Easy And Fluffy Stuffed Squid Made In An Electric Pressure Cooker Recipe by しかとう
Cooking Instructions 1 Rinse the glutinous rice and soak it in water for 1 hour. 2 Clean the squid thoroughly and remove the backbone. 3 Add all the seasonings and 200 ml (7/8 cup) water to a pot. Heat until the sugar dissolves, then pour into the electric pressure cooker. 4 Drain the rice well and gently stuff it into the squid bodies. Fill each a little over halfway. Secure the ends with toothpicks. 5 If you overfill with rice, the squid may burst while cooking. If you use too little, it will be hard to slice later. 6 Cook on high pressure for 15 minutes. Let the pressure release naturally. Open the lid, flip the squid, and let sit for about 10 minutes before serving. 7 It's delicious hot, but easier to slice when slightly cooled. If you like, pour some of the reduced sauce over the top before eating. 1 Rinse the glutinous rice and soak it in water for 1 hour. 1 Rinse the glutinous rice and soak it in water for 1 hour. 2 Clean the squid thoroughly and remove the backbone. 2 Clean the squid thoroughly and remove the backbone. 3 Add all the seasonings and 200 ml (7/8 cup) water to a pot. Heat until the sugar dissolves, then pour into the electric pressure cooker. 3 Add all the seasonings and 200 ml (7/8 cup) water to a pot. Heat until the sugar dissolves, then pour into the electric pressure cooker. 4 Drain the rice well and gently stuff it into the squid bodies. Fill each a little over halfway. Secure the ends with toothpicks. 4 Drain the rice well and gently stuff it into the squid bodies. Fill each a little over halfway. Secure the ends with toothpicks. 5 If you overfill with rice, the squid may burst while cooking. If you use too little, it will be hard to slice later. 5 If you overfill with rice, the squid may burst while cooking. If you use too little, it will be hard to slice later. 6 Cook on high pressure for 15 minutes. Let the pressure release naturally. Open the lid, flip the squid, and let sit for about 10 minutes before serving. 6 Cook on high pressure for 15 minutes. Let the pressure release naturally. Open the lid, flip the squid, and let sit for about 10 minutes before serving. 7 It's delicious hot, but easier to slice when slightly cooled. If you like, pour some of the reduced sauce over the top before eating. 7 It's delicious hot, but easier to slice when slightly cooled. If you like, pour some of the reduced sauce over the top before eating. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheese N Chicken Enchiladas Scratch Garlic Parmesan Mashed Potatoes Homemade Mac n’ Cheese Josh's Green Beans Longanisa Lumpiang Shanghai Cheese N Chicken Enchiladas Scratch Garlic Parmesan Mashed Potatoes Homemade Mac n’ Cheese Josh's Green Beans Longanisa Lumpiang Shanghai Scratch Garlic Parmesan Mashed Potatoes Vegetable Mayo sandwich Longanisa Lumpiang Shanghai Josh's Green Beans Red velvet cake Broccoli vadi Portobello mushroom soup Andhra style Pappu Tasty yummy Punjabi style rajma masala Punjabi Style Rajma Scratch Garlic Parmesan Mashed Potatoes Vegetable Mayo sandwich Longanisa Lumpiang Shanghai Josh's Green Beans Red velvet cake Broccoli vadi Portobello mushroom soup Andhra style Pappu Tasty yummy Punjabi style rajma masala Punjabi Style Rajma