Squid cutlets in a steamer
4 servings
60 minutes
Squid cutlets steamed are a delicate dish of Chinese cuisine that combines the tenderness of seafood with the subtlety of spices. The history of this recipe goes back to the traditions of preparing light yet nutritious dishes from seafood, popular in Asia. The squid mince mixed with fragrant fried onions, egg, and bread acquires an airy consistency, while steaming preserves the natural flavor and juiciness. White pepper adds a subtle spicy note, and serving with soy sauce highlights the depth of flavor. These cutlets are perfect for those who appreciate healthy food and gastronomic variety, and their softness makes them an excellent choice for children and those preferring light dishes. They can be a wonderful addition to rice or vegetable garnish.
1
Remove the chord from the squid, blanch, and clean from membranes. Pass the cleaned bodies through a meat grinder with a fine mesh or chop in a processor. Finely chop the onion and sauté in oil until translucent.
- Squid: 500 g
- Onion: 0.5 piece
2
Add an egg, onion to the minced meat, season with salt and white pepper.
- Chicken egg: 1 piece
- Onion: 0.5 piece
- Salt: to taste
- Ground white pepper: to taste
3
Cut the crust off the bread slices and soak them in milk. When the bread softens, squeeze it out and add it to the minced meat, mixing well.
- White bread: 2 pieces
- Milk: 0.5 glass
4
Form a round patty slightly larger than a walnut with wet hands.
5
Grease the steamer's tray (or another container) with vegetable oil. Steam for 15 to 25 minutes. Arrange the cooked patties on plates and serve with soy sauce.
