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Food recommendation: Indonesian fried and grilled squid, sour and spicy pepper mixed with white jade, signature fish tail preparation method

author:Candlelight rafting
Food recommendation: Indonesian fried and grilled squid, sour and spicy pepper mixed with white jade, signature fish tail preparation method

Indonesian pan-fried squid

The creative cuisine is based on traditional cooking skills, featuring a combination of Chinese and Western cuisines and rich colors, taking the essence of major cuisines, paying attention to the sensory enjoyment of taste and vision, and combining tradition and innovation just right.

Peculiarity:

The squid is crispy and tender, delicious and nutritious.

Ingredients:

1 chilled squid (approx. 450g).

Accessories:

50 grams of shredded onion, 20 grams of coriander, shredded sweet potatoes and fried mustard greens.

Seasoning:

Special sauce 100ml, 2 tsp red oil.

Special sauce recipe preparation method:

500 grams of zhuhou sauce, 150 grams each of bean paste and southern milk, 100 grams each of sesame paste and sand ginger, 75 grams each of white sugar and light soy sauce, 10 grams each of five-spice powder and flavor powder, 20 grams each of minced garlic, chili pepper and perilla leaves, 150 ml of peanut oil, an appropriate amount of water, stir the above raw materials together and fry in a wok until fragrant.

How to make it:

1. Clean the chilled squid, cut it into two sides and set aside; Fry shredded onion and coriander in an electric grill until fragrant.

2. The temperature of the electric grill is raised to 2600C, add red oil and squid, fry until the two sides change color, brush with special sauce, continue to fry to make the sauce aroma, and then it can be baked.

3. Put the prepared shredded onion and coriander on the bottom of the plate, put the fried squid on top, garnish with fried shredded sweet potatoes and fried mustard greens, and serve with the remaining special sauce.

Food recommendation: Indonesian fried and grilled squid, sour and spicy pepper mixed with white jade, signature fish tail preparation method

Sour and spicy fresh pepper mixed with white jade

Ingredients:

100g fresh Macao with 100g.

Accessories:

50g yellow pepper melon, 8g minced garlic, 3g shredded ginger, 100g roasted pepper (mushroom).

Seasoning:

20g True Sea Sauce, 10g Spicy Sauce, 15g Honey, 5g Olive Oil, 2g Pepper.

Marinade:

12g of True Sea Sauce, 0.6g of salt, 0.4g of sugar, 4g of egg white, 4g of corn starch.

Cooking steps:

1. First cool the marinated flying water for later use;

2. Thin slices of yellow pepper melon after cooling with flying water, fold and put on the tape;

3. Drizzle with 30g of mixed seasoning.

Food recommendation: Indonesian fried and grilled squid, sour and spicy pepper mixed with white jade, signature fish tail preparation method

Signature fishtail

Raw material:

750g fish tail, 50g green onion, ginger slices, minced garlic, millet pepper and garlic seedlings.

Seasoning:

Spice girl sauce, salt, pepper, aged vinegar, soy sauce, soy sauce, monosodium glutamate, salad oil to taste.

Make:

1. Put the fish tail in the oil pan, fry until golden brown, take out and drain the oil and set aside.

2. Leave the bottom oil in the pot, add ginger slices, garlic paste, millet pepper grains and hot girl sauce and stir-fry until fragrant, then add water, put in fish tail roast for 5~8 minutes, add salt, pepper, aged vinegar, soy sauce, soy sauce and monosodium glutamate to taste, put the pot in a pot with green onion knots, sprinkle with garlic seedlings, and pour the juice of boiled fish to make it.

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