How to fry squid fillets: a complete analysis of popular topics and cooking techniques on the Internet
Recently, food topics have continued to occupy the hot search lists on social platforms, among which "seafood home cooking" has become one of the hot search keywords in the past 10 days. This article will combine the hot spots on the Internet to provide you with a detailed analysis of the cooking method of squid fillets, and attach structured data for reference.
1. Ranking of popular seafood topics in the past 10 days
| Ranking | topic | heat index | Main platform |
|---|---|---|---|
| 1 | Spring seasonal seafood | 98,000 | Weibo/Douyin |
| 2 | Five-minute quick dishes | 72,000 | little red book |
| 3 | Low calorie high protein recipes | 65,000 | Station B/Zhihu |
| 4 | Squid cooking tips | 59,000 | Go to the kitchen |
2. Core points for frying squid slices
According to the latest video tutorial from the food blogger @海海狗, you need to master the following key steps to successfully fry squid fillets:
| steps | Operational points | duration |
|---|---|---|
| preprocessing | Soak in salt water for 20 minutes to remove the smell | 25 minutes |
| Change the knife | Bevel cut 45 degree pattern (depth 2/3) | 3 minutes |
| blanch water | 80℃ hot water for 10 seconds to set the shape | 1 minute |
| stir-fry | Fry quickly over high heat for no more than 90 seconds | 1.5 minutes |
3. Comparison of three popular stir-frying methods
Combined with the data of entries in the Douyin#SquidChallenge, we sorted out the three most popular methods of speculation:
| practice | Ingredients combination | Number of likes | difficulty |
|---|---|---|---|
| Fried squid with green onion | Green onion/red pepper/oyster sauce | 123,000 | ★☆☆ |
| Spicy Squid | Dried chili/Sichuan pepper/Doubanjiang | 98,000 | ★★☆ |
| Garlic Squid | minced garlic/butter/parsley | 76,000 | ★★★ |
4. Solutions to common problems
According to Zhihu’s popular Q&A, the three most common problems encountered when frying squid slices are:
1.Serious water discharge: Mainly caused by insufficient heat, you need to ensure that the temperature of the pot reaches above 200℃ before placing it in the pot.
2.Hard taste: In 90% of cases, the blanching time is too long and should be controlled within 10 seconds.
3.Fishy smell remains: It is recommended to use 1:50 white vinegar water for final rinse
5. Special tips from nutritionists
National senior nutritionist @王民 emphasized in a recent live broadcast:
| Nutritional information | Content per 100g | Daily proportion |
|---|---|---|
| protein | 17.4g | 35% |
| Zinc element | 2.2mg | 20% |
| cholesterol | 233mg | 78% |
It is recommended to eat it with vegetables rich in vitamin C (such as green peppers and broccoli), which can not only promote iron absorption but also balance cholesterol intake.
6. Tool Selection Guide
According to the voting results of Xiaohongshu#kitchenartifact topic:
1.best pots: Cast iron wok (even heat conduction, strong heat storage)
2.Essential tools:Kitchen thermometer (accurately controls oil temperature)
3.New artifact: Ultrasonic cleaning machine (removal effect increased by 40%)
Armed with this hot information and professional tips, you can easily fry squid fillets that rival restaurant quality. Remember to keep the fire high during the whole frying process. This is the ultimate secret to keeping the squid tender and crispy!
check the details
check the details
en
