Roasted squid
By VicentaLakin
Remember when I went to junior high, I ate iron squid very often. The smell of sauce, the tooth-brushing squid, makes you taste three feet. After dinner, I went for a walk with my parents, and I couldn't walk through a stall selling tile squid, so I ate a lot. Well, I admit I'm eating. That tastes so hard to refuse. Last week, after buying squid, the idea was to make roasted squid taste like iron。
Recipe Recommendations
- squid art. 3
- onion one
- green pepper one
- lemon juice 1 tablespoon
- salt 1 teaspoon
- soy sauce 1 tablespoon
- sweet sauce 2 tablespoons
- barbecue sauce 2 tablespoons
- bell pepper powder appropriate amount
- cumin powder appropriate amount
Steps for Roasted squid
1
Squids are torn out of the black skin and treated with lemonade, salt and soy sauce
2
Onions and peppers are rinsed and spread on tin paper
3
Prepare barbecue sauce and Beijing duck sauce
4
Put on the Beijing duck sauce
5
With proper powder and sweet pepper
6
And brush the barbecue sauce
7
That's how all three squids are handled, half an hour in pickled. The oven is preheated at 180 degrees, with a mid-level fire and about 15 minutes of roasting. Every five minutes, it's taken out to brush Beijing duck sauce and barbecue sauce。