5g

Shredded green onion..... 2G

MSG... 3 G

Shredded ginger 2 g

50 grams of edible alkali

Shaoxing wine 10 grams

Sesame oil... 10 g

Clear soup..... 50g

Peanut oil... 1000 grams

[cooking method]

1. Split the squid in half, then cut it into 5 cm long and 2 cm wide strips, put it into a basin, add the alkali, add warm water, add 5 g sesame oil, and mix well. Soak it for 3-4 hours, then wash it with clean water, change the water several times to make it spit out the alkali smell, then drain the water and wipe it with cloth.

2. Put the frying pan on a high heat, add boiling water, put the squid slices into the frying pan. After the squid slices are rolled into a tube, take them out and put them into a cold water basin to cool and control the moisture.

3. Put the frying pan on the fire, add peanut oil and heat it to 70%. Put in squid roll and fry it for about 10 seconds. Remove the oil quickly.

4. Put the frying pan on high heat, add shredded green onion, shredded ginger, squid roll, refined salt, monosodium glutamate, Shaoxing wine, clear soup, push squid roll, turn the pan twice, pour in 5g sesame oil, stir well, turn over, and then out of the pan.

[process key]

1. Don't fry squid rolls for more than 10 seconds, because it's easy for squid to overflow.

2. When frying, the fire should be strong and the action should be fast to ensure its crispness and tenderness.

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