Stuffed Squid/魷魚卷

I want to apology to everyone who is still coming to see my blog for not posting anything in such a long time. I will try to come back a little more.

IMG_6976

I made this squid stuffed with fried rice a few days ago, and I would like to share it with you. This is a HUGE fish weighted almost 1.5 pounds. You can stuff it with other stuff  too, it doesn’t have to be fried rice. I’ve seem people make vegetables with ground meat too. If you do make it with Fried rice, you can add meat to it will be great too. I used only half the fried rice.

Squid 1.5 pounds

Sweet rice 1 cup

Some different color bell pepper for color

2-3 pieces of dried mushroom

A few pieces small dried scallop

Scallion (thinly cut)

One shallot (Finely cut)

Minced ginger 1tsp

Sweet baby Swiss cheese 3 Oz.

IMG_6980

Direction:

Soak the dried scallop and mushroom in water ( after cleaning )over night. Soak the rice over night too in a separated bowl.

Pull the squid’s head out of the body, peel the skin off then the tail too. Clean the fish inside and out. Marinate the fish with 1/3 spoon salt and 3tbsps white wine for 1 hour.

Steam the rice over the water for about 10 to 15 minutes, let the rice cool down a little bit.

Add 2 tbsps oil in a skillet and heat it up, add shredded mushroom, scallop, ginger and shallot first and saute for 2-3 minutes then add the rice and mix well, add 1/4 tsp salt and some black pepper.

After everything is mixed, turn the heat off. Then add the bell pepper, scallion and cheese and mix with everything.

Get the fried rice to a bowl and let it cool down to the room temperature.

Stuff the squid with the fired rice to almost full, make sure you use a spoon to push the rice down. use 2 toothpicks to close the fish. Brush the fish with a little bit of oil.

Bake the squid in the preheat oven 375F for about 20 minutes.

Serve the fish when it is still hot, you can add some lemon juice to it. ( I didn’t)

IMG_6986

這是我幾天前做的魷魚塞飯,我想和大家分享。這是一條重近1.5磅的大魷魚。你也可以塞其他的料進去,不一定非是炒飯。我看也有人用碎肉炒蔬菜來做。如果你用炒飯做你可以加肉,這裏我只用了一半的炒飯來塞。

魷魚 1.5 磅

糯米 1 杯

一些不同顏色的甜椒取其顔色

2-3片乾香菇

幾粒乾貝

一條青蔥切葱花

薑蓉 1茶匙

瑞士乳酪3盎司

做法:

把乾貝和香菇浸泡在水中( 清潔後)過夜。 把米也泡一晚

把魷魚的頭從身體里拉出來,把皮剝掉,然後把尾巴也剝下來。清潔魚內外。用1/3勺鹽和3湯匙白葡萄酒醃魚1小時。

將米蒸約10至15分鐘,讓米飯冷卻一點。

加2湯匙油到鍋裏,加熱,加入切碎的香菇,乾貝,生薑和青蔥炒2-3分鐘,然後加入米飯,混合好,加入1⁄4茶匙鹽和一些黑胡椒。

混合後關火。然後加入甜椒,蔥和乳酪,並拌匀。

把炒飯放在碗裡,讓它冷卻到室溫。

把炒飯塞到魷魚裏塞到8分滿,時不時用勺子把米飯往下推。用2個牙籤把魷魚的口封起來。用一點油刷一刷魚。

把魷魚放入預熱到375F華氏度的烤箱中烘烤約 20 分鐘。

趁熱吃!你可以加入一些檸檬汁來調味。(我沒有)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s