How to make fried cuttlefish rolls delicious, the homely practice of stir fried cuttlefish

White fried cuttlefish rolls.

Ingredients: 400 grams of cuttlefish, 25 grams of winter bamboo shoots, 15 grams of green peppers.

Seasoning 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of garlic, 15 grams of green onions, 30 grams of peanut oil, 10 grams of starch (broad beans), 2 grams of pepper, appropriate amount of each.

Method: Slaughter and cure the cuttlefish, cut the cross knife, and cut 6 3 cm long strips;

2. Remove the stems of the mushrooms, wash them, and cut them into diamond shapes;

3. Remove the stems and seeds of the green pepper, wash and cut into diamond shapes;

4. Peel, wash and slice the bamboo shoots;

5. Wash and slice the carrots;

6. Remove the roots of the green onion, wash it, cut the green onion into white sections, and cut the garlic into rice;

7. Put the wok on the fire, pour in the cuttlefish when the peanut oil is hot, turn over the pot and pour it into a colander to drain the oil;

8. Leave the remaining oil in the pot, first put the garlic and green onion in the pot, soak it, then add the cut mushrooms, winter bamboo shoots, green peppers, and carrots and turn it a few times, add 25 ml of bone broth, condiments, wet starch (gou, and oiled cuttlefish rolls), and fry a few times.

Tips: Due to the over-oiling process, 250 grams of peanut oil need to be prepared;

2. The depth of cuttlefish carving should be consistent, the size should be uniform, the oil should be vigorous, and the action should be fast.

I have always liked to eat squid, squid, and cuttlefish, and it is both beautiful and delicious to stir-fry after the cutting knife is rolled into a roll. The effect of squid is: solidifying essence and stopping bands, stopping bleeding, stopping acid, and collecting sores. The main woman is brought down, menorrhagia, coughing up blood, traumatic bleeding, and various eczema.

Ingredients. Ingredients.

Squid. 1 pc. Accessories. Oil.

Amount. Salt. Amount. Red peppers.

Amount. Pepper. Amount. Scallions.

Amount. Starch.

Amount. Wine.

Amount. Monosodium glutamate.

Amount. Steps.

1.Wash the squid.

2.Cut the squid with a flower knife.

3.Bring the water to a boil and blanch.

4.Remove and wash, and prepare the peppers and red peppers.

5.Stir-fry the green onion in a frying pan until fragrant.

6.Stir-fry the squid together.

7.Cook the squid with a little water and add the red and pepper peppers.

8.Mix well with starch water and monosodium glutamate and cooking wine.

9.Thicken the starch in an underwater pot.

10.Stir-fry until evenly thickened and serve.

Tips: The squid cuttlefish cuts the flower knife and blanches it into a roll, which looks good.

The homely recipe for stir-frying cuttlefish is as follows:Tools and materials: kitchen knives, cutting boards, basins, plates, pots, cuttlefish, shovels, water, green and red peppers, small flower mushrooms, spring shoots, carrots, chives, garlic, cooking oil, starch.

Monosodium glutamate. Salt, pepper, onion.

1. Wash and drain the cuttlefish and cut the cross knife flower.

2. Wash the green and red peppers and cut them into diamond shapes, and wash the small flower mushrooms.

3. Peel the spring bamboo shoots with boiling water, cut them into thin slices after cooling, and wash the carrots and cut them into thin slices.

4. Wash and cut the chives, chop the garlic cloves, and cut the onion into cubes.

5. Put 250ml of oil in the pot, pour in the cuttlefish into 8 heat, turn it over a few times quickly, and remove the cuttlefish.

6. Pour off the excess oil, leave the appropriate amount of oil to fry the minced garlic and green onions, and then add carrots, mushrooms, spring shoots, green and red peppers, onions, and cuttlefish rolls.

7. Stir-fry for 2 minutes to thicken with water starch, and add monosodium glutamate, salt and pepper on the side to remove from the pot.

How to fry cuttlefish:

1. Prepare materials: 1 cuttlefish, 100 grams of cabbage, 10 grams of green onion, appropriate amount of cooking oil, 4 grams of ginger, a little salt, a little monosodium glutamate.

2. To handle the cuttlefish, turn the belly of the cuttlefish upwards, cut it from the middle with scissors, remove the internal organs, and do not break the ink sac.

3. After removing the internal organs, remove the cuttlefish shell.

4. Remove the skin from the cuttlefish skin, head and antennae. In the middle of the antennae is the mouth of the cuttlefish, and the two thumbs are squeezed from the outside to the middle, and the hard shell of the cuttlefish's mouth is squeezed out, and then cut into thin slices.

5. Shred the green onion and ginger.

6. Clean the heart part of the cabbage and cut it into shreds for later use.

7. Add an appropriate amount of water to the pot, after the water boils, add a little salt to the pot, and then put the cuttlefish fillets into it, and take it out for about 30 seconds.

8. Drain the water after putting it in cold water for later use.

9. Add an appropriate amount of cooking oil to the wok, and after the oil is hot, add the shredded green onion and ginger and stir-fry until fragrant.

10. Add the cabbage and stir-fry, add a little salt and stir-fry until the cabbage is soft.

11. Put in the drained cuttlefish slices, stir-fry evenly together, turn off the heat, and then add a little salt and monosodium glutamate to taste.

Boiled cuttlefish. When it comes to the boiling method of cuisine, we all know that it is a characteristic of Guangdong. Boiled cuttlefish literally feels like the taste should be light and difficult to eat, and it would be a big mistake to think so.

The preparation of boiled cuttlefish is not only simple, but also the taste is leveraged. First of all, prepare an appropriate amount of cuttlefish, salt, light soy sauce, bay leaves, sugar, star anise, cooking wine, chili pepper, and ginger. Secondly, wash the cuttlefish and cut it into shreds, cut the ginger into shreds, and cut the peppers into sections for later use; Pour the cuttlefish into the pot and add an appropriate amount of water, star anise, ginger, bay leaves, cooking wine, light soy sauce, salt, sugar, etc.

Finally, cook on high heat for 30 minutes and stir well to get out of the pan.

2. Stir-fried snow peas with cuttlefish.

Although the cuttlefish with snow peas feels weird, the taste is really good. First of all, prepare cuttlefish, snow peas, oil, ginger, cooking wine, oil and salt. Secondly, wash the cuttlefish and shred it, and pick the roots of the snow peas at both ends and wash them.

Finally, put oil in the pot, add ginger slices and stir-fry until fragrant, then add shredded cuttlefish, stir-fry and add the seasoning prepared in advance, and you can enjoy it after the ingredients are cooked.

3. Braised cuttlefish pork.

First of all, prepare an appropriate amount of cuttlefish, pork belly, oil, salt, dark soy sauce, pepper, light soy sauce, cooking wine, rock sugar, garlic, ginger, etc. Secondly, wash the pork belly and cut it into slices, wash and cut the cuttlefish into shreds, cut the ginger into cubes, and crush the garlic. Subsequently, add garlic and ginger to stir-fry until fragrant, add the pork belly, and when the pork belly is golden brown, pour in cooking wine and boiling water and boil; After about 15 minutes, add the cuttlefish and stir-fry together, add dark soy sauce, rock sugar and pepper in the middle to reduce the juice.

Delicious on the tip of the tongue - fried sauerkraut with cuttlefish, sour and delicious, the bun will make you appetite.

Willow. Do you like to eat cuttlefish? But you know what? Cuttlefish is not actually a fish, but a shellfish, a mollusk.

Cuttlefish, also known as cuttlefish, is crisp and refreshing, with high protein content, high nutritional value, and rich in medicinal value. Its meat, eggs, and backbones can all be used as medicine.

Li Shizhen, a famous medical scientist in ancient China, called cuttlefish "blood medicine", which is a good treasure for women with anemia and blood deficiency and amenorrhea.

In Zhanjiang, the most expensive time for cuttlefish is during the Qingming Festival, because the people here like to use cuttlefish to worship their ancestors. The reason is that there is "ink" in the stomach of the cuttlefish, and "ink" means "reading and writing", which means "culture", so the cuttlefish is worshipped and prayed to the ancestors to bless future generations to learn and succeed!

The choice of cuttlefish is generally fresh, fresh and vigorous cuttlefish, without too much cooking skills, you just need to boil it directly with water until cooked, and then cut it into pieces, dotted with mustard, it is very delicious.

However, compared to boiled cuttlefish, Muyang's preferred method is to buy a sauerkraut made of large-leaf mustard greens pickled by our Zhanjiang locals, and stir-fry it with the cuttlefish, which is sour and crispy, which can make you have a great appetite and eat non-stop.

Let Muyang share a home-cooked method of stir-fried cuttlefish with sauerkraut, which is also a favorite match for people on the beach here!

Food Sharing Moment].

Sauerkraut-fried cuttlefish.

Ingredients: 600 grams of cuttlefish, 300 grams of 1 sauerkraut, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 2 tablespoons of light soy sauce, a little chicken essence, 2 slices of ginger, 1 2 tablespoons of white wine.

Method:1Clean the cuttlefish with a flower cutter and cut it into small pieces. Wash the sauerkraut and cut into small pieces. Ginger cut into shredded ginger.

2.Heat the pan, add the oil, add the ginger and stir-fry until fragrant. Then add the cuttlefish, stir-fry on high heat, and add white wine to remove the fishy smell.

3.Add the sauerkraut, mix well and stir-fry for 2 minutes.

4.Add half a bowl of water, oyster sauce, light soy sauce and sugar, mix well, cover and simmer for 2 minutes.

5.Add the chicken essence to enhance the freshness, add some tail oil and stir-fry evenly to serve.

Conclusion] Although cuttlefish is delicious, because of its high protein content and relatively high cholesterol content, it is best not to eat more or not eat it because of the "three highs", people with diabetes and gout. And it should also be noted that cuttlefish is best not eaten with eggplant.

Cut the cuttlefish into strips and shred the peppers. Put water, ginger and garlic in the pot, blanch the cuttlefish after the water boils, and remove the cuttlefish curls. Put oil and garlic slices in a wok and stir-fry until slightly soft, add the cuttlefish and stir-fry. Stir-fry until the peppers are all soft, add salt and stir-fry evenly. <

Ingredients: 1 cuttlefish, 2 sharp peppers, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, 3 slices of ginger, 2 cloves of garlic.

1. Take out the cuttlefish board, clean the cuttlefish, and tear off the entire ink sac so that it does not break.

2. Prepare garlic, ginger and cuttlefish into strips.

3. Put an appropriate amount of water in the pot, put ginger and garlic, blanch the cuttlefish after the water boils, and the action should be fast, and the cuttlefish will be quickly removed as soon as it is curled.

4. Wash and shred two sharp peppers.

5. Put an appropriate amount of oil in the wok, add garlic slices and stir-fry the pot.

6. Add the peppers and stir-fry.

7. The pepper is slightly soft, add the blanched cuttlefish and stir-fry.

8. Don't stir-fry for a long time, the pepper becomes soft, put an appropriate amount of salt to taste, and then you can get out of the pot.

Sauce fried cuttlefish larvae.

Ingredients: 10 cuttlefish, 1 persimmon pepper, 1 handful of chives, appropriate amount of green onion, ginger, garlic, dried chili, 2 spoons of bean paste, 2 spoons of sweet noodle sauce, 1 spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of sugar, 1 spoon of dry starch, 1 spoon of pepper, appropriate amount of salt.

Step 1: Rinse the cuttlefish larvae to control the moisture, cut the persimmon pepper into hob pieces, cut the chives into long sections, prepare the green onions, ginger, garlic and dried chili peppers used in the pot, and prepare more ginger shreds. Mix 2 tablespoons of bean paste and 2 tablespoons of sweet noodle sauce and set aside.

Step 2: Rinse the wok, heat it up and put the cuttlefish larvae directly into the pot, add some ginger shreds, and stir-fry over medium heat, it takes about 5 minutes to dry fry, there will be a lot of big bubbles, pour it out if there is too much water and continue to fry dry, this step can remove the fishy smell of the cuttlefish larvae, and there will be no chewing after cooking. The water content of the cuttlefish larvae is basically fried, and when the meat is tightened, it can be taken out of the pot for later use.

Step 3: Add a small amount of oil to the pot, add green onions, ginger, garlic and dried chili peppers to stir-fry until fragrant, pour in the young cuttlefish and stir-fry over high heat for 2 minutes.

Step 4: Add 2 tablespoons of bean paste and 2 tablespoons of sweet noodle sauce to the pot, stir-fry evenly over medium-low heat to avoid sticking to the pan.

Step 5: Add the water that submerges the young cuttlefish, add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and a small half spoon of sugar to color and taste, cover the pot and simmer for 5 minutes.

Step 6: When the soup is almost finished, add the chopped bell pepper and stir-fry for 1 minute, add an appropriate amount of salt and pepper to taste.

Step 7: Before the final pot, pour in 1 tablespoon of water starch to thicken the soup to thicken, stir-fry evenly and then remove from the pot and put on a plate. A plate of delicious meat, more than addictive sauce fried cuttlefish is ready.

400 grams of net cuttlefish meat. 5 grams of refined salt, 3 grams of monosodium glutamate, 1 gram of pepper, 3 grams of minced ginger, 15 grams of Shao wine, 5 grams of minced garlic, 2 grams of minced green onion, 15 grams of wet starch, 1000 grams of cooked lard.

Cut the cuttlefish meat on the surface wheat flower knife, then cut into a long cube of 5 cm and a width of 5 cm, take a small bowl, add refined salt, Shao wine, pepper, monosodium glutamate, white soup and wet starch, and mix it into a sauce. Put the cuttlefish into the boiling water and take it out, then, take the wok and put it on the stove, add cooked lard and burn it until it is hot (about 175), fry the cuttlefish oil, then take out the drain oil, leave the bottom oil in the original pot and put in the minced garlic, green onion, and ginger to stir out the fragrance and pour it into the cuttlefish, cook in the sauce, and quickly stir-fry the marinade tightly wrapped with cuttlefish.

Mixed cuttlefish 500 grams of net cuttlefish, 250 grams of sweet green peppers, 250 grams of green onions, 50 grams of sugar, 100 grams of soy sauce, 75 grams of sesame oil, 25 grams of monosodium glutamate, 5 grams of sesame seeds (baked).

1. Clean the net ink, cut it into a tic-tac-toe pattern with a width of 2 mm and a depth of 2 3 cuttlefish, then cut it into 1 cm squares, put it in a pot of boiling water, and blanch it until it is crispy and soft.

2. Wash the sweet green peppers, remove the roots, seeds, and wash them, and cut them into 1 cm cubes; Peel the green onions, wash them, cut them into 1 cm pieces, and fry the green pepper cubes and green onion segments in hot oil with oil until fragrant.

3. Add sugar and monosodium glutamate to soy sauce, burn it over low heat to make a thick juice, when eating, put the cuttlefish pieces, green onion segments, green pepper pieces, and soy sauce thick juice together and stir evenly, pour it into a plate, sprinkle with sesame seeds, and you can.

Stir-fried cuttlefish 250 grams of fresh cuttlefish (ink fountain) meat, 150 grams of snow peas (can also be replaced by kale stems), 50 grams of fresh garlic, 50 grams of fish sauce, 5 grams of monosodium glutamate, 15 grams of corn starch, 1 gram of pepper, 1 gram of sesame oil, 500 grams of raw oil (consume 100 grams).

1) Wash the cuttlefish meat first, draw a number of straight lines on the cuttlefish with the tip of the knife, and then use the oblique knife method to fly the blade (that is, the two pieces are connected). Wash the fish and garlic and cut them into oblique sections, wash the snow peas and set aside.

2) Heat the ding, put in the raw oil and wait for the oil to warm up to about 200, add the cuttlefish fillet to the corn starch and a little water, mix well, pour in the oil and then pour the garlic and snow peas into the fried ding, add fish sauce, monosodium glutamate, pepper, sesame oil, and then pour the cuttlefish fillet into the ding and mix, mix well.

600 grams of cuttlefish and picklefish, 150 grams of pickled cabbage, 2 teaspoons of soy sauce, 1 2 teaspoons of sugar.

1.Wash the cuttlefish, cut the flowers inside, then cut it horizontally into small pieces, and then quickly blanch it with boiling water, then remove it, and rinse it with cold boiled water.

2.Chop the cabbage.

3.Heat a pot with 3 tablespoons of oil, stir-fry the cabbage first, then add the cuttlefish and seasonings and stir-fry well.

2.The action of stir-frying the cabbage should be fast, and the lid should not be covered, and the color of the fried cabbage should be green.