A list of the contents of this article:

The problem of cut squid flowers.

1. The first kind: first cut the squid into blocks around 5*3CM, then cut a few knives horizontally and vertically (cut to about 2 prime 3 of the thickness of the meat). Note that you can't cut off the squid, so that the fried squid will be rolled into a kaleidoscope. The second kind: cut directly into strips, simple and fast.

2. Inside. Is the relatively smooth, bony side, if it is cut outside that layer of fried squid will not roll. In addition, when you cut a flower knife every half centimeter or so, you should cut it with an oblique knife, not thoroughly, at least 2 to 3 deep, and if the technology is good, you can cut it a little deeper, cutting from one side to the other in turn.

3. The squid flower cutter cuts the inside. Inside the squid is the smooth, bony side. If you cut the outer layer, the fried squid will not be rolled. In addition, when cutting squid flower knife, pay attention to cut every half centimeter or so, and oblique knife, cut to 2 big 3 deep, do not cut thoroughly, cut from one side to the other in turn.

4. first of all, when cutting a flower knife, you must distinguish between the inside and the outside of the squid. Cut squid on the inside, not on the outside. If you accidentally cut the outside, the squid will not roll. Cut off the head of the squid and remove the internal organs and bones (something similar to a plastic rod).

Matters needing attention of squid braised flower knife

1. Not too deep. It should not be too shallow. Just a little bit of leather will be fine. The knife is lifted up. The tip of the knife hit the pier. The angle is suitable at 45 degrees. The method of litchi shaped flower knife is the same as that of wheat ear shaped flower knife. Only when the shape of the raw material is changed into an eye block (diamond-shaped block), it will be curled into the shape of litchi after heating.

2. First, remove the black film and sundries on the head of the squid, remove the head and beard, cut the whole part of the squid vertically and divide it into two symmetrical slices, and then mainly cut the flower knife on these two slices.

3. First of all, when cutting a flower knife, you must distinguish between the inside and the outside of the squid. Cut squid on the inside, not on the outside. If you accidentally cut the outside, the squid will not roll. Cut off the head of the squid and remove the internal organs and bones (something similar to a plastic rod).

Cut the inside of the squid, not the outside. The way to hold the knife, use the index finger to press the knife body, force evenly, once a knife, do not drag the knife. When cutting, cut the triangle with an oblique knife. The squid will roll up beautifully.

Step 1: soak the squid in white vinegar water for a period of time, tear off the black film on the surface and then rinse clean. If it's hard to tear, sprinkle some salt on it and rub it and tear it at the same time. This black film is the key source of squid fishy smell, so be sure to clean it up.

How to cut squid with flower knife?

After the head and tail of squid are removed and reserved, the head of squid is fired separately and peeled. Tilt the kitchen knife at a 45-degree angle and cut diagonally from one end of the squid board. Do not cut it. The distance between each knife should be the same until this side is cut. Then change the direction of cutting in the way of a straight knife, showing the shape of a cross.

It should be cut obliquely, that is, the direction of the knife and the board should be tilted at a certain angle, so that the scales will stand out and look good when the squid is rolled up.

Cut off the tip of the squid head and the squid whisker with a knife. Then cut the squid horizontally with a knife. Tear off all the skin from the head of the squid with your hands. Cut the squid into two pieces and cut the whole piece with a horizontal knife. Continue to cut the oblique knife in another direction, and be careful not to cut it when cutting the flower knife.