Orléans roasted squid
By VicentaLakin
The little kids love barbecues. My little nephew loves roast squid. I came to my house today and ordered roast squid. I'll make it with Orléans, as the little one wants. No ovens today, because squid and mushrooms come out of water, and the ovens are hard to clean, and they're roasted in a pancake grill. The little guy almost sold this dish。
Recipe Recommendations
- squid of 2
- beech mushroom 100g
- Orleans barbecue 35g
- edible oil 15g
Steps for Orléans roasted squid
1
only squid bodies were used today, and they've been cut in large pieces, two of which are squid bodies, weighing 550 g. wash the squid into two slices vertically and then cut into strips about 15 mm wide and 80 mm long
2
Put the squid in the container and fall into about 25 grams of barbecue. Feeds
3
The extraction is even and the membranes cover the freezer for four hours. I came up in the morning and baked at noon
4
Picked squid pairs with bamboo stickers, with crab mushrooms in the middle. All set up
5
Another 10 grams of roast meat and edible oil mixed into juice
6
Draw the juice evenly on both sides of the string
7
The tacos are preheated. Three minutes
8
Turn it over and bake it for three minutes. Squids and crab mushrooms come out when they're baked, and there's soup on the grill, so try not to rub it in。