Korean squid with rice

Korean squid with rice

Introduction:

Production steps:

Step 1: prepare the ingredients.

Step 2: wash carrots and cucumbers and cut them into 0.5cm small pieces.

Step 3: clean up the squid and cut it into 0.5cm square pieces.

Step 4: heat the vegetable oil in the pan, stir fry the chopped green onion and garlic until fragrant, then stir fry the white sesame until fragrant.

Step 5: add Korean chili sauce and stir well.

Step 6: pour in squid and carrot, stir well.

Step 7: then pour in some water (about half a small bowl).

Step 8: add salt, seafood sauce, sugar and fish sauce and bring to a boil.

Step 9: cook for about 1 minute, pour the cucumber into the pot and mix well.

Step 10: add a little chicken essence to taste, and then thicken with starch.

Step 11: pour in sesame oil to improve the taste.

Step 12: pour the squid juice on the rice to eat.

Materials required:

Squid: 1

Carrot: right amount

Cucumber: moderate

White Sesame: right amount

Water: moderate

Minced garlic: 1 tablespoon

Scallion: 1 tablespoon

Korean chili sauce: 1 teaspoon

Salt: right amount

Seafood sauce: 1 tablespoon

Sugar: 1 / 2 teaspoon

1 / 2 fish sauce teaspoon

Chicken essence: a little

Sesame oil: a little

Starch: 1 tablespoon

Note: the soup should be a little more, so that it is delicious when poured on the rice; the cucumber grains should be put into the pot at last, and don't cook too long, otherwise the fragrance of cucumber will be gone; if it is made with seafood soup, chicken soup or high soup, it will be more fragrant.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh