Ingredients: 1LB of small squid (SQUID) or small cuttlefish (CUTTLEFISH), one onion,

3-4 coriander, ? teaspoon of minced garlic

Ingredients that can be added or left out according to personal taste: half a lime or 2 sprigs of basil

Seasoning: salt, pepper, cornstarch (that is, diamond powder, gravy powder, starch), butter

Practice:

1, small squid / cuttlefish to get clean (a lot of work it): to remove the squid / cuttlefish outside of the black skin, to the bones of the viscera pumped out and thrown away from the squid / cuttlefish whiskers to squeeze out the teeth, eyes, ink. Keep the body part of the squid/cuttlefish intact, wash and drain it and let it stay in a tube; wash the squid/cuttlefish whiskers, chop them up, and mix them under salt and pepper.

2, peel and chop the onion; chop the coriander; if you like the flavor of the kohlrabi or the taste of the limes, you can chop the kohlrabi now; squeeze the juice of the limes into a small cup, and with a sharp knife, slice out the zest of the limes very thinly and chop the zest very finely

3, put 1 large piece of butter in the pot (it is more fragrant, if you are afraid of fat, you can change to 1.5 tablespoons of vegetable oil or corn oil), slow down the heat and make it very hot. Corn oil), slow fire to melt the oil, the next garlic, chopped onion stir-fry until the onion begins to transparent, the aroma is fried, under the chopped squid / cuttlefish whiskers to medium heat stir-fry, you can add a little bit of salt (don't go down too much), on the plate, drained, add 2 teaspoons of corn starch (adding corn starch can prevent the filling from further out of the water), chopped coriander, mix well, if you like the nine layers of tartar or lemon, now you can add the chopped nine layers of tartar or chopped lime peel into the stir-fry. If you like lime, you can now add the chopped lime peel or chopped nine layer tartar into the fried squid/cuttlefish whiskers, so that the filling for the squid/cuttlefish tube is ready;

4, fill the squid/cuttlefish tubes with the filling prepared in 3 with a small spoon, fill them with bulges, and then use a sharp bamboo toothpick to pin the opening of the squid/cuttlefish tube to close it, and then arrange them one by one on a baking sheet. Oh, one filled squid/cuttlefish tube white fat, very cute! ^_^

5, preheat the oven at 300F for 5 minutes, put the stuffed squid/cuttlefish tube into the oven and bake it at 300F for 10 minutes, remove it from the oven, and then turn it over and bake it on the other side for 10 minutes, then it's OK

6, take out the baked squid/cuttlefish tubes and put a drop of lemon juice on them, then they are ready to eat!

Spicy squid roll

1, squid cut flowers, cut pieces, with ginger, salt, wine code for 10 minutes,

2, shredded green onions spare,

3, cold oil on low heat under the peanut rice, to peanut rice become golden brown, to be used,

4, squid to marinade, the pot spicy under the squid rolls flexing that is salvaged,

5, popping the pot under the sugar, Vietnamese garlic chili sauce (how much to help yourself), after bursting under the squid, peanut rice.

6, under the shredded green onions, start the pot.