How to make squid crispy? Analysis of hot topics and cooking techniques across the Internet
Recently, the cooking method of squid has become a hot topic among food lovers. Whether it is sizzling squid from a night market stall or fried squid rolls at home, how to make the squid taste crispy and tender is the key. This article combines the popular discussion data on the Internet in the past 10 days to sort out scientific methods and practical tips for you.
1. Popularity list of squid-related topics across the entire network (last 10 days)
| Ranking | Topic keywords | heat index | Main platform |
|---|---|---|---|
| 1 | How to remove fishy squid | 87,000 | Douyin/Xiaohongshu |
| 2 | The secret to crispy and tender squid | 62,000 | B station/down kitchen |
| 3 | Squid preprocessing tips | 58,000 | Weibo/Zhihu |
| 4 | Squid cutting method | 43,000 | Kuaishou/Douyin |
2. The 4 core elements that make squid crispy
According to experimental comparisons by professional chefs and food bloggers, the crispy and tender texture depends on the following key points:
| elements | Principle of action | operating standards |
|---|---|---|
| freshness | muscle fiber integrity | Eyeballs clear/epidermis intact |
| Alkaline water treatment | change protein structure | Edible alkali concentration 1.5% |
| temperature control | Quickly style and lock in moisture | Oil temperature 180-200℃ |
| Knife processing | Uniform heating area | Bevel depth 2/3 |
3. Step-by-step operation guide
1.preprocessing stage: For fresh squid, the internal organs and cartilage must be removed first, and the outer film must be peeled off. Frozen squid needs to be completely thawed and soaked in 50°C warm water for 10 minutes.
2.Knife modification skills: When cutting the rhombus on the inside, keep the knife and the chopping board at a 30-degree angle. The cutting depth is 2/3 of the meat thickness, and the distance is about 0.5 cm.
3.Embrittlement treatment: Soak 500 grams of squid with 5 grams of edible alkali + 500ml of water for 15 minutes, then rinse with running water for 10 minutes to remove the alkali smell.
4.Cooking comparison data
| cooking method | time | Crisp score | water loss rate |
|---|---|---|---|
| Blanch in boiling water for 10 seconds | 10 seconds | 8.2 | 12% |
| Frying at 180℃ | 20 seconds | 9.5 | 8% |
| stir-fry | 40 seconds | 7.8 | 15% |
4. Three innovative methods that netizens have tested to be effective
1.Beer soaking method: Use light beer instead of water to soak for 30 minutes. The malt component can soften the fiber.
2.alternating ice and fire method: Chill immediately after blanching. The temperature difference will make the meat shrink and become firmer.
3.papain: Natural enzyme treatment for 10 minutes, suitable for those who pursue healthy diet.
5. Analysis of common failure causes
• Too high alkali water concentration causes bitterness (more than 3%)
• Insufficient oil temperature causes water to leak out (below 160°C)
• Cooking time is too long (more than 2 minutes)
• Incomplete removal of mucous membrane affects taste
Master these tips and you'll be on your way to crispy, restaurant-worthy calamari. It is recommended to prepare a thermometer and timer when trying it for the first time to accurately control key parameters. A recent popular video shows that correct knife processing can increase the curling degree of squid by 70%, which adds double points to the visual effect and taste!
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