ingredients:
500 g squid, cleaned
2 tablespoons tomato sauce
1 tablespoon mushroom soy sauce
3 cloves garlic
3 pieces of red onion
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon ground pepper
How to make
Puree the garlic and onion, then add tomato sauce, mushroom soy sauce, lime juice, salt, and pepper, stirring until blended.
Mauskkan squid, stir well, then store in refrigerator for 1 hour.
Enter the last squid mixture into the skillet, and cook until half cooked, remove from heat, then grilled squid until cooked and golden browned, remove from heat.
ingredients:
500 grams of squid size
3 cm turmeric, crushed
1 teaspoon salt
1 tablespoon margarine for greasing
3 tablespoons cooking oil
4 red chilies, sliced thin oblique
30 ounces whole red chillies
12 intact red onions
100 ml of water
1 tablespoon sugar
1 teaspoon vinegar
gravy:
150 gr of hazelnut
4 cm turmeric
4 cm ginger
½ cm retrieval key
6 red onions
3 cloves garlic
1 teaspoon salt
How to make:
A. Preheat the oven at a temperature of 180 ° C. Grease a heat-resistant dish with margarine. Clean squid, peel the outer skin to clean squid, pull the spine of "sword" of the transparent body, wash and drain. Clean the head, eyes and throw the stone in the middle of the head. Remove ink sac. Enter the head earlier in the squid body. Pinned by a stick so as not to get out.
2. Brush the squid with a delicate saffron and salt. Let stand for 10 minutes.
3. Arrange the squid in a heat resistant dish, bake for 5 minutes until it changes color and half-cooked.
4. Heat oil, saute ground spices until fragrant, put slices of pepper, cayenne pepper and onion intact. Pour the water, Put sugar and vinegar. Cook until thickened.
5. Pour the spices into the dish on top of squid, grilled squid return for ± 15 minutes until cooked. Serve while warm.
ingredients:
750 g squid large
1 tablespoon vegetable oil
Marinade:
75 ml broth
4 tablespoons Japanese soy sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tbsp of BBQ sauce
1 teaspoon cooking wine / white wine
1 teaspoon garlic grated
2 tsp grated ginger
salt and pepper to taste
topping:
4 stems chives, sliced
How to make:
Peel the epidermis of the squid, remove the ink bag. Rinse and then drain.
Transverse slices, slice both sides of the squid body.
Mix all marinade ingredients and mix well.
Enter the squid into it and leave it for about 4 hours. Adukaduk occasionally.
Heat oil in a frying pan and insert the following squid perendamnya.
Cook over medium heat until cooked squid. Lift the leaves and sprinkle chives on top.
