How to cut squid so it curls

The most important thing in Chinese cuisine is the control of heat and knife skills. For food like squid, grilling can better reflect the seasoning and heat control. The preparation of squid flowers requires great knife skills. Many people fail to master the cooking techniques of squid flowers, and after cooking, they find that the squid does not roll up, and the taste, aroma and color are not achieved. So, how do you cut the squid so that it curls?

1. First, pull out the squid head with force, taking out the head and the internal organs together.

2. Use a knife to cut the squid in the middle, turning the squid from a tube into slices, and remove the hard slices of the squid.

3. Tear off the red membrane on the squid's body with your hands, and also tear off the membrane on the squid's tentacles.

4. Cut out the wings of the squid and remove the red membrane.

5. Pick out the eyes and teeth from the squid's head. Clean the suckers and cut the squid heads in half.

6. Use a knife to lightly score the inside of the squid at a 45-degree angle (not cut it). After cutting, continue to cut lightly at a 45-degree angle in the opposite direction. Make diamond-shaped cuts all over the squid.

After cutting, cut the squid into pieces.

7. Squid has a fishy smell. You can marinate it in salt water for a while before frying, then rinse it and fry it. You can add rice wine or cooking wine to remove the fishy smell when frying.

Come and take a look at the squid flowers I fried. It’s a dish that really demonstrates my knife skills.

Precautions

The side with the cut is the side with the squid's internal organs.

You can't have squid viscera paste or anything like that.

Tips

When carving the squid, be careful not to cut it. When cleaning squid, be sure to peel off the membrane inside the squid. When blanching, don't overdo it and don't blanch it for too long. If you blanch it for too long, the meat will become old and not smooth enough. Remember, it would be better if you add a few drops of peanut oil to the boiling water, so that the squid flowers will look moist and not too dry.

Nutritional value of squid

Its nutritional value is no less than that of beef and tuna. Every 100 grams of dry product contains 66.7 grams of protein, 7.4 grams of fat, and a large amount of carbohydrates and inorganic salts such as calcium, phosphorus, and sulfur. The protein content in fresh squid is as high as 16% to 20%, and the fat content is extremely low, less than 1%, so the calories are also low. For those who are afraid of getting fat, eating squid is a good choice. The fat of squid contains a large amount of highly unsaturated fatty acids such as EPA and DHA. Together with the high amount of taurine contained in the meat, they can effectively reduce the cholesterol accumulated in the blood vessel walls and are very effective in preventing arteriosclerosis and the formation of gallstones. At the same time, it can supplement brain power and prevent Alzheimer's disease. Therefore, squid is a healthier food for middle-aged and elderly people who are prone to cardiovascular diseases.