Fresh squid (2, 400g), onion powder 15, salad dressing 20g, seafood sauce15g, black pepper15g, monosodium glutamate 3g, brine1000g and oil10g.

tool

Tin foil 1 piece, iron plate 1 piece

Cooking method

1, put the whole squid in boiling water for 3 minutes with medium fire, take it out and put it in brine for 30 minutes with low fire.

2. Put the oil in the pan, and when it is heated to 70%, add the minced onion and stir-fry until fragrant. 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 tinfoil folded into a boat, punch a straight knife with a spacing of 1 cm along the head and tail of the marinated squid tube, and put it in the tinfoil.

4. Pour the adjusted juice on the table and sprinkle with chopped green onion.

A 5CM iron plate needs a shovel like a bricklayer.