How to cook crispy squid

In summer, as the temperature becomes very high, people's appetite will decrease. At this time, you should eat more sweet and sour foods. These foods can help the body to stimulate the appetite and improve appetite. The dish of rice crust squid completely meets this taste, so you can try to make it at home. Then let's take a look at the methods of making rice crust squid.

First, what are the methods of cooking rice crust squid? Take fresh squid, remove the internal organs, clean it, and cut it into flowery shapes. Set aside the five-spice rice crust. Blanch the cut squid in boiling water. Heat the pan with cold oil, first add sugar and boil into syrup. Pour in chopped onion and garlic. Saute until fragrant. Add some oyster sauce, tomato sauce and season. Pour the blanched squid rolls in and coat with sauce. Add green pepper and chopped green onion and stir-fry. Stir-fry quickly over high heat. Serve on a plate. "Rice Crust Squid Roll" is a quick summer dish that is fresh, fragrant, sweet and sour, and tastes really good.

Second, remove the skin of the squid, clean it, cut it diagonally into cross-shaped slices, then cut it into small pieces, and blanch it in boiling water. Slice the green and red peppers, cut the onions into sections, smash the garlic, and cut the ginger into thin strips for later use. Add appropriate amount of starch, chicken essence and water to a small bowl to dilute and thicken the sauce. .Put the rice crust into the oven to heat. Heat oil in a pan until it is about 50% cooked, add peppercorns and scallions and stir-fry until fragrant, then add squid rolls and green and red peppers and stir-fry, add a little boiling water to season, add cooking wine, salt and pepper, add the prepared wet starch to thicken, adjust the taste, and pour it on the baked rice crust. It is done when you hear a crackling sound.

What are the methods of cooking rice crust squid? How to cook rice crust squid with tomato sauce: first make the rice crust, heat the pan, brush a layer of oil on it, wait until it feels warm, spread the rice into the pan, spread it evenly, heat it on medium-low heat until the rice cake becomes hard, turn it over; fry the rice crust on both sides until golden brown, thin and crispy, then remove from the pan; make the tomato sauce squid topping, marinate the squid flowers with sake and salt (5 minutes), pour a little oil into the hot pan, heat it on high heat, add the ginger slices and stir-fry until fragrant; add the green pepper slices and carrot slices and stir-fry. Pour tomato sauce and a little water over medium-low heat and mix well. Add salt and sugar to season; pour in starch water and simmer until the sauce thickens; finally, break the rice crust into several pieces and put them on a plate, then pour in the ketchup squid.