Preparation materials main ingredients: squid (fresh) 400 grams of seasonings: 15 grams of green onion garlic 1 gram of yellow rice wine 10 grams of vinegar 20 grams of soy sauce 20 grams of monosodium glutamate (MSG) 3 grams of pepper 1 gram of sugar 20 grams of starch (corn) 10 grams of lard (refined) 75 grams of each appropriate amount of deep-fried squid rolls to do 1. water squid more densely cut across the width of 5 cm and 3 cm, cut into diagonal slices; 2. starch into a bowl with the right amount of of water, prepare wet starch standby; 3. cut green onion into 3 cm long garlic cloves, with soy sauce, sugar, vinegar, yellow wine, monosodium glutamate, pepper, wet starch, bone broth together with rice, make a sauce mix; 4. frying pan with cooked oil to heat, the squid oil in a casserole dish for half an hour, drain the oil;

frying pan with the rest of the oil to carry out each heat transfer until the loaded pot header pots and pans fried calamari rolls topped with a few Ledger monomer Either 3 to 5 mm thick, 30 cm diameter disk, smooth surface, flat off, can weld two handles on the edge of the disk, with easy to operate stove (three-core coal stove, large heating area, even fire, in order to facilitate the operation of the liquefied petroleum gas can also be used), a shovel, a brush. Prepare to soak the squid, you must cut the squid into segments, put the squid head on both sides of the flower knife, and then open the squid barrel, flat on the cutting board, oblique knife 45 degrees through three-quarters of the squid, and then cut the edge of the straight knife, pay attention not to cut, and finally cut into a 3-cm-long segments into the basin, so that it is more convenient to squid into the flavor. Peeling Lychee first squid poured on the iron plate that moment, squid sizzling on the hot iron plate,

Heat instantly squid excess moisture to stimulate out, become Q elastic crispy, more aroma overflowing, so that the squid issued the ultimate taste buds temptation, so that the iron plate squid really in place. Ingredients 900g squid, cleaned and cut into rings, 1 teaspoon salt, 120g flour, 125ml vegetable oil, a pinch of black pepper 1. Rinse and drain the rings, patting the surface dry with paper towels. Sprinkle the squid rings with salt and black pepper.2. Place the flour and a few of the squid rings on a sheet of paper or in a plastic bag and gently turn them until the flour coats the rings. Remove the squid rings that have been rolled in flour. Put some more in. Repeat this step. Until all squid rings are coated with flour. 3. Heat oil in a medium-sized saucepan over high heat. Add the floured squid rings to the frying pan and fry until golden brown and crispy. Remove and place on paper towels to absorb excess oil. Tap them on the table