Squid meat contains a lot of nitrogenous substances, which gives it a peculiar taste. Eating the meat of this marine life promotes the secretion of gastric juices. The body of a small squid by nature itself is adapted for stuffing.
It is necessary
-
- Several carcasses of squid
- carrot
- onion
- Champignon
- rice
- hard cheese
- mayonnaise
- flour
- egg
- small saucepan
- Bowl
- frying pan.
Instructions
Step 1
Defrost squid. It is better to use unpeeled squid, they get more tender meat. Pull the insides out of them, leave the skin.
Boil water in a saucepan. Put unpeeled squid in it, boil for 3 minutes. During this time, the thin lilac skin will curl itself. Remove the squid and rinse under running cold water, removing the remaining film and chord.
Step 2
Rinse the rice with cold water so that the water that is drained remains clear. Pour boiling water two fingers above the rice level. Cook, covered, until tender, over low heat.
Step 3
Chop the onion finely. Fry in oil until golden brown, never overcook. Grate peeled carrots on a coarse grater. Add to the prepared onion, continue to sauté the vegetables over low heat until the carrots and onions are light orange.
Step 4
Cut fresh champignons into strips or slices. Fry in a pan until the excess liquid evaporates. Salt a little and keep on fire, do not fry until crisp. Champignons must remain soft
Step 5
In a bowl, mix boiled rice, sautéed vegetables, fried mushrooms, add a little mayonnaise and grated hard cheese, for a bunch of products.
Stuff squid carcasses with prepared minced meat.
Step 6
Make a batter from flour and eggs. Dip the stuffed squid in batter and quickly fry in a skillet.
