How to cook so that the "sole" does not work out: I cook squid for salad (two proven methods)

For squid salads, I usually need boiled squid. How easy it is to peel and boil squid, I'll tell you today.

I don't know if this is "right" or "wrong" (write in the comments). But I always do this - and the squid always turns out to be tender and delicious! It never turns out "rubbery".

First, you need to defrost the squid (you can only buy ice cream from us).

I throw it in a bowl of cold water, let it thaw. It is not necessary to defrost the squid for a long time and "gently" in the refrigerator.

I transfer the thawed squid to a suitable container (after rinsing well and cleaning from the inside). I pour ice water into the second container.

I pour boiling water over the squid carcasses.

And immediately put it into ice water.

This makes them very easy to clean. I remove all the films. I always remove both color and transparent thin films. It's very easy!

If I continue to fry the squid or cook chops from it, for example, such processing is sufficient.

If I need a squid for a salad, I need to boil it.

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Here are 2 ways

First:

I pour boiling water over the squid again. After 2 minutes, I drain the water.

I'm boiling the kettle again. And fill it in again. I drain the water again after a minute. And the third time I pour boiling water for 30 seconds. I put it in cold water. All. The squid is ready. And with this method, it will never be digested!