鲜焗鱿鱼是道经典粤式家常菜，鱿鱼Q弹鲜嫩，姜蒜和洋葱的香气完全渗入肉里。大火焗出锅气，咸香中带着微微的鲜甜，配米饭或者下酒都超绝。
Freshly Baked Squid is a classic Cantonese-style dish. The squid is bouncy and tender, infused with the aroma of ginger, garlic, and onion. It’s savory with a hint of sweetness, perfect with steamed rice or as a side dish for drinks.
🌴食材 | Ingredients：
鱿鱼，500g（选新鲜的，处理干净，切圈或改花刀）。/ Squid, 500g (cleaned, cut into rings or scored).
洋葱，半个（切丝，铺底用）。/ Onion, 1/2 (shredded, for the base).
🌴配料 | Aromatics：
姜块，1大块（切片）。/ Ginger, 1 large piece (sliced).
大蒜，1整头（剥皮拍扁）。/ Garlic, 1 whole head (peeled and smashed).
红葱头，4~5个（切碎，增香）。/ Shallots, 4-5 (chopped, for extra aroma).
小米辣，2~3个（切圈，提辣）。/ Small spicy chilies, 2-3 (sliced).
小葱，1根（切葱花，出锅撒）。/ Scallion, 1 (chopped, for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
老抽，少许（上色用）。/ Dark soy sauce, a little (for color).
料酒，2勺（约20ml）。/ Cooking wine, 2 tbsp (about 20ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance freshness).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理鱿鱼
鱿鱼处理干净，切成圈或者改十字花刀，加1勺（约10ml）料酒和少许白胡椒粉，抓匀腌制10分钟。⚠️ 鱿鱼焯水或焗之前一定要沥干水分，不然焗出来水汪汪的，口感不脆。我试过没沥干就下锅，结果焗出来变成“水煮鱿鱼”了，一点都不香。
Clean the squid, cut it into rings or score it, and marinate with cooking wine and white pepper for 10 minutes. ⚠️ Drain the squid thoroughly before cooking, or it will release water and become soggy.
2，铺底
取一个砂锅或铸铁锅，锅底倒少许油，铺上洋葱丝、姜片和拍扁的大蒜。⚠️ 铺底料是为了防止鱿鱼粘锅，同时增加香气。我试过不铺底，结果鱿鱼直接粘在锅底，刷锅刷了半天。
Add a little oil to a clay pot or cast-iron pan. Layer the bottom with onion, ginger, and smashed garlic. ⚠️ This prevents sticking and adds aroma.
3，爆香
锅里倒油，油热后放入姜片、蒜末、红葱头碎和小米辣，小火炒出香味。⚠️ 别炒糊，闻到香味就行。
Heat oil in the pan, add ginger, garlic, shallots, and chilies. Stir-fry over low heat until fragrant. ⚠️ Don’t burn them.
4，焗鱿鱼
把腌好的鱿鱼铺在底料上，加2勺（约20ml）料酒、2勺（约20ml）生抽、1勺（约10ml）蚝油、少许老抽、少许白糖，盖上锅盖，中火焗3~5分钟。⚠️ 焗的时间别太长，鱿鱼很容易熟，焗久了会变老。我试过焗了十分钟，结果鱿鱼缩得只有原来的一半大，口感像橡皮筋。
Lay the squid on top of the aromatics. Add cooking wine, light soy sauce, oyster sauce, dark soy sauce, and sugar. Cover and bake over medium heat for 3-5 minutes. ⚠️ Don’t overcook the squid, or it will become rubbery.
5，收汁出锅
开盖，转大火收汁，撒上葱花，快速翻匀。关火，趁热吃，鱿鱼Q弹鲜嫩，姜蒜和洋葱的香气完全渗入肉里。⚠️ 收汁别收太干，留点汤汁拌饭超香。
Uncover and turn to high heat to reduce the sauce. Sprinkle with scallion and serve hot. ⚠️ Leave some sauce for the rice.
宝宝们鱿鱼一定要沥干水分，不然焗出来水汪汪的。焗的时间别太长，鱿鱼很容易熟，焗久了会变老。铺底料是为了防止粘锅，同时增加香气。收汁别收太干，留点汤汁拌饭超香。
Tips: Drain the squid thoroughly. Don’t overcook it. Layer the bottom with aromatics to prevent sticking. Leave some sauce for the rice.
这道【鲜焗鱿鱼 | Freshly Baked Squid】是鲜香浓郁的海鲜家常菜。如果你喜欢这种鲜美的口感，还可以试试我之前写的【花甲鲜虾粉丝煲 | Clam and Shrimp Vermicelli Pot】。想看更多海鲜菜谱，可以逛逛我的【海鲜/河鲜 | Seafood】分类。If you enjoy this fresh and savory seafood flavor, you should also try my Clam and Shrimp Vermicelli Pot. For more seafood recipes, check out my Seafood category.
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