Popped Rice with Squid Soup
Ingredients
- 1 Squid
- 6 Mushroom
- 1 Bamboo shoot
- 20 Snow peas
- 10 Ginger slices
- 4 cup Soup stock
- 1 tsp Salt
- ½ tbsp Wine
- 2 tbsp Cornstarch
- 1 tbsp Vinegar
- 1 tsp Sesame oil
- Pepper
- 10 pcs Pop Rice
Preparation
- Remove membrane from squid, cut lengthwise into two pieces. Score on surface lengthwise several cuts, then lay knife flat to slice into large thin slices.
- Slice mushrooms horizontally. Cut bamboo shoot into thin slices.
- Heat 1 tbsp oil in a pan, sprinkle wine add soup stock, mushroom, bamboo shoot, snow peas, season with salt, pepper, when boiling, add squid, thicken with cornstach paste. Turn off heat, add vinegar, sesame oil, pepper.
- Deep fry pop rice in hot oil, when golden brown, remove to plate with 1 tbsp hot oil, remove to table, pour squid soup on pop rice. Serve when it is sizzling.