Capers and squid confit
“At the age of six I wanted to be a cook. At seven I wanted to be Napoleon. And my ambition has been growing steadily ever since.” ＿＿Salvador Dalí
Squid in northeastern Taiwan accounts for about 70% of the output, followed by those in Kaohsiung and Penghu. There are at least nine types of squid (lock tube) with two hatching seasons a year. LOUU uses squid from the Northeast, which is lightly fried and preserved in canola oil to preserve the luscious seafood flavor, and add a bright taste with capers.
Squid in the Mediterranean flavor-wheel can be eaten immediately and can be served with rice, bread, steamed bread, noodles, etc. They can also be used in dishes, such as stir-fried noodles, fried rice-noodles, scrambled eggs, boiled vegetables, etc. Six-year-old Dalí’s biggest adventure at home is sneaking into the kitchen to open a can. Your body is the most honest.
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