The boiled squid can be a basis for a set of various dishes. Do salads of him, stuff and fry. That meat of a squid turned out gentle and tasty, it, for a start, it is necessary to choose correctly. The frozen carcasses have to be whitish color, the thin skin of squids can be pinkish-violet shades. Carcasses have to separate from each other. If they stuck together, it means that the product was already defrozen and its quality is reduced. And now we will tell how it is correct to cook the correct squids.
It is required to you
- The squids frozen - 1 kg,
- Bay leaf
- pepper peas
Instruction
1. Put a pan with water on a plate. Water in it has to be much – at least, three liters because after we lower in boiled water of squids, water has to begin to boil as soon as possible.
2. The defrozen squids carefully wash out in cold flowing water. The frozen fillet of a squid is on sale cleaned and with a thin skin. If squids unpeeled, then place them in hot water with a temperature about 60 wasps and mix that hot water warmed up all surface of a carcass. Now it will easily be husked if to rub her hands under a water jet. Through an opening in top remove the remains of an entrails and a chitinous plate which begins in the tail basis.
3. After water began to boil, a prisolita it, throw bay leaf and bell pepper. Lower in the boiling water of squids and remove a pan from fire as soon as water begins to boil again.
4. Take squids in a pan, without uncovering, 15 minutes, after that it is possible to get them. As a rule, just boiled squids don't eat. The squids welded thus it is possible to stuff with rice with fish forcemeat and to bake, cut with ringlets and to fry in batter, to add to salads. It is a fine semi-finished product, with gentle meat in which the specific aroma and taste of a squid remained.