Steamed squid is very popular with many housewives because of its fresh, nutritious taste and quite "consumes" beer for family meals. However, to have a delicious, crispy and sweet dish of steamed squid, housewives can refer to quick and effective recipes.
To make steamed squid, prepare 500g of fresh squid or squid leaves (prioritizing squid with natural colors, shiny skin and clear eyes); 3 - 4 lemongrass branches, 1 small ginger root, 1 - 2 chili peppers depending on the taste, 1 small onion along with raw vegetables to eat with such as lettuce, cucumber. Basic spices include granulated salt, sugar, seasoning and white wine or vinegar to reduce fishy smell.
The squid pre-processing step is one of the most important steps that determines the deliciousness of the dish. First, housewives should gently pull the head and beard of the squid out of the body. Remove the squid pocket, spine, eyes and squid teeth.
Then, wash the squid under the tap to completely remove the dirt inside and outside. To effectively remove fishy odors, use a little granulated salt to rub evenly on the squid body, then rinse thoroughly.
Another small tip is to soak squid in water mixed with crushed ginger and white wine or vinegar for about 5 minutes before rinsing again with clean water. This not only reduces the fishy taste but also makes the meat firmer. Squid after cleaning can be left whole or cut into bite-sized slices depending on the family's preference.
Next, crush lemongrass and cut it into pieces; peel ginger, half thinly sliced, half crushed; peel onions, cut into wedges; chili slices or leave them as desired.
The secret to making steamed squid will not need to marinate with too many spices to maintain the natural sweetness of seafood. However, housewives can sprinkle a little seasoning and pepper on the pre-processed squid to help increase the rich flavor. Let it sit for about 10-15 minutes for the squid to absorb the spices.
Prepare a steamer or steamer, pour water into the pot and arrange lemongrass, ginger and onions in. This method will help steam rise to enhance the aroma of lemongrass, ginger and onions on the steamed squid dish.
Boil water until steam rises strongly, then gently arrange each squid in the steamer. Housewives should note not to arrange too many squid at the same time so that steam can be distributed evenly, helping squid cook faster.
For fresh squid or squid leaves, just steam for about 5-7 minutes after the water boils vigorously. Observe that when the squid turns cloudy white and slightly curls, it is cooked. Not steaming for too long will make the squid meat lose its crispness and become tougher.
When the squid is cooked, quickly take it out onto a plate and arrange it with lettuce and cucumber. Steamed squid will be even more perfect when dipped with ginger fish sauce, sweet and sour chili or chili sauce mixed in a ratio of 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 teaspoon of lemon juice, crushed ginger and sliced chili.
You should enjoy steamed squid while it is still hot to fully feel the crispy, crunchy, and sweet taste of squid blended with the mild aroma of lemongrass and ginger. This will be an attractive, nutritious dish and bring a truly delicious meal for the whole family.
