How to fry squid without getting overcooked

Squid contains a very high protein content and a very low fat content. There are many ways to cook squid, such as dried squid, squid strips or grilled squid. They are all very popular delicacies, and many people usually treat squid as a home-cooked dish. Although squid has high nutritional value, when people cook squid, they often encounter the situation that the squid is overcooked. How can squid not be overcooked?

How to fry squid without getting overcooked?

1. Stir-fry over high heat

When stir-frying squid, you must do it quickly over high heat, and try to reduce the time the squid is heated in the pan, otherwise the squid will be hard to bite. After the squid is put into the pot, spread it out immediately to allow it to be heated evenly. After putting the squid into the pot, stir-fry it quickly and take it out of the pot as soon as the flavor is adjusted. Don't delay.

If you think you are too slow, you might as well mix the squid with seasonings in advance. Then after putting it in the pan, you can just stir-fry it quickly over high heat. (Fresh squid has enough freshness and flavor on its own, so there is no need to add too much seasoning to avoid covering up the original freshness and flavor. Only salt, cooking wine and MSG are used for seasoning, and the taste is pure.)

How long to stir-fry squid: After blanching, stir-fry the squid for 2-3 minutes.

2. Blanch the vegetables in advance

The key to making fried squid delicious is to blanch it in water before frying. Blanching and then stir-frying can reduce the time the squid spends in the pan, reduce nutrient loss, and make it crispier instead of hard and woody.

How long to blanch: The blanching time must be controlled well. Generally, 10 to 15 seconds from putting the food into the pot to taking it out of the pot is just right. (The water temperature should be controlled at around 80 degrees when entering the pot.)

3. Remove the outer membrane

Rinse the squid with water, find the black skin on the outside of the squid and peel it off. If this layer of skin is left on, the squid will become very tough during cooking. It can be easily torn from the cut edge. After tearing it, it is a clean, white and tender piece.

4. Soak thoroughly

If you buy dried squid, you must soak it thoroughly so that the fried squid will be tender. Let the squid swell evenly, then take it out and rinse it with clean water.

Of course, if it is fresh squid, there is no need to soak it, but make sure the squid is fresh enough.

5. Drain the water and fry again

Before frying the squid, be sure to drain the water thoroughly so that it will be dry, crispy and tender. If water is put into the pan, the frying time will be prolonged, affecting the taste and the flavor will be bad.

The benefits of blanching squid

1. Blanching can remove the fishy smell. Fishy substances with low boiling points can be removed by heating. Some fishy substances with higher boiling points can also be removed by long-term heating methods, such as stewing, braising, roasting, and grilling, or by allowing them to evaporate in hot oil. Most fishy substances are water-soluble to a certain extent. When cooking, you can use methods such as blanching or boiling water to remove the fishy smell before cooking.

2. Blanching the squid in water can make it easier to cut. Put the cut squid into the pot and blanch it. In less than a minute you will find the squid curled up.

3. When stir-frying squid, be sure to do it quickly over high heat, and try to reduce the time the squid is heated in the pan, otherwise the squid will be hard to bite. Blanching and then stir-frying can reduce the time it spends in the pan, reduce nutrient loss, and make the food crispier.