To prepare you will need:
rice – 100 g
mushrooms – 200 g
hard cheese – 100 g
onion – 1 pc
carrots – 1 pc
boiled eggs -3 pcs
Not thawed and not cut squid fill with boiling water and keep it no more than 20 seconds. A thin pink, gray or light lilac film on the squid carcass will curl up in just a few seconds and immediately after this the carcass can be taken out of the boiling water and rinsed with cold water under the tap. With my own and carefully, trying not to damage the carcass, we extract the insides and a thin transparent bone, more precisely, the chord from the squid. Now carefully remove the film with a knife and wash the clean, white and pink carcasses.
We cut off the squid fins, they will go to our ears.
Separately, prepare the stuffing:
Fry the finely chopped mushrooms, chopped onion and sliced on a coarse grater carrots. All mix, add finely chopped eggs, grated cheese and mayonnaise, salt and pepper.
Please note that all the ingredients for the squid are ready (you can eat them now with a spoon). The fact is that squid prepare very quickly and raw products in the filling just do not have time to cook during this time.
Squid carcasses stuffed with the mixture. We try to fill the squid “bag” completely, but do not stretch the carcass, because in the oven, it will decrease slightly in size.
In place of the ears and the peephole, we make cuts, we insert triangles of squid (pieces of fins) and peas into them.
Fully filled squid carcasses, if necessary, fasten with toothpicks, put in a fireproof dish, oiled, and, if desired, lubricate with mayonnaise.
We put the form in the oven, heated to 150 degrees for 10 – 15 minutes.
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Categories: Christmas Desserts