The grilled squid on iron plate must have been eaten by everyone. The taste is Q-bomb, the aroma is rich, and the ingredients are fresh, and there is no fishy smell after eating. As a result, this sizzling squid is popular all over the country, and it is these characteristics that are deeply loved by consumers. Without further ado, I'll share with you the method of iron plate squid.

Raw material treatment:

1. Fresh frozen squid must be bought (generally sold in seafood market) and put in clear water to naturally thaw. Then wash and cut off the waste on the squid whiskers, and take about 60 grams of squid whiskers.

2. Put the clean pot on fire and pour in water. Pour the cleaned squid into boiling water and blanch it for 8 minutes.

3. Take a pot, put 5 grams of shredded onion/kloc-0, 20 grams of garlic slices and 4 grams of thyme powder into the pot, then pour the shredded squid into the pot, stir well and marinate for 30 minutes.

4. Use sterilized bamboo sticks to string the pickled squid.

Cooked production:

1. Heat the iron plate on the fire, pick up the skewered squid whiskers and brush them with salad oil once.

2. Put the squid on the iron plate and bake it. During the baking process, turn it over and bake it.

3. After baking, rinse it with secret fragrant sauce and sprinkle with Chili noodles (according to your own preferences). Salty cumin and cooked sesame seeds are enough. Let the customers taste it.

The recipe and process of the secret fragrant sauce: 30g of tomato sauce, 20g of oyster sauce, 0g of Liubiju sweet noodle sauce10g, 5g of cooking wine15g, 5g of minced garlic and 3g of white pepper. All the above spices are put into a container and stirred evenly.