Squid leaves a special sun-packed and vacuum-sucked, preserved at O degrees Celsius.

For more information, please contact Kim Loan: 0511.3812416 - Mobile : 0982.721.150.

*How to use deep-fried squid:

Ingredients: (for 4 servings)

Sunny squid: 300g (1 piece)
Cornstarch: 1 M large / Salt: 1/4 m small
Seasoning powder: 1/2 m small / Pepper: 1/4 m small  

Processing:

- One-sun squid thawed, washed, drained. Marinate the seasoning in squid for 15 minutes to absorb. Apply cornstarch evenly on both sides of the squid.

- Use two mesh patches to press the ink into the center and put it in a pan of boiling oil, holding the two patches for a few minutes so that the ink does not get rolled up. When you see that the ink is just golden, you can remove the patch on it, fry it for a few more minutes until the golden ink is all right.

- Remove the ink, cut it across the body with a knife, and then arrange it on a plate. Fried squid served with chili sauce.

- Chef Dang Duc Tuan, First Hotel -
(according to Saigòn Marketing)