Formula: 40g of spiced powder, 30g of cumin powder, proper amount of pepper powder, 25g of monosodium glutamate, 2g of refined salt 15g, 2g of super umami king, 20g of ginger, 20g of garlic paste, 4g of sugar, proper amount of cooking wine, 80g of starch and 0g of onion 100g.
Pickling: Cut squid into rectangular strips with a width of about 1.5 cm and a thickness of about 0.8 cm with a knife, put them into the above raw materials, stir them evenly, and marinate for about 20 minutes.
String threading: string the pickled squid strips with bamboo sticks, and the size of the strings is required to 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.
Roasting: 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 then roast the ground squid skewers on the iron plate. In the process of baking, we should always pay attention to adjusting the firepower and constantly brush the oil to avoid baking. In the baking process, the surface of squid should be sprinkled with appropriate amount of spiced powder, cumin powder and Chili powder. After roasting, brush a layer of fragrant sauce on the surface of squid and serve.
Preparation of fragrant sauce: 1, ingredients: pickled pepper 500g, sesame sauce 150g, peanut butter 200g, chili oil 40g, garlic kernel 100g, pepper powder 30g, monosodium glutamate 80g, super delicious king 100g, chicken essence/kloc-. 2. Chop the pickled pepper first and mash the garlic. 3. Fill a porcelain with sesame sauce, peanut butter, Chili oil, garlic, pepper powder, super delicious king, chicken essence, sugar, refined salt, etc. And stir evenly. 4. Burn the vegetable oil to 80% maturity, add the pickled pepper powder to stir fry until fragrant, then pour it into the material just prepared by the porcelain, cover it after stirring evenly, and let it cool to taste. If it is salty, put some sugar and monosodium glutamate, if it is light, add some salt to make a fragrant sauce.