Whether grilled or fried, squid gives off an irresistible flavor that brings out the special aroma of its tender or crispy flesh.
- 300 g of rice
- 1 tablespoon of sesame oil
* Sautéed squid
- 800 g of squid
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 200 g of straw mushrooms (Volvariella volvacea)
- 5 chopped garlic cloves
- 1 tablespoon of Bulgogi marinade (Korean marinade)
- 3 tablespoons of
oil. - 3 tablespoons of soy sauce
- 3 tablespoons of oyster sauce
- Pepper and salt
- Chili sauce
- 1 cauliflower
- 400 g of baby carrots
- 1 liter of cold water
- 500 ml of ice water
- A pinch of salt
Cook rice for 30 to 40 minutes. Add a tablespoon of sesame oil and a little salt. Keep warm.
* Sautéed squid
- Peel the onion, cut it in half, chop one half and slice the other into thin strips.
- Clean the mushrooms.
- Empty the squid, wash them and cut them into regular rings or rectangular pieces. Add the chopped garlic and onion, soy sauce, oyster sauce and Bulgogi marinade. Let marinate for 30 minutes.
- Cut the red and yellow peppers into cubes.
- In a wok, brown and flavor the chopped garlic in vegetable oil. Sauté the calamari for 10 minutes, then add the peppers, mushrooms and onion strips. To mix everything. Add a little salt. Remove from fire.
* Boiled vegetables
- Clean and cut the cauliflower and carrots. Boil them in a large pot for 5 minutes. Add a little salt. Soak vegetables in ice water for 10 minutes. Drain.
- In a small terracotta casserole dish, put the rice then the squid. Sprinkle them with pepper. Place the casserole dish on a candle warmer to keep
the dish warm.
- Enjoy with boiled vegetables and chili sauce!
Directed by Thu Hà /CVN
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