Curry Squid Rice
1.
Remove the internal organs and the inedible parts of the head of the squid, tear off the black outer skin, spread evenly with Daxida spicy marinated meat and a little cooking wine, and marinate for more than half an hour.
2.
Finely chop a few shallots, carrots, and hot peppers.
3.
Prepare a little minced pork.
4.
Prepare the right amount of rice overnight.
5.
Heat up a pan, add appropriate amount of vegetable oil, add minced pork and stir-fry to change color, add 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine to stir-fry for color.
6.
Add carrots, green onions and hot peppers and stir fry a few times.
7.
Add the rice and continue to stir fry to make the rice grains distinct.
8.
Add a pinch of salt and an appropriate amount of spicy curry cubes.
9.
Fry until the curry cubes are completely melted and turn off the heat.
10.
Use a spoon to stuff the curry fried rice into the squid. Don’t stuff it too full. The squid will shrink when you bake it. Use a toothpick to seal it.
11.
Preheat the oven to 190 degrees in advance, put the squid on a baking tray lined with tin foil, and brush the sauce. Bake in the oven for 7~8 minutes.
12.
Take out and brush the sauce again, and brush a little vegetable oil.
13.
Then put it into the oven and bake for 7~8 minutes, and then take care of it and take it out in time after it is baked.
14.
Cut it open and you can see that the different squid rice is slightly spicy and delicious.
15.
Finished picture
Tips:
1. Use your favorite marinade to marinate the squid.
2. Curry fried rice is delicious when you eat it directly. Don't stuff it too full when you put it in the squid belly. The squid will shrink during the roasting process, and it will burst if it is too full.
3. The baking temperature and time are adjusted according to the own oven.
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