Ingredients: squid rings, eggs

Accessories: onion ginger, wine, salt, chicken essence, baking soda, dried starch, cumin powder.

working methods

1. First, clean the squid and cut it into pieces. Add wine, onion, ginger, salt, chicken essence and baking soda sauce and marinate for 20 minutes.

2. Beat an egg and dry starch for later use.

3. Heat the oil pan to 70% heat, soak the squid rings in eggs, then roll them in dry starch, fry them in oil until brown, and take them out.

4. Sprinkle cumin powder when eating. Fragrant outside and crisp inside. Marie Laure Gigon is very satisfied with the squid ring.

Ingredients: squid rings

Accessories: barbecue materials, water and oil.

working methods

1. Add water to the barbecue sauce, pour it into the squid ring and mix well.

2. Add a little oil and stir well.

3. Cover with plastic wrap and refrigerate for more than 4 hours.

4. Bake the net, brush the oil and spread the squid ring.

5. Lay the tin foil on the baking tray, put the baking net on the middle layer, fire up and down, about 200 degrees, and bake for about 10 minutes.

Sauce squid

Raw materials: fresh cuttlefish

Seasoning: 2 tablespoons oil, soy sauce, cooking wine, sesame oil, refined salt, a little monosodium glutamate, onion, garlic slices, a little Jiang Mo, and proper amount of starch.

working methods

1. Wash cuttlefish, cut it into "cross-cut" flower knives, then change it into strips 5 cm long and 3 cm wide, blanch and curl it in boiling water, immediately take it out, drain the water, then fry it in 80% hot oil and pour it into a colander.

2. Leave a little base oil in the original pot, use onion, ginger and garlic to cook wine, add soy sauce, refined salt and monosodium glutamate to stir fry, add soup to boil, thicken with water starch, add cuttlefish roll, stir fry evenly, and pour sesame oil, then serve.