Squid Snacks

We often eat squid in our daily life. The protein content in squid is very high. It has high therapeutic value after eating. Squid tastes very good. Many people like to eat squid. In fact, squid can also be made into various snacks. When we are watching TV series or playing with mobile phones, we can eat some. It is not only delicious, but also rich in nutrients, which is good for health.

How to make squid snacks

Spicy Squid Baked with Mashed Potatoes

Ingredients: 1 squid, 15 grams of onion, 1 potato, half a green pepper, 1 spoon of salt, a little black pepper, 1 spoon of Korean hot sauce, a little vegetable oil, a little cumin powder, and a little black sesame seeds.

practice:

1. Wash the squid tubes and set aside. Be careful not to cut them open. Just take out the internal organs and rinse them clean. Wash and peel the potatoes, cut into strips or slices, cover with plastic wrap and microwave for 3-5 minutes. Instead of mashed potatoes, you can stuff the squid with fried rice, which will make it more chewy and delicious.

2. Mash the microwave-baked potatoes with a spoon. Add salt and black pepper and mix well. If it is too dry, you can add a little water, but not too much, so as not to burst the squid tube when grilling.

3. Add chopped green pepper and onion to the mashed potatoes and mix well. You can also stir-fry the diced green pepper and onion in a little oil until they are cooked. I personally prefer a crispier texture, so I use it raw.

4. Stuff the mashed potatoes into the squid tube, trying to fill it up to about 80%. When the squid is cooked, it will shrink slightly, so push the mashed potatoes outward. If you stuff it too full, it will overflow.

5. Add a little oil and cumin powder to the Korean hot sauce and adjust it to a spreadable consistency.

6. Brush the outside of the squid tube, put it into the middle layer of the oven, bake at 160 degrees for about 15-20 minutes, take it out and let it cool slightly, put it on wax paper, and cut it into thick slices with a sharp knife.

Fried squid rings

Ingredients: 1 squid (only use the squid tube, the squid tentacles can be fried or stir-fried separately), 1 egg, 2 tablespoons of starch, and an appropriate amount of breadcrumbs (can be found in large supermarkets or online baking shops). Appropriate amount of vegetable oil, a little salt, a little white pepper, and a little cooking wine.

practice:

1. Clean the squid, grab the neck, take out the internal organs from the squid tube, rinse it, remove the cartilage, and tear off the skin.

2. Cut the squid tubes into rings slightly thinner than your little finger, add a little salt, cooking wine and pepper and marinate for a while. Don't add too much salt. This step can be omitted. Instead, add salt, cooking wine and pepper to the egg liquid. This will be mentioned later.

3. Beat the eggs, prepare the breadcrumbs and starch, put the oil in a small pot and heat it until it is 50% to 60% hot (to the point where small bubbles will come out when the tip of a wooden chopstick is put in).

4. Roll the squid rings in starch, egg liquid and breadcrumbs in turn, and shake off the excess after dipping them fully. Fry in oil until golden brown, then remove from oil and drain.

Tips: Take out the squid as soon as it floats up. Do not overfry it. Squid is easy to cook. If it is overfried, it will become hard and lose its fresh and tender taste. It's good to dip it in ketchup or eat it directly. This method allows you to make a lot at one time. After dipping it in breadcrumbs in the last step, put it in the refrigerator and freeze it. When you want to eat it, take it out and fry it directly. No need to thaw it. It is very convenient.

Shredded Dried Squid

Ingredients: (oven or microwave) 1 large squid, 1 spoon of vegetable oil, 1 spoon of sugar, a little chicken powder, a little light soy sauce.

practice:

Cut the fresh large squid in the middle, remove the internal organs and clean it. You can also use dried squid. If you are using dried squid for cooking, you need to soak it in water for about half an hour. 2. Remove the fish skin, cut off the fins at the tail, apply chicken powder and sugar, and hang it in a cool and ventilated place to dry for a day until it is half dry. If it is dried squid, just peel off the skin after soaking it in water.

3. Split it horizontally in the middle, then make a few cuts vertically on the surface, place it on a baking tray lined with greaseproof paper or a silicone mat, put a heavy object on it (I used a baking tray), heat the middle layer with upper and lower fire at the same time, turn on the hot air at about 100 degrees, and bake for about 8-10 minutes. The specific time and temperature should be adjusted according to the actual temperature of the oven and the thickness of the squid. Do not keep the temperature too high for too long at once.

4. Remove the heavy objects, turn the squid over, use your hands to pull the slightly shrunk squid a little to both sides, brush a little light soy sauce and vegetable oil on the surface, open the oven door, and bake with hot air for about 3-5 minutes before turning it over.

(Microwave version) If it is dried squid instead of fresh squid, just brush the seasoning on the surface, put it in the microwave, select low heat, turn it for 10-15 seconds, turn it over and turn it for about 10 seconds, and check the condition of the squid. If you use the microwave, the squid will dehydrate faster than in the oven, so be sure not to overcook it.

5. Check the condition of the squid. It should be slightly moist, not too dry and hard, and not in a lump-of-plate state.

6. Let it cool slightly and then tear it apart by hand.

Tips: Squid itself is slightly salty, so those who like light taste do not need to add salt, otherwise it will be too salty and inedible. Adding sugar can remove the fishy smell and enhance the flavor. The same effect can be achieved with light soy sauce. It can also prevent the surface from being too dry. Using a microwave will take less time, but the finished product will be drier and chewier.

About the method of cleaning squid: There are many suction cups on the squid tentacles, and there are small ring-shaped sharp teeth in the suction cups. You can remove them with your hands while rinsing them with water. Squeeze out the hard beak (like a parrot's beak) at the mouth of the squid and throw it away. Use kitchen scissors to cut it in half around the eye socket, carefully squeeze out the eyeball, and rinse it clean. Try not to break the ink sacs and other things in the internal organs, otherwise it will be much more troublesome to clean up than to cook.