魷魚食譜|魷魚筒飯 Rice-stuffed squid

去居酒屋,魷魚筒飯係其中一個必選菜式,因為彈牙嘅魷魚包住煙韌嘅米飯,再加上表面嘅燒肉汁,真係好惹味呀!其實呢道菜喺屋企一樣做到,不如你地都試下啦!

製作時間: 1小時內
份量人數: 3-4人

食材
急凍魷魚 Frozen squids 2隻/pcs
雞湯 Chicken stock ¾杯/cup
白米 Rice ¾杯/cup
燒肉汁 Yakiniku (Japanese roast meat) sauce 適量/To use

作法:
1 :

預先以上湯煮飯 Cook rice with chicken stock
2 :

魷魚解凍後,沖洗和去掉內臟 Defrost squids, wash and remove internal organs.
3 :

切走魷魚鬚 Cut tentacles away.
4 :

將煮好的飯釀入魷魚身,約七成滿 Fill the squids with rice up to 70% full.
5 :

用牙籤封口 Seal with toothpicks.
6 :

掃上燒肉汁 Brush on yakiniku sauce.
7 :

氣炸180度7分鐘 Air fry at 180°C for 7 minutes.
8 :

再掃一層汁,再炸3分鐘 Brush yakiniku sauce again, cook for 3 minutes more.
9 :

切件上碟 Cut into pieces and serve.

- 食譜來源 : https://cook1cook.com/recipe/53969
- 發掘更多美食 : https://cook1cook.com