After moving, there is no barbecue stall nearby, so it is difficult to see the sizzling squid, and it is not convenient to cook sizzling squid at home, so I seldom eat squid. Just the other day, when I was reading a gourmet cookbook, I found that I could cook squid in the oven. The method is simple. Having said that, I'll teach you how to cook delicious grilled squid in the oven next time! I will teach you how to bake squid by hand at home, which is more delicious than that cooked in the canteen. It's addictive once you eat it. Material preparation: 300g of fresh squid, a little salt, 2 tablespoons of sweet noodle sauce, 0/0g of bean curd/kloc, and proper amount of vegetable oil.
Production method:
1. After cleaning the fresh squid, cut the distance between the two sides of the squid into 1 cm width with a knife. Do not cut the distance between the two sides into 1 cm width.
2. Take a clean bowl, mash it with tofu brain, pour some water and make it into tofu brain juice.
3. Take out the baking tray, put tin foil paper on it, then put the chopped squid into the oven, pour vegetable oil into the bowl, pour a little salt, stir well, then dip the brush in oil, coat a layer of oil on both sides of the squid, and then put it into the preheated oven, set the temperature at 2 10 degrees Celsius, and bake on both sides for 10 minute.
4. After taking out the baking tray, coat one side of squid with sweet sauce and the other side with bean curd sauce. Bake in the oven for about 2 minutes and taste slowly. Seasoning can be changed according to personal preference, and friends who don't like sweet sauce can apply a layer of Chili oil, which is also delicious. )
Squid is rich in nutrition, high in protein, but low in fat, so it is very popular. However, the cholesterol content of squid is relatively high, so people with hyperlipidemia had better not eat more.
Tips:
Squid can't be baked in the oven for long. Otherwise, the squid juice will be cooked and evaporated, which will eventually harden the squid meat and affect the taste.