Orleans Grilled Squid Skewers

Overview

Children love to eat barbecue, and my little nephew especially loves grilled squid. I came to my house today and ordered grilled squid in advance. I also followed the little guy's request and marinated it with Orleans barbecue sauce early, and waited for him to come and grill it for him to eat. I didn't bake them in the oven today because the squid and mushrooms would release water and it was difficult to clean the oven, so I grilled them on the grill grill of an electric pan. The little guy almost got this dish.

Tags

• snacks
• children
• afternoon tea
• late night snack
• dinner with friends
• western food
• summer recipes
• zinc supplement
• selenium supplement
• crab mushroom
• edible oil
• orleans barbecue
• squid fillets

Ingredients

Steps

1. 1 Today I only used squid bodies, which have been cut into large pieces. 2 slices are 2 squid bodies, and the weight is 550g. Wash the squid and cut it into two pieces lengthwise, then cut into strips about 15 mm wide and 80 mm long

   

2. 2 Put the squid strips into the container and pour in about 25 grams of barbecue ingredients

   

3. 3 Mix well, cover with plastic wrap and refrigerate for 4 hours. I marinated it in the morning and baked it at noon

   

4. 4 Fold the marinated squid in half and skewer it with bamboo skewers, insert crab mushrooms in the middle. String all together and set aside

   

5. 5 Then stir 10 grams of barbecue ingredients and cooking oil into a sauce

   

6. 6 Brush the sauce evenly on both sides of the skewers

   

7. 7 Preheat the grill on the electric baking pan and put it in, grilling one side for 3 minutes

   

8. 8 Turn over and continue baking for 3 minutes. Squid and crab-flavored mushrooms will release water when grilled, and there will be soup in the baking pan. Just try not to get them soaked in soup when taking them out.