Roasted squid roll with Flammulina velutipes
Introduction:
"The last time I roasted chicken wings, I didn't run out of barbecues. I roasted this squid again. It's delicious and smooth. Would you like to taste it together?"
Production steps:
Step 1: prepare the ingredients
Step 2: wash the squid, tear off the inner mucous membrane, clean it, and draw a vertical flower knife obliquely. Don't scratch it. It's easy to taste
Step 3: add salt to cooking wine and marinate the squid for 20 minutes
Step 4: cook the KUKE barbecue with water, add pepper oil, sesame oil and white pepper, and marinate the squid for 40 minutes
Step 5: lay oil paper on the baking pan and put cabbage leaves on it
Step 6: put on the pickled squid and open the inside
Step 7: add Flammulina velutipes and coriander
Step 8: drizzle with some marinade
Step 9: put ginger slices with brown sugar water (I just used ginger slices with brown sugar water when I cooked ginger tea. Ginger slices boiled in brown sugar water are spicy and have the smell of brown sugar. If not, just use fresh ginger slices.)
Step 10: close the opened squid, wrap the Flammulina velutipes and coriander in it, sprinkle the marinade on the outside of the squid, place the squid whiskers, send them into the preheated oven at 210 ℃ and bake for about 30 minutes. The vegetables wrapped in the squid are not easy to be roasted. If you want to bake some more vegetables, you can put them in 5 minutes before they are out of the oven, and sprinkle the chives before they are out of the oven. I put them early, so they are dry, but not affected It's just a little bit different
Materials required:
Squid: one
Salt: 10g
Zanthoxylum oil: 1.5 tbsp
Ginger slices: how many
Water: moderate
Cabbage leaves: moderate
Flammulina velutipes: right amount
Coriander: moderate
Chives: right amount
Brown sugar water: right amount
Cook Orleans: 35g
Cooking wine: 5 tbsp
Sesame oil: 1 tbsp
White pepper: 0.5 tbsp
Note: the squid roasted with vegetables will come out of water, so there will be vegetable water in the baking plate when it is roasted, and the roasted squid is relatively tender, unlike the crispy taste of squid. If you like the crispy taste, you can put the vegetables on another baking plate in advance or calculate the baking time. Bake another plate of vegetables in the same batch, and then serve with it
Production difficulty: ordinary
Process: Baking
Production time: half an hour
Taste: garlic
Chinese PinYin : Xiang Kao You Yu Juan Jin Zhen Gu
Roasted squid roll with Flammulina velutipes
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