Roasted rice squid
By VicentaLakin
Recipe Recommendations
- squid a
- glutinous rice appropriate amount
- onion 1/4 of
- red wine half a cup
- garlic sauce appropriate amount
- Muyu flower appropriate amount
- Korean hot sauce appropriate amount
- slightly spicy
- other
- an hour
- ordinary
Steps for Roasted rice squid
1
The fresh squid is treated cleanly, and the fresh squid has soft bones on his claws, to be removed and torn off the squid skin. If you're lazy, you can ignore it
2
The rice is ready a day early
3
Cut the squid's claws off and make a spare
4
A quarter of an onion to shredd
5
Half a glass of red wine, with red wine, and the fragrances of red wine will be fragrance and taste. I put wine in my own house, pure, without a drop of water. That's why they smell so good. It could be replaced by yellow wine or a small amount of white wine
6
It's not particularly hot for people who love hot sauce. It's more spicy
7
Smash it and put it back in 15 minutes
8
Five minutes after adding the rice
9
Fill in the squid with a ready inlet. Don't fill too full. The rice will swell in heat, and the squid will shrink in heat
10
Seal it with a toothpick
11
The steamed squid is put on the ready tinpaper, evenly painted with garlic sauce, wrapped in tin paper and baked in the oven for 20 minutes, slowly in the fire
12
We'll cook and change the plate
13
And the woodfish flowers are ready
14
SIP SOFT RICE WITH STUTTER Q-BALL SQUID WITH WOODFISH FLOWERSRoasted rice squid Make Tips
The woodfish flower is the one that normally eats octopus pellets. Woodfish flowers are made of more precious deep-sea aphids, which are reduced to thin, vacuum or nitrogen-filled reserves for use. No additives are added. They're natural spices. I bought a big bag from the Internet and made Tonga some very rare