Composition / ingredients
Cooking method
Squid rings do not need to be defrosted. Put a saucepan of water on the fire, which you salt. When the water boils, put the squid in a saucepan, cook for five minutes. Then flip it into a colander.
Break the egg into a bowl, whisk with a fork, add salt and ground black pepper.
Pour the wine into the resulting mass, whisk again with a fork.
Now sift the flour here, mix the mass with a whisk so that lumps do not form.
Pour a little lemon juice into the resulting batter, stir. It is very important here that the batter has the right consistency: if it is liquid, the dish will not work, since the batter will simply drain.
Squid rings are breaded in flour, then dipped in batter.
Deep-fry the rings (just pour the oil into a saucepan, warm up) on both sides.
Spread the finished squid on a paper napkin to remove excess fat.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Squid Rings - 191 kcal/100g
