Fried calamari with onions

Squids are cephalopods. There are several species of squid, many of them are edible. In Russia only squid is harvested. The food is consumed carcass, as well as "legs" and even the eyes (as do in China and Japan). It is said that the skim-dried eyes of the squid resemble nuts to taste. These shellfish are fried, boiled, stewed, dried, canned, used in various salads ... But especially delicious are fried squid with onions.

Not so long ago, squid was for us a curiosity and was considered a great delicacy, but today they can be bought in any form - frozen, live, canned. Their meat contains a lot of protein, vitamins, essential amino acids and extractives, as well as minerals - phosphorus, iodine, iron, copper. Therefore, the dishes from the "winged fish", like squid called in ancient Rome, are very useful for the human body.

Before you cook fried squid with onions, they need to be cut off - cut off the head and remove the entrails, as well as chitinous plates. But you can buy already peeled frozen squid. Then they must be rinsed with cold water after defrosting.

So, how to cook fried squid with onions. Take a half kilogram squid, two large onions, three to four cloves of garlic, a teaspoon of salt, butter (vegetable). Frozen squid put in a cup and pour steep boiling water, and then placed under cold running water and clean. Onion cut into half rings and fry in oil, stirring constantly, for about eight minutes. Then you need to add chopped garlic and fry for another two minutes.

Now you can add chopped thin slices of squid, add and stir. Put the frying pan on a strong fire and fry for two minutes, and then immediately remove from heat and cover with a lid. Fried calamari with onions can be served as a salad or with any side dish.

With onions, you can fry not only squid, but meat. You can take pork, mutton or beef - any one will do. Tell you how to cook fried meat with onions so that it is juicy. Take 600 grams of beef or slightly more and cut into portions (100 grams). Part of beef bacon needs to be poured - it will be needed later.

We fill the pan with water and put it on a strong fire. Next we put a frying pan with beef lard warmed up. When the water boils, and the frying pan warms up well, throw the meat into the boiling water, count to seven and transfer it to a skillet. We put the fire under the frying pan at once. The meat is scraped to ensure that the fibers on the cut are compressed, and the juice is left inside, then it will turn out juicy and soft. Frying pan covered with a lid and fry the fillet for about fifteen minutes, guided by the smell - as the smell of roasted crust - the meat needs to be turned over.

We cut the onions with semirings. When the meat is fried on one side, turn it over, add the stored beef lard between the meat pieces and cover it with onion. Cover the frying pan with a lid and fry for another seven minutes. After that, its contents can be mixed, poured and let stand on fire for another four minutes, then the fire must be turned off. Attention! If the fire is too strong, the onion will burn. This can also happen if the frying pan is low in fat. 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 smooth circles and put on a clean kitchen towel. Cut into strips of lard (125 grams) and fry in a pan until crisp. Then you need to get the fat from the frying pan, and add the butter (better the creamy fat) to the remaining fat, put the potato slices and, stirring occasionally, fry until a crust is formed. Sliced onions (preferably leeks) put the minutes for five to the end of the frying. When potatoes with onions are cooked, you need to put fried fat in it. Bon Appetit!