Choosing the Right Type of Squid for Your Dish
When preparing squid dishes, it’s important to select the appropriate type of squid to ensure optimal flavor and texture.
For raw squid served with sauce, squid salad, or squid cooked in hotpot, it is recommended to use thick-skinned, round, and firm squid.
On the other hand, for stuffed squid or dried squid, round, long, and thin-skinned squid is the preferred choice.
Leaf squid, which is shorter than tube squid and longer than baby squid, with a moderate fat content, is ideal for making fried squid or squid with tomato sauce.
Marinating Tips
Before marinating the squid, it is recommended to slice it into thin slices and score a cross pattern on the surface. This will enhance the squid’s ability to absorb the marinade.
To ensure proper seasoning penetration, marinate the squid and refrigerate it for 30 minutes.
As squid is naturally salty due to its origin in the sea, it is advisable to avoid adding additional salt during the marinating process. However, you can enhance its flavor by using other seasonings.
Cooking Time
Squid cooks quickly, so it is crucial not to overcook it, as it can become tough and lose its flavor.
Fried squid or squid with sauce should only be cooked for about 5 minutes to achieve the right tenderness and deliciousness.
Grilled squid only requires cooking until the surface becomes dry, as the marinade sticking to the surface indicates that it is cooked.
For squid cooked in hotpot, a quick dip in the hotpot broth for 1-2 minutes is sufficient. Steaming or boiling squid typically requires boiling water for 2-3 minutes.
If you prefer a chewier texture, cook the squid for an additional 1-2 minutes, making sure not to overcook and lose the natural sweetness of the squid.
For reference:
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By following these tips on choosing the right squid and cooking it for the appropriate time, you can create crispy and delicious squid dishes. Enjoy!
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