Deep-Fried Stuffed Squid

Deep-Fried Stuffed Squid

　　Deep-Fried Stuffed Squid

Ingredients:

    2 fresh squids (about 600g), 100g glutinous rice, 50g char siu (barbecued pork), 10g soaked dried mushrooms, 25g fatty pork, 15g dried shrimp, 25g cooked lotus seeds, 20g green onions, 1 fresh mandarin orange, 5g MSG, 15g fish sauce, 0.1g pepper, 2g sesame oil, soy sauce, a small amount of cornstarch slurry.

Method:

    (1) Pull out the squid head (without cutting), rinse the inner cavity clean, and remove the outer membrane for later use.

    (2) First, wash the glutinous rice, steam it into sticky rice with a small amount of water, then dice the char siu and mix it in. Stir-fry the mushrooms, dried shrimp, fatty pork, and lotus seeds separately, then season with MSG, fish sauce, pepper, chopped green onions, and sesame oil to make eight-treasure rice for later use.

    (3) Stuff the eight-treasure rice mixture into the squid tubes, place the squid heads along with them in a steamer, and steam for 3 minutes. Remove, then brush both the inside and outside of the squid tubes with soy sauce and cornstarch slurry. Do the same for the squid heads. Fry them in oil until golden brown, remove, cut into several pieces, arrange them in the shape of a squid on a plate, drizzle with pepper oil, and garnish the edges of the plate with sliced mandarin oranges.

Features:

    The squid retains its original shape with a rich and aromatic flavor.