Roast squid in sauce(jiang zhi kao you yu )

Roast squid in sauce

Introduction:

"In summer, there are many grilled squid stalls by the road. A table, two stoves, barbecue sticks all over the floor, so every day around a circle of people, eat ziyouwei, forget. The color of squid gradually turns from white to red, which is sauce red. Squid's body is constantly emitting fragrance and luster. People standing on one side, saliva may have dropped to the ground. Squid, which used to be tender and weak, began to bear fruit after being roasted by charcoal fire. A good roast squid tastes tender and crisp. The sauce on the surface is delicious after being roasted. It's slightly salty and spicy. There are also some unspeakable good flavors. In a word, the sauce on the squid is so wonderful. So how to make the squid baked dry, so that it can have a fragrance, and can't test too dry, otherwise the squid will be hard, so how to make the roast squid taste surprisingly good? When eating grilled squid outside, we can see that the stall owner will constantly smear sauce on the squid, cook while painting, and turn over the squid from time to time. In the home oven, you can't take the squid out of the oven and turn it over. After many experiments, I finally found a good method, that is, first wrap the squid with tin foil and bake it for a certain period of time, and then open the tin foil to bake it. The taste of squid is scorched outside and tender inside, crisp and delicious. When the squid is just roasted, it is fragrant all over the room. It only makes people swallow. The meat is tender, pliable and delicious. It tastes surprisingly good. The more you chew, the more fragrant it is. The aftertaste is endless. "

Production steps:

Step 1: don't cut open the whole stomach of squid, wash and drain the water, put chili sauce in the bowl, mix the soy sauce, cooking wine and ginger slices well, and then marinate the squid for 3 hours.

Step 2: chili sauce, cumin powder and sweet flour sauce.

Step 3: chili powder, cumin powder.

Step 4: mix the sweet flour sauce and steamed fish drum oil into the sauce.

Step 5: slice the onion.

Step 6: string the pickled squid on the bamboo stick and put it in the baking pan with onion.

Step 7: cover the squid with tin foil.

Step 8: preheat the oven to 220 degrees, bake for 8 minutes in the middle layer, then take out, open and brush the sauce, sprinkle with chili powder, cumin powder and cumin grain, then bake in the oven for about 5 minutes with tinfoil on, turn it over, sprinkle with chili powder, cumin powder and cumin grain, and bake in the oven for about 5 minutes with tinfoil on.

Materials required:

Squid: 2

Onion: right amount

Chili sauce: right amount

Chili powder: appropriate amount

Cumin powder: right amount

Cumin granules: moderate amount

Soy sauce: moderate

Sweet flour sauce: right amount

Steamed fish drum oil: right amount

Note: 1. Wrap it in tin foil and bake it for 8 minutes, then open the tin foil and bake it. The squid tastes tender and crisp. 2. The baking time depends on the size of the oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: cumin

Chinese PinYin : Jiang Zhi Kao You Yu