Calamari’s Recipe slow cooker
A completely mystical metamorphosis is squid in a slow cooker! The gadget allows you to extinguish them. Tasty and languid. Not two or three minutes like we are used to. And about 2 hours! Then squid in sour cream and in slow cookers turn out to be unusually soft. They can be used in a warm salad or serve separately.
Squids in sour cream in a slow cooker. Creamy union with asparagus
Hearty and tender meat of seafood and slices of soy asparagus soaked in creamy flavor, aroma of spices, juicy onions, and 
subtle taste of zest. How do you like such a breathtaking cocktail? And all this, thanks to the special conditions that may create only a slow cooker! Which one? The model is not so important. You you need a frying mode or baking. And on the final languid stage – quenching mode.
To cook squid in sour cream in a slow cooker you would need
- Squids (in purified form) – 700g.
- Onion (not evil) – about 300g. That is approximately 2-3pcs medium size.
- Sour cream – a jar of 200g. Preferably oily, not less 20%.
- Spices: crushed black pepper and dry orange zest. Basil, sage, rosemary (or a ready-made mix of Provencal herbs).
- Asparagus (soy “fuju) – a little, about 100g.
You buy this soy product in Korean salads. AT the store you can buy dry fuju. The product we call asparagus. On in fact – this is a special film that is received when it boils soy milk. There are a lot of vegetable protein in fuju. Soaked the resulting sauce, asparagus will be as tasty, juicy as stewed squids.
You can cook squids in sour cream in a slow cooker So:
Cut the onion coarsely, preferably in rings. For a long time extinguishing it literally dissolve in a spicy creamy sauce.
Scale the carcasses with boiling water so that the skin, if any, curls up and quickly cleared. Just do not bother to inadvertently on “boil” squid. This will make the slow cooker. Chop seafood even rings.
Fry the tender squid rings with the lid open in mode or frying or baking. Focus on your model. By time this should take about 15min. Then add the onion.
While the roasting process is in progress, fill with salted and asparagus acidified with water. Let the fuju slices absorb a little water. 
Pour in a bowl multi squid sour cream. Lower soy asparagus. Gently add spices. Zest – literally at the tip a knife. You need a delicate taste. Be sure to pour in water. Level – about 1 cm above the mass of squid and asparagus. Turn on the quenching. Time is hour and a half.
Tasty ideas
As a side dish, rice is suitable for gourmet seafood. You can with serve decorate creamy rings in gravy with grated cheese. If a love the nutty flavor, decorate the dish with arugula. No less original dish of such seafood – Appetizer “aspic squid. ”
