π½οΈ How to Make Jiao Yan You Yu (Salt and Pepper Squid)
August 06, 2025
Disclaimer: This article was generated or edited with the assistance of artificial intelligence. Please use the information as a reference and verify important details independently.
Jiao Yan You Yu is a popular seafood dish featuring crispy fried squid seasoned with aromatic salt and pepper. Its golden exterior and tender interior make it a favorite appetizer or snack. The simple seasoning highlights the natural flavor of squid, delivering a satisfying crunch and savory taste.
Well, let's first get a basic understanding of how to make this delicious dish through this AI tutorial.
The tutorials provided by AI can only be used as references. In the actual practice process, remember to proceed according to the actual situation.
π§ Ingredients
- 400g squid, cleaned and cut into rings
- 1 egg
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 green onion (chopped)
- 1 red chili (sliced, optional)
- Oil for frying
π³ Steps
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Clean and Prepare the Squid: Rinse the squid thoroughly under cold running water. Remove the head, innards, and transparent cartilage from the body. Peel off the thin purple membrane for a cleaner appearance and more tender texture. Cut the cleaned squid into uniform rings about 1 cm wide. Pat the squid completely dry with paper towelsβremoving excess moisture is crucial for crispiness. Toss the squid rings with salt and white pepper, ensuring even seasoning.
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Prepare the Coating: Crack the egg into a bowl and beat it well. In a separate bowl, mix the cornstarch and flour together. Dip each squid ring into the beaten egg, allowing excess to drip off, then dredge in the cornstarch-flour mixture. Press lightly to ensure the coating adheres evenly.
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Frying the Squid: Pour enough oil into a deep pan or wok to submerge the squid rings. Heat the oil to 180Β°C (350Β°F)βtest by dropping in a small piece of batter; it should sizzle and float immediately. Fry the squid in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy squid. Fry each batch for 1β2 minutes, or until the rings turn golden brown and crispy. Do not overcook, as squid can become tough and rubbery. Remove with a slotted spoon and drain on a wire rack or paper towels.
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Finishing Touches: While the squid is still hot, sprinkle with chopped green onion and sliced red chili for color and a hint of heat. Serve immediately to enjoy the best texture.
π‘ Tips
- Dry squid thoroughly for crispiness.
- Fry in batches for even cooking.
- Adjust pepper to taste.
- Serve immediately for best texture.
- For extra flavor, you can add a pinch of five-spice powder or garlic powder to the flour mixture.
- Watch the oil temperature closely; too low will make the squid greasy, too high will burn the coating.
- Squid is cooked when it turns opaque and firm but still tenderβavoid frying for more than 2 minutes per batch.
π‘ Tips
- Dry squid thoroughly for crispiness.
- Fry in batches for even cooking.
- Adjust pepper to taste.
- Serve immediately for best texture.
πΊοΈ Where to Try Jiao Yan You Yu
After reading this tutorial, do you feel that making it at home is complicated and time-consuming?
Wondering where in Tulsa you can easily enjoy authentic Jiao Yan You Yu?
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