All types of ingredients have their own different characteristics, and cooking often requires it. When using spices, this is also existent, for example, some poultry foods that we are more familiar with, such as common chicken, duck, goose They will also deviate because of their respective fleshy, so they will be deviated when using spices, such as our most common, chicken, chicken is high, so the amount can be less, and the ducks are fine because of the meat Poorness, so there will be more dosage, and the goose is in the middle of the two, and the difference in these usage is actually the bottom of the perfume application. The content we have to talk tonight is about the ingredients of squid, talking about how the brine spices are in cooking it.
Squid is very tender, its own personality does not stand out, it can become a good carrier for a variety of flavors, which is the reason for all of our common bans, whether it is Yau-style brine, tide brine , Spicy brine, oleo, etc. In fact, there are also foods for squid, just all kinds of brine in cooking squid, because of its own characteristics, there will be differences when using fragrances for squid.
Let’s talk about the more common oleo halogen and spicy brine. When these two brine itself are cooking squid, they must pay attention to the hotness, and the hotness is too high, which will harm the squid itself is very tender, so When these two brines are cooking squid, the first chooses to highlight the categories of aroma and sight. Secondly, there is more sweeteners to use more sweetness, such as the common licorice, Luo Han Guo, tangerine peel, rock sugar, etc., but can not only adjust the spicy, but also use to bake the fresh squid. When choosing other spices, it is also necessary to have a relatively fresh aroma, and the fragrance is relatively strong to match, there is such characteristics, we are most useful, white peony, cumin is this, there are many Spicy brine, common fragrance, lingerie, 荜菝, 草 蔻,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
Different from spicy brine and oleo, Guangdong-style brine and tidal brine, which are lower for spicy demand, and spicy flavor is often adjusted, or with spicy features to enhance chew The aroma, so spicy is not their spindle, so the two do not have a problem in cooking squid. When choosing the spices of cooking squid, they will use the fennel, Nan Jiang, Bai-gun in the spices like the incense, coriander seed, and dill, the same fresh, the same fresh spices. fragrant. In order to enhance the fragrance of the surface of the squid, these two brine will deliberately increase the grease of the grease in the amount of the grease, which is because of the increased oil content, so they will use the grass to be greasy, but use grass fruits, they are general Will choose to remove the seeds, so that it can avoid the freshness of the squid while ensuring greasy. When four kinds of brine are in the face of squid, they need to have a sharp use of spices, so that it is the characteristics of the squid itself.