2. Carry out routine treatment on squid, remove teeth and internal organs, finally remove squid skin, wash it, marinate it with a little salt and cooking wine for about 10-20 minutes, and turn the noodles once in the middle.
3. Next, prepare green beans, corn, ham, eggs and leftovers.
4. Beat the eggs into the leftovers and stir them as quickly as possible.
5. Green beans, ham and corn? Let the water flow for five minutes after the water boils, take it out and put it in cold water to cool, then control the water for later use.
6. Heat the oil in the pot and put it into the evenly stirred rice. Stir with chopsticks until the rice is scattered and will not stick together. You can't give up halfway.
7. Stir-fry the rice and add the prepared decorations and seasonings, green beans, ham, corn, salt, soy sauce and chicken essence.
8, stir fry evenly, pan and plate for use.
9. When the rice is slightly cold, put it into the squid belly at this time, and finally put it into the squid and seal it with a toothpick.
10, put tin foil on the oven tray, brush a little oil, put squid brush on the garlic and hot sauce, and wipe it evenly. You can also decide the amount of application according to your own spicy taste.
1 1. Put it in the oven, heat it up and down, 250 degrees, and take it out in five minutes.
12. Take it out, turn it over and brush the garlic chilli sauce again. Turn it over and brush the wild Chili sauce.
13, or put it in the oven, or heat it up and down, or 250 degrees, or five minutes, or take out the squid when the time is up!
14. Let the squid taken out for the second time lie quietly on the chopping block, and then cool it a little before cutting.
15. Finally, put the cut squid rice rolls on the plate and serve.