Squids: cooking secrets.

How to cook squids so that they turn out soft and tasty. Recipes for salads and hot dishes.
Squids are tasty and healthy - and you can’t help but use this, especially in Fasting! We learn to handle these mollusks, especially since they are prepared in a matter of minutes!

How to choose
  When buying frozen squid, pay attention to the color of the meat, which is visible under the outer film - it should be whitish. The skin itself can be different - its color varies from pink to purple.

Squid carcasses should be easily separated from each other - sticking together may indicate that the product has already been thawed.

The smaller the carcass, the sweeter.

How to clean
  The frozen squid carcass should be doused with boiling water - the film covering the meat will curl up - and it can easily be removed by hand. If the squids have already melted, pour them with hot but not boiling (!) Water for 3 minutes. After that, remove the skin with your hands. From the inside, we remove and remove the transparent chitin plates.

Now the squid carcass is ready for further cooking.

How to cook
  Boil water, add spices to it (bay leaf, peppercorns - to taste). Dip squid carcasses into boiling water, cover and ... turn off the stove. After 10 minutes, the squid is ready. They will turn out soft and gentle. Cut squids and add them to salads, sandwiches, sushi, pasta and risotto.
  How to stew
  Best with vegetables and in sweeping! The secret of the dish is to first fry the vegetables (onions, carrots, garlic), bring them to readiness and only at the very end add the squid (3-5 minutes before the end of cooking) and simmer under the lid over low heat. Otherwise squids will turn out rubber. Braised squids are good with rice or pasta.
  How to fry
  Squids are fried over high heat for one minute, after which the stove turns off - and the squids reach under the lid. Squid rings are dipped in ice cream and deep-fried, they can also be cooked in batter or in breadcrumbs.
  How to pickle
  Squids marinate for 1-2 hours. The most commonly used marinade is mustard, boiling vegetable oil with spices, soy sauce.

Squid salad
  Ingredients:
  Pearl barley - 250 g
  Squid (carcass) - 1 kg
  Zucchini (small) - 4 pcs.
  Lemon juice - 2 tbsp.
Nutmeg - 6 pinches
  Pepper (red cayenne) - 6 pinches
  Olive oil - 4 tbsp.
  Salt
  Pepper
  Description

Boil pearl barley in boiling salted water for 30 minutes. Cut the squid into rings 1 cm wide. Fry in a saucepan over high heat until all the liquid has evaporated. Add salt, pepper, nutmeg and red cayenne pepper. Sauté for 10 minutes, then add olive oil, mix and remove from heat.

Wash the zucchini, dry and cut into slices. Rinse the prepared pearl barley under a stream of cold water, transfer to a salad bowl, add squid, zucchini and lemon juice. Stir and serve immediately.

Stuffed squid
  Ingredients:
  4 servings
  - 8 small whole squid, peeled;
  - 30 g of butter, plus a little more for frying;
  - 1 onion, finely chopped;
  - 2 cloves of garlic, crushed;
  - 60 g of fresh breadcrumbs;
  - 1 tbsp chopped fresh dill;
  - 1 tbsp chopped parsley;
  - salt and black pepper;
  - lemon slices and chopped parsley for serving.

Cooking Method:
  1. Chop large squid tentacles and set aside;
  2. Prepare the filling: melt the butter in a frying pan, put onions and garlic, close and fry under the lid with low heat for about 15-20 minutes, until soft.
  3. Add chopped squid tentacles, bread crumbs, dill and parsley to onions and garlic and fry with high heat for 2-3 minutes. Season with salt and pepper and leave to cool.
  4. Fill the squid carcass with a cold filling and fix it on top (by flipping the top of each squid with a stick (toothpick) so that it does not open).
  5. Heat a little butter in a clean frying pan and cook the stuffed squid for 4-5 minutes, until the squid is golden brown and firm to the touch and the filling warms up.
  6. Garnish the squid with lemon slices and parsley and serve immediately.

Beans with mushrooms and squid
  Would need:
  2 jars of beans in s / s
  3 squid
  1 onion, 1 chili pepper
  mushrooms 100 gr
  seasoning, salt to taste
  frying oil

Cooking:
  chop the onion, fry, add the mushrooms, fry for 2-3 minutes and add the squid (chopped), mix, stew for 1 minute, put the beans, mix, and warm for 5 minutes, sprinkle with herbs.
  Can be served!

Squid and cucumber butter

  Ingredients
Butter - 100 g, squid fillet - 30 g, onion - 50 g, pickled cucumber - 1 pc.

Cooking method
  Fillet of boiled squid is passed through a meat grinder. Pickled cucumber is peeled, peeled, finely chopped and squeezed juice. Onions finely chopped and fried in butter (take half a serving). Prepared products are combined with the rest of the softened butter, mixed thoroughly and cooled.

Squid Stuffed with Vegetables

   4 carcasses of squid, one onion, 150 grams of cabbage, one carrot, fish stock, tomato paste, vegetable oil, salt, pepper.

Take two squid carcasses, chop finely, then chop onions. Preheat the pan, add a little oil and fry the onion and squid. Then remove them from the pan and let cool. In the same pan, adding oil again, fry the finely chopped vegetables, cabbage and carrots for 15 minutes.

Combining the squid and vegetables, fill the remaining two carcasses with the mixture, put them in a saucepan, add half a glass of fish stock and simmer under the lid for 15 minutes.

When serving squid, garnish with chopped fresh tomatoes, cucumbers and herbs.

Squid with Ginger and Spicy Noodles
  Ingredients:
  Ginger - 1 tablespoon
  Lime (juice) - 2 pcs.
  Squid - 12 pcs.
  Orange (juice and zest) - 1 pc.
  Citronella - 2 tbsp.
  Soy Sauce - 1/4 Cup
  Sesame oil - 1 tbsp.
  Sugar (palm) - 1 tbsp.
  Noodles - 400 g
  Garlic - 1 head
  Pepper (red hot) - 1 pod
  Description

In a bowl with ginger and lime juice, put the squid carcasses, after making shallow cuts on them. Stir to squid completely covered with the mixture, close the lid and refrigerate for 30 minutes. Make the sauce. In a large container, combine the juice and orange zest, citronella, soy sauce, sesame oil, palm sugar and stir until sugar dissolves. Cook the noodles, following the directions on the packaging, until cooked al dente (slight creaking on the teeth). Drain and mix the noodles with the sauce. Add garlic, pepper, mix thoroughly and arrange on plates. Heat the non-stick pan thoroughly and fry the squids for 2-3 minutes on each side. If the squids are large, cut them into pieces, put on top of the noodles and serve immediately.

Squid salad
  Ingredients:
  Squid - 2 carcasses
  Bulgarian pepper - 1 pc.
  Korean carrot - 100-150 g
  Red onion
  For refueling
  Soy sauce - 1 tablespoon
  Balsamic vinegar - 1 tbsp.
  Olive oil - 2 tbsp.
  Description

Peel the squid, rinse, pour boiling water, salt and cook for 2 minutes. Cool, cut into thin noodles, as well as red pepper. Onions - thin rings or half rings. Mix all the products, fill with dressing. If the salad is marinated for an hour, it will only become tastier.

Salted Squid with Sweet Chili Sauce
  Ingredients:
  Squid - 300 g
  Green onion (feather) - 2 feathers
  Chile - 2 pcs.
  Chinese seasoning "Five flavors" - 1 tbsp.
  Pepper (white ground) - 1 tbsp.
  Salt - 1 tbsp
  Corn flour
  Refined vegetable oil
  For the sauce
  Sugar - 125 g
  Vinegar (rice) - 60 ml
  Ginger (blue (galangal)) - 1 cm
  Chile - 2 pcs.
  Salt - 1 tsp
  Red onion - 0.5 pcs.
  Cucumbers - 0.25 pcs.
  Description

Combine the vinegar and sugar in a saucepan, put the galangal and set on fire. After the sugar has dissolved, boil the sauce for another 10 minutes until it thickens. Cool and then add onion and cucumber. Roll the squid in flour and fry in a large amount of butter until crisp. Dry the squid with a napkin, sprinkle with seasoning, onion and chili. The dish will look especially good in pockets rolled up from a Chinese newspaper. Serve the sauce separately.

Small squid in sauce

  Products:
  24 squid
  Olive oil
  1 finely chopped onion
  0.2 L prescription tomato sauce
  2 chopped garlic cloves
  Squid ink or 3 ink bags separately
  1 finely chopped sweet green pepper
  Salt

Recipe:
  Thoroughly clean squids by removing skin.
  Separate the fins, gut and remove the cartilage.
  Tentacles and ink bag set aside.
  Wash squids from the outside, then turn inside out like a glove and wash from the inside.
  Finely chop 6 whole squids, as well as the laid-off tentacles and fins of the rest.
  Fry everything and stuff 18 remaining squids.

Recipe for squid sauce:
  Stew onion, garlic and pepper in oil.
  When ready, add the tomato sauce.
  Crush the ink with a little coarse salt and add to the sauce with a little water.
  Cook the squid in the recipe until cooked.
  Top up if necessary.

Before serving, spread the squid into 6 clay pots and serve hot.

Squid with onion and apple
  For 2 servings you will need:

2 squid
  1 apple
  ½ onion
  1 teaspoon granulated sugar
  1 tablespoon ready mustard
  1 teaspoon dry mint
  2 tablespoons of vegetable oil

Peel the squid, and cut into small pieces (square shape).
  Remove the core and cut the apple into slices.
  Cut half the peeled onion into half rings.
  Heat a pan with vegetable oil.
  Put onion and fry for 1-2 minutes, stirring constantly.
  Then free the center of the pan by pushing the bow to the sides.
  Put apple slices, sprinkle them with sugar and fry for 1 minute.
  Then gently turn the apples over and fry on the other side, also for 1-2 minutes.
  Put the squid into the pan over the apples.
  Then gently shake the pan, thus stirring its contents.
  Add mustard, mint.
  Shake again, finally stirring. Cover and simmer for 3-4 minutes. The dish is ready. We do not use salt in this recipe.
  Dry mint can be replaced with fresh - the dish will only benefit from this.

Squid and mushroom julienne
  Ingredients
  squid 3-4 pcs.,
  mushrooms (I take dried - 2 handfuls),
  bow 1 pc.,
  mayonnaise, sour cream, cheese.
  Instruction manual
  Peel the squids until they have thawed (so they are easier to clean), boil the mushrooms. Cut the squids into strips, finely chop the onion. Fry squids, mushrooms and onions in a skillet for 2-3 minutes, no more (otherwise the squids will be rubber).

In a glass refractory mold with high edges (or something else suitable) put the fried mixture. Pour a mixture of sour cream with mayonnaise 1: 1. Sprinkle grated cheese on top. I advise you not to go too far with salt. Mayonnaise gives enough salt. Put in the oven. After boiling, hold for 5 minutes and you can turn it off.

Vinaigrette with squid
  Required Products:
  squid - 300 g
  boiled potatoes - 3 pcs.
  boiled carrots - 2 pcs.
  boiled beets - 1 pc.
  onions - 1 head
  pickled cucumbers - 2 pcs.
  vegetable oil - 4 tbsp. spoons
  ground black pepper, salt to taste
   Cooking method:

Boil the squid, cool and cut into strips.

Dice the vegetables.

Combine the prepared vegetables with squid. Salt the vinaigrette, pepper, pour oil.

Sprinkle with chopped herbs when serving.

Cold squid soup
  Ingredients: Squid ... 300 g
  Sorrel ... 100 g
  Chives ... 1 bunch
  Eggs ... 3 pcs.
  Fresh cucumbers ... 2 pcs.
  Sour cream ... 1/3 cup
  Salt ... to taste
  Greens (chopped) ... to taste
  Water (broth) ... 1 l

Cooking method:

Boil hard boiled eggs, cool, peel and cut into quarters. Wash and chop the sorrel and chives. Put in a pan, pour a glass of boiling water. Add salt, cool and pour in a liter of boiled water or broth. Wash fresh cucumbers, cut into small cubes and put in a pan with sorrel and onions. Boil squids in salted water for 3 minutes, then remove, clean and rinse. Chilled squids cut into strips and put in soup. Pour the soup into plates, put slices of boiled eggs in each, add sour cream.
  How and with what to serve:

Serve cold, sprinkle with finely chopped greens as a decoration.

Squid in sour cream sauce

  For the recipe you will need:
  - squid - 500g
  - butter - 2 tbsp. l
  - flour - 1 tbsp. l
  - sour cream - 200g
  - butter and flour (for sauce) - 1 tbsp. l

Pour frozen squid with warm water and let it stand for 35-40 minutes. Peel off the top film and rinse thoroughly in running cold water. Gut and rinse again.

Cut the squid into large strips, add salt, roll in flour and fry. Fold in a saucepan. Lightly fry flour in butter, dilute with sour cream, grind well so that there are no lumps. Pour squid into this sauce. Close the lid and simmer the squid over low heat until cooked. Put on a dish with sauce, sprinkle with chopped parsley.

Squid stew

  For the recipe you will need:
  - squid - 700g
  - potatoes - 6 pcs.
  - vegetable oil - 1/2 cup
  - onions - 2 pcs.
  - carrots - 2
  - zucchini - 300-400g
  - parsley (root) - 1 pc.
  - sour cream sauce - 2.5 cup
  - garlic - 2-3 cloves
  - black pepper - to taste
  - bay leaf - to taste
  - salt
  - greens of dill and parsley - to taste.

Peel the squids, rinse, cut into squares and boil, and then lightly fry.

Peel the potatoes, cut into cubes and fry. Separately, fry carrots, onions and parsley, sliced \u200b\u200bin cubes or slices.

Prepared vegetables put in a thick-walled dish, pour sour cream sauce with the addition of 1 tbsp. tablespoons tomato paste, simmer for 5-10 minutes.

Fry diced zucchini and add to the vegetables together with prepared squids. Salt, add spices and simmer together for another 15-20 minutes. 5 minutes before cooking, add mashed garlic or salt.

Serving to the table, sprinkle stew with finely chopped dill and parsley.

SALAD "SEA DREAM"
  STRUCTURE:
  1 kg squid
  1 kg of shrimp
  3 eggs
sweet pepper - 1 pc.,
  green onions
  mayonnaise.

PREPARATION:
  Boil squid and shrimp, eggs, peel them.
  Slice squids, finely chop eggs.
  Sweet pepper cut into strips, finely chop the green onions.
  Mix all the ingredients, season the salad with mayonnaise and put into tartlets.

Many northern, Asian or Mediterranean cuisines include seafood. If you know how to cook squid tasty and quickly, so that the meat is soft, you can provide your diet with the beneficial substances that this product contains. Salads, deep-fried rings or stuffed carcasses will complement both the festive and everyday table.

Why squids are useful

Seafood contains many vitamins and minerals, including folic acid, manganese, iron, calcium and vitamin C. Squid is recommended even for those who follow a diet. Its useful properties:

• helps to absorb iron. For example, 85 grams contains about 90% of the daily rate of copper, which plays an important role in the metabolism and storage of iron, which means it is involved in the formation of red blood cells. Copper deficiency can trigger anemia.
• prevents the development of inflammatory processes due to the content of selenium.
• relieves headaches, as it is rich in vitamin B2 (riboflavin);
• normalizes the condition of the skin, hair, nails due to the contained animal protein;
• reduces the risk of heart disease due to the large amount of vitamin B12;
• stabilizes blood sugar due to the content of vitamin B3;
• reduces pressure due to the presence of potassium in the composition;
• relaxes muscles and nervous system due to magnesium;
• strengthens the immune system thanks to zinc;
• contributes to the formation of healthy strong teeth and bones, because the meat is saturated with mineral phosphorus.

How to clean squid carcass

If you bought frozen seafood, do not immediately dip it in hot water. Better leave the carcass to lie down a little at room temperature. When they become plastic, take a cutting board, a sharp knife and proceed to cleaning.

Before cooking

Firmly press the raw carcass to the board with one hand, carefully remove the thin film with the other. If the peel does not move off well, pour the squid with boiling water. The head and tentacles must be cut off. You can throw out your head, and tentacles will come in handy when cooking. Remove the insides - chitin plates resembling cellophane. When the carcass turns white, it can be cooked, fried or baked in the oven.

After cooking

If you decide to boil the squid without preliminary cleaning, then you can get rid of the film in a few minutes. Immerse boiled carcasses for a moment in cold water, and then gently pull off the film, picking it up with your fingers or using a new kitchen brush with soft bristles - after a few movements it rolls into balls and easily peels off.

How to cook squids so that they are soft

Squids cannot be kept in boiling water for more than 3 minutes, otherwise tender meat will turn into a piece of rubber, and it will be unreal to chew. Cooking time for seafood does not depend on whether you will cook it peeled or peeled.

Cooked carcass time

If you don’t know how to cook peeled squids, use these tips:

• pour water into the pan, wait until the liquid boils;
• add salt, seasoning to boiling water;
• peeled carcasses in boiling water for 2 minutes, when the meat turns white, drain the water. If you digested seafood, boil them again, but not more than 30 minutes - during this time the meat will again become soft;
• cut boiled carcasses into rings and serve with beer or use to make a salad.

How much to cook raw squids

The process of cooking peeled carcasses and those with a film is almost identical. This option will take a little longer. Proceed as follows:

• defrost carcasses;
• put a pot filled with water on the stove;
• add salt, lavrushka, allspice to boiling water;
• lower the carcasses into the water, turn off the fire, then cover the pan with a lid;
• take out the seafood a few minutes later.

How to cook squid tasty

Squids are the least expensive of all seafood, so you can eat much more often than shrimp or mussels. Try stuffing the carcass, making pasta or risotto with fried rings, making a salad with eggs and mayonnaise, or just bake the whole squid and serve instead of meat.

Baked in the oven

You must marinate the seafood first: leave it in a mixture of lemon juice, pepper, garlic and paprika for several hours. After that, you can transfer to the grate and bake, dousing with the remains of the marinade. The oven temperature should be 200 degrees, the process should not take more than 30 minutes in time.

Braised

Braised squids are best obtained with the addition of sour cream. To prepare the dish, you need to put the chopped carcasses into a hot frying pan with oil and simmer for one and a half minutes. Next, adding flour, fry the rings over high heat for 30 seconds. At the end, pour boiling water, season and simmer it under a closed lid over low heat for another one and a half minutes.

Fried

Before frying the squids, they must be boiled, then cut into strips or rings. Prepared seafood is recommended to dip in sesame (whipped with eggs, salt and spices sour cream), roll in breadcrumbs and fry in vegetable oil (or cream) or lower the workpieces in deep fat. Do not overtake the product on fire - after 5 minutes you can serve the dish.

In a slow cooker

If you like to use modern technology, adapt any recipe for a multicooker. To boil squid, boil 2 liters of water, add seasoning, salt, leave it to boil for 5 minutes. After that, start lowering one carcass, holding each for 10 seconds, take it out - this time is quite enough.

Squid Dishes

Seafood goes well with vegetables, pasta, cereals, herbs and even some fruits. You can cook salads or hot dishes. Vegetarians will replace squid meat.

Egg salad

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 2 Persons.
• Calorie dishes: 102 kcal.
• Purpose: for a snack.
• Cuisine: European.

Classic cold appetizer - a mixture of squid meat, eggs, peas and potatoes. You can do without potatoes. If you don’t like the too delicate taste of sour cream dressing, add a couple of teaspoons of mayonnaise or a little mustard to it.

Ingredients:

• eggs - 2 pcs.;
• salt pepper;
• fresh cucumber - 1 pc.;
• canned peas - 120 g;
• sour cream - 1 tbsp. l .;
• potato - 2 pcs.;
• squid - 1 pc.

Cooking method:

1. Wrap potatoes with foil, bake. Peel the cooled tubers, cut into cubes.
2. Boil eggs, cut on a grater.
3. Cut squids into rings, put out.
4. Turn carrots with cucumber into thin half rings.
5. Mix the prepared foods in a bowl, add peas.
6. Season salad components with sour cream, season, mix with a spoon.

• Servings Per Container: 5 Persons.
• Calorie content: 346 kcal.
• Purpose: for a snack.
• Cuisine: European.
• Difficulty of preparation: easy.

This dish is an excellent beer snack. The rings will turn out even more delicious if the batter is crispy: for this, it is necessary to freeze distilled water, then unfreeze and add ice to the base.

Ingredients:

• beer - 70 ml;
• squid - 1 kg;
• salt - 5 tbsp. l .;
• eggs - 5 pcs.;
• vegetable oil - 0.5 cups;
• bay leaf - 1 pc.;
• peppercorns - to taste;
• flour - 2 tbsp. l

Cooking method:

1. Boil water, add salt there, add spices.
2. After boiling, send thawed squid carcasses to the seething liquid. Boil them for 2 minutes, remove and hold under cold water, then cut into rings.
3. To prepare a batter: gradually pour flour to well-beaten eggs, continuing to whisk the mixture. Add beer, some salt. Beat the ingredients so that the batter turns out liquid, like sour cream.
4. Heat oil in a deep frying pan.
5. Dip the rings one by one into the batter, send each one in oil. Fry the blanks on both sides until golden brown, serve immediately.

In sour cream

• Cooking time: 30 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 150 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Squid stewed in sour cream will replace meat dishes (for example, beef stroganoff) during fasting or in case you want a lighter meal.

Ingredients:

• greens - to taste;
• onions - 2 pcs.;
• salt - 1 tsp;
• sour cream - 300 ml;
• squid carcasses - 4 pcs.;
• seasoning for fish - to taste.

Cooking method:

1. Remove the insides, cartilage plate, remove the film.
2. Cut in the form of rings or cut each carcass and chop into strips.
3. Chop the onions, send them to fry, so that the pieces become soft and transparent.
4. Pour sour cream into the pan to the onion, boil everything, pour seasoning, salt.
5. Send prepared seafood to the resulting sour cream sauce, stew for 4 minutes, do not forget to stir.
6. Sprinkle the dish with herbs.

Rice

• Cooking time: 25 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 80 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Those who eat right and prefer diet food will definitely appreciate rice with squid and vegetables. The main thing is to do everything in stages, otherwise the seafood will turn out hard and tasteless.

Ingredients:

• onion - 1 pc.;
• tomato - 1 pc.;
• olive oil - 2 tbsp. l .;
• red bell pepper - 1 pc.;
• water - 600 ml;
• carrots - 1 pc.;
• rice - 200 g;
• zucchini - 300 g;
• squid - 370 g;
• salt to taste;
• soy sauce - 50 ml.

Cooking method:

1. Boil the washed rice.
2. Finely chop the onions, carrots, fry them in a hot pan with butter.
3. To fry, send small pieces of zucchini, tomato and sweet pepper, stew all together.
4. When the ingredients are almost ready, add the squid pieces to them, leave to simmer for another 2-3 minutes.
5. Pour soy sauce into the pan, let it boil for three minutes.
6. Pour rice to the finished components, mix everything well.

Stuffed carcasses

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 10 Persons.
• Calorie dishes: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Mediterranean.
• Difficulty of preparation: easy.

If you cook the squid carcass in the oven, stuffing it with a mixture of eggs, chicken and mushrooms, you get a festive dish. The main thing is not to keep it warm.

Ingredients:

• boiled chicken fillet - 350 g;
• sour cream 15% - 3 tbsp. l .;
• salt pepper;
• eggs - 3 pcs.;
• mollusk carcasses - 10 pcs.;
• onion - 2 pcs.;
• fresh champignons - 400 g;
• greens - to taste;
• onion - 2 pcs.

Cooking method:

1. Cut the mushrooms into small slices of medium thickness, send to fry in a pan.
2. To the half-prepared mushrooms, pour onions, cut in advance by thin half rings. Season the onion-mushroom mixture, salt, and simmer until all the ingredients are cooked.
3. Cut the boiled chicken breast into not too large cubes, like eggs.
4. Pour the prepared onion-mushroom mixture into the dishes for the fillet and eggs, chopped greens there, pour sour cream. Try the filling, and if necessary, season or salt - it should be fully prepared and tasty.
5. Place the filling in the peeled boiled carcasses.
6. Lay the blanks on a baking sheet at a short distance from each other, otherwise they may stick together, pour sour cream on top (you can use mayonnaise if desired) and sprinkle with ground red paprika - so the dish will be more vibrant and aromatic.
7. Send the baking sheet to the oven, which by this time has already managed to warm up to 180 degrees. Spot 20 minutes and take out the prepared stuffed seafood.
8. Serve soy sauce in addition to the dish if desired.

In Korean

• Cooking time: 12 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 125 kcal.
• Purpose: for a snack.
• Cuisine: Korean.
• Difficulty of preparation: easy.

Spicy Korean-style squids will appeal to you if you like spicy dishes. The amount of garlic and pepper can be changed to your taste.

Ingredients:

• garlic - 4 cloves;
• salt to taste;
• vegetable oil - 30 ml;
• squid - 1 kg;
• sugar - 1 tbsp. l .;
• ground black before - to taste;
• vinegar - 2 tbsp. l

Cooking method:

1. Butcher the carcasses, lower each one alternately in boiling water for 3-4 minutes.
2. Cut the squid into rings or strips.
3. Mix the oil with vinegar in a pan, heat the mixture, but do not boil.
4. Pour in the oil-vinegar mixture to the meat.
5. Salt the preparation, add pepper and finely chopped garlic, mix everything, cool.
6. Cover the dishes with cling film, put in the refrigerator overnight.

Video

Squids belong to the order of the decapod cephalopods. They seem unusual even against the background of their extraordinary counterparts - octopuses and cuttlefish. Squids are like aliens: high intelligence, ingenious matrix eyes and a reactive mode of movement.

There have long been legends about giant squids, dragging ships to the bottom along with sailors. This is not documented, although a 20-meter individual is quite capable of drowning a small boat. But now we are not interested in gigantic, but in the command and Pacific squids. Due to their small size, they do not eat people. Rather, the opposite is true.

Beneficial features

How to choose

Frozen squids are mainly for sale. You should choose carcasses that have never been thawed, otherwise they will spread, it will have a bitter aftertaste and smell of old frozen fish.

If the squid is sold in briquettes, then properly frozen carcass is easily separated from the briquette. Another criterion is appearance. The carcass should be dense, the top squid skin can be pinkish, lilac, slightly brown, but the squid meat itself must be white. If it is yellow or purple, the squid is definitely thawed.

How to defrost

Best in the air, and even better - in the refrigerator.

How to clean

Squid has two skin: outer, colored, and the second, transparent. Both need to be removed. If squid with tentacles is sold, cut them off at the very eyes of the squid, then remove the beak and ink bag.

The skin of the carcass will be easier to remove if you scald it with boiling water even before thawing. The outer skin itself will peel off, and the second must be picked up from the wide end of the carcass and removed like a stocking. Then rinse the carcass and leave to continue to defrost.

Finally, turn the squid inside out, remove the chord and inner film and rinse thoroughly again.

Squid Soups

There is a simple pattern: for the first 3 minutes of cooking, the squid remains soft, then it becomes hard. After 30-40 minutes, it again becomes soft, but loses in volume.

They proceed from this when preparing squid soup. Most often, squids are boiled separately, then put off, vegetables, cereals, pasta and other ingredients are cooked in the resulting broth, and when served, squids cut into rings or straws are added again. Below we give a simple but tasty example of such a soup.

Homemade soup with squid

Ingredients:

500 g of potatoes

250 g frozen squid

1 onion

1 carrot

1 parsley root

2 tablespoons of vegetable oil

Salt, spices and herbs to taste.

Defrost, clean and rinse squids. Throw them in boiling salted water and cook for no more than 3-5 minutes. Cut boiled and chilled squids into strips. Finely chop the onions, carrots and parsley root and fry in vegetable oil until the onions become clear. Throw vegetables and diced potatoes into the squid broth, salt and pepper, cook the soup until the potatoes are ready. When serving, put squid in each plate, fill with soup and sprinkle with finely chopped greens.

Raw squids can also be added 2-3 minutes before turning off the soup, as in the following recipe

Mushroom soup with squid

Ingredients:

250 g squid fillet

4-5 medium potatoes

2 medium carrots

1 onion

50 g dried mushrooms

20 g of vegetable oil

2 teaspoons flour

5 glasses of water

Salt, pepper, herbs to taste

Soak dried mushrooms for 3-4 hours and boil in the same water until soft. Strain the finished broth, and rinse the mushrooms. Prepare a passivation. Fry the finely chopped carrots and onions in vegetable oil with the addition of tomato paste and flour until the mass is smooth and the onion is transparent. Peel the potatoes and cook in the broth until tender, then salt, pepper, put the chopped squid fillet without skin, boiled chopped mushrooms, season the soup with a passivation, cook for 2-3 minutes and serve. However, squids can be cooked in soup for a longer time. To do this, they are first fried so that the crust does not allow them to decrease in volume. After 30 minutes, the squid becomes soft again. You can verify this by preparing a hodgepodge according to the following recipe.

Solyanka with squid

Ingredients:

300 g squid

1 onion

2 pickles

1 tablespoon tomato paste

3 tablespoons of vegetable oil

2-3 cloves of garlic

ground black pepper, parsley or dill, salt to taste

Slightly peeled and washed squids, cut into small pieces and fry in oil. Lightly fry chopped onions and put together with calamari in a pan, add tomato paste, peeled and sliced \u200b\u200bpickles, chopped garlic, salt, black pepper, water. Cook under the lid for 30-40 minutes.

Before serving, sprinkle the hodgepodge with finely chopped parsley or dill.

And finally, the Thai recipe

Getty Images / Fotobank

Thai stuffed squid soup

Ingredients:

500 g small squids

200 g minced pork

1 teaspoon crushed together garlic, salt, pepper and coriander root

1.2 liters of fish stock or water

3 lemon leaves

2 tablespoons of sweet and sour sauce

1 teaspoon lemon zest

Lemon juice, cilantro for seasoning, salt, crushed capsicum to taste

Clean the squid, remove the ink bag. Stuff the carcasses with a mixture of minced pork, garlic, pepper, salt and coriander root. Boil water or fish stock, add lemon zest and chopped lemon leaves. Boil for several minutes, put stuffed squids in a saucepan and add salt.

Before serving, squeeze a little lemon juice into each plate, season with crushed capsicum and finely chopped cilantro. The soup should be sour and spicy.

Sliced \u200b\u200bsquid second courses

Slices of squid are boiled, fried and stewed. Moreover, before frying, squid is often boiled, and before stewing, it is fried to form a protective crust, under which the meat remains tender.

Below is one of classic squid salads

Ingredients:

300 g squid (fillet)

3 medium potatoes

3 medium carrots

3 pickled cucumbers

200-250 g canned green peas

salt, sugar, pepper - to taste

Salad leaves for decoration

Boil potatoes and carrots and let cool. Thaw and peel squids, cook in salted water for 4 minutes, then let cool. Strip fillets, potatoes, carrots and peeled cucumbers.

Add mayonnaise to salt, sugar, pepper, pour them a mixture of cooked foods and gently stir. Garnish with lettuce, cucumber, squid slices.

And here is the recipe roasted squid:

Ingredients:

700 g squid fillet

3-4 tablespoons of milk

3-4 tablespoons breadcrumbs

4-5 tablespoons of vegetable oil

1 tablespoon flour

parsley or dill greens for decoration

salt, pepper to taste.

Stir the breadcrumbs with the egg.

Defrost squid carcasses, boil and clean. Boil in salt water for 3-4 minutes and cut into small pieces. Salt these pieces, sprinkle with pepper and roll in flour, then soak in an egg with breadcrumbs and fry in vegetable oil. Serve the squid hot, sprinkled with chopped herbs.

The following recipe shows that when stewed together, squids are able to ennoble a simple vegetable such as onions.

Squid stewed with vegetables

Ingredients:

500 g frozen squid meat

2 medium onions

1.5 cups of milk

2.5 cups flour

3 tablespoons butter

salt and ground pepper to taste

Defrost and clean squid carcasses. Chop longitudinal strips, salt to taste, roll in flour and fry.

Chop the onions finely and lightly fry in vegetable oil until transparent. Then sprinkle it with flour and continue to fry for another 5-7 minutes, stirring continuously.

Fold the onions in a saucepan, add milk, bring to a boil and add the fried squid. Sprinkle all this with salt, ground pepper and simmer over low heat for 25-30 minutes, closing the stewpan with a lid.

Serve on a platter, garnished with chopped parsley or dill. Boiled or fried potatoes are good as a side dish.

Stuffed squid

Squids often stuff

Vegetables

Mushrooms

Pork

Greenery

Here is a recipe for squid stuffed with onions, eggs and mushrooms.

Ingredients:

6 carcasses of squid

150 g ham

200 g champignon

2 medium onions

0.5 cups rice

100 hard cheese

4 tablespoons mayonnaise

Cooking Oil

Defrost, clean squid carcasses and boil in salt water for 3 minutes. Cook hard-boiled eggs, cut into cubes. Cut the ham into cubes too. Finely chop the mushrooms and fry with onions, boil the rice and cool, grate the cheese, mix everything and add mayonnaise.
  Fill the squid carcasses with the resulting minced meat, put on a baking sheet, grease with mayonnaise, cover with foil, place in the oven heated to 200 ° C, and bake for 15 minutes. After that, remove the foil and bake for another 5-10 minutes.
Useful Tips

To make squid meat more tender, it can be pre-beaten. Squids are better than undercooked than digested. For greater softness, squids instead of boiling are blanched with steam for 3-4 minutes. Even in boiling water, where the squid is cooked, it is recommended to place half a lemon or lower a bag of black tea.

Squid is a deliciously delicious product. Soft, delicate, juicy, they can be an ideal component of salads or a great snack. It is only necessary to decide how to make squid tasty and simple, while preserving their amazing tenderness? Easily! If we are talking about salads, then squids will be enough to boil a couple of minutes in boiling salted water. Having a snack is no more complicated. As an example, I offer one of the most popular options: squid rings fried in the most delicious breading, thanks to which they will acquire a deliciously golden crisp, while retaining their delicate taste. For cooking snacks, squid can be used both fresh and frozen. Ideally, in order to save time and effort, they are ready-made peeled carcasses. Then the whole cooking process will consist only in cutting the squids into rings, dipping them in a dry breading mixture, which can be mixed in a couple of minutes, and fry the breaded rings in hot oil.

A simple addition to a crispy snack will be a simple, but very tasty sauce.

And as a bonus - an exceptionally convenient way to prepare the mixture for breading and, in fact, the process of breading.

Ingredients:

• squid - 400 g
• flour - 2 tbsp. l.,
• starch - 2 tbsp. l.,
• vegetable oil (for frying) - 250 ml,
• ground chili pepper - 1 tsp.,
• ground black pepper - 0.5 tsp.,
• salt - 1 tsp.,
• ground dried garlic - 0.5 tsp.

For the sauce:

• mayonnaise - 2 tbsp. l.,
• tomato puree - 1 tbsp. l.,
• fresh garlic - 1 clove.

How to make squid tasty and easy

First, I propose to do the cooking of squid sauce. To do this, put mayonnaise in a bowl, add tomato puree.

In the same bowl add garlic, passed through a press or chopped with a fine grater.

Mix well all the components of the sauce - and it is ready.

Now you can start preparing a dry breading mix. To do this, we arm ourselves with the most ordinary dense plastic bag, fill in starch, flour and chili pepper.

Salt the breading to taste, season with black ground pepper.

Then we add garlic powder to the same place, take the bag in our hands, cover it and shake the contents well several times. The breading mix is \u200b\u200bready!

We wash the squid carcasses. If necessary, we clear them of the film, first lowering each carcass for several seconds in boiling water, then again under cold water. After this procedure, the film is removed literally in two movements.

Cut the squid into rings about 1.5-2 cm thick.

We close the bag and start shaking it intensively, making sure that all the rings are evenly coated with breading.

The only thing left is to fry the breaded rings. To do this, you can use a deep fryer or an ordinary pan / stewpan. Pour in vegetable oil, warm it until a light haze appears. Important! When frying, the oil should completely cover the squid, i.e. you need to pour it quite a lot. Then gently lower the rings in boiling oil for literally 1 min.

As soon as the rings are browned, we take them out and, in order to get rid of excess oil, put them on a paper towel.

Ready squids are served with previously prepared sauce and (optional) fresh vegetables.

Bon Appetit!

In our usual daily diet, we rarely eat fish and seafood. And only a festive feast is complete without sea delicacies. But among a wide variety of expensive seafood, we often lose sight of available and healthy squids. This perfectly balanced inhabitant of the seas is very popular in Mediterranean, Italian and Asian cuisine. In Greece, it is stuffed with rice or baked on the grill, in Italy pasta is prepared, in Asian countries they are added to spicy soups and main dishes. For cooking, not only the carcass is used, but also the tentacles.

But in order to choose and cook squid dishes correctly, you need to know a few simple tricks.

Product Selection Rules

Like any other seafood, squids get to our kitchen only in frozen form. Only presentable restaurants that offer lightning-fast delivery from the ocean coast by a high-speed airliner can boast of fresh chilled seafood. The rest have to be content with frozen, canned or dried foods. And yet this does not mean a meager selection of squid even in local supermarkets. Today, many sellers can offer the following types of squid:

• whole carcasses;
• carcasses cut into rings - they are made from the waste of large squids, which were also repeatedly thawed;
• fillet - giant squids are sold in this form; these are the ones that are acquired by industry for the manufacture of various snacks with dried squid.

Squid meat is rich in many vitamins, macronutrients and trace elements. 100 grams of the product contains the daily rate of iodine. And besides, meat is rich in protein, does not contain fat and cholesterol and has few calories - only 100 kcal per 100 grams of the product, which makes it indispensable in the diet of athletes and people who adhere to proper nutrition. Nutritionists also recommend that diabetics include squid meat in their diets, as eating seafood regularly helps maintain sugar levels. And also squid meat is rich in the following elements:

• vitamins A and E help in the prevention of skin diseases, strengthen bones, nails and teeth, and also contribute to the removal of salts of heavy metals;
• b vitamins have a positive effect on the nervous system, reduce the risk of developing heart disease, regulate blood pressure and help strengthen the heart muscle;
• vitamin C is involved in all biological processes;
• choline supports the proper functioning of the liver, brain cells and nervous system;
• unsaturated fatty acids contribute to the normalization of the digestive system and liver function;
• trace elements: phosphorus, potassium, copper, sodium, iron, calcium, zinc, selenium help to cope with nerve overloads, and also increase endurance;
• iodine supports the thyroid gland;
• amino acids help strengthen the immune system;
• taurine helps lower cholesterol in the body.

The quality and taste of the dish are directly related to the right product. As professional chefs and gourmets assure, the meat of large squids is inferior in taste to small individuals. Therefore, it is better not to purchase such meat for cooking at home. And the ideal option is uncleaned frozen carcasses that are thawed no more than once, and then re-frozen.

Uncleaned squids have the best taste. And there is one simple explanation for this. When catching, all mollusks immediately freeze. Some of them are sent for industrial cleaning, where carcasses will be previously thawed, cleaned of tentacles and skin, and then re-frozen. Thus, it would seem that similar carcasses of squid will have completely different taste qualities. In addition, the meat is covered with a large layer of frozen water - glaze, for which you have to overpay for nothing. In addition, from repeated cooling, the meat acquires an unpleasant fishy smell and a bitter aftertaste that cannot be brought down by other ingredients or spices.

A good product should have no more than 8% glaze, and freshly frozen carcasses can easily be separated from each other in the package. And it’s better to buy small carcasses in the store. In addition, you can use not only squid meat, but also tentacles for food: they can be fried and served as a snack or in addition to the main dish. The quality product has a brick-colored film and a dense carcass. But since it is not possible to determine the quality of the carcass in frozen form, it is necessary to focus on the color of the film. The skin can tell a lot about both the quality and freshness of the squid. It should not have a uniform and solid color. If the skin has a yellow or gray tint, then the squid is spoiled, and the meat should have a white or cream tint.

Important! You can recognize poor-quality goods even during the boiling period - if during boiling water appears abundant foam, and the squid breaks into pieces, then this is a product that is repeatedly thawed and frozen. From cooking such meat should immediately refuse, so as not to harm your body.

Carcass preparation

Cooking a delicious squid dish is not that difficult. It is only important to observe a few simple rules and adhere to the advice of professionals. And the main thing is the correct and slow defrosting of the product. Perhaps these are the key points in the preparation of squid. To prevent squids from turning rubber, remove the packaging of frozen seafood from the freezer to the refrigerator compartment. After the squids are completely thawed, they must be kept at room temperature. Shock quick defrost will spoil the carcass, and it will not work to prepare a delicious dish of such meat. This must be taken into account long before the start of cooking.

The next step is to clean the carcass. Of course, in almost any large supermarket you can choose both peeled and unpeeled squids. But the cooking guru I advise you to choose the frozen squid in the peel and clean the carcasses yourself after defrosting. The squid may have a thin film that must be carefully removed so as not to damage the carcass. If you remove the skin with your hands, this process will seem too tedious and will take a lot of time. The film is partially removed, torn to pieces, and uncleaned areas with skin debris remain on the carcass.

Removing the film is pretty easy. To do this, lower the squid carcass into a bowl of hot water, and then immediately replace it with cold. In a matter of seconds, the protein will curl up, the film will separate from the meat on its own and will not cause problems.

But at the same time, it must be understood that after the heat treatment, the process of preparing squid has already been launched, therefore it is impossible to put the meat aside for several hours. Cook any dish immediately after cleaning.

How to cook?

In some recipes, the authors say that it is not necessary to defrost squids before cooking and can be sent directly to boiling water from the freezer, while increasing the cooking time. But the chefs do not share this point of view, since in this case the dish will lose its taste. And with a long heat treatment, the marine delicacy will have a hard and rubbery taste. When cooking squid dishes, you need to follow a few simple rules.

• Before starting to cook, chefs recommend to start boiling squids in boiling salted water. And to keep the meat soft and tender, you need to cook it very quickly. Dip the carcass for 3-4 minutes in boiling water. The second method of cooking squid is that the carcass is dipped in boiling salted water, and then the pan is removed from the fire. And gradually, while the water cools, the meat slowly cooks and remains soft and non-rubber. Which cooking method to choose, everyone decides for himself. You can try both options and compare the quality of the meat.
• Do not cook large quantities of carcasses at a time. Chefs are advised to put 2-3 carcases at a time in a pot with boiling water. And every 3 minutes it is necessary to get the finished squid with a slotted spoon and lower a new batch into the water. At the same time, you do not need to drain and change the water in the pan.
• Another method of cooking involves roasting squid. There is no need to pre-boil the carcasses. But you should slowly unfreeze the meat in advance and remove excess fluid with paper towels. After this, the carcass is ready for the subsequent stages of cooking.

• With squid, you can cook many dishes: snacks, salads, soups, pasta, dumplings, pies and much more. But if during cooking the squid carcasses still became tough, do not despair, in fact, everything is fixable and the dish can be fixed. Ready cooked carcass can be cut into rings and stewed in a creamy sauce or sour cream. This method will also help if the squid is too salted.

Stewed squids are no longer suitable for salad, but can become a separate independent dish. And if then finely chopped meat, then this will be an excellent dressing for tartlets.

It is worth paying attention to a few simple and proven recipes.

Squid salad

There are many recipes for salads and cold squid snacks. And this is not surprising, since squid goes well with many products.   To prepare a light salad, you will need the following ingredients:

• squid - 200 g;
• eggs - 3 pcs.;
• green sour apple;
• cheese - 50 g;
• low-fat sour cream or Greek yogurt - 200 g;
• bulb;
• salt and pepper to taste.

First you need to boil squids in water for 3-4 minutes. Then the meat is cut into small strips, and eggs and apples are chopped. In this recipe, it is necessary to use acidic apples, because the sweetness of the fruit will interrupt the taste of squid. Onions must be cut into small cubes. The salad is seasoned with light sour cream or yogurt without flavoring. Before serving, salad must be sprinkled with grated cheese. Depending on your taste preferences, you can replace sour cream with homemade mayonnaise, while the salad remains the same light and piquant.

Seafood Tomato Soup

Classic seafood soup is cooked very quickly. For cooking, you will need the following ingredients:

• chilled squids;
• vegetable or fish broth;
• tomatoes
• shallot;
• garlic;
• thyme;
• butter;
• salt, pepper, sugar.

First, prepare a dressing for the soup, for this chop the shallots, garlic and thyme and fry in a pan in a small amount of olive oil, and then add the mixture to the pan with fish or vegetable broth. When the broth boils, lower the squid cut into rings. Grind or puree the tomatoes and add to the pan. Let it boil and after 2 minutes add salt, pepper and spices. Remove the pan from the heat and let the soup stand for a few minutes under the closed lid. Light and tasty tomato soup is ready, can be served with fresh basil or other herbs.

Squid wok noodles

Squids, like other seafood, go well with pasta and rice. This wonderful mix can be varied with soy or cream sauce.

• rice noodles - 400 g;
• squid rings - 200 g;
• seafood mix - 200 g;
• onion;
• carrot;
• bell pepper;
• ginger root;
• garlic;
• green onions, spinach leaves and other herbs to taste;
• soy sauce;
• oyster sauce;
• sesame seeds.

For cooking wok noodles, special dishes are needed - a deep frying pan. But first you need to prepare rice paste - this will take at least 2 hours. To begin, soak the noodles in a bowl of hot water and leave in this position for several hours. After that, prepare seafood, when they are completely thawed, you can start to fry in oil with a small amount of soy sauce. After a few minutes, add the coarsely chopped onions into the pan. Chop the vegetables and add them to the pan.

Add oyster sauce, salt, pepper and chopped garlic to taste. At the last moment, add rice noodles to seafood with vegetables. When serving, you can decorate the dish with coarsely chopped green onions, fresh herbs and sesame seeds.

Dumplings with squid

No matter how strange this recipe may seem, you should not be skeptical about it. The combination of squid and pork may seem to many at least absurd, because these are completely different ingredients from different cuisines of the world. Nevertheless, the recipe for dumplings with squid and pork is very popular with real gourmets and restaurant business gurus.

• pork - 200 g;
• squid - 4 carcasses;
• chicken eggs - 2 pcs.;
• flour - 150 g;
• butter;
• water;
• fresh cilantro;
• garlic;
• ginger root;
• hot chili peppers;
• soy sauce;
• vegetable and sesame oil;
• salt.

From lean pork and squid, you need to scroll the minced meat, and then add chopped onions, peppers and garlic. Then add soy sauce and sesame oil. Ginger juice will give the dish a special piquancy, for this ginger root finely grate on a grater, and add the resulting juice to the forcemeat. Also add chopped fresh cilantro. To make dumplings, you will need eggs, flour, water and butter.

Knead the dough actively, gradually adding flour. Thinly roll the dough into small circles and form dumplings. Dip the dumplings in salted boiling water. After boiling, some dumplings can be fried in sesame oil.

When serving, sprinkle fried dumplings with sesame seeds, and boiled ones - garnish with fresh cilantro and sprinkle with sesame oil.

Grilled squid

Squid meat can be cooked both on charcoal and in a regular grill pan. For cooking, you will need ingredients such as:

• prepared squid carcasses;
• olive oil;
• thyme, rosemary, coriander, salt and pepper.

Before putting the carcasses on the grill, it is necessary to marinate the meat. Add fresh herbs and spices to olive oil, and grease each carcass with the resulting marinade. Put the meat in the refrigerator for 30 minutes. When the meat is saturated with aromas, put the squid on a hot grill for 1-2 minutes and fry on both sides until a small crust is formed. Grilled squid can be served with fresh vegetables, asparagus or baked lemon.

Stuffed squid

Large and medium carcasses are great for stuffing. Preparing a meal is quick and easy, and thanks to its nutritional value, it can replace a full dinner with chicken or red meat. For cooking, you will need the following ingredients:

• 6 medium-sized squid carcasses;
• champignons, oyster mushrooms or other mushrooms;
• onion;
• soy sauce;
• salt pepper.

When cleaning squid, it is important not to damage the integrity of the carcass. Put the meat to cook for a few minutes, and at this time prepare the filling. To do this, mix fried onions, mushrooms and boiled rice in a pan, season with spices and soy sauce. After the filling is ready, stuff the squids, generously sprinkle with grated cheese on top, and for reliability, fasten the carcasses with toothpicks. Preheat the oven to +150 degrees and put the squid to bake for 20 minutes. As soon as a crispy cheese crust appears, the dish is ready.

Served baked stuffed squid can be served with fresh or grilled vegetables.

Squid rings in batter

Squids are often served as snacks. And there are many recipes for making fragrant and crispy squid rings in batter. The most popular cooking recipe is that appetizing breading squid rings are fried in oil. Despite the fact that the appetizer turns out to be very tasty and appetizing, due to the large amount of oil, fat and flour breading, the squid becomes too high in calories. There are two recipes for this dish to choose from, from which you can choose the most suitable option. It should be borne in mind that even an athlete who strictly observes nutrition can afford the second option of a snack.

For cooking, you will need ingredients such as:

• squid rings - 500 g;
• chicken eggs - 2 pcs.;
• breadcrumbs - 50 g;
• flour - 50 g;
• sour cream - 100 g;
• 2 cloves of garlic;
• hard cheese - 50 g;
• vegetable oil - 150 ml;
• salt and ground pepper.

First you need to weld squid rings in salted water, just 3 minutes is enough. At this time, combine all other ingredients, except flour and breadcrumbs, in a deep bowl. Mix thoroughly so that a mass of liquid sour cream is obtained, and there are no lumps. Drain the squid and dry the meat with a dry cloth. Place flour and crackers in different cups. Dip squid rings in batter, and then in flour and breadcrumbs and send to fry in a preheated pan or deep cauldron with butter. If you have a deep fryer, it is best to use it. Cook until browned for 5 minutes.

In the second recipe, in order to reduce calorie content and reduce the amount of saturated fats, it is recommended to replace oatmeal wheat flour, bread crumbs with bran, sour cream with yogurt, and instead of frying in oil, bake squid rings in an oven on parchment paper.

See how to make squid easily in the next video.