Garlic squid
By VicentaLakin
It's not hard to find, it's steamy, it's long in the deep sea, it's a bit of a special seafood, but it's a good taste, and it's a lot of a chewing-a-move. But it is also because of this quality that squid is not a particularly well-treated food, and if it is not cooked enough to eat, one of the components of the platinum can cause intestinal disorders. The safest way is to put salt in front of the pot, slowly tear out the skin of the once black and red skin outside the squid, and then use the traditional evaporating “smooth” recipes, from deep sea to the table, to lock up every smell。
Recipe Recommendations
Steps for Garlic squid
1
The processed squid washes the dried water, cuts it on the surface and cuts small pieces。2
Squid plate, with appropriate amounts of salt, garlic, starch on the squid。3
The steam tank adjusted to the temperature pattern, 110 degrees, which was removed after eight minutes. Onion flowers, small red peppers can be eaten。