Grilled squid roll with enoki mushrooms

Overview

I haven’t used up the barbecue ingredients from the last time I grilled chicken wings~ I grilled this squid again~ Do you want to try it together with the delicious, tender and smooth texture~!

Tags

• hot dishes
• brown sugar water
• cabbage leaves
• chives
• cook orleans barbecue
• cooking wine
• coriander
• enoki mushroom
• sesame oil
• sichuan pepper oil
• squid
• ginger slices
• salt
• water
• white pepper

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Wash the squid, tear off the internal mucous membrane and clean it. Use a vertical knife to make diagonal cuts without scratching. This will make it easier to taste

   

3. 3 Add salt to the cooking wine, marinate the squid for 20 minutes

   

4. 4 Cook the barbecue ingredients with water, add Sichuan pepper oil, sesame oil, white pepper, and marinate the squid for 40 minutes

   

5. 5 Line a baking sheet with parchment paper and place cabbage leaves

   

6. 6 Put the marinated squid and open the inside

   

7. 7 Add enoki mushrooms and coriander

   

8. 8 Pour on some marinade

   

9. 9 Place ginger slices that have been cooked in brown sugar water (I just used ginger slices in brown sugar water when making ginger tea. The ginger slices boiled in brown sugar water are spicy and have the aroma of brown sugar. If you don’t have it, just use fresh ginger slices)

   

10. 10 Close the opened squid, wrap the enoki mushrooms and coriander inside, then pour marinade on the outside of the squid, put the squid tentacles, and bake in a preheated oven at 210 degrees for about 30 minutes. The vegetables wrapped in the squid are not easy to bake. If you want to roast some more vegetables, you can add them 5 minutes before taking them out of the oven. Sprinkle the chives before taking them out of the oven. I put them in early, so they were a little dry, but it does not affect the food, but the appearance is a little different