Grilled Glutinous Rice Squid with Sauce

Grilled Glutinous Rice Squid with Sauce

1. The fresh squid is handled cleanly. There are soft bones on the claws of the fresh squid. To remove it, tear off the squid epidermis. If you are lazy, you can ignore it

2. Soak the glutinous rice one day in advance

3. Cut the squid claws into small dices for use

4. 1/4 onion chopped and set aside

5. Half a glass of red wine, add the red wine, the fruity aroma of the red wine can enhance the fragrance and flavor. The red wine I put is home-brewed, 100% pure, without adding a drop of water. So fruity. You can also add rice wine, or a small amount of white wine instead

6. Add Korean hot sauce according to your personal taste. This sauce is not particularly spicy for those who love spicy food. It is more seasoning and coloring.

7. Stir well and let stand for fifteen minutes

8. After adding glutinous rice, let it stand for five minutes

9. Fill the prepared inset with the squid, don’t fill it too full, the glutinous rice will expand when heated, and the squid will shrink when heated

10. Use a toothpick to fix the seal and steam it for at least 20 minutes

11. Put the steamed squid on the prepared tin foil, evenly spread the garlic chili sauce, wrap it in tin foil and bake it in the oven for 20 minutes, and slowly roast on medium heat

12. After baking, change the knife and put it on the plate

13. Plus the prepared wooden fish flower, if you don’t have it, you can skip it

14. A bite of soft glutinous rice and squid with Q-tasting texture, together with muyu flower, it’s absolutely amazing.

Tips:

Muyu flower is the one sprinkled on top when eating small octopus balls. Muyu flower is processed from the more precious deep-sea bonito. The bonito that has been roasted and dried for many times is cut into thin slices and stored in a vacuum or filled with nitrogen for use. Without any additives, it is a natural seasoning. I bought a big bag from the Internet and made some very fresh in Tonga