【居酒屋美食】魷魚筒飯 Rice-stuffed squid
食材
（3-4人）
1小時內
食材
- 急凍魷魚 Frozen squids 2隻/pcs
- 雞湯 Chicken stock ¾杯/cup
- 白米 Rice ¾杯/cup
- 燒肉汁 Yakiniku (Japanese roast meat) sauce 適量/To use
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1
預先以上湯煮飯 Cook rice with chicken stock
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2
魷魚解凍後，沖洗和去掉內臟 Defrost squids, wash and remove internal organs.
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3
切走魷魚鬚 Cut tentacles away.
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4
將煮好的飯釀入魷魚身，約七成滿 Fill the squids with rice up to 70% full.
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5
用牙籤封口 Seal with toothpicks.
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6
掃上燒肉汁 Brush on yakiniku sauce.
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7
氣炸180度7分鐘 Air fry at 180°C for 7 minutes.
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8
再掃一層汁，再炸3分鐘 Brush yakiniku sauce again, cook for 3 minutes more.
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9
切件上碟 Cut into pieces and serve.
