Teppanyaki squid tastes good, crispy and tastes strange.
The secret recipe is different in flavor, and the taste is endless when you bite it.
"Teppanyaki squid" tastes really good, there is no fishy taste at all, crispy and delicious, delicious taste, peculiar flavor, rich in nutrients. The investment only needs a stove liquefied gas stove for the best, a desk, several spice boxes, a shovel. We sat for more than an hour, the stall owner earned more than two hundred yuan, we asked him how much money he could earn every day, he said happily: "Can't earn, can't earn money," we should also say: "Can't earn money, you still work so hard?" The stall owner just smiled with a smile on his face. We see that he earns three or four hundred a day is not a problem.
The following is made by Korean teppanyaki squid technology:
First, the required tools: a piece of iron plate (3-5 cm thick, diameter of about 30 cm round iron plate, the surface is smooth, flat, you can weld two handles on the edge of the iron plate to facilitate the operation of the stove). Three-core coal furnace, which has a large heating area and uniform firepower, can also use liquefied gas for easy operation. 1 shovel, 1 hand brush.
Second, the selection of materials: should choose a good quality of non-decaying, complete appearance, fresh color of the squid as well.
3. Recipe: 40 grams of five-spice powder, 30 grams of cumin powder, appropriate amount of chili powder, 25 grams of refined salt, 2 grams of super umami king, 20 grams of ginger, 20 grams of garlic paste, 4 grams of sugar, appropriate amount of cooking wine, 80 grams of starch, 100 grams of onion,
4. Marinating: Use a knife to divide the squid into rectangular strips of about 3-5 cm long and 1.5 cm wide, about 0.8 cm thick, put them into the above raw materials and stir well, and marinate for about 20 minutes.
5. Stringing: use bamboo skewers to wear the pickled squid strips into strings, and the size of the skewers is required to be uniform, and the bamboo skewers should be penetrated longitudinally from the middle of the squid when wearing squid blocks, and the bamboo skewers should be worn horizontally when wearing squid whiskers.
Sixth, baking: the iron plate on the stove to heat, with a row brush on the iron plate a layer of vegetable oil, the onion cut into even small particles on the iron plate to fry out the aroma, and then put the well-worn squid skewers on the iron plate for grilling, in the baking process should always pay attention to adjust the size of the fire, and constantly brush the oil, flip, so as not to bake paste, in the baking process should be sprinkled on the surface of the squid with an appropriate amount of five-spice powder, cumin powder, paprika, pepper powder. After grilling, brush the surface of the squid with a layer of fragrant sauce and serve.
7. Preparation of fragrant sauce
1. Ingredients: 500g pickled pepper, 150g tahini paste, 40g chili oil, 100g garlic, 30g peppercorn powder, 80g monosodium glutamate, 10 g super umami king, 100 g chicken essence, 20 g sugar, 40 g refined salt.
2. First finely chop the pickled pepper and mash the garlic kernels.
3. Mix with tahini, peanut butter, chili oil, garlic oil, garlic kernels, peppercorn powder, super umami king, chicken essence, sugar, fine salt, etc.
4. Heat the vegetable oil until eight ripe, put in the pickled pepper and fry it slightly, then pour it into the porcelain mixture just now, stir evenly and cover the lid, let it cool and then taste it, if it is salty, put some sugar, monosodium glutamate, lighten with a little salt to become a fragrant sauce.
Pure manual code words, like friends pay attention to me, I have shared a variety of snack essences for everyone.