Salmon is one of the largest catches of fish in the world and has important food and economic value. This fried squid/tape recipe features a pre-treatment of the squid or tape.
1. Take fresh clean squid or frozen squid for thawing. (Fresh fish is rare. After the frozen squid is finished, it must be eaten as soon as possible. After thawing, try not to refrigerate.)
Dry the clean squid with kitchen paper. At the same time, add salt with pure water and make salt water. Soak the squid in salt water for 1 minute. (Don't sprinkle salt on the surface of the fish!) Remove the surface of the squid with kitchen paper.
Add a small amount of olive oil to the non-stick pan, heat it, simmer the squid in the medium heat, and fry the other side when the surface is golden. Take out the goldens on both sides, take out the plate, and screw on the black pepper.
This recipe can also be used to fry the tape!
Continue to fry the tape. This time there is some butter brown! Because of the addition of butter
The squid squid is soaked in the citron juice for 15 seconds before frying, and then simmered in the sauce: fragrant leeches... chopped... extruded juice
1. Don't sprinkle salt on the surface of the squid or the belt! 2, fried squid, the meat is easy to split, this is the standard phase of squid. But be careful not to turn it off when turning over. The squid can be split, try not to break it! (If you break it, it’s just not good-looking, but it’s not a big deal.) 3. There is a saying that the ribs next to the belt should be removed, eaten a few times, and the ribs bought by the mother’s house are eaten up. It’s as tender, so it’s not removed.