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Teppanyaki squid is a very delicious seafood cuisine, although I don't know what cuisine it belongs to, but it seems to be all over the country, and it once occupied half of the barbecue industry, known as the "barbecue bully".
The term "fired squid" has also been popular on the Internet, and the boss fired the squid on behalf of the roll cover and left, dismissing the meaning of dismissal. The reason is that when cooking squid, each piece of fish fillet is slowly rolled up into a cylindrical shape from a straight shape, which is similar to the shape of the rolled cover, and the process of rolling is also very similar, people have an association, and use "fried squid" instead of "roll cover", which means to be dismissed and expelled.
Among the many methods of squid, grilled squid and teppanyaki squid are the most well-known to the public, and today I will share with you a common practice of teppanyaki squid.
Let's take a look at our operation:
Prepare a soaked squid, first chop the squid into segments, put the squid head on both sides with a flower knife, and then open the squid cylinder slices, lay flat on the cutting board, cut through three-quarters of the squid with a slant knife at 45 degrees, and then cut it straight to one side, pay attention not to cut it, and finally cut it into 3 cm long segments and put it into the basin, so that it is more convenient for the squid to taste.
A small handful of washed celery, first cut the wider one from the middle and then cut into small pieces; half of the red pepper is removed and then cut into small pieces for color matching.
A small piece of ginger is chopped into minced ginger; a little garlic is chopped into minced garlic, put in a pot and set aside.
Cut the onion into strips in half, put it in a small pot and scatter it by hand.
Once the ingredients are ready, we move on to the next step:
First, put the iron plate on the fire and heat it for later
Add water to the pot, add squid to a temperature of about 90 degrees, add a little cooking wine to fishy, blanch the water for 15 seconds, you can pour out the control water.
Add cooking oil to the other pot, when the oil temperature is 50% hot, add squid, celery and red pepper, smooth oil for 10 seconds, you can pour out the control oil, the ingredients through the oil, you can make increase the brightness, color and crispness.
Leave a little oil in the pot, pour in ginger and garlic and stir-fry, add 5 grams of watercress sauce, stir-fry, pour in the squid and side dishes, cook a little cooking wine to remove fishy, quickly stir-fry a few times.
Add 1 gram of sugar, 1 gram of chicken powder, 1 gram of pepper, add 3 grams of oyster sauce, a few drops of dark soy sauce to color, 5 grams of light soy sauce to taste, stir-fry for 15 seconds, dissolve all the spices, and turn off the heat.
Remove the hot iron plate, put a handful of onion on the bottom, and put the dish into the iron plate, and this unique flavor of the iron plate squid is ready.
When the squid is poured on the iron plate, the squid is stirring on the hot iron plate, and the heat instantly stimulates the excess water of the squid, becoming Q bomb refreshing, more fragrant, so that the squid exudes extreme taste bud temptation, so that the iron plate squid that comes out of this is really in place.
Here are the ingredients and spices used:
Ingredients: Squid, onion, celery, red pepper, ginger, garlic
Seasoning: sugar, cooking wine, chicken powder, pepper, oyster sauce, soy sauce, soy sauce
If you have different practices and suggestions, welcome to leave a message in the comment area, thank you for watching, if you like our article, please help like and forward, please pay attention to the first chef, we will see you in the next issue.