As a standard foodie, the street hot iron plate squid must have eaten it? I can't help but drool every time I pass by the iron plate squid stalls, grilled squid have a unique flavor can always catch my taste buds ......

The flavor of the iron plate squid has a strong degree of recognition, far away from the nostrils can be quickly filled with, looking at the vendors with a small spatula, split the squid, and constantly flipped, listening to the The oil impregnated with squid squeaking sound, rich sauce layer by layer on the brush, the body of the sauce red iron plate squid will soon shine ~ bite, and tender and tough, sweet and spicy flavor, this time stinky tofu and spicy hot pot may have to step aside!

And as a low-cost and low-risk snack business project, the iron plate squid is also very hot ah. So how to do the iron plate squid delicious? What is the key?

The key is the secret sauce!

Today, I will share with you the exclusive secret sauce of the Green Bird Catering Dong master, learn to open the kind of store!

▲Sauce:

500 grams of sweet pasta sauce into the pot, add 200 grams of sauce, 250 grams of seafood sauce, 150 grams of salsa, 100 grams of oyster sauce, 100 grams of sugar, 15 grams of spice powder, 50 grams of sesame oil, 150 grams of scallion oil, 300 grams of broth, stirred together, on the plastic wrap into the steamer to steam for 45 minutes. You can also use the pot to simmer for 25 minutes, but add more water to less, in 1 catty or so, do not simmer out of the sauce is too thick, inconvenient to brush sauce.

▲Flavor:

To 500 grams of dried chili noodles add 70 grams of salt, 35 grams of monosodium glutamate, 50 grams of sugar, 120 grams of cumin powder, 80 grams of spice powder, 20 grams of pepper, mix well.

▲Roasted:

The squid barrel, head, whiskers to remove the mucous membrane attached to the top, respectively, the squid barrel, the head of the squid into a 4 × 4 cm square block, skewered with bamboo skewers; squid whiskers into a 7 cm often re-digested segments, horizontally from the whiskers on the string at one end. Thick iron plate with fire hot, on the brush oil, put on the squid skewer, on the skewer and then brush the sauce, and then turn over on the side with the same also brush the sauce, at the same time to use the handle of the shovel to press the squid skewer, so that it can be in close contact with the iron plate, ripening faster, to be fast and good when sprinkled on the flavor of the powder can be. If you do not eat spicy, to re-brush the sauce, a separate sprinkle of salt, cumin powder on the OK.

▲ Teppan squid sauce production:

√ Teppan sauce: 200 grams of seafood sauce, 75 grams of sauce, black pepper sauce 50 grams of oyster sauce 50 grams of top good peanut butter 50 grams of honey 50 grams of meat sauce 50 grams of Japanese teriyaki sauce 75 grams of the above sauces stirred, put the pot on the fire and simmer well.

√ Ingredients: 350 grams of squid, 15 grams of bamboo shoots, 15 grams of bell peppers, 30 grams of onion, 10 grams of cilantro.

√ Seasonings: 25 grams of iron plate sauce, 5 grams of Ajinomoto soy sauce, 2 grams of monosodium glutamate, 10 grams of cooking wine, 5 grams of Meiji fresh soy sauce, 3 grams of hot sauce, 3 grams of chicken powder, 2 grams of ginger, 3 grams of green onion, and the right amount of water.

√ Production:

1, with a knife will be net squid tube reknife into wheat flower knife, reknife into 5 × 2.5 cm domino piece, bamboo shoots reknife into small slices, beauty pepper cut into segments.

2, pot on the fire, add water to 85 ℃ (depending on the temperature of the water bubbling hot air) when the squid into the bubble, time months 5 minutes, not waiting for the opening of the pot when the pot drained. Net pot back on the fire, injected salad oil burned to 60% of the heat into the squid into the roll, and then under the beauty pepper, bamboo shoots, a little oil can be pulled out of the pot to drain the oil.

3, the pot to stay in the bottom oil, with onions, ginger chili pot out of the incense, add a little water with seasoning, pour into the squid rolls, thickening hook flow, poured into the pad with shredded onions, cilantro on the hot iron plate can be.

4, features: composite seafood flavor makes the squid fresh aroma doubled, color and texture are different.