2 whole squid (about 400g), 1 tin foil, 15g minced onion, 20g salad dressing, 15g seafood sauce, 15g black pepper, 3g monosodium glutamate, 100g brine and 10 color.

Edit this exercise 1:

1. Put the whole squid in boiling water and blanch for 3 minutes with medium fire. Take it out and stew it in brine for 30 minutes. 2. Take a pot, add salad oil, heat it to 70%, add chopped green onion, stir fry until fragrant, and add salad dressing, seafood sauce, black pepper and monosodium glutamate to make juice for later use. 3. Burn the teppanyaki to 90% heat, spread a piece of foil folded into a boat shape, put a straight knife with a distance of 1 cm along the head and tail of the pickled squid tube, then put it in the foil, pour the prepared juice on the table and sprinkle with chopped green onion.

Edit this paragraph Exercise 2:

Main ingredients:

Squid onion pepper noodles [1] cumin sesame pepper noodles production steps: 1, squid washed, shredded, onion shredded. 2. Heat the oil in the pan, stir-fry the squid until there is no water, and turn to low heat. 3. Add Chili noodles, cumin, sesame seeds and salt and pepper noodles and continue to stir fry; 4. Finally, add a little sweet noodle sauce and soy sauce and mix well. 5, teppanyaki is hot, brush a small amount of oil, immediately add a small amount of onion, and finally add squid.

Edit this paragraph Exercise 3:

1. Necessary equipment: a round iron plate with a thickness of 3 ~ 5 mm and a diameter of about 30cm, with a smooth and flat surface. Two handles can be welded at the edge of the iron plate to facilitate the operation of the furnace (the three-core coal stove has a large heating area and even firepower, and liquefied gas can also be used conveniently), a shovel and a brush. Squid with iron plate is being made.

Second, material selection: squid with good quality, no rot, complete appearance and fresh color should be selected. 3. Formula: (Take 2kg squid as an example) 40g of spiced powder, 30g of cumin powder, appropriate amount of Chili powder, appropriate amount of pepper powder, 25g of monosodium glutamate, 2g of refined salt 15g, 2g of super umami king, 20g of ginger, 20g of mashed garlic, 3g of sugar, appropriate amount of cooking wine, 80g of starch and 0/00g of onion/kloc-0. 4. Pickling: Cut the squid into rectangular strips with a length of 3-5cm, a width of about 1.5cm and a thickness of about 0.8cm, add the above raw materials, stir evenly and marinate for about 20min minutes. 5. stringing: string the pickled squid slices with bamboo sticks, and the size of the strings should be uniform. When wearing squid slices, the bamboo stick should be inserted vertically in the middle of squid slices, and when wearing squid whiskers, the bamboo stick should be inserted horizontally. 6. Roasting: heat the iron plate on the stove, evenly brush a layer of vegetable oil on the iron plate with a row brush, cut the onion into small particles and fry them on the iron plate to make them fragrant, and roast the ground squid skewers on the iron plate. In the process of baking, always pay attention to adjust the firepower, constantly brush the oil and turn it over to avoid scorching. In the baking process, the surface of squid should be removed with appropriate amount of spiced powder, cumin powder and Chili powder. Seven. Preparation of fragrant sauce 1. Ingredients: 500g pickled pepper, sesame paste150g, peanut butter 200g, chili oil 40g, garlic kernel100g, pepper powder 30g, monosodium glutamate 80g, Chaoweiwang log, chicken essence100g, sugar 20g and refined salt. Made of iron plate squid

2. Chop the pickled pepper first, peel and mash the garlic cloves. 3. Fill a porcelain with sesame sauce, peanut butter, Chili sauce, garlic, pepper powder, super delicious king, chicken essence, sugar and refined salt. And stir evenly. 4. Burn the vegetable oil to 80% maturity, then fry it with pickled pepper powder, then pour it into the prepared porcelain, cover it, and let it cool before tasting. If it is done, add some sugar and monosodium glutamate, and add some salt to make a delicious sauce.

Edit this popular street squid:

Materials: fresh Argentine squid 1000g minced ginger and garlic 50g minced onion 80g fish bone meal 50g pepper 50g cooking wine 100g squid fire rice iron plate squid training.

200 grams of curing agent (special for fire rice) and appropriate amount of salad oil. Methods: (1). Eviscerate the fresh squid, tear off the outer membrane, wash it, cut it into 4cm-long and 2cm-wide strips, put it in a pot, marinate it with ginger, garlic, onion, cooking wine, fish bone powder and pepper for 0/5min, and finally add the marinade and mix well. (2) Use the signature of super-long squid to pass through the middle of squid slices, and ensure that each string wears about 30 grams of squid. (3) Put a large flat-bottomed iron plate on the stove, add salad oil to heat it, then lay the squid skewers flat on the iron plate and cook them over medium heat (turning over halfway).