現在來做鐵板魷魚。將新鮮魷魚洗凈,撕去外膜,切成均勻的圈或片,用料酒、姜絲腌制十分鐘去腥。鐵板燒熱,刷一層薄油,待油微微冒煙,鋪上魷魚。只聽“滋啦”一聲,魷魚迅速卷曲,邊緣微微焦黃。用鏟子快速翻動,撒上孜然粉、辣椒面、少量鹽和白糖提鮮。香氣瞬間炸開,混著鐵板的高溫,直往鼻子里鉆。再淋一勺蠔油,翻炒均勻,讓每塊魷魚都裹上醬汁。最后撒上白芝麻和蔥花,擠幾滴檸檬汁解膩。鐵板滋滋作響,魷魚肉質彈嫩,帶著焦香與辛香,一口咬下,鮮辣回甘。趁熱裝盤,配上一杯冰啤酒,夜市風味就此復活。
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