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Dried Squid Soy Sauce Egg Rice

成本 $5, 保存 $10

來源: Recommended by CookPal

  • 30 Min
  • 1 份量
  • $5

食材

  • Main Ingredients

    • 1/2 dried squid body
    • 🍚 1 bowl cooked rice
    • 🥚 1 egg
    • 🧅 1/2 green onion
    • 🧄 3 cloves garlic

  • Seasoning Sauce

    • 1 tbsp gochujang
    • 3 tbsp soy sauce
    • 1.5 tbsp oligosaccharide
    • 1 tsp black pepper
    • 1 tbsp cooking wine
    • 2 tbsp water

  • Additional Ingredients

    • 2 tbsp cooking oil
    • 1 tsp sesame oil
    • 1 tsp sesame seeds

步驟

1

Remove the bone from the dried squid and soak it in cold water for 20 minutes. Extend soaking time for softer texture if needed.

2

Wash and prepare green onion and garlic.

3

Slice green onion thinly and roughly chop garlic.

4

Drain the soaked squid and cut it into small pieces using scissors.

5

Mix gochujang, soy sauce, oligosaccharide, black pepper, cooking wine, and water to prepare the seasoning sauce.

6

Heat 1 tbsp cooking oil in a pot and sauté green onion and garlic over low heat.

7

Add the squid to the pot and stir-fry briefly over high heat.

8

Add the prepared seasoning sauce and simmer over low heat for 3 minutes.

9

Transfer the cooked squid sauce to a bowl.

10

Heat a pan with cooking oil and fry the egg over low heat until semi-cooked.

11

Place cooked rice in a bowl and drizzle with sesame oil.

12

Top the rice with squid sauce, semi-cooked egg, and sprinkle sesame seeds to finish.

營養成分

每份

🔥

450

卡路里

  • 20g
    蛋白質
  • 50g
    碳水化合物
  • 15g
    脂肪

💡 小提示

Store the squid sauce in the fridge for up to 3 days for easy meal prep.Use a non-stick pan for frying the egg to prevent sticking.Adjust the spice level by reducing gochujang if preferred.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。