Grilled Squid with Seasonal Vegetables

Name: Grilled Squid with Seasonal Vegetables
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 bar about 600g Squid; 1 piece green pepper; 1 piece carrot; 1/2 Purple cabbage; 1/2 onion; 1 teaspoon Crushed black pepper; 1 tbsp Oyster sauce; 3 cloves Garlic cloves; 1 tbsp chili sauce; 1 tbsp Barbecued Pork Sauce; Some salt; 1 tbsp honey

by Sago Fiona

4.6 (1)

Favorite

41

Difficulty

Easy

Time

15m

Serving

3

Looking at the various small barbecue stalls and the fragrant skewers, I can't help but take a look at it. I really want to eat it. greedy. . But when he saw the food exposed to the air, he immediately dismissed the idea of wanting to eat. I love grilled squid skewers, but I heard that some unscrupulous vendors have soaked formalin, formaldehyde and other potions in order to make the squid skewers fresher. The truth is not clear, and I don’t know whether the rumors are true, but anyway, I dare not eat it. In order to understand gluttony, I usually buy ingredients and make them myself. The method is also simple, cut into small pieces, marinate in advance, you can use a barbecue, you can use a microwave, you can use a pan, an electric baking pan, and I use the oven directly today.

Grilled Squid with Seasonal Vegetables

1. Kill the squid, remove the internal organs, remove the teeth, and peel off the surface layer of skin.

2. Cut into small pieces.

3. Cut carrots, green peppers, and red cabbage into small pieces. (The purple cabbage should not be too thick)

4. Shred the onion, mince the garlic cloves, and put them together with the squid cubes. Add 1 tablespoon of oyster sauce, 1 tablespoon of chili sauce, chopped black pepper, appropriate amount of salt, and appropriate amount of sugar. Stir evenly, then add green pepper pieces and carrot slices. Marinate for about 20 minutes.