A roasted squid roll of golden mushrooms
By VicentaLakin
The last roasted chicken wings are not finished
Recipe Recommendations
- squid a
- salt 10g
- pepper oil 1.5 spoon
- ginger slices few slices
- water appropriate amount
- cabbage leaves appropriate amount
- Flammulina velutipes appropriate amount
- coriander appropriate amount
- chives appropriate amount
- brown sugar water appropriate amount
- Cool Orleans barbecue sauce 35g
- cooking wine 5 spoons
- sesame oil 1 spoon
- white pepper
Steps for A roasted squid roll of golden mushrooms
1
Prepare the food
2
The squid washes, tears the internal mucus cleans, slashs with a vertical cutter
3
Add salt to the wine and put the squid in pickled for 20 minutes
4
Cook's roasted meat is made with water, with peppers and sesame pepper, and squid is put in pickled for 40 minutes
5
Roast-painted paper, with cabbage
6
Put it on the pickled squid and open it inside
7
Put them on the golden mushrooms and the spices
8
Get some pickles
9
A ginger with red sugar
10
The squid that folds up, packs the gold mushrooms and fragrances in it, picks them up outside the squid, sets them up, puts them in a pre-heated oven 210 degrees, bakes them for about 30 minutes, doesn't bake the vegetables in the squid. If you want to bake some more vegetables, you can put them in five minutes before they come out of the oven, and the onions will spread before the stove. PointsA roasted squid roll of golden mushrooms Make Tips
Since vegetables release moisture when roasted with squid, there will be vegetable juices in the baking pan once finished. This results in relatively tender squid, unlike the firm and crispy texture of teppanyaki squid. If you prefer a crunchy texture, you can either omit the vegetables or arrange them on a separate baking tray to roast alongside the squid, adjusting the timing so they are ready to be served together.