Fried Squid Rice

Name: Fried Squid Rice
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A few Squid; 1 bowl Rice; 1 piece Assorted dishes; Some Vegetable oil; 2 tablespoons salt; a little Cooking Wine; a little Soy sauce; 1 piece egg; 1 tablespoon starch; 1 tablespoon Bread crumbs

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

As a "seafood control" who grew up eating seafood by the sea, squid is one of my favorite seafood. Whether it's squid silk, squid head, squid plate, grilled, fried, braised or fried, it tastes delicious.

Because of my love for squid, I figured out this novel way of eating-fried squid wrapped rice-stuffed rice fried with squid into a squid tube, sealed with a toothpick, wrapped in egg liquid and breadcrumbs, and deep-fried. The outer skin, then sliced and eaten. The taste is like fried squid rings with stuffing. It's very delicious, so you might as well try it.

Fried Squid Rice

1. After thawing the frozen squid, grab the head and drag the internal organs out, and the cartilage is removed from the squid tube for use. Squeeze out the "parrot beak" on the head, squeeze the sucker on the squid's whiskers, rinse and chop. At the same time prepare the "Assorted Vegetables" (diced carrots, green beans and corn kernels) for later use.
Tips: Don't break the "ink sac" when pulling the internal organs, otherwise it will be troublesome to wash. The fresh squid should be turquoise. I brought this one to my mother during the Spring Festival. She took it back after not eating it, so the color is slightly red, not so fresh, but it has been frozen and does not affect eating.

2. Heat oil in a pan, saute the green onions, pour the assorted vegetables, stir-fry, add the chopped squid silk, add a little salt and cooking wine and stir well. Pour in rice, add salt and soy sauce and stir fry evenly. With the help of a funnel, stuff the fried rice into the squid tube. Tips: If you like spicy food, you can add a small amount of spicy sauce or minced chili to the fried rice for better taste.

3. Just stuff it as shown in the picture, and seal the mouth with a toothpick. Roll the squid tube in the starch, then in the egg liquid, all parts should be rolled. Tips: When stuffing the fried rice, it must be compacted while stuffing, it will loosen when it is sliced. But don't put too much into it, so as to prevent the squid tube from swelling when it contracts with heat.

4. Finally, roll it in the breadcrumbs, shake off the excess part, put it in an oil pan with an oil temperature of about 120 degrees, and fry it until golden brown and float out. Rotate to remove the toothpick, slice it and eat it. Tips: After reaching the oil temperature, put it in for a quick fry and then remove it. Don't fry it old. The fried rice with the filling is cooked, as long as the skin is deep-fried.
Tips: You can also squeeze a little garlic chili sauce or tomato sauce, sweet and sour sauce on the surface, depending on your personal taste. When cutting, you must use a sharp knife, don't sharpen the cut, or it will squeeze out the fried rice.