Can you tell me how to make sizzling squid, thank you

Utensils needed to make Korean cuisine squid:

One. An iron plate is 3-5 mm thick, with a diameter of about 30 cm for the gourmet squid method, with a smooth and flat surface, and two handles can be welded in the iron plate squid method, and the stove is operated with aqua city gourmet food (three-core coal stove, which has a large heating area and uniform firepower, and liquefied gas can also be used for easy operation), and a shovel.

Second, the selection of materials for making iron plate food:

Squid should be selected with good quality, no rot, complete practice, and fresh food.

3. Milk tea delicacies of sizzling squid: (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 of squid:

Divide the squid into rectangular strips of 3-centimeter 5 cm, about centimeter wide and about centimeter thick, stir the above raw materials well, and marinate 20 gourmet squid practices.

5. How to thread squid:

Use a bamboo skewer to thread the marinated squid pieces into a skewer, and the skewers are required to be uniform in size, and the bamboo skewers should be threaded longitudinally from the middle of the squid pieces when wearing the squid pieces, and the bamboo skewers should be transversely and horizontally threaded when the squid whiskers are worn.

Sixth, the baking method of iron plate Shunde cuisine:

Heat the iron plate Yunnan Food Garden stove, evenly brush 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 squid to fry the fragrance, put the squid culture festival English how to write skewers on the iron plate to fry the fragrance, put the squid skewers on the iron plate for grilling, in the baking process should always pay attention to adjust the fire of Xiamen Gulangyu food, and constantly brush the oil, turn over, so as not to bake paste, in the roasting process should be squid should be sprinkled with an appropriate amount of five-spice powder, cumin powder, After the chili powder and pepper powder are baked, the surface of the squid is brushed with a layer of fragrant sauce and eaten.

7. Preparation of iron plate Sichuan cuisine to make Piaoxiang sauce:

Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of gourmet national 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.

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

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

Burn the vegetable oil to eight ripe and 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.

Sizzling squid is not treated with an open flame now, it is all smokeless technology, hehe, so there is a market.

1. Ingredients: two squid, 100 grams of onions, 3 small red peppers, 20 grams of peanut oil, 1 tablespoon of oil, 1 teaspoon of salt, 1 tablespoon of flavor, 1 tablespoon of sauce.

2. Choose two squid for standby, when choosing squid, white and large size is the best, after choosing, put it in a basin and soak it with water, soak the dirty water inside, and wait for the next step to use;

3. Cut about 100 grams of onions, cut them into strips, and by the way, cut a small piece of green pepper, which is also cut into strips, and then cut 2-3 small red peppers, and put them together on a plate for later use;

4. Cut the cleaned squid with a knife to show the shape of the squid one by one, then put it in a small basin, pour a small amount of salt and oil into it, and marinate it for 5 minutes;

5. Plug the cake pan into the electricity, heat the pot, put about 20 grams of peanut oil, and when the oil is hot, put the marinated squid on the cake pan, at this time you will hear the sound of Zhila Zhila, after the squid is heated, it will automatically roll up, and you can press it with a vegetable spatula to make it evenly heated;

6. When the squid is almost cooked, the squid will be about milky white, then put the onion, green pepper and small red pepper prepared before into the pan and stir-fry for about 3 minutes, put in about 1 tablespoon of sauce, then stir-fry a few times, and finally put it on the plate, and the home-style teppanyaki is ready.

How to make sizzling squid.

1. Required utensils:

Iron plate a 3 5 mm thick, diameter of about 30cm round iron plate, the surface is smooth, 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, in order to facilitate the operation, you can also use liquefied gas) a shovel, a brush.

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

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

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

4. Pickling: Divide the squid into rectangular strips with a length of 3 5 cm, a width of about 1 5 cm and a thickness of about 0 8 cm, add 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 threaded from the middle of the squid pieces when wearing the squid pieces, and the bamboo skewers should be worn horizontally when the squid whiskers are worn.

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 it coarsely and brightly out the fragrance, put the squid skewers on the iron plate for grilling, in the baking process, you should always pay attention to adjusting the size of the fire, and constantly brush the oil, turn over, so as not to bake paste, in the baking process, you should remove an appropriate amount of five-spice powder, cumin powder, chili powder, pepper powder on the surface of the squid after roasting a layer of fragrant sauce can be eaten.

7. Preparation of Piaoxiang sauce.

1 Ingredients: pickled pepper 500g, sesame paste 150g, peanut butter 200g, chili oil 40g, garlic 100g, peppercorn powder 30g, monosodium glutamate 80g, super umami king log, chicken essence 100g, sugar 20g, refined salt 40g.

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

3 Use a porcelain container to fill with sesame paste, peanut butter, chili paste, garlic kernels, Sichuan pepper powder, super umami king, chicken essence, sugar, refined salt, etc. and mix evenly. '

4 Burn the vegetable oil until it is 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 done, put some sugar, monosodium glutamate, and add a little salt to become a fragrant sauce.

Ingredients, fresh squid.

10,000 grams of fish, 1,000 grams of vegetable oil, 200 grams of salt, 100 grams of MSG, 100 grams of cooking wine, 120 grams of sweet noodle sauce, 200 grams of chili powder, 40 grams of sesame paste, 40 grams of hoisin sauce, 60 grams of squid pickled preparation, 30 grams of deodorant powder. 100 grams of squid spices.

1. Wash the squid first, remove the internal organs, cut it into squid fillets 3 cm wide and 5 cm long 2, add salt, MSG, cooking wine, squid pickling preparation, fishy powder, etc., mix well and marinate for 2 hours.

2. Use a bamboo skewer for iron plate squid to pass through the middle of the squid fillet with a horizontal line, and each skewer is threaded with 3 pieces.

4After the squid is cooked, sprinkle with chili powder, special spices for squid, brush with sweet noodle sauce, sesame sauce, hoisin sauce Authentic sizzling squid is ready.

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, the squid seasoned with onions and sauce, after being grilled on the teppanyaki, it is frank, take a bite, the juice is tender and tender, and 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 that has not been burned early 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 the oil that is hot until it is six or seven percent hot, let it be red and burnt fragrant, take out the knife and put it on the plate, and brush it with 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.

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.