2 ways to cook nutritious, delicious, and warming squid porridge for cold days

Prepare ingredients

Dried squid: soak in cold water mixed with a bit of alcohol for about 30-45 minutes so that when cooked, the squid softens quickly. Then cut into bite-sized pieces.

Regular rice should be washed clean and drained in a basket. Next, heat a pan to toast the rice, toasting until the grains are dry and turn golden brown, then turn off the heat.

Pork bones should be washed clean and briefly blanched in boiling water to remove odor and dirt. Then pour 1.5-2 liters of water into the pot to simmer the bones over low heat.

During the simmering process, do not cover the pot as covering will make the broth cloudy, and be sure to skim off the foam when the water boils. After simmering for about 30 minutes, remove the bones to get the broth.

Pork blood: wash clean and briefly boil in water. Then cut into bite-sized pieces.

Green onions should be picked, washed clean, and chopped finely. Bean sprouts should also be picked and washed clean.

Ginger should be cleaned and sliced into strips.

Stir-fry squid

Heat a pan on the stove, add 2 tablespoons of cooking oil and a little ginger. Heat the oil in the pan, then add the squid and stir briefly before turning off the heat.

Cooking porridge

Use bone broth to cook with roasted rice, boil over high heat until the rice is soft and fluffy.

Next, add the briefly sautéed squid to cook together, simmer over low heat and season with 1 tablespoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. When the squid is tender and the porridge is thick, add the pig’s blood and then turn off the heat.

Product

Serve the porridge in a bowl, add chopped green onions, and sprinkle some pepper or chili if you like it spicy. This porridge is very delicious when served with fresh bean sprouts and fried dough sticks!

Prepare the ingredients

Wash the rice thoroughly, soak it in water for 30-45 minutes until the rice swells and becomes soft.

Dry squid: grill with alcohol and tear into bite-sized pieces.

Fresh squid purchased from the market or supermarket, rinse briefly with water, use your hands to pull the head and tentacles away from the body, use a knife to slice the squid body to remove the ink sac and the backbone inside the squid.

Use your hands to peel off the black skin from the outside of the squid body and finally cut off the squid’s eyes, squeezing out the squid’s beak (the hard round mass in the middle of the squid’s head). After that, wash all the squid thoroughly again with water.

Remember to add a few slices of crushed ginger and a little white wine, as this helps eliminate the characteristic fishy smell of the squid and makes the dish tastier when prepared. After washing, use a knife to cut the squid into bite-sized pieces.

Pork bones should be washed clean and briefly blanched in boiling water to remove odors and impurities.

Green onions should be picked, washed clean, and chopped finely. Bean sprouts should be picked and washed clean.

Ginger should be washed clean, peeled, and minced finely.

Then pour 1.5-2 liters of water into a pot with the pork bones, grilled dry squid + 1/2 teaspoon of pepper + 1/2 teaspoon of salt + 1/2 teaspoon of seasoning powder + 1/2 teaspoon of fish sauce.

Simmer on high heat and do not cover the pot during simmering because covering the pot will make the broth cloudy, and be sure to skim off the foam when the water boils and reduce the heat. When the bones are tender, strain the bones to collect the broth.

marinated and stir-fried fresh squid

Cut the squid into pieces and marinate with a mixture of 1/2 teaspoon of pepper, 1/3 teaspoon of salt + 1 tablespoon of fish sauce and 1 tablespoon of minced ginger. Let it sit for about 15-20 minutes to absorb the seasoning.

Next, heat a pan on high heat, add 2 tablespoons of cooking oil, and when the oil is hot, add minced garlic and minced onion to sauté until fragrant, then add the marinated squid and stir-fry until cooked. Note not to stir-fry for too long, otherwise, the squid will become tough.

Cooking porridge

Add the soaked rice to the pot of bone broth and continue to bring it to a boil on the stove. Cook until the rice turns into soft porridge, then add the marinated squid to cook until done, season again to taste, then turn off the heat.

Final product

Serve the porridge in a bowl, add chopped green onions on top, sprinkle a little pepper, and enjoy while it’s still hot. This porridge can be served with fried dough and raw bean sprouts.