I. Equipment required:
A circular iron plate with a thickness of 3-5 mm and a diameter of about 30 cm. The surface is smooth and flat. Two handles can be welded at the edge of the iron plate, which is convenient for the operation of the furnace (three-core coal stove, with large heating area and uniform firepower). Liquefied gas can also be used, a shovel and a brush.
2. Material selection:
Squid should be selected with good quality, non-decay, complete appearance and fresh color.
3. Formula: (Take 2kg squid as an example)
40g of spiced powder, 30g of cumin powder, proper amount of pepper powder, 25g of monosodium glutamate, refined salt 15g, 2g of super umami king, 20g of ginger, 20g of mashed garlic, 3g of sugar, proper amount of cooking wine, 80g of starch and 0g of onion 100g.
4. Pickling:
Cut the squid into rectangular strips with a width of about 1.5 cm and a thickness of about 0.8 cm. Add the above raw materials, stir well and marinate for about 20 minutes.
Verb (short for verb) threading:
String the pickled squid slices with bamboo sticks. String sizes should be consistent. When wearing squid slices, the bamboo stick should be inserted vertically in the middle of squid slices. When wearing squid whiskers, the bamboo stick should be inserted horizontally.
toast
Heat the iron plate on the stove. Brush a layer of vegetable oil evenly on the iron plate with a row brush. Cut the onion into small particles and fry it on an iron plate to make it fragrant. Grilled squid skewers are roasted on an iron plate. In the process of baking, always pay attention to adjusting firepower and constantly brushing oil. Turn it over to avoid burning. In the process of roasting, the squid surface is sprinkled with appropriate amount of spiced powder, natural dye powder, Chili powder and pepper powder.
7. Preparation of aromatic sauce
1. Material: 500g pickled pepper, 0/50g sesame sauce, 200g peanut butter, 40g chili sauce, 0/00g garlic kernel, 30g pepper powder, 80g monosodium glutamate, 0/00g Chaoweiwang, and 0/00g chicken essence.
2. Chop the pickled peppers first. Peel garlic cloves and mash them.
3. Put sesame sauce, peanut butter, Chili sauce, garlic, pepper powder, super delicious king, chicken essence, sugar and salt into porcelain and mix well.
4. When the vegetable oil is cooked to 80% maturity, add the fine powder of pickled pepper and stir-fry until the fragrance is overflowing. Then pour it into the prepared porcelain. Cover it and let it cool before tasting. If it is salty, add some sugar and monosodium glutamate. When it is light, add some salt to make a fragrant sauce.