Roasted squid roll with Flammulina velutipes

Roasted squid roll with Flammulina velutipes

Introduction:

"The last time I roasted chicken wings, I didn't run out of barbecues. I roasted this squid again. It's delicious and smooth. Would you like to taste it together?"

Production steps:

Step 1: prepare the ingredients

Step 2: wash the squid, tear off the inner mucous membrane, clean it, and draw a vertical flower knife obliquely. Don't scratch it. It's easy to taste

Step 3: add salt to cooking wine and marinate the squid for 20 minutes

Step 4: cook the KUKE barbecue with water, add pepper oil, sesame oil and white pepper, and marinate the squid for 40 minutes

Step 5: lay oil paper on the baking pan and put cabbage leaves on it

Step 6: put on the pickled squid and open the inside

Step 7: add Flammulina velutipes and coriander

Step 8: drizzle with some marinade

Step 9: put ginger slices with brown sugar water (I just used ginger slices with brown sugar water when I cooked ginger tea. Ginger slices boiled in brown sugar water are spicy and have the smell of brown sugar. If not, just use fresh ginger slices.)

Step 10: close the opened squid, wrap the Flammulina velutipes and coriander in it, sprinkle the marinade on the outside of the squid, place the squid whiskers, send them into the preheated oven at 210 ℃ and bake for about 30 minutes. The vegetables wrapped in the squid are not easy to be roasted. If you want to bake some more vegetables, you can put them in 5 minutes before they are out of the oven, and sprinkle the chives before they are out of the oven. I put them early, so they are dry, but not affected It's just a little bit different

Materials required:

Squid: one

Salt: 10g

Zanthoxylum oil: 1.5 tbsp

Ginger slices: how many

Water: moderate

Cabbage leaves: moderate

Flammulina velutipes: right amount

Coriander: moderate

Chives: right amount

Brown sugar water: right amount

Cook Orleans: 35g

Cooking wine: 5 tbsp

Sesame oil: 1 tbsp

White pepper: 0.5 tbsp

Note: the squid roasted with vegetables will come out of water, so there will be vegetable water in the baking plate when it is roasted, and the roasted squid is relatively tender, unlike the crispy taste of squid. If you like the crispy taste, you can put the vegetables on another baking plate in advance or calculate the baking time. Bake another plate of vegetables in the same batch, and then serve with it

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: garlic