Fried squid with rice

Squid fried rice

Introduction:

"The memory of Youfan began when I was in grade five. Neihu was still a prairie for me when I grew up in Da'an district. It's hard to imagine that it has become a science park now. I can't find my way to the streets where I used to ride motorcycles. Since then, I haven't started to ride a motorcycle, and I don't have the convenient MRT now. I have to get up early every day and change two buses to get to school. It's the one who changes trains in xingtiangong. There are always three or four vendors at the gate of the temple. They sell hot oil rice and stuffy winter noodles with sweet chili sauce and crispy Korean food. It's always very cold in Taipei in winter. When waiting for the bus, they buy a bag of oil rice and warm their hands. I'm a villain... The customs officers should really catch me. Yes, this set of dried squid was smuggled in. Stuffed in the bottom of the suitcase is to cook squid oil rice. I finally got what I forgot. A small piece of shredded squid with a big mouthful of oil rice is delicious. "

Production steps:

Step 1: hair squid method: prepare a pot of warm water, 1 dried squid with 2 tbsp salt, cover the squid with water, soak for 2-3 hours, and then clean

Step 2: wash the glutinous rice, soak in water overnight, drain the water and set aside.

Step 3: grab shredded pork, ether white powder, soy sauce and a little rice wine.

The fourth step: after the rice pot is sauced with the red onion, garlic and small shrimp, then add pork and letinous edodes, stir fry, pour rice wine and soy sauce, mix and turn over, add the remaining seasoning, stir fry continuously.

Step 5: add glutinous rice and squid, stir fry over low heat, add 2.1 cups of hot water to the rice cooker, add oil and rice ingredients, and press the electric cooker.

Materials required:

Long glutinous rice: 3 cups

Squid segment: 1 (bubble hair)

Shredded pork: 250g

Lentinus edodes: 4 (soak in water and shred)

Shrimp: 3 tbsp

Red onion: 2 (chopped)

Garlic: 1 tbsp (chopped)

Fried scallion pastry: 2 tbsp

Hot water: 2.1 cups

Sesame oil: 2 tbsp

Rice wine: 1 tbsp

Soy sauce paste: 4 tbsp

Rock sugar: 3-4 capsules

White pepper: 1 tsp

Chicken powder: 1 tsp

Notes: Adventure notes: 1. Cooking with hot water is a wonderful trick of a Ying's teaching, which will make the rice cook faster and save half of the time. Cooking with hot oil will make the rice cook faster. 2. People like different tastes when eating glutinous rice, because the glutinous rice has been soaked all night, and the rice is full of water. The water content in the recipe is 1:0.7 of glutinous rice, and the steamed rice has a clear taste. If you like the sticky rice, the ratio is 1:0.8.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: spiced