| 摘要 |
PURPOSE:To enable the use of nonglutinous rice in the preparation of the titled food, and to prevent the hardening of the cuttlefish protein with salt, by stuffing the body cavity of raw cuttlefish with cooked rice, and steaming the stuffed cuttlefish. CONSTITUTION:The arms and guts are removed from a raw cuttlefish, and the body cavity of the bag-shaped cuttlefish is stuffed with cooked rice. If necessary, the arms are fastened to the body with a toothpick. The prepared cuttlefish bodies are placed in a steaming basket, steamed, and if necessary, dressed with sauce. |
