Grilled glutinous rice squid with sauce

Overview

How to cook Grilled glutinous rice squid with sauce at home

Clean the fresh squid. There are soft bones on the claws of the fresh squid. They need to be removed cleanly and the skin membrane of the squid is torn off. You can ignore it if you are lazy
Soak the glutinous rice one day in advance
Cut the squid claws into small cubes and set aside
Chop a quarter of an onion and set aside
Add half a cup of red wine. The fruity aroma of red wine can enhance the aroma and taste. The red wine I put is home-brewed, 100% pure, without adding a drop of water. So fruity. You can also add rice wine or a small amount of white wine instead
Add Korean hot sauce according to your personal taste. This sauce is not particularly spicy for people who love spicy food. It is more of a seasoning and coloring
Stir evenly and let it sit for fifteen minutes
Add the glutinous rice and let it sit for five minutes
Fill the prepared filling with the squid. Do not fill it too full. The glutinous rice will expand when heated and the squid will shrink when heated
Secure the seal with toothpicks and steam for at least 20 minutes
Put the steamed squid on the prepared tin foil, evenly spread the garlic chili sauce, wrap it in tin foil and bake in the oven for twenty minutes, roast slowly over medium heat
After baking, change the knife and put it on the plate
Add the prepared wooden fish flowers, you don’t need to add
The glutinous rice is soft and glutinous in one bite, the squid has a chewy texture, and it is paired with bonito flowers. It’s amazing