Burn the squid and make the rice
By VicentaLakin
People now focus on feeding, prefer healthy and useful food, and not too greasy for the rest of the year. In Guangdong, seafood at the festival table is a common practice of treating squid with white burning or little frying and Japanese restaurants, using Japanese cooking now, laying land, students, lovers, white collars love white roasting is just the best food, and if you do it in a single cycle, "the Emperor will find dragon meat unsavory" will be the king's way of keeping his family's appetite shut. The rice rooster in turn boils the rice in the squid with a soft, soft taste of the iron-coated squid and the rice rice, which has a different taste in the inside. We're having dinner at home. It's hard
Recipe Recommendations
- squid in 1
- glutinous rice 1 cup
- onion art. 1
- garlic a little
- teryaki 2 tablespoons
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Burn the squid and make the rice
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Preparation materials
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The rice wash
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I'm going to add water, water, rice and cooking
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The sauce and the onions mix evenly after cooking
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When you're boiled, your onions are plattered, and the rice's in. Fish
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Garlic and squid
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I've been pouring in a charade and liding squid for about five minutes
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We'll have a cut when we're done
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I'll eat it with the juiceBurn the squid and make the rice Make Tips
1. Prepared using whole fresh squid tubes, the squid tubes are pan-fried with sauce until fragrant and already taste fresh and sweet. After being stuffed with scallion glutinous rice and then pan-fried followed by baking, the flavor and texture layers become even richer. 2. The ratio of seasonings in the teriyaki sauce can be adjusted according to your own taste. 3. Do not flip the squid frequently during the frying process so that the color of the skin will be more beautiful.