How to make assorted squid rice

As the National Day holiday is approaching, you must be very excited. You must have already thought about where to go for fun. What to eat? Although there are many delicious foods outside, the hygiene is very worrying. Instead of doing that, you might as well do it yourself. Well, now I will teach you how to make assorted squid rice.

1. Soak the dried mushrooms in advance; (Just wash the fresh mushrooms)

2. Dried squid should also be soaked in advance;

3. Remove the cartilage from the soaked squid, as shown in the picture; (It is difficult to remove the dried squid before it is soaked)

4. This time, you don’t need to use a cutting knife to cut the squid. Just cut the squid into three large pieces, then cut it into strips, and cut the squid tentacles into sections, as shown in the picture;

5. Cut the shallot into small pieces and the mushrooms into small pieces;

6. Peel the white radish, cut into slices, then into strips, and then into cubes, as shown in the picture;

7. Wash the cashews and dry them immediately with paper or cloth to prevent them from softening and affecting the taste;

8. Wash the rice, drain and set aside.

9. Heat the pan and oil, not too much oil, put the drained cashews in, and stir-fry the cashews over low heat. Remember to stir more, and serve when they turn golden brown for later use; (If you don’t like greasy food, you can use a microwave to bake it, but I think cashews fried in oil taste better)

10. Then add the shallots and sauté until fragrant and serve for later use; (When taking out the cashews, try to leave the oil in the pot so that the oil will have the aroma of the sautéed cashews)

11. If there is not enough oil in the pan, add some cooking oil as appropriate, heat the pan and oil, put the squid in and stir-fry until the squid curls, add some refined salt and stir-fry evenly, this way the squid will taste crispier and more fragrant; (This process actually takes less than 1 minute, the squid cannot be fried for too long, turn off the heat when it curls up, otherwise it will be too old and hard)

12. If there is not enough oil in the pan, add some cooking oil as appropriate, heat the pan and oil, put the mushrooms in and stir-fry until fragrant, add some refined salt and stir well;

13. Then pour the white radish in and stir-fry, add appropriate amount of refined salt and chicken essence and stir well;

14. Then add the rice and stir-fry evenly;

15. Then add appropriate amount of pepper and stir well;

16. Take out the fried rice and put it into the inner pot of the rice cooker.

17. Add the appropriate amount of water as usual when cooking rice in a rice cooker, but this time the water should be 1/3 less than before, because the white radish will release water during the cooking process;

18. After adjusting the water, put it into the rice cooker, cover it, and press the cook button;

19. When you hear the button being pressed, do not open the lid yet. Let it simmer for about 4 minutes, then pour in the sautéed squid and stir well.

20. Then add the sautéed cashews and shallots, stir well, and serve. The fragrant rice is ready.

21. Serve the finished product

The steps for making assorted squid rice have been introduced, so you can go into the kitchen and prepare to put it into practice. I believe that after a few times of practice, you will be able to complete the preparation of this delicacy, and you will definitely be extremely excited then.