1. Wash the fresh squid, remove the bone, ink, and inner membrane, shred the onion, and cut the tomato into thick slices.
2. The method of cured rice: macerate mushrooms and cut into small pieces, sauté with olive oil and chopped green onions, and slice Hainan Fenjiu sausage. Light soy sauce, dark soy sauce, white sugar, olive oil, TABASCO, chopped fresh green onion, and cashew nut powder are made into a sauce. When the rice is cooked until it is eighty mature, turn on the rice cooker and add the sauteed mushrooms, scallops and sausage slices. When it is fully cooked, mix in the sauce. I have shown that the rice cooker is convenient to use. If possible, the rice can be cooked in a casserole for more flavor.
3. Step 2. Pour olive oil over high heat in a baking pan, add tomato and onion shreds and fry until slightly browned.
4. Pour olive oil over high heat in a baking pan, add tomatoes and onions and fry until slightly browned.
5. Fry the squid on the shredded onion.
6. The squid is grilled with thyme, oregano, cumin powder, chili powder, and sea salt.
7. The squid is grilled and sliced while it is hot. Be careful to keep the seasoning on the squid from falling off.
8. Finally, pour the Japanese-style sashimi soy sauce with roasted tomatoes and celery, then serve.
Tips:Tips: Fresh squid itself has a certain salty taste, and raw fish soy sauce also has a salty taste, so pay attention to control the saltiness when seasoning sea salt.
