Composition / ingredients
Step-by-step cooking
Step 1:
How to make stuffed squid in a slow cooker? Finely chop the onion. Pour a little vegetable oil into the bowl of the slow cooker. Select the "Frying" mode. Fry the onion for 3 minutes.
Step 2:
Then add the grated carrots. Fry for another 5 minutes.
Step 3:
Boil the rice. Combine it with fried onions and carrots. Chop the greens.
Step 4:
Add salt, add sour cream. Mix it up. The filling is ready.
Step 5:
Put the filling in the pre-cleaned squid. Secure the edges with a toothpick. A little advice for those who think that cleaning squid is a difficult process. It can be greatly simplified. Cover squid carcasses with boiling water, then cool with cold water. After such a "contrasting shower", the upper film easily comes off.
Step 6:
Turn on the "Frying" mode, pour vegetable oil. And after about three minutes, lay out the squid. Fry for 5 minutes with the lid closed.
Step 7:
Then turn over and fry for another 5 minutes as well with the lid closed.
Step 8:
The squid is ready. Slice them and serve them to the table.
Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Squid carcass - 96 kcal/100g
