How do you make the squid sauce so sticky?

White pomegranate's garlic chili, peanut butter, sesame paste, chili oil, sesame oil, Sichuan pepper, powder, monosodium glutamate, sugar and refined salt are warmed and boiled, stirred and ready, very good.

Five-spice powder, cumin powder, chili powder, Sichuan pepper powder, monosodium glutamate, salt umami king, ginger, garlic paste, sugar, cooking wine, starch and onion, these are the recipes for making the sauce.

This sauce is made with hoisin sauce, barbecue sauce, hot sauce, and tomato sauce, so it tastes very good.

Oil, garlic chili sauce, soy sauce, sugar,MSG, oyster sauce,Pepper, cumin powder, a little tomato paste, thickening, onions, etc.

Sizzling Squid: It is a street food made by frying squid on an iron plate, then cutting the squid into sections with a shovel and sprinkling it with a special sauce. Its main ingredients are squid, onions, and chili noodles, which have a salty and spicy taste.

Teppanyaki originated in Japan and has a long history of 40 years, and the market is currently relatively popular.

Squid: Also known as soft fish, spear squid, is a mollusk.

Phylum Cephalopods, Sheath subclasses, Ten-Braid Orders, Squid, Eye-opening suborders. The body is conical, pale, with light brown spots, the head is large, there are 10 tentacles in front, and the fleshy fin at the end of the tail is triangular.

They often swim in groups in the ocean at a depth of about 20 meters.

The sauce for sizzling squid is generally made according to the squid, first cook the squid, then crush it to make some pulp cloth, and then you can mix it with various dishes to eat.

Summary. The sauce of sizzling squid is not always salty, and the sauce of sizzling squid will vary depending on the taste and regional culture. Generally speaking, the sauce of sizzling squid has a wide variety of flavors, including not only saltiness, but also a combination of different tastes such as sour and sweet.

In addition, when cooking sizzling squid, different seasonings and spices are added according to specific needs to enhance the taste and texture of the squid itself. Therefore, the sauce of sizzling squid is not simply salty.

Can you tell us more about that?

The sauce of sizzling squid is not always salty, and the sauce of sizzling squid will vary depending on the taste and regional culture. Generally speaking, the sauce of sizzling squid has a wide variety of flavors, including not only saltiness, but also a combination of different tastes such as sour and sweet. In addition, when cooking sizzling squid, different seasonings and spices are added according to specific needs to enhance the taste and texture of the squid itself.

Therefore, the sauce of sizzling squid is not delicate, but it is simple and has no saltiness.

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.

The seventh point is the recipe for sauce I hope it will help you.

1. Utensils required:

A piece of iron plate, 3-5 mm thick, diameter of about 30 cm round iron plate, smooth surface, flat, can be welded on the edge of the iron plate two handles, in order to facilitate the operation of the stove (three-core coal furnace, its heating area is large, the fire is uniform, for the convenience of operation, can also use liquefied gas), a shovel, a brush.

2. Material selection: Squid should be selected with good quality, no rot, complete appearance and fresh color.

3. 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.

4. Pickling: Divide the squid into rectangular strips about 3-5 cm long, about cm wide and about cm thick, put in the above raw materials and stir evenly, and marinate for about 20 minutes.

5. Wear skewers: use bamboo skewers to thread the marinated squid pieces into skewers, and require the size of the skewers to be uniform and consistent, and the bamboo skewers should be longitudinally penetrated from the middle of the squid pieces when wearing the squid pieces, and the bamboo skewers should be transversely threaded when wearing squid whiskers.

6. Roasting. Put the iron plate on the stove and heat it, brush it evenly with a layer of vegetable oil on the iron plate with a row brush, cut the onion into uniform small particles and put it on the iron plate to fry the fragrance, put the squid skewers on the iron plate for grilling, and always pay attention to adjusting the size of the fire during the baking process, and constantly brush the oil and turn it over, so as not to bake the paste, and in the baking process, the surface of the squid should be sprinkled with an appropriate amount of five-spice powder, dyed powder, chili powder, and pepper powder, and the surface of the squid after roasting can be eaten after brushing a layer of fragrant sauce.

7. Preparation of Piaoxiang sauce.

1. 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.

2 Chop the pickled pepper finely, peel and mash the garlic cloves.

3 Mix sesame paste, peanut butter, chili paste, garlic, Sichuan pepper powder, super umami king, chicken essence, sugar, refined salt, etc. in a porcelain utensil.

4 When the vegetable oil is burned to eight ripe, put the pickled pepper finely 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.