材料 Ingredients
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做法
| 1. | 依照魷魚/花枝/烏賊處理方法將中卷處理乾淨。身體中間放根竹籤，從橫向每隔1cm切一刀，但不切斷(見下圖)。頭鬚部份略切。 |
| 2. | 準備日式鹽味醃料。將1/4杯清酒與中卷拌勻，放進冰箱醃30分鐘。取出中卷，倒掉清酒，擦乾後用1小匙鹽抹勻醃15分鐘。 |
| 3. | 烤盤燒到非常熱後刷上油。 |
| 4. | 將中卷放進烤盤用中大火烤3分鐘，翻面再烤3分鐘，或烤到熟透。烤的時候用筷子將尾巴往下壓這樣才烤得到。 |
| 5. | 將中卷裝盤。食用時佐以薑泥，檸檬汁和醬油。 |
PROCEDURE
| 1. | Refer to the instructions of "Handle Squid" to clean the squid. Place a bamboo skewer inside the squid body. Cut the body crosswise 1cm apart, but do not cut through (see photos above). |
| 2. | Prepare the Japanese Salt Flavor Marinade . Mix the squid with 1/4 cup of sake wine and store in the fridge for 30 minutes. Remove the squid from the fridge and discard the sake. Pat dry the squid with paper towels then spread with 1 tsp. of salt. |
| 3. | Heat the grill pan until very hot. Brush some cooking oil. |
| 4. | Place the squid in the pan and grill over medium-high heat for 3 minutes. Turn the squid over and grill for another 3 minutes or until the squid cooks through. Use a pair of chopsticks to press down the tail so it would touch the grill pan. |
| 5. | Plate the squid and serve with grated ginger, lemon juice and soy sauce. |
最後更新 (Last Update): 09/29/2020
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