Cuttlefish Stewed Rice-croatian, Italian Traditional Home Cooking
1.
Buy the cuttlefish and wash it at home, remove the outer and inner membranes;
2.
Cut shallots and garlic into slices;
3.
Cut the cuttlefish claws into small cubes and cut the cuttlefish slices into cubes;
4.
Squeeze the cuttlefish juice into the bowl and drain with water;
5.
Prepare a deeper pot, add olive oil, shallots and garlic in the cold pot after the fire is turned on, stir-fry gently until you smell the aroma;
6.
Add the cut cuttlefish and stir for a few times until the cuttlefish are slightly white. Pour in some salt to increase the bottom flavor of the cuttlefish;
7.
Continue to stir fry until the cuttlefish start to produce juice, pour a glass of white wine;
8.
Stir-fry until you can't smell the wine, pour in pepper and stir fry a few times;
9.
Turn to low heat, add rice, and stir fry quickly so that every grain of rice can absorb the cuttlefish juice;
10.
After mixing the rice evenly, add the cuttlefish juice prepared before, and continue to mix until each grain of rice is dyed;
11.
Pour in a small amount of boiling water, stir evenly, then pour in a small amount of boiling water, repeat several times, until the amount of water just surpasses all the ingredients;
12.
Adjust to the minimum heat, continue to stir and heat for at least 10 minutes;
13.
Taste the taste, if the salty taste is not enough, add salt at this time for final adjustment;
14.
Stew until the outer layer is cooked and the rice core is still slightly hard.
Tips:
①. Be sure to tear off the inner and outer membranes. On the one hand, it is hygienic. On the other hand, the cuttlefish tastes better after the membrane is removed, and it is not easy to bend and deform during maturation.
②. The film on the cuttlefish claws is almost impossible to remove, so just remove the cuttlefish teeth.
③. Cuttlefish juice can be bought at online stores that sell imported food, and the ratio to rice is about 1:20.
④. Xiaoheng uses disposable rice with high starch content. If your rice needs to be washed, Xiaoheng recommends that you dry the washed rice before you start making it.
⑤. The water for the stewed rice must be boiled water, not cold water, otherwise the final product will taste like porridge instead of stewed rice.
⑥. Because different rice has different water absorption, different people have different requirements for the softness and hardness of stewed rice, so Xiaoheng can't set a specific water volume.
⑦. When making, you must add only a small amount of water each time, as long as it is added boiling water, you can add it countless times, at any time; but if you add more at one time, you really can only drink porridge in the end.
⑧. When making stewed rice, it is recommended to adjust to the lowest heat, and then be sure to watch it and stir constantly, otherwise it will become muddy.
⑨. Because the cuttlefish juice itself has a salty taste, and then constantly add water, so don't put salt in the beginning.
