1 (1/2 is squeezed for juice, 1/2 is sliced for decoration)
Prepare the squid. Remove the insides and cartilage. Remove the skin and cut into 1cm slices. Scrape off the hard tentacles and cut into 1 cm pieces.
Season Step 1 with salt and pepper. Drizzle with 1 teaspoon of bottled lemon juice, set aside.
Slice the onion and green bell pepper. Cut the mushrooms in half and then into strips diagonally. Thinly slice the yellow bell pepper. Cut the cherry tomatoes in half.
Dry off the moisture from the squid in Step 2 and dust with flour. Knock off excess flour.
Cook the squid from Step 4 in 10 g of butter. Transfer to a plate.
Add 20 g of butter to the pan and quickly stir-fry the vegetables. Add the squid and quickly stir together. Season with salt and pepper.
Drizzle with the 1 tablespoon of squeezed lemon juice. Thinly slice the remaining lemon half and decorate around the dish.
Story Behind this Recipe
I wanted to eat squid in a Western fashion rather than simmered, so I cooked it in the usual butter, salt, and pepper but added some lemon juice for a refreshing taste that is popular with the whole family.
You can use any vegetables that you want. If you cook the squid for too long, it will toughen. It tastes delicious when freshly made and piping hot.