squid

polished glutinous rice

onion

Pleurotus eryngii

oyster sauce

Cooking wine

sugar

Method for making glutinous rice squid roll

When cleaning squid, do not cut open the barrel, remove the head and internal organs, tear off the red film on the surface, and drain the water for later use.

Soak glutinous rice for 2 hours and cook with an electric cooker; Dice onion and Pleurotus eryngii 1/2, stir fry in oil pan, add appropriate amount of oyster sauce, add cooked glutinous rice, mix well, put into a squid tube, and seal the mouth of the tube with a toothpick.

Pour 2 tablespoons of cooking wine, 1 tablespoon of seafood sauce/oyster sauce, 1 tablespoon of sugar and half a bowl of water into a pot, put them into a squid tube, cook over medium heat until the soup is thick and the squid is colored, take them out, let them cool and slice, and pour in the juice.

skill

When glutinous rice is put into the squid tube, it should not be too full. It should keep the natural shape of the squid tube and feel softer when pinched. Because squid shrinks when heated and explodes when eaten too full.