When the frozen squid is thawed, cut the scissors along the abdomen. There is no viscera between squid, and squid stomach also has cartilage similar to plastic squid, which does not squeeze eyes. Squid, squid in the middle of the teeth, all clean. Squid must be rubbed by hand, finally washed, then drained on a container or dried with kitchen paper. Then cut the squid along the edge of the picture, cut the tentacles of the squid from the middle and split them in two.
Put squid on baking paper or tin foil baking tray, brush a layer of seasoning, preheat the oven to 200 degrees, fire up and down after 5 minutes, then brush a layer of spice, bake for 5 minutes, brush a thick layer of spice for 3 minutes, brush a thick layer of spice for 3 minutes, and brush it for 3 minutes to go abroad. If you don't like tender squid meat, you can increase the time. I like seafood and aquatic products, and of course I have a certain uniqueness for squid eyes! I recommend a homemade cumin juice gourd, which is absolutely super simple and delicious. It is earned by studying, and it will never be worse than the restaurant street outside.
Squid beard, onion, pepper, garlic moss, a handful of ginger, two garlic seeds and half a bean paste, 2 tablespoons sugar, 1 tablespoon cumin and white sesame. Steps: Wash and drain shredded squid, shred onion, dice garlic, pepper, garlic seeds and ginger. Heat a wok, add pepper, ginger and garlic seeds and stir-fry until fragrant. Add garlic moss and stir-fry for a while. Add onion and stir well. At this point, add 2 tablespoons of bean paste and 1 teaspoon of sugar and mix well. Add squid and fry for a few minutes. Add cumin and stir well. Fired by fire