Fried squid with salt and pepper: Lai rai on weekends


With a little variation, you can make a delicious family dish on the weekends.

Moderately crispy squid, natural tender meat. Garlic, salt, pepper, onion, chili, butter … make the dish more attractive.

With the taste of pepper, hot pepper, fragrant and sweet and chewy squid meat, the fried squid with salt and pepper becomes an attractive drink for husbands. Image: Bui Thuy.

1. Raw materials:

a. Squid marinating part:

– 600-650 gr squid

– 1 egg white

1/2 teaspoon of salt

– 1/3 tablespoon oyster oil

1/2 teaspoon of seasoning seed

– 1/2 teaspoon sesame oil (Make the dish more fragrant, if not available)

1/2 teaspoon black pepper

– 1.5-2 tablespoons flour

b. Salt and pepper mixture:

– 1 tablespoon salt

1/2 teaspoon black pepper

– 1/3 tablespoon seasoning seeds

– 1/5 teaspoon of five-flavored powder (do not give much because of concentration)

c. Dry flour mixture to cover / squid when frying:

– 1/2 cup flour

– 1/2 cup flour

– ½ teaspoon baking powder

d. Other raw materials: Garlic, chili, green onion, onion, butter, cooking oil.

With a little variation, you can make a delicious family dish on the weekends.  Photo: Bui Thuy.

With a little variation, you can make a delicious family dish on the weekends. Image: Bui Thuy.

2. How to:

a. Making salt and pepper mixture: Should be made ready, let cool to store in a jar, used for many dishes such as roasted squid with salt and pepper, roasted shrimp with salt and pepper, fried fish with salt and pepper …

– Put a small pan on the stove, add salt to shake / stir to dry for 2 minutes, take it out to cool and crush (if using finely ground salt, do not have to pound).

– Put the crushed salt into a small bowl mixed with pepper, five flavors, seasoning seeds.

b. Prepare other raw materials: Minced peeled garlic, sliced ​​onion, sliced ​​scallions, sliced ​​chili seeds (if you can’t eat chili, skip).

c. Making fried squid:

– Pre-process ink, wash the squeeze with alcohol or grain salt and then rinse to remove the fishy smell. Then, cut each squid in half, tilt the diagonal with a thin knife 45 degrees, then cut to taste. This helps the squid to spice up, fry quickly, and at the same time create beauty for the dish.

Squid after slicing, blot dry and then marinate with egg white, a little salt, oyster oil, pepper, seasoning seeds, sesame oil and flour. Mix well (should wear gloves to squeeze the mixture evenly, if you see that the powder is not thickened in the ink, you can add the powder). Leave for 8-10 minutes to allow the squid to infuse spices.

– Prepare dry flour mixture: Put flour, flour, baking powder, and mix well.

– Put oil in a deep pan to heat. Use the chopsticks to test the oil if you see bubbles at the tip of the chopsticks. You in turn divide the squid into small batches, do not put much in the frying at a time, the temperature will decrease, making the squid long-cooked, tough.

– Roll the marinated squid into the dry flour mixture above, then put it in and fry over high heat for about 2 minutes until the squid turns yellow. Remove the ink strips and place them on oil blotting paper.

– Clean the pan, heat the butter to melt, add the aromatic garlic and then add the scallions and onions until fragrant, then add the fried squid (high heat), sprinkle 1/2 teaspoon of salt mixture. pepper on the island, try to taste again according to family taste.

Eating hot, can be dipped with salt and pepper lemon very delicious.

Bui Thuy

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