Sizzling squid is delicious, how can you make it so delicious

1. The utensils needed to make sizzling squid:

Iron plate a 3-5 mm thick, diameter of about 30 centimeters of the 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, can also use liquefied gas), a shovel.

Second, the selection of materials for making sizzling squid:

Squid should be selected with good quality, no rot, intact appearance, and fresh color.

3. The recipe 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 about 3-cm 5 cm long, about cm wide and about cm thick, add the above raw materials and stir well, and marinate for about 20 minutes.

5. How to thread squid:

Use a bamboo skewer to thread the marinated squid pieces into a skewer, and the size of the skewers is required to be uniform, 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 threaded horizontally and horizontally when the squid whiskers are worn.

Sixth, the grilling method of sizzling squid:

Put the iron plate on the stove and heat it, 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 iron plate to fry the fragrance, put the worn squid skewers on the iron plate and fry the fragrance, put the worn squid skewers on the iron plate for grilling, during 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 the paste, in the baking process, you should sprinkle an appropriate amount of five-spice powder, cumin powder, chili powder on the surface of the squid, After the peppercorn powder is baked, brush the surface of the squid with a layer of fragrant sauce and serve.

7. Preparation of sizzling squid fragrant 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 garlic, 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 Ingredients: squid, a little green and red pepper segments, a few bamboo shoots.

Seasoning: Oyster sauce, Weidamei brand Wei Ji Xian soy sauce, sugar, chicken essence, monosodium glutamate.

Method: Wash the squid and remove the thin layer of skin on the surface (you can peel it off), change the clothes with a flower knife (you can't be casual, hehe), squid boiling water (don't blanch for too long, the squid is easy to become smaller if preheated, it's still old, it's not delicious) Leave oil in the pot, put in garlic slices, chopped green onions, stir-fry to bring out the fragrance, put in an appropriate amount of oyster sauce, extremely fresh soy sauce, add a little water, put in the ingredients (green and red pepper segments, bamboo shoots) and stir-fry slightly, put in the squid, add chicken essence, an appropriate amount of sugar, monosodium glutamate. Thicken and oil.

Pour into the hot iron plate prepared in advance and serve.

Put oil in the iron plate, shredded green onions!

One person cooks one taste, and you can try different methods.

Ingredients: 1 squid, 1 tablespoon sweet noodle sauce, 10g minced garlic, 10g white sesame seeds, 10g chili powder, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 20 grams of cooking oil, 2 tablespoons of barbecue sauce (10 grams of chili noodles, 5 grams of cumin powder, 10 grams of white sesame seeds), 2 tablespoons of warm water.

How to make:1Prepare a fresh squid, remove the internal organs, scrub it with salt, add cooking wine and shredded ginger and marinate for about 10 minutes.

2.Next, let's mix a sauce for grilled squid, a spoonful of sweet noodle sauce, a spoonful of garlic chili, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, 2 spoons of barbecue sauce (put chili noodles in the recipe bowl, an appropriate amount of cumin powder and white sesame seeds), and two spoons of water.

3.The marinated squid is changed to a knife, it is easy to cut off the squid and wear the skewers, don't throw away the squid mustaches, the squid whiskers are the most delicious, I put the two whiskers on a skewer, so that it is good to fry.

4.Put oil in the pot, put the squid in the pot, and the iron pan I use can actually be used in a frying pan.

5.Fry on both sides, you can use an iron spoon or spatula to turn it over when frying, and the squid is easy to cook and don't fry it when it gets old.

6.After frying and rolling up on both sides, you can brush the sauce finches, and the front and back sides are stupid.

7.Take a spoonful of white sesame seeds and chopped green onions and you're ready to eat.

Teppanyaki squid is a delicious seafood dish, and here are some tips for grilling sizzling sizzling squid to make it more delicious and tender.

1.Material selection. Choose fresh squid with thicker meat, bright whole body, and no stains, so that the grilled texture is more delicate.

2.Post-slice processing. The top and bottom of the squid are harder, so the squid should be cleaned first, the head and tail should be cut off, and cut into a slightly thicker dense flower knife, which will allow the squid to heat more evenly and have a more tender taste.

3.Pickled. The squid fillets are soaked in concentrated salted water, the remaining time is marinated 10-15 minutes before eating, a layer of cooking oil is smeared on the squid, and then seasonings such as salt, pepper and cumin powder are sprinkled to tenderize and enhance the freshness.

4.Roasted. Preheat the iron plate to the appropriate temperature, put the marinated squid fillets on the Tongmin iron plate, flip it once, and take it out immediately when the squid is slightly squid-like, and do not bake it for too long. If it is roasted for too long, it will become very hard and woody.

5.Condiments to taste. According to personal taste, you can add some auxiliary flavorings such as barbecued sauce, flat hood wheel and lack of watercress to mix and match.

In short, the above tips can make the sizzling squid more delicious and tender. Note that how long you bake is not the only criterion, as long as it is grilled until it has a slight squid flavor.

The squid is processed and peeled and cut into strips;

Blanch the squid in boiling water for 2 seconds, remove and drain, add half a spoon of chili sauce, half a spoon of light soy sauce, cooking wine, and a little fish sauce, mix well and marinate for 10 minutes;

onion shredded; green spike filial piety liquid, red pepper cut into circles; Cut the peppers into small rings; Finely chop the green onion;

Summary. Hello, dear, I'm glad to answer for you: why the preparation of sizzling squid is different; Because every place has its own tastes. The taste is different, so the method is also different.

Good luck hides, dear, and I'm happy to answer for you: why the sizzling squid is made differently; Because each side hall has its own taste. The taste is different, so the method is not the same.

1: The treatment of squid (1) If you want to taste good, you must choose fresh, no rot, complete appearance, frozen squid, thaw first, then remove the meat, wash it with water, and then wash it with boiling water, and then wash it with boiling water, and the black film should be washed off, and it will be a little burnt and a little black when it is not washed off and baked. Two:

The marinade of squid pickles 1000 grams of seasoning required for squid, 18 grams of spicy marinade (the brand is elegant), 20 grams of barbecue brush (the brand is my best, my best brand barbecue flavor king, barbecue seasoning, barbecue brush are all one material), sunset yellow a little bit (the brand is the best, for color toning, you can also leave it out) 10 grams of five-spice powder, 10 grams of cumin powder (you can grind it into powder with cumin granules yourself), 25 grams of chili powder (you can also grind it yourself, the spicy taste comes according to the local taste), 8 grams of pepper powder ( You can grind it into powder with pepper granules by yourself, and the hemp flavor comes according to the local taste), 30 grams of minced ginger, 20 grams of minced garlic, 80 grams of shredded onion, 8 grams of cooking wine. In hot weather, it should be kept fresh in the refrigerator to avoid spoilage.

Four: use a bamboo skewer to wear the marinated squid pieces into a skewer, the size of the skewers is required to be uniform, the bamboo skewers should be worn longitudinally from the middle of the squid pieces, and the bamboo skewers should be worn horizontally when the squid whiskers are worn separately, wearing an S shape. How much to wear depends on the local price.

Five: heat the iron plate, use a row brush to evenly brush a layer of vegetable oil on the iron plate, see that the oil is only a little bit, when it is about to smoke, put the worn squid skewers on the iron plate for grilling, pay attention to control the size of the fire during the baking process (fire control is to hear the oil squeak, but will not burn the squid). Brush with oil, turn over, and bake until browned (sprinkle an appropriate amount of cumin powder, chili powder and brush with a layer of fragrant sauce and chopped green onion during the roasting process).

2) Cut the squid whiskers and squid flesh, then cut the squid meat longitudinally into strips about 3 cm wide, and then cut the squid strips into sections, 5-7 cm long, be sure to pay attention to the direction of the vertical and horizontal lines (the direction is wrong, it will be rolled up when grilling), and prepare to marinate after cutting.

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.