First, the demand for equipment:
An iron plate, a round iron plate with a thickness of 3-5 mm and a diameter of about 30 cm, has a smooth and flat surface. Two handles can be welded at the edge of the iron plate to facilitate the operation of the furnace (the three-core coal stove has a large heating area and even firepower, and liquefied gas can also be used for easy operation), a shovel and a brush.
Second, the material selection:
Squid should be selected with good quality, no rot, complete appearance and fresh color.
3. Formula: (Take 2kg squid as an example)
40g of spiced powder, 30g of cumin powder, proper amount of pepper powder, 25g of monosodium glutamate, refined salt 15g, 2g of super umami king, 20g of ginger, 20g of mashed garlic, 3g of sugar, proper amount of cooking wine, 80g of starch and 0g of onion 100g.
Fourthly, curing:
Cut squid into rectangular strips with a length of 3-5 cm, a width of about 1.5 cm and a thickness of about 0.8 cm, add the above raw materials, stir evenly and marinate for about 20 minutes.
Five, wear a rope:
String the pickled squid slices with bamboo sticks, and the size of the strings should be uniform. When wearing squid slices, the bamboo stick should be inserted vertically in the middle of squid slices, and when wearing squid whiskers, the bamboo stick should be inserted horizontally.
Sixth, baking
Heat the iron plate on the stove, brush a layer of vegetable oil evenly on the iron plate with a row brush, cut the onion into small particles and fry them on the iron plate to make them fragrant, and roast the ground squid skewers on the iron plate. In the process of baking, we should always pay attention to adjusting firepower, constantly brushing oil and turning over to avoid burning. In the baking process, the squid surface should be sprinkled with appropriate amount of spiced powder, natural dye powder, Chili powder and pepper powder for baking.
Seven, the modulation of fragrant sauce
1. Material: 500g pickled pepper, 0/50g sesame sauce, 200g peanut butter, 40g Chili sauce, 30g garlic kernel100g pepper powder, 80g monosodium glutamate, 0/0g super savory king, and 0/0g chicken essence/kloc.
2. Chop the pickled pepper first, peel and mash the garlic cloves.
3. Fill a porcelain with sesame sauce, peanut butter, Chili sauce, garlic, pepper powder, super delicious king, chicken essence, sugar and refined salt. And stir evenly.
4. When the vegetable oil is burned to 80% maturity, add the pickled pepper powder and stir-fry until fragrant, then pour it into the prepared porcelain, cover it, and let it cool before tasting. If it is salty, put some sugar and monosodium glutamate appropriately, and add some salt when it is light, and it will become a delicious sauce.