One, do teppanyaki squid required appliances:

Teppanyaki a 3-5 mm thick, diameter cm 30 cm or so round iron plate, smooth surface, flat, you can weld two handles on the edge of the iron plate to facilitate the operation of the stove (three-core coal stove, which has a large area of heat, fire power uniformity, in order to facilitate the operation, but also liquefied gas can be used), a shovel.

Second, do the iron plate squid selection:

Squid should choose a better quality, no rot, the appearance of the integrity of the squid, the color of fresh squid is good.

Three, iron plate squid recipe: (2 kg squid as an example)

Five spice powder 40 grams, cumin powder 30 grams, chili powder appropriate amount, pepper powder appropriate amount, 25 grams of monosodium glutamate (MSG), 15 grams of refined salt, Super Fresh Flavor King 2 grams, 20 grams of ginger, 20 grams of garlic paste, 3 grams of sugar, appropriate amount of cooking wine, 80 grams of cornstarch, onion 100 grams.

Four, squid marinade:

Split the squid into small rectangular strips of about 3-centimeter 5 centimeters long, 1.5 centimeters wide and 0.8 centimeters thick, put the above ingredients and mix them well, and marinate for about 20 minutes.

Five, squid stringing method:

With a bamboo stick will be marinated squid block through a string, the requirements of the string into a uniform size, wear squid block bamboo stick should be from the middle of the squid block longitudinal penetration, wear squid whiskers bamboo stick should be horizontal horizontal penetration.

Six, iron plate squid grilling practices:

The iron plate on the stove hot, with a row of brushes in the iron plate evenly brushed with a layer of vegetable oil, will be cut into small uniform onion granules into the iron plate to deep fry the flavor, will be dressed in squid skewers placed on the iron plate to deep fry the flavor, will be dressed in squid skewers placed on the iron plate for baking, the baking process should be careful to adjust the size of the fire, and constantly brushing, flipping. And constantly brush oil, turn over, so as not to bake paste, in the grilling process should be in the squid should be sprinkled on the surface of the squid with an appropriate amount of five-spice powder, cumin powder, chili powder, pepper powder after grilling the squid surface brush a layer of floating sauce can be eaten.

Seven, iron plate squid fragrant sauce modulation:

Instruments: 500 grams of pickled peppers, sesame paste 150 grams, peanut butter 200 grams of chili oil grams 40 grams of garlic 100 grams of peppercorns grams 30 grams of pepper powder, monosodium glutamate 80 grams of super-fresh king 10 grams of chicken 100 grams of sugar 20 grams of refined salt grams 40 grams.

First of all, chop the pepper finely, garlic cloves peeled and crushed.

Use a porcelain container with sesame sauce, peanut butter, chili sauce, garlic, pepper, super fresh flavor king, chicken essence, sugar, refined salt and other mixing evenly.

Burn the vegetable oil to eight mature put pickled pepper finely chopped fried incense, and then poured into the porcelain seasoned material, cover the lid, let it cool down and then taste it, if salty, appropriate to put a little sugar, monosodium glutamate, light add a little salt that is into the floating sauce.