酥炸中卷 Ika Karaage (Deep-Fried Squid)

材料 Ingredients
中卷 Squid 1 隻 each
麵粉 All-purpose flour2 大匙 Tbs
地瓜粉 Yam starch 4 大匙 Tbs
炸油 Oil for frying 適量 Proper amount
日式鹽味醃料 Japanese salt flavor marinade 1 份 portion
酥炸中卷圖片

做法
1.中卷處理乾淨﹐身體部份切成環裝﹐頭鬚部份每根切開 (見魷魚/花枝/烏賊處理)。
2.準備 日式鹽味醃料 。將中卷用清酒醃30分鐘。濾掉清酒後再用鹽醃15分鐘。
3.把醃好的中卷與麵粉和地瓜粉放進一個塑膠袋裡，抖動塑膠袋讓每塊中卷都裹到粉。裹好粉的中卷在袋裡等約5分鐘讓其反潮(也就是讓中卷汁液稍微潤濕裹粉，這樣炸時裹粉比較不會掉)。
4.將中卷放進375˚F(190˚C)油內炸2分鐘。轉最大火再炸1分鐘。撈出放在紙巾上吸去多餘的油份，趁熱食用。



PROCEDURE
1.Clean the squid. Cut the body into rings. Separate the tentacles by cutting them apart. (See Handle Squid).
2.Prepare the Japanese Salt Flavor Marinade . Marinate the squid with sake for 30 minutes. Discard the sake and marinate the squid with salt for 15 minutes.
3.Place the squid, flour and yam starch in a plastic bag. Shake the bag to make sure that each piece of the squid is coated with flour and yam starch. Leave the squid in the bag for 5 minutes to allow it to release juices that will moisturize the coating. By doing so, the coating will stay in place when you deep-fry the squid.
4.Deep-fry the squid in 375˚F(190˚C) oil for 2 minutes. Turn the heat to the highest and fry for 1 more minute. Transfer the fried squid onto paper towels to absorb the excessive oil. Serve hot.




最後更新 (Last Update): 09/22/2020
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