material

400g squid, about 3 medium-sized squid, white rice 100g, 80g purple glutinous rice, 2 mushrooms (soaked and diced), 50g shrimp skin (soaked and diced), 50g onion (diced) and 2 garlic petals (2 petals).

working methods

1. Wash squid and pat dry for later use.

2. Put the white rice and purple glutinous rice into a large bowl, wash the rice with clear water and soak it for at least 3 hours (it will be better if it is soaked overnight).

3. Put the remaining water of the soaked rice on a plate and steam for 25 minutes.

4. Heat a pot over medium heat, drain the oil and heat it, add garlic and stir fry, add mushrooms and dried shrimps, and stir fry for 2 minutes.

5. Put the steamed rice into the pot and stir fry for about 2-3 minutes. Add sesame oil, salt, ginger and onion to taste.

6. Brew the rice into the squid, string it into the tail with a toothpick and seal it.

7. Heat the frying pan over high fire, add a little oil to heat the oil, and fry the squid for about 3-4 minutes until the surface of the squid is golden yellow.

8. finally, squid.