If you go to the market these days, the bosses who sell fish will definitely recommend the same kind of fish: squid! At this time, the squid was at the time, the meat was white and tender, and the fine meat was a piece of garlic-shaped petal. It tasted fresh and fragrant, and it had the dual function of moistening and nourishing the stomach. It was the first choice for autumn nourishment. Before the gold word has done a well-received ham steamed squid, in fact, in addition to steaming, you can also try to roast ~
After the squid is cleaned, go to the end and cut into 2 cm wide fish pieces.
Marinate with cooking wine, salt, sliced garlic and ginger for 15-30 minutes.
Put the garlic slices and ginger on the cut tin foil, and then put the marinated fish pieces, sliced pieces of ham, cut into pieces of shallots, and finally a little bit of oil. (Olive oil and butter are all available. The taste of olive oil is Chinese style. If you bake it with butter, it has a western flavor.)
The four sides of the tin foil are sealed and placed on a baking sheet.
Preheat the oven for 30 seconds and bake in the oven at 100 ° C for about 12 minutes.
This ham tinned roast squid is more elastic and has a lighter sweetness after adding a variety of ham. If you have such a "restaurant dish" in the family banquet, you will be able to harvest a bunch of "our cooking skills are so greasy" stars!