Spicy ink
By VicentaLakin
This ink-meat cuisine is based on a Japanese cook who travels to Portugal and is inspired by the home-grown taste of food. I thought the recipe was great, and I wanted to make it for my husband, but he didn't like either the staple food or the key Palmerson cheese, so I made some adjustments and tried it, and the husband thought it was delicious。
Recipe Recommendations
- raw cuttlefish feet of 8
- winter melon 1 block
- rice appropriate amount
- onion half an
- tomato one
- red pepper of 2
- shallots appropriate amount
- ginger appropriate amount
- sesame oil appropriate amount
- Meiji Fresh Soy Sauce appropriate amount
- Korean chili sauce appropriate amount
- chili powder a little
- chili sauce a little
- curry powder appropriate amount
- Thai fish sauce appropriate amount
- salt a little
- white sugar a little
- slightly spicy
- stewed
- ten minutes
- simple
Steps for Spicy ink
1
Material ready。
2
among the main diets are: slashed small pieces of ink fish feet, 1.5 cm of squareding when winter melons go to skin to seed, onion cuttin, tomato cuttin, red pepper cuttin, small onion cutter leftover
3
(b) A little warming of the melon and a different boiler of water, and a little soy sauce and a little salt to make it soft
4
Make soup bottoms and put sesame oil and onions in the pot to get hot. (a) Full-blown, including red peppers, pepper powder, curry powder, evenly
5
Then we add Korean chili sauce, and we put tomatoes on the table
6
(b) When boiled with water for about 10 minutes until the tomato melts into thick soup, with a proper amount of fine sauce and Thai fish dew
7
When the bottom is boiled, it is put in winter melons
8
Put it in the ink feet
9
(b) Ink fish fall to their feet for about 30 seconds and feed rice slowly
10
It'll be boiled and put onions and a small amount of pepper powder on fire。