Description
The first time I smoked something in the kitchen. "In the absence" of the smokehouse was very interesting. The appetizer turned out light and very tasty!
Ingredients
-
Squid
300 g
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Alder smoke
2 Tbsp
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Buckwheat
2 Tbsp
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Soy sauce
1 Tbsp
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Garlic
1 tooth
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Ginger
1 tsp
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Sugar
1 tsp
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Soy sauce
40 ml
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Apple
1 piece
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Ginger
1 piece
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Sunflower oil
-
Lemon juice
1 Tbsp
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Black pepper
Cooking
Squid thaw (we are only in this form). Carcass cut in half lengthwise, brush with soy sauce from Kikkoman. Spread on bars.
Buckwheat fry in a dry pan for two to three minutes until the smell and crackles.
A thick-walled pot or cauldron to put inside foil. Put on the fire. When it warms up, pour on the bottom of the sawdust, mixed with toasted grains.
Put the grill with the squid. The casserole tightly first with foil, then lid. Fire reduce. Curing 25 minutes.
Of course it's not the product that is sold in the store. Smell of Smoking it subtle, not artificial. And natural taste, not as pronounced as the purchase. For a more "smoked meat" before cooking, sprinkle the carcass of ground smoked paprika.
For submission peel the ginger and cut into thin slices. Fry in deep fat until Golden brown and place on paper towel to soak up excess fat.
The Apple cut into sticks. Sprinkle with lemon juice so that the slices are not dark. Squid is also cut into strips.
For the sauce, boil soy sauce with Kikkoman garlic, ginger and sugar. Drain.
On the dish lay the Apple slices, then strips of squid. Pepper, pour over sauce. Put ginger on top of the chips. Bon appetit!
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