Ingredients: squid, onion, spicy bean paste, dried Chili, cumin powder, Chili powder, soy sauce, sugar, chicken essence, cooking wine iron plate, oil.

Practice:

1, wash squid, add light soy sauce, cook wine, and marinate with Chili powder for 20 minutes (shred squid);

2, oil pan, onion, bean paste, soy sauce, soy sauce, soy sauce, a little dried Chili, stir fry;

3, squid, add sugar, stir-fry chicken essence for a while;

4. Wipe the bottom of the iron plate evenly with oil and heat it with fire until it is very hot;

5. Then pour the fried onion squid;

6. Finally, evenly sprinkle with Chili powder and cumin powder (decorated with a little chopped green onion).

Iron squid

Ingredients: a fresh squid, an onion, a handful of dried peppers, two slices of ginger, a section of onion, seasoning: salt, soy sauce.

Practice:

1, squid is stripped of internal organs and membranes, and cut into filaments to control the moisture;

2. Put it in an oil pan and fry it until it is slightly yellow. Take it out, onion ginger and onion are shredded;

3. Leave the oil at the bottom of the pot and heat it to 50%. Add dried peppers and stir-fry until fragrant. Add shredded onion and ginger and stir-fry.

4, add onions, shredded squid, cook salt, stir-fry soy sauce evenly;

5. Serve on a hot iron plate.

Iron plate spicy squid

Ingredients: fresh squid (about1000g), red pepper powder15g, green pepper powder15g, coriander powder10g, onion powder15g. 30g of garlic hot sauce, 5g of sugar, 20g of seafood soy sauce10g, 20g of oyster sauce, 4g of salt, 2g of monosodium glutamate, 0g of salad oil1500g, and 30g of dried starch.

Practice:

1, the whole fresh squid is stripped of the external black, the head is pulled down, the internal organs and the cuttlebone sheath in the abdominal cavity are removed, then the eyes of the squid are dug out with scissors and washed;

2. Control the water of the washed squid body and head, marinate it in seafood soy sauce and10g oyster sauce for 20min, then evenly coat it with dry starch, put it in hot oil with a temperature of 60%, soak it for 3min until the skin is crisp, and take it out, and control the oil;

3. Put the squid with good oil control on the chopping board, change the abdominal cavity from head to tail into squid rings with a spacing of 1 cm, and then put them into the plate together with the head;

4. Leave 20g of oil in the pot, add garlic hot sauce, white sugar and10g oyster sauce when it is 70% hot, stir-fry evenly, then add red pepper powder, green pepper powder, coriander powder, onion powder, salt and monosodium glutamate to make garlic pepper sauce, and take it out of the pot while it is hot;

5. Burn the iron plate for 3 minutes. After taking it out, put the cut squid on the iron plate and pour the adjusted garlic and pepper sauce to serve.