How can squid not age when fried? Master these tips to keep your food tender and chewy without shrinking!
In the past 10 days, the popularity of seafood cooking has continued to rise across the Internet, especially the method of cooking squid has become a hot topic. Many netizens report that it is easy to get old and shrink if you are fired at home. For this reason, we have compiled the latest experimental data and professional chef skills to solve this problem in a structured way.
1. Data related to popular squid dishes on the entire Internet (last 10 days)
| platform | Hot search keywords | Search volume (10,000) | Core pain points |
|---|---|---|---|
| Tik Tok | Stir-fried squid tips | 128.6 | Severe shrinkage |
| little red book | Squid pretreatment method | 89.3 | Fishy smell removal |
| The Secret to Stir-fried Squid | 56.2 | Meat becomes hard | |
| Go to the kitchen | Instant sale food stall recipe | 42.7 | Fire control |
2. Four-step method for scientifically handling squid
1.Key indicators for material selection: The eyes of fresh squid are translucent but not muddy, and the skin is pink. The number of fresh squid is 2-3 per 500 grams.
2.Preprocessing schedule:
| step | operate | time consuming | Effect |
|---|---|---|---|
| Remove film | Wipe with kitchen paper | 30 seconds | Reduce shrinkage |
| Change the knife | Cross flower knife for internal cutting | 1 minute | Even heating |
| pickled | Beer + starch (1:1) | 8 minutes | stay hydrated |
3. Comparison of cooking core parameters
| cooking method | Oil temperature | time | Maturity |
|---|---|---|---|
| stir-fry | 180-200℃ | 40 seconds | optimal |
| Oily | 160℃ | 20 seconds | Precooked |
| blanch water | boiling water + salt | 8 seconds | Finalize |
4. Comparison of the techniques of the three major schools
1.Cantonese restaurant method: Using the "double flying water" process, blanch in 80°C hot water for 5 seconds, chill and then stir-fry, the shrinkage rate is reduced by 62%.
2.Sichuan style quick stir-fry method: Use compound oil (rapeseed oil + lard 3:1), cook the cooking wine in the pot at high temperature for 10 seconds, the tenderness will be significantly improved.
3.Japanese tempura method: Coated with protein paste before frying at low temperature, experiments show that it can lock in 78% of moisture, but it is difficult to operate at home.
5. Analysis of common failure causes
| Problem phenomenon | Error reason | solution |
|---|---|---|
| curl into ball | The flower knife cuts too deeply | Cut to 2/3 thickness |
| Serious water discharge | Pickled without starch | Add cornstarch batter |
| Fishy smell remains | No cartilage removed | Completely extract the transparent bone |
6. Suggestions for choosing kitchen utensils
According to recent evaluation data, cast iron woks have the best heat storage performance with the following parameters:
| Pot type | Warm up time | temperature stability | Recommendation index |
|---|---|---|---|
| Fine iron pot | 2 minutes | ★★★☆ | 4.2 |
| Enamel pot | 3 minutes | ★★★★ | 4.5 |
| non-stick pan | 1 minute | ★★☆ | 3.8 |
Master these latest techniques and cooperate with the principle of "hot pan, cool oil, fast in and fast out" to ensure that the fried squid is tender and tender. It is recommended to bookmark this guide and check every step before handling squid next time, and say goodbye to the rubbery taste!
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