Korean squid mixed rice
Ingredients: chicken essence
Recipe Recommendations
- squid art. 1
- carrots appropriate amount
- cucumber appropriate amount
- white sesame appropriate amount
- qingshui appropriate amount
- minced garlic 1 tablespoon
- onion 1 tablespoon
- Korean hot sauce 1 teaspoon
- salt appropriate amount
- seafood soy sauce 1 tablespoon
- sugar 1/2 teaspoon
- fish sauce 1/2 teaspoon
- chicken essence a little
- sesame oil a little
- water starch 1 tablespoon
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Korean squid mixed rice
1
Prepare raw materials.
2
Wash the carrots and cucumbers and cut them into small pieces about 0.5 cm.
3
Clean up the squid and cut it into 0.5 cm square slices.
4
Pour vegetable oil into the pan and heat it up, add chopped green onions and garlic and saute until fragrant, then add white sesame seeds and saute until fragrant.
5
Pour in Korean hot sauce and stir well.
6
Pour in the squid and carrot cubes and stir fry well.
7
Then pour in appropriate amount of water (about half a small bowl).
8
Add salt, seafood soy sauce, sugar, and fish sauce and bring to a boil.
9
Cook for about 1 minute, pour the cucumber kernels into the pan and stir well.
10
Add a little chicken essence to taste, then thicken with water starch.
11
Pour in sesame oil to enhance the flavor.
12
Pour the prepared squid juice on the rice and serve.Korean squid mixed rice Make Tips
The soup should be slightly more so that it will taste good when poured on the rice; the cucumber grains should be put into the pot last and not cooked for too long, otherwise the fragrance of the cucumber will be gone; if you use seafood soup, chicken soup or broth to make it, it will be even more fragrant.