For those who don’t like squid cooked with ink, just skip it.
I personally like all of them. It’s just a matter of what mood you want to cook.
Want to have ink, want to clean without ink, everything is delicious.
What’s more, if I cook, it’s even better because I cook using spells.
The children also asked for something with a slightly sticky soup, which was delicious, he said.
I’m just going to tell you the ingredients here. But not with the spell. That’s why spells don’t work when used by other people.
Black Squid Sauteed Ingredients
- 1 kg of squid. Wash thoroughly without losing the shell and ink. Steam the squid briefly.
- 4 tbsp cooking oil.
- 200 ml of water.
black squid sauteed seasoning
- Shallots 10 cloves
- Garlic 4 cloves
- 20 pieces of cayenne pepper (according to taste)
- 2 lime leaves
- Slice all the spices
- tsp salt (to taste)
- 1 tsp sugar (to taste)
- 1 tsp stock powder (to taste)
- 4 tbsp tomato sauce (to taste)
- 4 tbsp sweet soy sauce (to taste)
- 1 tbsp oyster sauce (to taste)
How to cook black squid Sauteed
- Heat cooking oil in a frying pan. Saute the sliced spices until fragrant and wilted. Add water, then add sugar, salt, powdered broth, tomato sauce and soy sauce. Stir well.
- After boiling, add the steamed squid. Stir well. Cook until the spices are absorbed and the gravy is slightly thickened. Taste test. Adjust the taste to each taste.
Oh yes, if you want to cook clean without ink, you can use this method and recipe too.
It can also be non-steamed but skip the water because the squid when heated will release water.
If it’s not steamed, just stir-fry for a while. It’s about 3-4 minutes.
Because if you take too long, the squid will be tough and will shrink.
If someone asks why use steamed first? The texture is so solid. It’s chewy but soft and makes the squid plump.