Materials:

Dried squid 100g, rice 250g, edible oil, salt and garlic.

Exercise:

(1) Soak the dried squid until soft, and then chop it;

(2) Wash the rice, add appropriate amount of water, 1 teaspoon salt and 1 teaspoon oil, and soak for more than half an hour;

(3) When cooking porridge, turn the water into a small fire and keep stirring to prevent sticking to the bottom.

(4) Heat oil in a wok, add shredded squid and stir-fry until fragrant, and add minced garlic and stir-fry evenly;

(5) When the porridge is almost ready, add squid, mix well, cook for a while, and add minced garlic and salt to taste.

How to soak dried squid?

Dried squid, also known as "local squid", is called "hanging slice" in Guangdong and other places. The origin of this title is dried fresh squid, which is often hung with thin rope when it is dried, so the title of "hanging piece" is natural and vivid. So how should we soak the dried squid we bought?

1. First of all, when buying dried squid, you must choose dried squid with smooth appearance, hard meat, thick body, no mildew and bright luster.

2. Soak the squid in cold water for 2 hours, then take it out and soak it in alkaline water with the ratio of 1: 100 for 8 to 12 hours, and then soak the dried squid thoroughly.

3. Then, take out the thoroughly hairy squid, rinse it with clear water, and rub it with your hands while washing until the squid looks not greasy and has no peculiar smell.

Next, you should soak the squid in cold water and take it with you.

5. It is specially stated here that if the squid is older, the concentration of alkaline water can be slightly increased. You can tell from the color whether the squid is old or not. The color is light yellow, transparent and smooth, and the color purple is opaque and old. Generally speaking, the foaming rate of squid is between 400% and 600%.