Chinese-Style Squid

1. 1 Squid tubespack 500 g ≈ $8.00 265 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Soy sauce 17 ml
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Ground black pepper 1 g
6. 6 Vinegar 9% 3 ml
7. 7 Sugar 4 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Khmeli-suneli 40 g
10. 10 Sunflower oil 13 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the onion² into large chunks

2. Fry the onion² in vegetable oil until golden brown

3. Boil the squid¹ in rapidly boiling water for 20 minutes, reducing the liquid

4. Slice the squid¹ into strips

5. Mix dried garlic⁴, black pepper, and hoisin sauce

6. Add the squid¹ to the onion² and sauté for a couple of minutes

7. Shake in the soy sauce, add sugar, vinegar, and the spice mix, then simmer for a few minutes