Squid in battered South China

Some cooks prefer to cook squid in batter, others cook them in deep-fried breadcrumbs, and squid lovers also split. One part chooses a deep-fryer, and the other more likes squid in batter. Today I will propose to your court an interesting recipe of this dish, given to your obedient servant in an unusual way.

I like the majority of those who love the seafood, like squid in general and especially squid in batter. And I decided to get to know a friend of the chef who lived in China, how to cook squids in the southern provinces of this famous for his traditions in the field of cooking. The Chinese decided to share with me his version of the dish in an authentic, Chinese version. Now it's my turn to tell the readers this old recipe, which proved its right to live for a couple of decades, which have already passed since our memorable conversation.

So, how to cook squid in battered South China? Remember, and better write.

Take a couple of kilograms of squid and cut into rings. For the batter, we take 1 egg and separate the yolk from the protein, pour half a cup of milk, pour one glass of flour, we also need one tablespoon of butter, a pinch of salt and sugar. If you like peppercorns, you can add pepper, I prefer neutral to taste.

First, squid must be boiled. If you put it in a frying pan of raw, its skin will wrinkle, and it will resemble rubber in its properties. A cooked squid will already be ready for the subsequent kitchen mockeries, and its meat after the frying will remain gentle and will not crumple. And one more thing related to squid, even if you bought a squid fillet, this does not mean that it is ready for cooking. In fact, even the fillet is still covered with film, and it will be better if you remove these films before cooking. How it's done? Quite simply, you just need to squeeze the carcass with your thumb and index finger and, grabbing the film with the other hand, pull it, taking it off the squid. Then, turning it inside out, repeat the procedure. Nothing complicated, but the taste will improve significantly.

Now it's time to take care of the batter. We mix the yolk with sugar and salt, add milk to the mixture and fill in the flour, pour in the melted butter. Here it is necessary to follow the order of filling up the flour and milking, so that the dough turns out without lumps and resembles sour cream in consistency.

Protein, left from the egg, and put the dough in the refrigerator. While the products cool down, the squid should be sliced and boiled. Some first brew, then cut, the order of these actions does not matter. After drying the meat, we salt it and leave it salted. Warm the deep fryer to 180 degrees. We remember about the painter and we go to check how he was cold in the refrigerator? The oil froze, and now the dough was very thick. So, it's time to whip the protein and mix it with the dough.

To ensure that our squid in batter does not lose this very batter when frying, sprinkle rings with a thin layer of flour. Then we shift all the meat into a bowl with batter and work with our hands, our goal is to ensure that each ringlet is covered evenly by the mixture. Usually I have enough of a lot of batter for all squid, I hope you will be enough. Squid in batter take up a couple of full plates and are ready for frying. Now it remains only in parts to throw in the deep fryer portions of dishes, make sure that the oil is drained to the maximum, and put the finished product on a large plate. In passing, you beat off the very probable attempts of your household to taste the dish ahead of time. After the fryer, if Squid is still too fresh for your taste, salt it, lovers of sharpened may need to pepper them extra. This all, of course, is already strictly individual. If you are going to use squid with a beer, then I can recommend stocking a little paprika and sprinkling that part of the squid that you give to the beer, this fragrant seasoning.

That's the whole secret, how to cook squid in battered Chinese variant. I hope someone will come in handy.