How do you make street sizzling squid sauce? What s the recipe like??? Consult each

Teppanyaki squid sauce recipe.

Sizzling Squid Sauce Recipe 1 Sizzling Squid Sauce Recipe 2 Sizzling Squid Sauce Recipe 3 Sizzling Squid Sauce Recipe 4 Step by Step Reading.

Compared with the big meal, many foodies can't resist the various tangy aromas that permeate the streets. Teppanyaki squid is a street delicacy that many people like, squid seasoned with onions and sauce, after being grilled on the teppanyaki, take a bite, juicy and tender, the tip of the tongue spreads with the fragrance of sesame seeds and seafood mixing, which makes people have an endless aftertaste.

Teppanyaki squid sauce recipe.

Ingredients recipe calories: kcal).

Ingredients: 400 grams of squid (fresh) 15 grams of onion.

Method steps.

Put the whole squid in boiling water over medium heat for 3 minutes, and then take it out.

Put the squid in the brine and marinate for 30 minutes;

Take a pot, put in the salad oil, cook until it is 70% hot, add the minced onion and stir-fry until fragrant;

Add salad dressing, hoisin sauce, black pepper and monosodium glutamate to make a sauce and set aside;

Take an iron plate and burn it until it is 90% hot, and spread a piece of tin foil folded into a small boat.

Clean the marinade on the surface of the marinated squid, fry it in oil that is hot until it is red and fragrant, remove the knife and put it on a plate, and brush it with the squid barbecue sauce.

Teppanyaki squid sauce recipe.

Teppanyaki squid sauce recipe.

End sauce recipe.

40 grams of Sichuan pickled pepper, 10 grams of sesame paste, 20 grams of peanut butter, 10 grams of garlic cloves, 3 grams of Sichuan pepper powder, 8 grams of monosodium glutamate, 12 grams of fresh shellfish essence of Magic Kitchen, 10 grams of Magic Kitchen soup stock essence, 10 grams of Knorr chicken essence, 3 grams of sugar, 5 grams of refined salt, 100 grams of salad oil.

First, chop the pickled pepper into a puree; Peel and mash the garlic cloves, put them together with peanut butter and sesame sauce and stir slowly, do not add them at once, add them little by little, and stir in one direction, stir until the sauce on the chopsticks can flow down slowly, pour them into a container with a lid, mix in the remaining seasonings (except pickled pepper puree) and stir well.

Put the pot on the fire, add the salad oil, put in the pickled pepper paste and fry it until it is eight ripe, then pour in the prepared sauce, cover the lid, and cool it to become a fragrant sauce.

Teppanyaki squid sauce recipe.

end precautions.

Don't fry the squid for too old, it won't taste good when it's old.

You can mix and match the side dishes according to your preference, and the squid whiskers can also be replaced with other meats.

Whether it is squid or squid whiskers, the red membrane must be torn off during the cleaning process, because the red membrane remains with a large number of bacteria and parasites.

On **, all kinds of sauce are sold.

Teppanyaki squid sauce recipe:

Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili paste, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 10 grams of super umami king, 100 grams of chicken essence, 20 grams of sugar, 20 grams of refined salt.

1.First, chop the pickled pepper finely, peel and mash the garlic cloves.

2.Mix sesame paste, peanut butter, chili paste, garlic, Sichuan pepper powder, super umami king, chicken essence, sugar, refined salt, etc. in a porcelain bowl and mix well.

3.When the vegetable oil is burned to eight ripe, put the pickled pepper finely minced and fry until fragrant, then pour it into the porcelain seasoning, cover the lid, let it cool and taste it again, if it is salty, put some sugar, monosodium glutamate, and add a little salt to become a fragrant sauce.

There is also a kind of Northeast barbecue sauce that is also suitable for sizzling squid, that is, with half a bag of Korean kimchi sauce from Northeast China, half a bag of Northeast Xiangqi sauce, and a bag of multi-flavored hot sauce from Tianjin.

Summary. Hello dear, I am glad to answer for your query: Authentic sizzling squid sauce recipe is:

500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 10 grams of super umami king, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt.

Hello, I am glad to answer for your query: The recipe of authentic sizzling squid sauce is: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 10 grams of super umami king, 100 grams of chicken essence, 20 grams of sugar, and 40 grams of refined salt.

The recipe for authentic sizzling squid sauce is made by chopping the pickled pepper finely and peeling the garlic cloves. Put the sesame paste, peanut butter, chili sauce, garlic kernels, Sichuan pepper powder, super umami king, chicken essence, sugar, refined salt, etc., into a basin and mix well.

The recipe for the authentic sizzling squid sauce is as follows:

Tools Materials: Sichuan pepper granules, cumin granules, cumin granules, ginger, garlic, chili noodles 1, vegetable oil, sesame oil, Sichuan pepper oil, barbecue brush, Totole monosodium glutamate, Totole chicken essence, refined salt, cumin powder, five spices, light soy sauce, sweet noodle sauce.

1. Soak pepper granules, cumin granules, cumin granules and cumin granules for 20 minutes, soak them, wash and drain them. Finely chop the ginger and garlic.

2. Put the chili noodles, sesame oil, Sichuan pepper oil, barbecue brush, Totole monosodium glutamate, Totole chicken essence, refined salt, cumin powder, five-spice powder, light soy sauce, sweet noodle sauce, and mix well in a bowl.

3. Pour the cooking oil into the pot and heat it over high heat to smoke a little, then turn to low heat, add the soaked pepper granules, cumin granules, cumin granules, chopped ginger and minced garlic and fry them slowly with water and fire.

4. Fry the fragrance of various granular seasonings into the oil, look at the garlic ruler, the ginger almost becomes golden, pay attention not to burn, there will be a bitter taste when burned, and drain out the pepper, cumin, cumin, ginger, and garlic. As long as the sesame oil is fried, pour the oil into the seasoning bowl and mix evenly.

5. Sprinkle the ingredients, 80 grams of cumin powder, 10 grams of Sichuan pepper powder, 10 grams of cumin, 40 grams of crushed peanuts, 20 grams of black pepper powder, 20 grams of fried peeled white sesame seeds, 10 grams of chili powder, mix and stir evenly.

Teppanyaki squid is delicious and has a unique flavor that is directly related to its sauce. Let's share how to make the teppanyaki squid sauce.

Green onions, ginger, garlic, spices, chili flakes, pepper oil, vegetable oil, salt, cumin powder.

01 Add an appropriate amount of vegetable oil to the pot, heat it, add the green onion, ginger, garlic slices and spices, turn on low heat and fry slowly.

02 When the flavor comes out, turn off the heat, strain the green onion, ginger, garlic and spices into a bowl, and leave the oil in the pan.

03 Then, turn on the fire again and heat the oil.

04 In a bowl, add pepper oil, cumin powder, chili flakes, and salt, stir to make it mix well.

05 Finally, pour the hot oil into a bowl and stir well.

One of the formulas, for reference only.

Ingredients: 130 grams of chive oil, 15 grams of cumin powder, 30 grams of chili noodles, 6 grams of Sichuan pepper oil, 5 grams of salt.

Production steps: 1. Put cumin powder, chili flakes, pepper oil, and salt into a bowl together.

2. Add the chive oil to the pot, heat it to about 100 degrees over high heat, then pour it into the chili noodle bowl and stir well.

Preparation of sizzling squid:

Preparation of chive oil.

Ingredients: 300 grams of blending oil, 30 grams of chives, 15 grams of celery, 15 grams of ginger, 1 gram of comfrey (for color adjustment).

Production steps: first put the blended oil into the pot, then put the chives, celery knots, and ginger slices into the pot together, fry them over high heat to bubble up, then turn to low heat and slowly fry them without much bubbling, and finally put the comfrey into the pot, stir well, and filter it with a colander to preserve.

Note: The chives should be cut into slices or patted directly, the celery should be cut into long strips (celery should be stalked without leaves), and the ginger should be cut into slices.

Make squid whiskers.

Ingredients: squid whiskers, chopped green onion, ginger, chicken essence, edible cornstarch.

Production steps: After the squid must be processed and cleaned, add an appropriate amount: chopped green onion, ginger, chicken essence, corn starch and stir well, and then marinate for about 4-6 hours, then you can use it to wear skewers.

Finally, fry the squid whiskers.

Production steps: first heat the equipment to about 100-120 degrees, then put in an appropriate amount of blended oil, wait for the oil to heat slightly, you can put the squid whiskers into the iron plate, press the squid whiskers on the golden surface with a pressure plate, and then brush with an appropriate amount of sauce, and then take the squid whiskers to the equipment and press them once to eat.

Note: The temperature should not be too high when frying the squid whiskers, and in addition, the pressing time should not be too long, otherwise it will be easy to burn.

Recipe: (Take 2 kg of squid as an example)

40 grams of five-spice powder, 30 grams of cumin powder, appropriate amount of chili powder, appropriate amount of Sichuan pepper powder, 25 grams of monosodium glutamate, 15 grams of refined salt, 2 grams of super umami king, 20 grams of ginger, 20 grams of garlic paste, 3 grams of sugar, appropriate amount of cooking wine, 80 grams of starch, 100 grams of onion.