Squids are cephalopods. There are several types of squid, many of them edible. In Russia, only ordinary squid is mined. They eat carcass, as well as “legs” and even eyes (as they do in China and Japan). It’s said that squid-dried squid eyes resemble nuts in taste. These mollusks are fried, boiled, stewed, dried, canned, used in various salads ... But fried squids with onions are especially tasty.
Not so long ago, squid was a curiosity for us and was considered a great delicacy, today they can be bought in any form - frozen, living, canned. Their meat contains a lot of protein, vitamins, essential amino acids and extractives, as well as minerals - phosphorus, iodine, iron, copper. Therefore, dishes from the "winged fish", as squid was called in ancient Rome, are very useful for the human body.
Before cooking fried squids with onions, they need to be cut - cut off the head and remove the entrails, as well as chitin plates. But you can buy already peeled frozen squid. Then after defrosting they only need to be washed with cold water.
So, how to cook fried squid with onions. We take one and a half kilograms of squid, two large onions, three or four cloves of garlic, a teaspoon of salt, oil (vegetable). We lay out the frozen squids in a cup and fill it with steep boiling water, and then place under cold running water and clean. Cut the onions in half rings and fry in oil, stirring continuously, for about eight minutes. Then you need to add chopped garlic and fry for another two minutes.
Now you can add the squid, chopped into thin circles, add salt and stir. Place the skillet over high heat and fry for two minutes, then immediately remove from heat and cover. Fried squid with onions can be served as a salad or with any side dish.
With onions, you can fry not only squid, but also meat. You can take pork, lamb or beef - anyone will do. We’ll tell you how to cook fried meat with onions so that it is juicy. Take 600 grams of beef or a little more and cut into portions (100 grams each). Part of the beef tallow needs to be stored - it will be needed later.
We fill the pan with water and put on a strong fire. Next to put a frying pan with beef fat. When the water boils, and the pan warms up well, we throw the meat in boiling water, count to seven and transfer to the pan. We immediately set the fire under the pan to a minimum. The meat is scalded so that the fibers on the cut are compressed, and the juice remains inside, then it turns out juicy and soft. Cover the frying pan with a lid and fry the fillet for about fifteen minutes, guided by the smell - how it smells like a fried crust - you need to turn the meat over.
Cut the onion into half rings. When the meat is fried on one side, turn it over, add the stored beef fat between the meat pieces and cover it with onion on top. We cover the pan with a lid and fry another seven minutes. After that, its contents can be mixed, salted and allowed to stand on the fire for another four minutes, then the fire must be turned off. Attention! If the fire is too strong, the bow will burn. This can also happen if there is little fat in the pan. The dish is served with a side dish or vegetable salad.
With onions, you can fry not only meat, fish or seafood. The most common dish is fried potatoes with onions. Washed and peeled potatoes (750 grams) should be cut into even circles and put on a clean kitchen towel. Cut the fat into strips (125 grams) and fry in a pan until crisp. Then you need to get the lard out of the pan, and add oil (preferably cream fat) to the remaining fat, put potato slices and, stirring occasionally, fry until a crust forms. Chopped onion rings (preferably leek) put five minutes before the end of frying. When the potatoes with onions are cooked, you need to put in the fried lard. Enjoy your meal!