Bomb the squid
By VicentaLakin
A full-scale bombing of the squid was the sales champion on Taiwan's night market, an entire Argentine giant squid wrapped in a thin layer of slurry, glued to the brilliance of the melon particles, blown up in the oil pan for three minutes after the tide of 10 minutes, in golden yellow and flat. And then you get a thin piece of pepper salt, and you get some thai sauce, and you bite it, and it tastes good.
Recipe Recommendations
- Bombing big squid at full point
- Lao A crispy chicken steak powder 1000g
- pepper 10g
- cumin powder 10g
- Bombing big squid with powder 100g
- salt 10g
- Thai sweet chili sauce 20g
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Bomb the squid
1
(b) cleaning the squid and removing it from the body (or directly purchasing a string of sticky squid) and cutting the mouths of 3 cm long on both sides and swiping out the slurry of the big squid (bombing the squid with 100 grams of sticky powder, water with 150 grams evenly mixed with salt and pepper powder)
2
Scraped squid will be fully covered with melon powder in the old aroma chicken powder, and soft pressure will make more sticky
3
Put the powdered squid flat inside the stainless steel plate for 10 minutes. During this period, the temperature can rise
4
Raise the temperature of the oil to 190-200 degrees for three minutes, and the squid that is full of squid will have to be fined and its roots separated before it goes down. Three minutes after the blast, the asphalt was extracted
5
(a) A full bombarded squid will be soaked in a flatbed that it will be eaten with sweet Thai sauce
6
It's just a whole delicious full-of-a-bitch bombing。Bomb the squid Make Tips
The temperature of the oil cannot be below 180 degrees; the powder must return to the tide later; 3. The finished squid cannot be cut, otherwise the shell will disperse。