Teppanyaki charcoal grilled squid must have been eaten by everyone, the taste is elastic, the aroma is strong, and the ingredients are fresh, and there is no fishy taste after eating. As a result, this iron plate squid is popular in the north and south of the river, red throughout the country, and it is these characteristics that are deeply loved by the majority of consumers. Nonsense less talk below I will share with you the practice of teppanyaki squid.
Raw material handling:
1. Fresh frozen squid (generally sold in seafood markets) must be bought and put in water to naturally thaw. Then wash and cut off the waste on the squid whiskers, and take about 60 grams of squid whiskers.
2. Pour water into the clean pot on high heat, and blanch the cleaned squid in boiling water until 8 minutes cooked.
3. Take a pot, put 15 grams of shredded shallots, 20 grams of garlic slices, 4 grams of thyme powder into the pot, and then pour the blanched squid into the basin and stir well, marinate for 30 minutes.
4. With detoxified bamboo skewers, put the marinated squid on a string.
Cooked production:
1. Put the iron plate on the fire and heat it, pick up the skewered squid and brush it with salad oil once.
2. The squid must be placed on an iron plate to bake, and the baking process should be continuously turned over one side of the baking paste.
3. After baking, top with a secret sauce and sprinkle chili noodles (add according to your preference). Salty cumin and cooked sesame seeds are fine. Let the customers taste it.
Secret sauce recipe and process: 30 grams of tomato sauce, 20 grams of oyster sauce, 10 grams of Liubiju sweet noodle sauce, 15 grams of cooking wine, 5 grams of minced garlic, 3 grams of white pepper, all the above spices can be mixed in a container.