Dried squid oil rice
By VicentaLakin
Recipe Recommendations
- Changglutinous rice 3 cups
- Squid segment in 1
- pork meat 250g
- mushrooms 4 flowers
- shrimp 3 tablespoons
- red onion 2 capsules
- garlic 1 tablespoon
- onion crisp 2 tablespoons
- hot water
- sesame oil 2 tablespoons
- rice wine 1 tablespoon
- soy sauce paste 4 tablespoons
- rock sugar 3-4 grain
- white pepper 1 tsp
- chicken powder 1 tsp
Steps for Dried squid oil rice
1
Method for spreading squid: Prepare a pot of warm water, add 2 tablespoons of salt to 1 dried squid, cover the squid with water, soak it for 2-3 hours, and clean it2
Wash the glutinous rice, soak in water overnight, drain the water, and set aside.
3
Grab the shredded pork with cornflour, soy sauce and a little rice wine and set aside.
4
Saute minced red shallots, minced garlic, and dried shrimps in a rice pot until fragrant, then add pork and mushrooms and stir fry, choke in rice wine and soy sauce, stir, add the remaining seasonings, and stir fry constantly.
5
Add glutinous rice and squid, stir and fry over low heat. Add 2.1 cups of hot water to the rice cooker, add the oily rice ingredients, and press the rice cooker.Dried squid oil rice Make Tips
Adventure Notes:
1. Cooking rice with hot water is a clever trick taught by Ah Ying. This will make the rice cook faster and save half of the time
Add hot water to the oil rice, and the oil rice cooks faster.
2. Everyone likes different tastes when eating glutinous rice, because the glutinous rice has been soaked in water all night and the rice has been full of water.
The water content in the recipe is based on the ratio of glutinous rice 1: water content 0.7. The steamed taste is clear.
If you like a sticky taste, the ratio is 1:0.8.
1. Cooking rice with hot water is a clever trick taught by Ah Ying. This will make the rice cook faster and save half of the time
Add hot water to the oil rice, and the oil rice cooks faster.
2. Everyone likes different tastes when eating glutinous rice, because the glutinous rice has been soaked in water all night and the rice has been full of water.
The water content in the recipe is based on the ratio of glutinous rice 1: water content 0.7. The steamed taste is clear.
If you like a sticky taste, the ratio is 1:0.8.