The squid pieces are naturally thawed and the surface is salted for 10 minutes.
Prepare 2 plates with starch and eggs on top.
Spread the eggs evenly and spread them over the squid pieces.
The salmon fillet wrapped in egg liquid is carefully transferred to a tray with starch.
Gently take a thin layer of powder around the squid block.
Heat the pan until it smokes. Turn a small amount of oil (without heat) and then add the salmon.
Turn the middle of the squid block to golden brown and carefully turn the squid block over.
When you are on the other side, fry until golden brown.
1. Squid is easy to scatter during the frying process. This problem can be solved by smearing the powder with powder and adding cold oil to the pan. 2, squid is generally diced frozen, pick ice thin, squid pieces round, thick meat can be. When thawing, it is best to freeze at room temperature. 3, when eating, if the taste is too light, you can eat with steamed fish oil, black pepper and other seasonings. 4, squid meat is sweet and nutritious. The protein in meat is higher than salmon, squid, squid, and squid, and the fat contained in meat is only 0.5%, which is 17 times lower than salmon and 7 times lower than octopus. The liver has high oil content, in addition to being rich. In addition to all DHA and DPA, common fish oil also contains vitamins A, D, E and other vitamins necessary for the body. The proportion of these nutrients in cod liver oil is the best ratio of the daily needs of the human body. Therefore, the Nordic people call it the “nutritionist” on the table.