What to do with baby squid? Popular topics and practical guides on the Internet in the past 10 days
Recently, seafood processing and cooking have become a hot topic on social platforms, especiallysmall squidIt has attracted much attention because of its fresh taste and various methods. This article combines the hot content on the Internet in the past 10 days to sort out the processing methods, cooking techniques and related data of small squid to help you easily unlock the delicious taste.
1. Data statistics on hot topics across the entire network
| Popular platforms | Related topics | Number of discussions (10,000) |
|---|---|---|
| #Little Squid’s Homemade Recipe# | 12.3 | |
| Tik Tok | #Squid evisceration skills# | 8.7 |
| little red book | #Fried Squid Recipe# | 5.9 |
| Station B | #Japanese-style squid sashimi processing# | 3.4 |
2. Detailed explanation of the steps for processing small squid
1. Cleaning and evisceration
Soak the squid in light salt water for 10 minutes and gently scrub away the mucus on the surface. Use scissors to cut from the bottom of the head, remove the internal organs and hyaline cartilage, and be careful to retain the squid tentacles.
2. Peeling techniques
Grasp the fins on both sides of the squid's body and pull in reverse to remove the purple-red skin. If making sashimi, chill it with ice cubes for 5 minutes to enhance the taste.
3. Key points of flower cutting knife
Make a 45° diagonal cut on the inside (depth 2/3), then cut vertically into the cross pattern, blanch and curl into a beautiful ear of wheat shape.
3. Comparison of popular cooking methods
| practice | preparation time | difficulty | Popular index |
|---|---|---|---|
| Fried squid with green onion | 15 minutes | ★☆☆☆☆ | 92% |
| Thai spicy and sour squid | 20 minutes | ★★☆☆☆ | 88% |
| Squid and Cheese Baked Rice | 30 minutes | ★★★☆☆ | 76% |
4. Precautions
1.Judgment of freshness: It is better if the eyeballs are clear and full, the body surface is shiny and there is no peculiar smell.
2.Blanching time: Just put it in boiling water for 10 seconds. Overheating will make it hard.
3.Save method: Unprocessed squid needs to be frozen at -18°C, and should be refrigerated for no more than 24 hours after processing.
5. Netizens hotly discuss QA
Q: Should I keep the little squid ink sacs?
A: Ink sacs can be used to make Italian cuttlefish pasta or Spanish paella, but they need to be washed thoroughly to avoid a bitter taste.
Q: How to make squid more crispy and tender?
A: Marinate with 1 spoon of starch + 1 spoon of cooking wine for 10 minutes, or add a small amount of edible alkali (1g per 500g).
Master these techniques, and you can easily handle baby squid and make delicious dishes that rival restaurants!
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