Ingredients:

2 whole squids (about 400g), 1 piece of tin foil, 15g minced onions, 20g salad dressing, 15g seafood sauce, 15g black pepper grams, 3 grams of MSG, 1000 grams of brine, 10 grams of salad oil, 10 grams of chopped green onion, 15 grams of salt, 10 grams of wine

Method 1:

1. Cut the squid into whole Put it into boiling water and simmer over medium heat for 3 minutes. After taking it out, put it into brine and simmer over low heat for 30 minutes. 2. Take a pot, add salad oil, heat until 70% hot, add minced onions and stir-fry until fragrant, add salad dressing, hoisin sauce, black pepper, and MSG to make a juice and set aside. 3. Heat the iron plate until it is 90% hot, lay out a piece of tinfoil folded into a boat, cut the braised squid tube with a straight knife at a distance of 1 cm along the head and tail, then place it in the tinfoil and pour the prepared mixture on it. Serve the sauce and sprinkle with chopped green onions.

Method 2:

Ingredients:

Squid, onion and chili noodles [1] Cumin, sesame, salt and pepper noodles production steps: 1. Wash the squid and cut into pieces Okay, cut the onion into slices. 2. Heat the oil in the pot, add the squid and stir-fry until all moisture is gone, then reduce the heat to low. 3. Add chili powder, cumin, sesame seeds, salt, and pepper powder, and continue to stir-fry; 4. Finally, add a little sweet noodle sauce with soy sauce and mix well. 5. Heat the iron plate, brush it with a little oil, then immediately add a small amount of onions, and finally add the squid.

Method 3:

1. Required tools: A round iron plate with a thickness of 3 to 5 mm and a diameter of about 30 cm. The surface is smooth and flat. It can be welded on the edge of the iron plate. Two handles to facilitate the operation of the stove (a three-core coal stove has a large heating area and uniform firepower. To facilitate operation, liquefied gas can also be used), a shovel, and a brush. Teppanyaki squid being made

2. Selection of materials: The squid should be of good quality, not rotten, complete in appearance and fresh in color. 3. Recipe: (Take 2 kilograms of squid as an example) 40g five-spice powder, 30g cumin powder, appropriate amount of chili powder, appropriate amount of pepper powder, 25g MSG, 15g refined salt, 2g Super Umami King, 20g ginger, 20g minced garlic, 3g sugar, Appropriate amount of cooking wine, 80g of starch, and 100g of onions. 4. Marinate: Cut the squid into rectangular strips that are 3 to 5 cm long, about 1.5 cm wide, and about 0.8 cm thick. Add the above ingredients, stir evenly, and marinate for about 20 minutes. 5. Thread the skewers: Use bamboo skewers to thread the pickled squid pieces into skewers. The skewers must be uniform in size. When threading the squid pieces, the bamboo skewers should be inserted longitudinally from the middle of the squid pieces. When threading the squid tentacles, the bamboo skewers should be inserted into skewers. Lateral penetration. 6. Grilling: Place the iron plate on the stove to heat up. Use a spatula to evenly apply a layer of vegetable oil on the iron plate. Cut the onions into uniform small particles and put them on the iron plate to fry until fragrant. Place the squid skewers on the iron plate for grilling. During the grilling process, you should always pay attention to adjusting the firepower, and constantly brush oil and turn over to avoid burning. During the grilling process, remove an appropriate amount of dagger from the surface of the squid. Brush the surface of the grilled squid with five-spice powder, cumin powder, chili powder, and Sichuan peppercorns and then eat it.

7. Preparation of Piaoxiang Sauce 1. Ingredients: 500g pickled pepper, 150g sesame paste, 200g peanut butter, 40g chili oil, 100g garlic kernels, 30g pepper powder, 80g MSG, 10g Super Umami King, 100g chicken essence, 20g sugar, 40g refined salt. Squid made from iron plate

2. First chop the pickled peppers finely, peel and mash the garlic cloves. 3． Use a porcelain vessel to put sesame paste, peanut butter, chili sauce, garlic kernels, pepper powder, super umami king, chicken essence, white sugar, refined salt, etc. and mix well. ’ 4. Heat the vegetable oil until it is eighty-cooked, add finely chopped pickled peppers and fry until fragrant, then pour it into the porcelain mixture, cover it, let it cool and then taste it. If it is done, add some sugar and MSG. If it is light, add a little more. Salt to make the fragrant sauce.

Popular street sizzling squid recipe:

Ingredients: 1000g fresh Argentinian squid, 50g minced ginger, 50g minced garlic, 50g minced green onion, 80g fish bone powder, 50g pepper, 50g cooking wine 100 grams of squid, squid, sizzling squid training

200 grams of marinade (specially made by Good Fire Meter), and an appropriate amount of salad oil. Preparation method: (1). Remove the internal organs from the fresh squid, tear off the outer membrane, wash it, cut it into 4 cm long and 2 cm wide strips, put it in a basin, marinate it with minced ginger, minced garlic, minced green onion, cooking wine, fish bone powder and pepper for 15 minutes, and finally Add marinade and mix well.

(2). Use a special long squid skewer to pass through the middle of the squid slices, ensuring that each skewer is about 30 grams of squid. (3). Place a large flat-bottomed iron plate on the stove, add salad oil to heat, then spread the squid skewers on the iron plate and grill over medium heat (turn over halfway through).