Charcoal grilled seafood platter practice

Main ingredient: squid 500g

Accessories: iron plate squid sauce 25g, 8g of powder, salt, cumin powder, moderate amount

Practice:

1, the squid barrel, the head, the whiskers to remove the mucous membrane attached to the top, squid barrels, the head of the squid into a 4 * 4 cm square pieces, with bamboo skewers.

2, squid whiskers cut into 7-centimeter-long segments, horizontally from the whiskers on one end of the skewer.

3, a little thicker iron plate hot, brush with oil, put on the squid skewer, brush the sauce on the skewer, and then turn over the same brush on the sauce, with the handle of the hand spatula squid skewer press squid skewer and the iron plate intimate contact, maturity faster, to be fast and good, when sprinkled with flavor powder. If you do not eat spicy to re-brush the sauce, sprinkle flavor salt, cumin powder on the ok.

4, all kinds of seafood grilled with grilled meat platter can be.

Flavor: to 500 grams of dry chili pepper noodles add 70 grams of salt, 35 grams of monosodium glutamate (MSG), 50 grams of sugar, 35 grams of peel powder, cumin powder 120 grams of cumin powder 20 grams of cumin powder, 15 grams of powdered ginger, 10 grams of powdered five spices, 20 grams of pepper powder can be mixed evenly.

Teppan Squid Sauce: Knorr Sea Real Sauce 75 grams, 200 grams of seafood sauce, 75 grams of Hou Hou sauce, 50 grams of black pepper sauce, 50 grams of oil, 50 grams of Peanut Butter 50 grams of top, 50 grams of honey, 50 grams of meat sauce, 75 grams of teriyaki sauce, all the sauces stirred into the pot on the fire and simmer well.