Baked squid with roasted sauce

1

Wash the squid, remove the transparent cartilage in the middle, add about 80ml of barbecue sauce, and marinate the squid.

2

Put it in the oven, preheat to 250℃, and bake at 190℃ for about 30 minutes.

3

Make the sauce with garlic and small red peppers. When you fry until you smell the aroma of garlic, you can pour in the sauce. The sauce is made with 1 teaspoon of Zhuhou sauce, 1 teaspoon of mixed noodle sauce, 1 teaspoon of sweet noodle sauce, 1 teaspoon of oyster sauce, 1 teaspoon of white sugar, and you can add 1/4 teaspoon salt slightly and dilute with about 50ml of water.

4

Cook until the sauce thickens slightly, add about 10g of shredded carrot, stir-fry well, add a little sesame oil and sesame seeds to serve.

5

When the squid is grilled, use a knife to cut evenly at a thickness of 8 mm.

6

After placing on a plate, immediately pour in the cooked sauce and sprinkle with chives.

1. The squid needs to be grilled first before being cut; otherwise, it will become deformed. Firstly, it won't look good, and secondly, it will shrink noticeably. So, be sure to grill it thoroughly first, then cut it. 2. The so-called secret grilling sauce is actually just scooping a little bit from all the jars and bottles at home. Except for vinegar, any other sauces can be added in. As long as the ratio of salt to sugar is suitable—meaning it shouldn't be too salty or too sweet—it's fine. So, what ratio is considered suitable? The simplest method is to train your mouth to be your own teacher: just taste it and you'll know. 3. Adding minced carrots is just to enhance the texture of the sauce; besides carrots, adding some chopped onions works too.