Delicious and nice squid rice~
Seasoned salt, cooking wine, soy sauce and other condiments are placed in the squid, marinated for a while (can also be marinated with brown sugar, soy sauce, ginger juice, rice wine), for more than 2 hours, the longer the time, the more delicious.
Turn on the oven or oven and adjust the temperature to 180 degrees Celsius. Place the marinated squid in a baking tray and bake in the oven. (12-15 minutes or so, grasp yourself)
Put the bamboo shoots and cabbage into a frying pan and stir fry. Add the squid and season with broth, soy sauce, sugar, etc. until the water is dried and then panted.
Pour the prepared squid on the rice and sprinkle with Shanghai moss and white sesame seeds.
# Without the oven version, the squid is washed and treated well, and the mucus is washed off with salt to take the middle position.
Slice the fish, suck the water, and shoot the starch on both sides. (You can also marinate and fry first)
Put the oil in the pot and fry the side with the fish skin.
The small fire continues to fry the other side until the fish is cooked.
The fried squid skin is facing down and spread in a pan.
Put in the pot according to the ratio of 8 parts of water, 2 parts of soy sauce, 1 part of cooking wine and half of brown sugar.
Boil first, then cook over low heat.
Turn over three times during the cooking process and evenly taste.
After the soup was collected, the fire was stopped.
Spread on freshly steamed rice, topped with some soup, sprinkle with Shanghai moss and white sesame seeds. It can also be served with cooked broccoli.
Squid can be bought and processed, it is more convenient~