Baked Squid with Seasonal Vegetables
1.
Clean the squid, remove the internal organs, eyes and mouth, peel off the squid skin, and rinse;
2.
The sucker on the tentacles of the squid must be peeled off cleanly so that the squid will not become fishy;
3.
Use a fork to make small holes in the squid to make it easier to taste;
4.
Put the processed squid in the fresh-keeping bag, preferably 2 fresh-keeping;
5.
Pour the cumin-flavored barbecue sauce into the fresh-keeping bag;
6.
Tighten the fresh-keeping bag, use your hands to fully grasp the hot sauce and squid, and marinate for 1 hour;
7.
In the process of marinating the squid, we first prepare the vegetable ingredients. Cut the shallots, carrots and peppers into shreds;
8.
Spread the chopped green onions, carrots and sharp peppers into the bottom of the Supor Fresh Breathing Pressure Cooker;
9.
Put the marinated squid on the vegetables;
10.
Supor Fresh Breath Pressure Cooker selects the function of "Meat Ribs Anhydrous Baking";
11.
The lid of the electric pressure cooker can be opened when the pressure display "green light" after exhausting;
12.
Open the lid, Supor Fresh Breath Pressure Cooker selects the "open lid to collect juice" function to drain the soup and serve it!
Tips:
1. Although squid is delicious, it is not suitable for everyone. Patients with cardiovascular and liver diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis, etc. should eat with caution;
2. Squid is cold in nature, and people with weak spleen and stomach should also eat less. Squid is a hairy thing, people who suffer from eczema, urticaria and other diseases should not eat it.
