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Explore the mysterious world of squid

Explore the mysterious world of squid

Squid is a mysterious and fascinating marine creature, whose peculiar appearance and unique living habits attract people's curiosity. This article will introduce the living habits, dietary habits, and important significance of squid to humans.

2025/09/13

Tips for making crispy fried squid whiskers

Tips for making crispy fried squid whiskers

These methods can increase the crispness and flavor of fried squid whiskers.

2025/09/01

The method of making iron plate squid

The method of making iron plate squid

These methods can increase the crispness and flavor of fried squid whiskers.

2024/04/09

Delicious recipe for frozen squid

Delicious recipe for frozen squid

Ingredients: 350g frozen squid, half green pepper, half red pepper, 1 onion, appropriate amount of scallion and ginger, 1 tablespoon oyster sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar, 2 tablespoons oil, 1 teaspoon cooking wine

2024/04/09

How to thaw frozen squid quickly and keep it fresh

How to thaw frozen squid quickly and keep it fresh

There are several methods to quickly thaw and maintain the freshness of squid: cold water soaking method: put the squid into a sealed bag or container, and then put it in cold water. Change the cold water every 30 minutes until the squid thaws. This method usually takes 1-2 hours.

2024/04/06

How long can frozen squid be stored for

How long can frozen squid be stored for

Compared to regular fresh squid, frozen squid has a relatively longer shelf life. Squid can be preserved for more than six months after freezing, and its quality is not very affected. Of course, some details also need to be paid attention to during the freezing process. Firstly, squid need to be packaged with cling film or plastic bags to prevent its surface from coming into contact with air and causing surface dryness. Secondly, it is necessary to ensure that the temperature of the refrigerator is below minus ten degrees Celsius to prevent bacterial growth.

2024/04/03

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