Seafood

Chinese squid


Chinese Squid Ingredients

  1. Freshly frozen squids 1 kilogram
  2. Large onion 2 pieces
  3. Garlic medium sized 3-4 cloves
  4. Soy sauce 2 tablespoons
  5. Sugar 2 teaspoons
  6. Vegetable oil for frying dishes
  7. Salt to taste
  8. Ground black pepper to taste
  • Main ingredients: Squids, Onions
  • Serving 9 servings
  • World CuisineAsian, Oriental

Inventory:

Medium bowl, Cutting board, Knife, Frying pan, Cooker, Deep pan with lid, Skimmer or fork, Plate, Saucer, Wooden spatula, Salad bowl or serving dish, Ice, Deep bowl, Medium pan

Chinese squid cooking:

Step 1: prepare the squid.


The very first thing we need to prepare squids for further cooking. Therefore, we take them out of the freezer and put them in a medium bowl, defrost to room temperature. Attention: In no case should you defrost squids under running hot water or in the microwave, as this can ruin the dish.

After that, we need to clean the squid. To do this, first of all, take out the hard chitin plate with your hands and proceed to remove the skin. It is easy to do this, for example, alternating hot and cold water. To do this, boil water in one pan, put ice in another and lower the carcasses in them alternately for 15 seconds, starting with hot. After this, the skin will come off easily and simply.

We boil water in a deep pan and with a fork or slotted spoon, lower in turn or all the squids at once into boiling water, and cook for 1-2 minutes maximum. Immediately after that we take them out of boiling water and put them on a cutting board or in a free bowl. Let the squid drain excess liquid, and they will cool slightly.

When the seafood has cooled to a warm temperature, use a knife to cut them into rings or straws.

Step 2: prepare the onion.


Using a knife, peel the onion from the husk and after that - rinse well under running water. We spread the vegetable on a cutting board, cut it into two halves, and then cut each onion portion into thin half rings. The processed onions are transferred to a free plate.

Step 3: prepare the garlic.


With a knife, peel the garlic from the husk and after - slightly rinse under running water. Using the same sharp inventory, we chop the vegetable very finely and after that we shift it into a free saucer.

Step 4: prepare the squid in Chinese.


So, pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, make the fire less than average and put the chopped onion into the pan. We fry the half rings of the vegetable, occasionally stirring with a wooden spatula, until a golden color is formed on its surface.

Immediately after that, we spread the squid into the container, mix everything well with the improvised inventory again, and continue to cook the dish for another 1 minutes. After the allotted time, add sugar to the pan and mix well with a spatula. Then we make a big fire and very quickly add soy sauce to the dish, as well as salt, black pepper to taste and mix everything well again.
Attention: since soy sauce itself is salty, salt must be added to the dish with extreme caution.
Fry the squid in Chinese for 1-2 minutes and turn off the burner. Now add chopped garlic to the dish and mix until smooth. All squids are ready!

Step 5: serve the squid in Chinese.


Immediately after cooking, squid in Chinese is transferred to a salad bowl or a special serving dish. Such squids are eaten in seconds. And you will not have time to blink an eye, as nothing remains. But, if you decide to cook many servings of such a dish at once, then I’ll tell you a secret that cold squid in Chinese is also very tasty. You can serve such a dish to the table as a snack or enjoy along with a bottle of beer.
Good appetite!

Recipe Tips:

- For cooking squids it is best to use fresh and already gutted.

- Black pepper can not be added to the dish, since squids by themselves in Chinese are aromatic and tasty.

“Squid meat is very tender if cooked properly.” Therefore, it is very important not to digest it. Otherwise, it will become like rubber.