Can cuttlefish be stewed in duck soup? Fresh cuttlefish

Cuttlefish, ginkgo seeds, ducks, and bamboo sunflower can be stewed and drunk together.

Cuttlefish and duck soup nutrients delicious wonderful soup, no great benefit to health, especially now more and more people are immersed in health, is in the hotel or restaurant to eat a crockpot soup, both stomach and body, simmering soup ingredients are rich and changeable, but also with several types of foreign medicine, then, the essence of food nutrients and foreign medicine after a long time of simmering, most of them are not released to the soup, as a result, simmering soup has no beauty, beauty, **, stress relief and other effects.

Tips for making ducks:

The duck is boiled in water first, remove the blood and float, and then put it in the water and cook it with the cuttlefish, do not put any ingredients, use a rice cooker for 1-2 hours, if it is not bad enough, you can continue to cook. After cooking, add salt and MSG and it's OK. If you like to eat longan, you can add some longan and cook it together.

Duck and cuttlefish will taste very delicious together, if you are afraid of fishy smell, you can add a little ginger slices to stew together, there is no fishy smell, and duck meat is also easier to stew, you can also add a little winter to stew together, after stewing, you can add some rice wine before serving, the taste is better.

The effect of duck soup stewed with cuttlefish: duck is slightly cool, has the effect of nourishing yin and benefiting blood, clearing deficiency and heat, diluting water and moisturizing dryness. Cuttlefish has the effects of aphrodisiac fitness, blood and kidney, stomach and qi.

Cuttlefish has the effects of nourishing blood, passing menstruation, promoting lactation, tonifying the spleen, benefiting the kidneys, nourishing yin, regulating menstruation, and stopping the band; The old duck has the effect of nourishing the stomach, clearing heat and strengthening the spleen, weakness and edema. It's summer, so we should eat more cool food, which is good for our body.

Steps: Method 1: Ingredients.

Ingredients. 800g duck.

1 cuttlefish. Ingredient.

Salt to taste. Appropriate amount of MSG.

Vinegar to taste. Steps:

1. Soak the dried cuttlefish in water and wash it; 2. Slicing cuttlefish; 3. Wash the duck and cut it into large pieces; 4. Put water in the casserole; 5. Put in the duck pieces; 6. Put the cut cuttlefish; 7. Put vinegar; 8. Cover the lid; 9. Simmer over medium heat for 4 hours; 10. Stew, add salt and monosodium glutamate; 11. Serve out and enjoy slowly.

Method 2: Step 1: Soak the cuttlefish in advance and wash it clean.

Step 2: Chop the duck into pieces and wash them.

Step 3: Blanch the duck meat in a pot under cold water, add green onions and ginger.

Step 4: Cut the soaked cuttlefish into large slices and wash the duck in cold water for later use.

Step 5, put the cuttlefish and duck together in the pressure cooker for about 25 minutes.

Step 6, when the time is up, add the daylily, bring to a boil again, then add salt and chicken essence to taste.

Step 7, add a little chopped green onion and you're ready to eat.

Ingredients: 600 800g pork ribs, 2 dried cuttlefish slightly larger than a palm, 1 small piece of ginger, 1 tsp salt.

Steps: Soak the cuttlefish in cold water for 2-4 hours until soft, remove the bones, wash and slice. Slice the ginger and set aside.

Wash the ribs and chop them into pieces, add water, bring to a boil, turn off the heat, skim off the foam, and drain the water.

Put pork ribs, cuttlefish slices, and ginger slices in a cast iron pot (or casserole), add enough water, turn to low heat and cook for 3 hours after boiling, and add salt when the pot starts.

Ingredients: 700 grams of cuttlefish, 100 grams of pork belly.

Accessories: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of pepper Steps: 1. Prepare the ingredients.

2. Wash and slice the pork belly.

3. Remove the internal organs of the cuttlefish, peel off the outer skin, and cut the flower knife pieces.

4. Take a pot, put an appropriate amount of water, add ginger slices and shredded green onions.

5. Add pork belly and cooking wine.

6. Bring to a boil over high heat and simmer for 15 minutes.

7. Add the cuttlefish and bring to a boil over high heat.

8. Skim off the floating dust and simmer for 15 minutes.

9. Add salt and cook for 2 minutes.

10. Add pepper and chopped green onions.

11. Serve and enjoy.

Ingredients: 700g cuttlefish, 100g pork belly.

Ingredients: Appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of pepper Method steps.

1 Wash and slice the pork belly.

2 Remove the internal organs of the cuttlefish, peel off the outer skin, and cut into pieces.

3 Take a pot and put an appropriate amount of water, add ginger slices and shredded green onions.

4 Add the pork belly and add the cooking wine.

5 Bring to a boil over high heat and simmer for 15 minutes.

6 Add the cuttlefish and bring to a boil over high heat.

7 Skim off the floating dust and simmer for 15 minutes.

8 Add salt and cook for 2 minutes.

Add pepper and chopped green onions.

Here's how to make cuttlefish soup:Cuttlefish is also known as cuttlefish, cuttlefish, eye fish, etc. The one who does it is called Mingyu.

It is a cephalopod among mollusks, and its production area is very wide, and it is produced in China, North Korea, Japan and various coastal areas in Europe, and the Zhoushan Islands in China produce the most. Cuttlefish meat, eggs, and backbones (known as sea clams in traditional Chinese medicine) can all be used in medicine. Li Shizhen called cuttlefish "blood medicine", which is a good treasure for women's anemia and blood deficiency and amenorrhea.

1. Soak the cuttlefish in dried cold water for 2 to 4 hours until soft, remove the bones, wash and slice, slice ginger, and set aside;

2. Wash the pork ribs and cut them into pieces, add water, turn off the heat after boiling, skim off the foam, and drain the water;

3. Put pork ribs, cuttlefish slices and ginger slices in a cast iron pot and add enough water;

4. After the heat boils, turn to low heat and cook for 3 hours, and add salt when the pot is raised.

Cuttlefish and duck soup.

Ingredients: 1 duck, 3 cuttlefish, 1 ginger, 2 green onions, half a bowl of rice wine.

Method: Cut the duck into pieces and blanch it, soak the cuttlefish and cut it into slices;

2. Then put duck pieces and cuttlefish in the clay pot, add ginger slices and green onion knots, and inject enough cold water;

3. Then boil over high heat, turn to low heat and boil for 1 hour, and pour in half a bowl of rice wine after 1 hour;

4. After boiling again, turn to low heat and cook for 1 hour before serving.

Tip Cuttlefish has its own salty and umami flavor, so this soup does not need to be seasoned.

Cuttlefish and duck soup contains cuttlefish, and the cholesterol content of cuttlefish is relatively high, so people with high blood lipids cannot eat it; Cuttlefish is a hair product, and patients with urticaria and eczema are not suitable for eating cuttlefish duck soup; The purine content of cuttlefish is relatively high, which may induce gout, so gout patients should not eat it. Old ducks are cold in nature, and people with weak spleen and stomach and easy diarrhea should not eat them.

Cuttlefish and duck soup is a nutritious delicacy, which not only contains a variety of nutrients, which can provide energy for the human body, but also has the effects of nourishing blood, passing menstruation, and promoting lactation.

Cuttlefish and duck soup method:

Before making, soak the dried cuttlefish in warm water for two hours, during which the water should be changed 2-3 times, so that the soaked cuttlefish has good color and taste, and the soaked cuttlefish is cut into slices; After washing the duck, put it in boiling water and blanch it, in order to remove the bloody smell and part of the fat of the duck, so that the soup can be more delicious, pass the duck in cold water, and then cut it into pieces for later use.

Wash the green onion and ginger, then cut the green onion into segments and cut the ginger into slices.

Put an appropriate amount of water in the casserole, and then put the cuttlefish slices, duck pieces, green onions, and ginger slices in, pay attention to the water must not be over the duck and cuttlefish, simmer for 4 hours over medium heat, and then add salt, you can get out of the pot, it should be noted that in order to maintain the umami of the soup, do not put so many seasonings.

Ingredients: Half a duck.

1 slice of dried cuttlefish.

1 tablespoon of salt 2 slices of ginger.

1 handful of wolfberries.

The preparation of cuttlefish duck soup.

Half a duck, chopped into pieces and washed. Blanch until there is no blood on the surface.

Soak the dried cuttlefish and turn it soft. The black membrane on the surface of the cuttlefish needs to be removed, which can be torn off by hand. The cuttlefish back is a white oval bone to be kept. Cut the cuttlefish meat into pieces or strips, and the cuttlefish tail is a little bit done.

Boil a pot of boiling water in a saucepan, put duck pieces, ginger, cuttlefish, and wolfberries, bring to a boil and turn to low heat. Simmer for about an hour, add salt.

After adding salt, simmer for 15 minutes to allow the salt flavor to soak in. After that, it can be served, and the soup is delicious when the cuttlefish is added.

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Ingredients: 700g cuttlefish, 100g pork belly

Excipients: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of pepper.

Step 1: Prepare the ingredients.

Step 2: Wash and slice the pork belly.

Step 3: Remove the internal organs of the cuttlefish, peel off the skin of the stalktlefish, and cut the pieces with a knife.

Step 4: Take a pot, put an appropriate amount of water, add ginger slices, and shredded green onions.

Step 5: Add the pork belly and add cooking wine.

Step Concession and Sudden Six: Bring to a boil over high heat and simmer for 15 minutes.

Step 7: Add the cuttlefish and bring to a boil over high heat.

Step 8: Skim off the floating dust and simmer for 15 minutes.

Step 9: Add salt and cook for 2 minutes.

Step 10: Add pepper and chopped green onions.

Step 11: Serve and enjoy.