The practice of squid rice, how to make squid rice delicious, squid rice bowl

Clean the squid, don't cut the squid bucket, put it aside for later use, and the complete squid bucket is good for stuffing rice.

2. After the squid is processed, we will prepare rice, it is best to have overnight rice or cold rice, it is best to add glutinous rice, so that it will be sticky, and so on.

3. Put the onion, green chili, cut into small cubes, put oil in the pot, wait for the oil to heat up, pour the onion and green chili into the pot and fry until fragrant, then pour in the rice and stir-fry, pour in the light soy sauce, mainly to enhance the color, and then put in the curry powder, (I am adding a little Thai green curry paste, I feel more curry taste, because of their heavy taste) Finally, sprinkle black pepper, salt, chicken essence according to your own taste, in fact, it is the same as egg fried rice, after frying, stuff the rice into the squid bucket, stuff it tightly, leave a little to close, The mouth is closed with a toothpick and passed through the mouth of the squid bucket as if sewing clothes.

4. Spread a piece of tin foil at the bottom of the oven to prevent the squid juice from dripping during the baking process, directly put the squid on the baking net, (not a baking tray) 200 degrees in the middle of the fire, bake for 15 minutes and then take it out and put it on the plate.

5. When waiting for the grilled squid, we can prepare the outer layer of sauce, add water with oyster sauce, boil in a pot over low heat, put a little lemon juice, pour in starch water and stir until thick, you can pour it on the outside of the squid bucket to complete a portion-level dish!

Here comes the squid rice tutorial.

The squid rice method is delicious.

Because squid is a more nutritious seafood, some people will chop the squid to make steamed buns, and because there are still more steamed buns, such as radish and squid buns, as well as onion squid buns are more delicious, but it should be noted that when making squid buns, be sure to tear off the red fascia of the squid ring and blanch it in advance, so that the squid buns will be more delicious. <>

First, the practice of radish and squid buns.

When making radish and squid buns, we first prepare two radish, then prepare two squid, then prepare an appropriate amount of flour and yeast, and then prepare some seasonings, etc. When making radish and squid buns, it is best to tear off the red fascia of the squid ring, then cut it into small pieces and blanch it in boiling water, then take out and drain it for later use, then take an appropriate amount of flour, put some warm water in it, then put yeast to mix and stir to knead into a smooth dough, and then put this dough in a warm place for fermentation. Then we take an appropriate amount of green onions, ginger and garlic diced and stirred in the squid, then take the radish peeled and shredded, add an appropriate amount of salt to marinate the water and then dry it for later use, cut the dried radish shreds into small dices and mix them in the squid, and then add five-spice powder, monosodium glutamate, cumin powder, soybean paste, and salad oil according to their own taste, mix evenly, and then take out the fermented dough and knead it round and exhaust, and then cut it into a suitable size agent, roll it into a dough and wrap it in the filling, and then put the wrapped bun into the steaming drawer for fermentation. After fermentation, turn on high heat and steam for 12 minutes. <>

Second, the preparation of squid onion buns.

When making squid and onion buns, you should also prepare the dosage, such as squid rings, onions, green peppers, carrots, etc., and then cut the cleaned green peppers and onions into dices, be sure to cut them into small pieces, and then clean the squid rings and cut them into fine dices, then heat the oil in the pot, add green peppers, onions, and soybean sauce and fry until the onions and green peppers are soft, then put the squid rings in and stir-fry for two minutes, and then add an appropriate amount of chili oil and salt, but it should be noted that the salt must be put less, Because the soybean paste itself has a salty taste, then start to wrap the buns, and after the water is boiled, put the buns in the steamer and steam for 15 minutes. <>

Clean the squid, tear off the fascia and cut it into cubes, put oil in the pot, put in the onion and green pepper soybean paste, fry until the onion becomes soft, put in the squid and fry for two minutes, add salt and chili powder, keep the noodles alive and rise for a period of time, then wrap in the fried filling, boil the water and put the buns into the steamer and steam for 15 minutes. When frying squid, you should stir-fry it on high heat, as long as you fry it for two minutes, it will make the taste of the squid worse if it is fried for too long, and it will taste very hard, which will make the umami taste of the squid disappear by half.

You can make squid radish buns, squid onion buns, wash the squid and put it in the pot for blanching, after blanching, cut it into small pieces, cut the shredded radish into small pieces and mix it with the squid, and add salt, oyster sauce, monosodium glutamate, five-spice powder, pepper noodles, cumin powder, stir them well, and then take out the bun skin to fill the filling, wrap the bun and steam it on high heat for 30 minutes; Pay attention to the freshness of the squid, try to use fresher squid, and don't store the steamed buns for too long, which is easy to breed bacteria.

Mix the flour with warm water yeast to synthesize a smooth dough, cut ginger, onion and garlic into cubes, put them into the squid, dry the shredded radish, then cut them into small dices, mix the diced radish and squid, add five-spice powder, monosodium glutamate, cumin powder, soybean paste, salad oil, salt and mix evenly, ferment until the dough is twice as large, take out the exhaust and knead the round, then roll it into a dough, wrap it in the filling, pinch the mouth tightly, put it in the steaming drawer, and steam it on high heat.

Here comes the squid rice tutorial.

The squid rice method is delicious.

Ingredients: 1 squid, 1/2 bowl of glutinous rice.

Excipients: 1 spoonful of light soy sauce, 1 teaspoon of chopped chili, 1 handful of green beans, half a carrot.

1. Prepare all the ingredients, peel the green beans and rinse off the white inner membrane with water.

2. Put a few drops of white vinegar in a basin and soak the squid in it for about ten minutes.

3. Steam the glutinous rice through water.

4. Prepare the green beans and carrots.

5. Blanch the two vegetables in a pot.

6. Remove the water and control the dryness.

7. Heat the pot in the town of Youjianzhen, stir-fry the radish rice and vegetables evenly and season for later use.

8. Tear off the skin of the squid.

9. Put the fried glutinous rice in.

10. Seal the mouth with a toothpick.

11. Mix light soy sauce, salt and chopped pepper.

12. Brush on the squid.

13. Put the processed squid into the air fryer and bake at 230 degrees for 10 minutes.

14. Take it out and brush the seasoning again.

15. Cool it slightly, cut it into sections, and the finished product is like a travel slow map.

Ingredients for squid rice: 2 squid, 30 grams of zucchini, 30 grams of onion, 20 grams of carrots, 1/2 bowl of rice, 2 tablespoons of vegetable oil, 1/2 tablespoon of salt, a little light soy sauce, 1 tablespoon of Korean hot sauce, a pinch of cumin powder (optional).

The preparation of squid rice is as follows:

1. Prepare two palm-length squid.

2. Remove the internal organs and cartilage of the squid, clean it, wipe the surface moisture with a clean kitchen paper towel, and set it aside for later use.

3. Wash the zucchini and dice it with the onion and carrots.

4. Add a little oil to a non-stick wok, heat it up, pour in the carrots and diced onions and stir-fry for a while, then pour in the diced zucchini and stir-fry a few times.

5. Pour the rice into the pot, add salt and stir well, drip Shaoming Tanxu light soy sauce along the edge of the pot, stir well and put it out for later use.

6. While the rice is slightly cool, wipe the oil stains in the wok with a kitchen paper towel, and then rinse with water after cooling, which can prolong the service life of the non-stick coating.

7. Next, use a spoon to stuff the fried rice into the squid tube, and press it as you stuff it until it is nine points full. After compaction, it will form a sheet when it is cut and will not fall apart.

8. Seal the mouth with a toothpick, brush a little Korean hot sauce on the surface, put it in an electric oven, pour a little vegetable oil, and fry it over low heat.

9. While frying, turn over and brush the sauce so that each side of the squid is evenly heated. Because there is no moisture on the surface, there will be no splashing of oil stars when frying.

10. When the squid is ripe, turn off the heat, cover and simmer for a short while. Because the fried rice inside is cooked, the outer layer of the squid tube alone is easy to cook through, so don't fry it for too long to avoid the meat shrinking and hardening.

11. Place the grilled squid on a cutting board and cut it into thick slices with a sharp knife. Don't press hard when cutting, and don't drag the knife.

12. Put the sliced squid on a plate and wipe off the sauce on the edge of the plate with a paper towel to make it look cleaner and appetizing.

13. Clean up the electric oven just used while it is hot, because there is sauce and oil on the surface, it is better to clean it while it is hot.

14. Dip the kitchen paper towel in a little water and gently smear the surface, and it will be easy to wipe it off.

15. After cooling, simply rinse with water and wipe it clean.

The authentic preparation of squid rice is as follows:

Raw material. 1 squid, 1 tablespoon of oil, 1/2 tablespoon of salt, 1 cup of glutinous rice, 50 grams of minced pork, 1 pinch of chopped green onion, 1 tablespoon of chili powder.

1. Peel the squid and clean it, drain the water and set aside.

2. Steam the sticky rice.

3. Cut the chopped green onion and minced meat. All the ingredients are spared.

4. Heat the oil pan and stir-fry the minced meat until fragrant.

5. Pour the glutinous rice into it and stir-fry for a while, add salt.

6. Add chili powder.

7. Add chopped green onions.

8. Stir-fry the glutinous rice evenly and set aside.

9. Cut off the tail of the squid, and wear it with a toothpick to seal the pants. Stuff the fried sticky rice into the squid.

10. The opening on the squid is also sealed with a toothpick, and the processed squid is put into the steamer and steamed.

11. Put the steamed squid in an oil pan, add an appropriate amount of light soy sauce, and simmer until the surface is colored.

12. Remove from the pot, slice and serve.

13. Picture of the finished product of squid rice.

Ingredients: 2 squid, 30 grams of zucchini, 30 grams of onion, 20 grams of carrots, half a bowl of rice.

Excipients: 2 tablespoons of vegetable oil, 1/2 tablespoon of salt, a little light soy sauce, 1 tablespoon of Korean hot sauce, a little cumin powder.

The method is as follows: 1. Remove the internal organs and cartilage of the squid and clean it.

2. Wash the zucchini and dice it with the onion and carrot.

3. Add a little oil to the pot, pour in the diced carrots, diced onions, and stir-fry with diced zucchini.

4. Pour the rice into the pot, add salt and stir well, drip a little light soy sauce along the edge of the pot, stir well and put the hail out for later use.

5. Stuff the fried rice into the squid tube with a spoon and press it until it is 9 minutes full.

6. Pour a little vegetable oil into the electric grilled tanyan pot, add the squid sealed with a toothpick, brush a little Korean hot sauce on the surface of the squid, and fry it slowly over low heat.

6. Place the grilled squid on a cutting board and cut it into thick slices with a sharp knife.

7. Put it on a plate and the squid rice can be made.

Ingredients: Green beans, corn, or not can be.

Squid 1 piece.

Rice or glutinous rice 300g

Carrots a little.

Cucumber a little.

Shiitake mushrooms a little.

Onion a pinch of it.

Light soy sauce 30g

Salt 5g squid rice is really invincible.

Clean the squid and go into the water to copy it for later use. Dice the garnish and set aside.

Stir-fry the dices first, add the rice, and continue to stir-fry. Add the light soy sauce and turn off the heat. If there is any leftover squid whiskers, you can also put them in.

Put the fried mixed rice in the stomach and close the mouth with a toothpick. Steam for 10 minutes.

Ingredients: 2 squid.

120 grams of glutinous rice.

Excipients: 40 grams of carrots.

50 grams of shiitake mushrooms.

2 grams of table salt. 25 grams of cooking oil.

Light soy sauce 8 ml.

1.Gather the ingredients, soak the glutinous rice in water for 3 hours, and cut the mushrooms and carrots into small cubes respectivelyPeel off the outer red film of the squid and rinse it well.

3.Heat the oil in a pan and add the carrots and shiitake mushrooms to sauté until fragrant.

4.Then add the soaked glutinous rice and stir-fry for a while.

5.Add salt and light soy sauce and stir-fry well.

6.Put the fried rice into the belly of the squid, try to stuff it tightly, leave a section of the squid mouth and do not stuff it, so as not to swell and squeeze out the rice when steaming, and then steam the squid stuffed with rice, and then steam it in the steamer, the time is about 30-35 minutes.

7.Leave the steamed squid rice to dry for a while, then take it out and cut it into sections.

Step 1Remove the stems of the shiitake mushrooms and dice them with the onion and carrot and set aside.

Step 2: Cut the top of the tomatoes with a cross knife, pour boiling water, soak for a while, peel and dice until the skin is turned up, and set aside.

Step 3: Heat oil in a pan, pour in diced onion and stir-fry until transparent.

Step 4Then pour the diced tomatoes into the pan and stir-fry until melted, then pour in the diced shiitake mushrooms and stir-fry for a while.

Step 5Pour rice into a pot and stir-fry for a while, then pour in light soy sauce, oyster sauce, sugar, pepper and salt and stir-fry evenly, then set aside.

Step 6: Fill the fried rice with the washed squid.

Step 7: Seal the top of the squid with a toothpick.

Step 8: Spread the surface of the squid evenly with black pepper sauce.

Step 9Place the squid in a preheated oven at 180 degrees and bake at 180 degrees for 20 minutes.

Step 10: Finished squid rice bowl!

Tips: 1.When chopping the onion, you can put a bowl of water on the side.

2.Cut the tomatoes with a cross knife, then pour boiling water and soak for a while, until the skin is turned up and peeled.

3.The head of the squid is cut off, and the visceral part and the outer black skin are removed.

The squid rice method is delicious.

Here comes the squid rice tutorial.