Squid in the glass jar Recipe
This strongly contradicts the generally accepted method of cooking seafood. It’s not meat or fish, and the product turns out to be tender. I’ll take a chance. I doubted in vain, the squid turned out soft, fragrant, and the vegetables turned into a delicious sauce!
Servings
4
Cook Time
105minutes
Servings
4
Cook Time
105minutes
Ingredients
Instructions
  1. Our components. I bought the squid already peeled. Unpeeled squid should be doused with boiling water, remove the film, clean the insides and remove the chitin plate. I didn’t use spices because I have a special salt with spices.
  2. Cut the squid into rings, cut the onion into large pieces, grate the carrots on a coarse grater.
  3. Put all this stuff in a bowl, season with salt, pepper and pour oil. Stir and leave for 20 minutes.
  4. Arrange the squid and vegetables in clean, dry jars. In one – 1.5 liters, but I didn’t have one, my husband stole almost all the large cans in the garage. There are two cans of 0.75 liters left. Tighten the necks of the cans with foil. Put the jars in a mold (on a baking sheet, frying pan, etc.) and send them to a cold oven. Turn on the oven and set the temperature to 220 degrees. It’s all. Forget about banks for an hour and a half.
  5. After about an hour, the kitchen is filled with a delicious aroma. Do not open the oven! Take out the tray with the cans. Don’t rush to open it, it’s very hot!
  6. Spread the squid sauce. I tasted hot, delicious!
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