How to eat cuttlefish nutritious, how to eat cuttlefish delicious and nutritious?

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 into a wheat flower knife, then cut into a long square of 5 cm and a width of 5 cm, take a small bowl, put in refined salt, Shao wine, pepper, monosodium glutamate, white soup and wet starch, and adjust 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.

According to the experience of folk dietary therapy, to treat excessive leucorrhea, you can take 2 fresh cuttlefish, wash it, take 250 grams of lean pork slices and stew it, season it with salt, once a day, 5 days as a course of treatment. To treat oligomenorrhea or amenorrhea, cook with cuttlefish meat and peach kernels in moderation once a day until menstruation increases or menstruation comes. To treat uterine bleeding, take the ink of several cuttlefish and cook a soup.

For those who lack milk after giving birth, it is advisable to eat cuttlefish and octopus boiled broth. The cuttlefish has a calcareous bone on its back, commonly known as squid bone, which is called a sea cricket in medical books. The bone contains calcium carbonate, calcium phosphate colloid, organic matter and sodium chloride, etc., which have the effects of hemostasis, stagnation, astringency and relieving relieving pain, and is suitable for gastric and duodenal ulcers caused by excessive gastric acid.

Landlord, you can eat how you like, eat for deliciousness, and talk about nutrition, so what's the point?

Eating raw is the most nutritious, and it is best to buy it and eat it while walking.

Ingredients: 500 grams of cuttlefish, 2 green peppers.

Excipients: 30ml of oil, 3g of salt, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of black peppercorns, 20ml of cooking wine

1. Pick the green and red peppers and cuttlefish cleanly.

2. Cut the cuttlefish into a cross knife.

3. Cut the green and red peppers into oblique slices and cut the cuttlefish into cubes.

4. Prepare ginger and garlic slices.

5. After the water in the pot boils, pour the cuttlefish into the curl and wash it.

6. Pour oil into a hot pan, add ginger and garlic and stir-fry fragrant rocks in warm oil.

7. Pour the green and red peppers into the stir-fry to bring out the fragrance.

8. Pour in the cuttlefish.

9. Add cooking wine.

10. Add salt and stir-fry evenly.

11. After grinding in the coarse black peppercorns, turn off the heat and remove from the pot.

12. Serve.

Cuttlefish stewed pork ribs.

1 9 Soak the dried cuttlefish in cold water for about 3 hours, if the temperature is too high, you need to change the water once or twice.

2 9 Prepare the ribs.

3 9 Tear off the black membrane on the surface of the cuttlefish, remove the eyes of the head, clean it up, and lift it to imitate washing.

4 9 Shred the cuttlefish and set aside.

5 9 Wash the ribs, put them in a soup pot, put an appropriate amount of water, the amount of water should not exceed the ribs, boil them, so that the blood and water and other dirt in the ribs are discharged, and then remove the ribs and set aside.

6 9 Place the blanched and slender pork ribs and shredded cuttlefish in an electric pressure cooker.

7 9 Add an appropriate amount of water, preferably over the pork ribs and cuttlefish, add an appropriate amount of salt, and drop a few drops of white smile rock vinegar.

8 9 Cover the pot and select the "Bean Hoof Tendon" button to simmer. If you use a regular pressure cooker, simmer for 30-40 minutes after steaming.

9 9 Quickly put a bowl and taste it, and garnish it with two mint leaves.

Tips: 1.Soak the dried cuttlefish in cold water, and change the water 1-2 times in the middle of the temperature if the temperature is high.

2.When blanching the ribs, the ribs and cold water should be put into the pot at the same time, the water should not pass the ribs, and the ribs should be turned over halfway to make the ribs evenly heated, so that the blood and fishy smell inside the ribs can be discharged.

3.Drop a few drops of white vinegar or balsamic vinegar to facilitate the reaction of calcium carbonate in pork ribs with * to form calcium ions, which is convenient for the human body to absorb, and can also remove the smell.

4.The amount of salt should be slightly less, and the cuttlefish is a little salty.

Cuttlefish offal, ink, and eyeballs cannot be eaten. The yellow transparent oily object inside is the internal organs.

The cuttlefish contains a lot of ink in the body, which is not easy to wash, you can first tear off the epidermis, pull off the gray bones, put the squid in a basin filled with water, pull out the internal organs in the water, and then dig out the squid's eyeballs in the water to make it run out of ink, and then change the water several times to wash the inside and outside.

The cuttlefish is salty in taste and flat in nature, and enters the liver and kidney meridians; It has the effects of nourishing blood, passing menstruation, promoting lactation, tonifying the spleen, benefiting the kidneys, nourishing yin, regulating menstruation, and stopping the band; It is used for women's menstrual blood irregularities, edema, dampness, hemorrhoids, beriberi and other symptoms.

1.People with spleen and stomach deficiency should eat less; Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis should be cautious; People with eczema, urticaria, gout, kidney disease, diabetes, allergies and other diseases should avoid eating; Squid meat is a kind of wind and hair animal, so people who are sick should avoid eating it as appropriate.

2.Cuttlefish is rich in protein, and the shell contains calcium carbonate, shell horn, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.; The ink in cuttlefish contains a mucopolysaccharide, which has been confirmed to have a certain anti-cancer effect on mice.

Encyclopedia – Cuttlefish.

Salt and pepper cuttlefish.

Ingredients: cuttlefish, 2 tablespoons of wine, egg whites, white pepper, salt, sweet potato flour.

Method: 1. Mix the squid with the seasoning.

2. Heat the frying oil (about one-third of the pan oil), mix the sweet potato flour into the pickled squid, put it in the oil and fry it until it is cooked.

3.Wash the pot, boil it on the fire, then add the fried and drained squid to the pot, stir-fry with salt and pepper, and then get off the pot when the salt and pepper are all over the squid.

Cuttlefish sushi. Ingredients: sushi rice, sushi vinegar, fresh cuttlefish meat.

Method: 1. Cut the cuttlefish meat into thin slices for later use.

2. Wash the sushi rice and cook it as if you were cooking rice.

3. Let the boiled sushi rice cool slightly to about 40 degrees, add sushi vinegar and mix well.

4. Put the fish slices in your hand, hold the vinegared rice into a small rice ball with your right hand, and then put it on the fish in your left hand to shape it together.

Spicy shredded cuttlefish.

Production process: 1. Remove the head of the cuttlefish, remove the bloody film, and put a flower knife on the surface.

2. Take a stainless steel basin, put in the shredded cuttlefish, and starch it with corn starch, corn starch, glutinous rice flour, flour, vegetable oil, and eggs for later use.

3. Put the pot on the fire, pour peanut oil, burn until it is 60% hot, put the shredded cuttlefish into the pot, fry it until it is crispy on the outside and tender on the inside, remove it, and fry it again when the oil temperature rises.

4. Leave a little oil in the pot, add onion, ginger, garlic and celery, cook a little light soy sauce, add salt, monosodium glutamate, pepper, sugar, cooking wine, add Huang Feihong peanuts and fried shredded cuttlefish, mix well, pour in red oil, pepper oil and pepper noodles, mix well.

Three fresh cuttlefish cake steps:

1 Tear off the fascia of the cuttlefish, cut it into small pieces and put it into a meat grinder to form a meat puree.

2 Add an egg, 80 grams of flour, 50 grams of starch, salt, soy sauce, sesame oil, chicken powder (you can also add pepper, my child doesn't like it, so don't put it) and stir in one direction until the gum rises.

3. Use a spoon to scoop out a small lump and put it in the oil pan, press it flat and fry until golden brown on both sides.

4 If you like to add cuttlefish grains, you can say that the taste is better!

Ingredients: cuttlefish sac, 1 green pepper (cut into strips), a little shredded ginger, cornstarch, oyster sauce, light soy sauce, cooking wine, salt, pond, etc.

Method: Clean the cuttlefish sac, drain the water, and marinate with cornstarch, salt, sugar, cooking wine, and light soy sauce for 10 minutes.

First start the oil pan, put in the green pepper, add a little salt, fry over high heat until eight ripe, put on the plate and set aside. Start the oil pan again, add shredded ginger, stir until fragrant, then pour in the cuttlefish sac, add a little light soy sauce, stir-fry a few times, cover the pot for more than ten seconds, open the lid, pour in the green pepper and stir-fry, add oyster sauce. Because the cuttlefish sac loves to come out of the water, if there is still a lot of water after adding oyster sauce, you can use cornstarch to thicken, collect the juice and put it on a plate.

I think that buying cuttlefish from the market and not knowing how to eat it is a problem that many people have faced. Although the cuttlefish has a good taste, if you don't know how to cook it, you will waste such a good ingredient.

1. Cuttlefish can be eaten in soup

Although the taste of cuttlefish soup is relatively light, it is very nutritious, especially suitable for women during pregnancy and menstruation. So how does cuttlefish make soup? First of all, prepare 1 cuttlefish, appropriate amount of greens, ginger and chopped green onions.

Secondly, soak the cuttlefish and clean its internal organs, etc., and then cut it into pieces, and cut the ginger into pieces. Finally, put the cuttlefish and ginger into the electric release pot, add water, press the soup button, and then put the greens and chopped green onions when the cuttlefish is almost cooked.

2. Cuttlefish can be stir-fried and eaten

Cuttlefish can not only be used in soup but also stir-fried, and the freshness and spicinessiness of stir-fried cuttlefish is a taste that many people like. Preferred, prepare 2-3 dried cuttlefish, appropriate amount of salt, oil, millet chili, cinnamon, star anise, cooking wine, light soy sauce. Secondly, after the cuttlefish is processed, cut into shreds or cubes, and mince the ginger.

Finally, after the oil is hot, add star anise, cinnamon, and leave the fragrance in the oil pan to remove it and then add ginger, and then put in the cuttlefish, light soy sauce, millet spicy, cooking wine, salt, etc.

3. Cuttlefish can be eaten with sweet sauce noodles

First of all, prepare dried cuttlefish, sweet sauce noodles, ginger and garlic, bean paste, light soy sauce, dark soy sauce, cooking wine, chili, white sesame seeds, pepper, baby cabbage, cumin powder, oil, pepper, etc. Secondly, cut the ginger into shreds, cut the green onion finely, cut the pepper into slices, tear the cabbage into pieces, cut the cuttlefish into strips and marinate in cooking wine for 15 minutes. Finally, after the oil is hot, pour in the bean paste and stir-fry the red oil, then add ginger and garlic and stir-fry until fragrant, put the cuttlefish, chili pepper and cabbage together in the pot and stir-fry evenly, add the sweet noodle sauce and other seasonings.

There are many ways to eat cuttlefish, and they are also ever-changing. As long as we don't stir-fry the cuttlefish and the food together during the cooking process, the other seasonings can be adjusted according to personal preferences.

Extended reading: Cuttlefish How to eat cuttlefish.

Cuttlefish are shellfish, also known as squid fish, cuttlefish, eye fish, etc. It belongs to the phylum molluscs, cephalopods, decabrachidae, and squid. The "cuttlefish" or "cuttlefish" referred to in China are mostly the two species of mansoni needleless squid and golden squid produced in the East China Sea.

There is little difference in the appearance of the two, the main differences are: the former carcass is oval, slightly thin, boneless needles, and the dried product is called the borer; The latter has bone needles, and the dried product is called dried squid. When a squid encounters a strong enemy, it will use inkjet as a method of escape and wait for an opportunity to leave, so it has names such as "squid" and cuttlefish.

There are small pigment sacs in its **, which will change color and size with the change of "mood". Squid will leap out of the sea and have an amazing ability to fly through the air. Cuttlefish shell, both squid plates, scientific name cuttlefish bone, is also commonly used in traditional Chinese medicine, called sea clam, is a commonly used Chinese medicine for acid making, hemostasis, and astringency.

1.Cuttlefish is rich in protein, and the shell contains calcium carbonate, shell horn, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.;

2.The ink in cuttlefish contains a mucopolysaccharide, which has been confirmed to have a certain anti-cancer effect on mice.

Cuttlefish and eggplant are mutually reinforcing, and eating them together can easily cause cholera.

Cooking instruction. 1.The methods of eating cuttlefish include braised cuttlefish, stir-fried, boiled, stewed, stewed, cold dressed, made into soup, and can also be made into mullet stuffed dumplings and mullet meatballs;

2.Cut the young cuttlefish into small pieces, which is more suitable for flavor;

3.Cleaning the squid: The squid contains a lot of ink in its body, which is not easy to wash, you can first tear off the epidermis, pull off the gray bones, put the squid in a basin filled with water, pull out the internal organs in the water, and then dig out the squid's eyes in the water to make it run out of ink, and then change the water several times to wash the inside and outside.

Made, pickled pepper cuttlefish.

Pickled pepper cuttlefish is made of pickled pepper and cuttlefish.

Difficulty Index:

Production steps: 1. Chop the pickled pepper for later use, clean the cuttlefish, mince the green onion, ginger and garlic 2, heat the pot and pour oil, put in the cuttlefish and stir-fry until cooked, put out the spare 3, leave a little oil in the pot, and fry the shallots, ginger and garlic.

4. Add an appropriate amount of salt, cooking wine, vinegar and chicken essence and stir-fry.

5. Add pickled pepper and cuttlefish and stir-fry.

6. Add an appropriate amount of warm boiled water and water starch and stir-fry until cooked.

7. Finally, pour sesame oil.

The delicious pickled pepper cuttlefish is ready to be served.

Double lotus cuttlefish soup.

Ingredients: 1 kg of lotus root, 1 handful of lotus seeds, 1 handful of peanuts, 1-2 dried cuttlefish, 8 taels of pork belly with skin, 20 wolfberries, 3 slices of ginger, 1 carrot.

Method: We first soak the dried cuttlefish, peanuts and lotus seeds in cold water for soaking, and be sure to soak them an hour in advance. Don't break the bones of the cuttlefish, we can stew it with the bones when we can stew it.

It has the effect of nourishing liver and blood, spleen and stomach.

i: Slaughter the fish cleanly, remove the scales and internal organs, rinse with water, and then cut the fish meat into slices along the bones. 2. Put an appropriate amount of cooking oil in Bozhou and add ginger after heating.

Stir-fry onions, grill, and cook soup.

1. Wash off the ink of the cuttlefish in clean water, remove the head, peel off the skin, remove the bones, turn the belly and remove the internal organs, wash it with water, cut it into centimeter-square pieces, and then soak it with boiling water, remove and drain the water, and set aside;

2. Cut the pork into thick, wide, and long slices;

3. Put the wok on the hot fire to heat, add the lard, stir-fry the green onion section until it is fragrant, then stir-fry the pork in the pot slightly, add rice wine, soy sauce, red bean curd marinade, sugar, meat broth (300 grams), and then put in the fish pieces;

4. After boiling, move to a low heat and simmer for about 20 minutes, and then move to a high fire;

5. After the marinade is thickened, dilute it with wet starch, pour cooked lard, turn the pot upside down, and put the green onion segment.

The special dish of fish has a meat fragrance, the meat contains a fish flavor, the color is ruddy, fresh and soft and delicious.