Due to the content of easily digestible protein, healthy fatty acids and low calorie content, squid is considered a very healthy dietary product. They are also rich in taurine, which reduces the risk of cardiovascular disease, stabilizes blood pressure and promotes the elimination of harmful cholesterol from the body. However, in order for squid dishes to acquire a unique delicate taste and aroma, it is necessary to follow certain rules during cooking.
Squid preparation rules
First of all, when choosing squid, pay attention to the fact that the carcasses are easily separated from each other. If they stick together as a monolith, this is direct evidence that the squid has already been defrosted. If the storage rules are violated, squid meat after heat treatment can taste bitter and spoil the taste of the dish.
Defrost squid outdoors. Usually defrosting is carried out at a temperature of + 18-20 ° C. In this case, the greatest amount of nutrients is retained in squid meat. But you can also defrost them in cool water. Squids are filled with water in a ratio of 1: 3 (per kilogram of squid you need 3 liters of water).
It is usually difficult to peel squid from the film. To facilitate this process, put the squid in a deep bowl and fill it with hot water, the temperature of which is about + 60-70 ° C. Then mix the squid carcasses, and the film will easily come off the pulp.
For quick removal of films, it is recommended to lower the carcasses for half a minute in boiling water, stirring the squid intensively. It should be borne in mind that in this case, the pulp may turn pink, and a specific smell will appear.
After that, drain the hot water, and rinse the squids thoroughly in cold water, changing it until the films are completely separated from the carcasses. Then carefully remove the insides and the transparent spine (chord). Thus, the squid will be fully prepared for further cooking.
Squid cooking rules
The easiest way to cook squid is boiling. To make the meat tender and tasty, the squid should be cooked for less than 3 minutes. To cook the squid properly, bring 2 liters of water to a boil in a saucepan, then add salt, peppercorns and bay leaf.
Let the spice water simmer for 5 minutes. After that, dip one carcass of thawed and peeled squid into boiling water. After lowering one carcass, quickly count to 10, then remove the squid with a slotted spoon. As soon as the water boils again, dip the next carcass into the pan.
Squid meat will also be tender and tender if cooked for more than half an hour. But in this case, less nutrients are retained in seafood. In addition, squid will greatly lose in volume and weight.
To properly cook stewed squid, you will need:
- 800 g squid fillet;
- 3-4 onions;
- 250 g sour cream;
- 4 tablespoons vegetable oil;
- salt;
- pepper.
Defrost, peel and boil the squid as described above. Then cut into thin strips and fry in vegetable oil for 3-5 minutes. Peel the onions, chop and also fry in vegetable oil until light golden brown. Then mix the fried squid with onions, pour over sour cream, pepper, salt and simmer everything together for 2-3 minutes.
