Squid hot pot

Grilled squid is a very common street snack. It tastes very spicy and delicious and is very popular among people. Grilled squid is actually a delicacy made by frying squid on an iron plate. Although it does not look good, the taste is indeed very unique. Most of the grilled squid on the streets are very popular. In fact, grilled squid is also very simple to make. Here is how to make grilled squid.

How to cook grilled squid

Method 1

Ingredients preparation

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

Production steps

1.Put the whole squid into boiling water and blanch it over medium heat for 3 minutes. After taking it out, put it into marinade and braise it over low heat for 30 minutes.

2. Take a pot, add salad oil, heat it to 70% hot, add chopped onion and stir-fry until fragrant, add salad dressing, seafood sauce, black pepper and MSG to make a sauce for later use.

3. Heat a teppanyaki grill to 90% heat, spread a piece of tin foil folded into a small boat, cut the braised squid tubes with a straight knife at a distance of 1 cm from the head to the tail, then place them in the tin foil, pour the prepared sauce on top, serve and sprinkle with chopped green onions.

Method 2

Ingredients preparation

Main ingredients: squid, onion, chili noodles

Seasoning: cumin sesame salt pepper powder

Production steps

1. Wash and cut the squid, and chop the onion.

2. Heat the oil in a pan, add the squid and stir-fry until all the moisture is gone, then reduce the heat to low.

3. Add chili powder, cumin, sesame, 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 a small amount of oil on it, immediately add a small amount of onion, and finally put in the squid.

Method 3

1. Required tools:

The iron plate is 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. Two handles can be welded on the edge of the iron plate to facilitate the operation of the stove (a three-core coal stove with a large heating area and uniform firepower. In order to facilitate operation, liquefied gas can also be used), a shovel and a brush.

2. Material selection:

It is better to choose squid of good quality, without rot, intact appearance and fresh color.

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

20g five-spice powder, appropriate amount of chili powder, appropriate amount of pepper powder, 20g MSG, 15g refined salt, 10g chicken essence, 20g mashed garlic, 3g white sugar, appropriate amount of cooking wine, and 60g starch.

4. Marinating:

Cut the squid into rectangular strips 3 to 5 cm long, 1.5 cm wide and 0.8 cm thick, add the above ingredients, mix well and marinate for about 20 minutes. Just add a little cumin powder on the squid after it is cooked.

5. Threading:

Use bamboo sticks to string the marinated squid pieces into skewers. The skewers should be of uniform size. When stringing the squid pieces, the bamboo sticks should be inserted vertically from the middle of the squid pieces. When stringing the squid tentacles, the bamboo sticks should be inserted vertically, so that they look better.

6. Baking

Place the iron plate on the stove and heat it up. Use a brush to evenly apply a layer of vegetable oil on the iron plate. Cut the onion into small even particles and fry them on the iron plate to bring out the aroma. Place the skewered squid on the iron plate and bake. During the baking process, you should always pay attention to adjusting the firepower, and constantly brush oil and turn the squid over to avoid burning it. During the baking process, sprinkle appropriate amount of five-spice powder, cumin powder, chili powder, and pepper powder on the surface of the squid. After the squid is baked, brush a layer of fragrant sauce on the surface and it can be eaten.

7. Preparation of Fragrant Sauce

(1) Ingredients: 500g pickled pepper, 200g peanut butter, 40g chili oil, 100g garlic kernel, 30g pepper powder, 80g MSG, 100g chicken stock, 20g sugar, 40g salt.

(2) First, chop the pickled peppers into small pieces and peel and mash the garlic cloves.

(3) Put sesame paste, peanut butter, chili sauce, garlic kernels, pepper powder, chicken essence, sugar, salt, etc. into a porcelain container and mix well. '

(4) Heat the vegetable oil until it is 80% cooked, add the chopped pickled pepper and fry until fragrant, then pour into the prepared ingredients in the porcelain pot, cover with a lid, let it cool down and taste it again. If it is done, add some sugar and MSG. If it is too bland, add some salt to make a fragrant sauce.