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Cuttlefish balls and winter melon soup.

Materials. Ingredients: 150g of winter melon, 150g of cuttlefish balls

Seasoning: Appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of ginger.

Preparation of cuttlefish balls and winter melon soup.

1.Prepare the ingredients.

Cuttlefish balls and winter melon soup.

2.Peel and scoop the winter melon and cut into cubes.

Cuttlefish balls and winter melon soup.

3.Slice the ginger and set aside.

Cuttlefish balls and winter melon soup.

4.Wash the green onion and chop the green onion.

Cuttlefish balls and winter melon soup.

5.Fill the stockpot with an appropriate amount of cold water.

Cuttlefish balls and winter melon soup.

6.Add the sliced ginger.

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7.Pour cold water into a cold pan with cuttlefish balls.

Cuttlefish balls and winter melon soup.

8.Once the heat is boiling, turn to a simmer and cover the pot and cook for 10 minutes.

Cuttlefish balls and winter melon soup.

9.Pour in the chopped winter melon.

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10.Cook for 10 minutes until the melon is fully cooked.

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11.Add an appropriate amount of salt and sprinkle with chopped green onions.

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Squid balls in sesame sauce.

Ingredients Several cuttlefish balls, appropriate amount of enoki mushrooms, fat beef, and minced garlic;

Excipients Sesame paste, soy sauce, chili oil, 1 tablespoon of sesame oil.

Method After boiling the water first, add the cuttlefish balls, enoki mushrooms and fat beef in turn;

2. After the ingredients are cooked, put them in a bowl for later use, pour sesame oil, garlic and soy sauce into the sesame paste and stir well;

3. Then pour the prepared sauce on the cuttlefish balls and fat beef, and drizzle with chili oil;

1. Cuttlefish balls are prepared with fresh cuttlefish and pork fat.

2. Cuttlefish balls are very rich in nutritional value, mainly made by mixing pork foam with starch. It contains a lot of protein, calcium carbonate, sodium chloride, vitamin C, vitamin E and other nutrients.

3. The cuttlefish balls are white in color, elastic, crisp in the mouth, delicious in taste, and can be applied to banquet dishes and home-cooked dishes. Cuttlefish balls are a traditional dish in Hainan and Chaoshan. Chaoshan people often call it ink fountain. Prepared with fresh cuttlefish and pork fat.

1. Ingredients: 1 cuttlefish, 3 egg whites, appropriate amount of starch, 2 spoons of sesame oil, 2 spoons of white pepper, 10 grams of salt, 250 grams of fatty pork.

2. Wash the cuttlefish, remove the skin and internal organs, take the cuttlefish meat and white pork, salt, pepper and sesame oil and stir into a puree.

3. Put a little chopped green onion and coriander, egg white, and cornstarch and stir together, beat it into glue by hand, and squeeze it into a small ball.

4. Put it in cold water and boil, and the cuttlefish balls can be lifted up.

Cuttlefish Ball Steps:Ingredients: 300 grams of cuttlefish balls, a little chili pepper (chili pepper segment), half a carrot.

Auxiliary ingredients: 10 grams of soy sauce, a little minced garlic, 2 appropriate amounts of oil.

1. Cut the carrots into thin slices.

2. After washing the cuttlefish balls, cut them into three parts.

3. Put an appropriate amount of cooking oil in a medium-heat pan and stir-fry minced garlic until fragrant.

4. Pour in the cuttlefish balls and stir-fry until the surface is slightly yellow.

5. Pour in the carrots and stir-fry until the carrots are slightly soft.

6. Add soy sauce and stir-fry evenly.

7. Pour in the chili pepper and stir-fry evenly.

How to make cuttlefish balls delicious:Ingredients: 200 grams of cuttlefish.

Excipients: 50 grams of tofu, 3 grams of ginger, appropriate amount of salt, white pepper, appropriate amount of breadcrumbs.

Specific steps: 1. Peel the cuttlefish and cut it into large pieces, cut the tofu into large pieces, and cut the ginger into ginger slices for later use.

2. Put the cut ingredients into the food processor, select the "Stir" function and blend for 30 seconds, then add white pepper and salt, and continue to blend for 15 seconds.

3. Dip your hands in water and knead the beaten cuttlefish paste into a round ball for later use.

4. Add water to the pot, boil until the water bubbles, put in half of the cuttlefish balls, cook and serve.

5. Put the remaining half of the cuttlefish balls into the breadcrumbs, evenly cover the breadcrumbs, and bake in the oven at 150 degrees for 20 minutes.

6. Prepared cuttlefish balls.

There are many ways to make cuttlefish balls, which can be used to make soups, frying, grilling, etc. If you like to eat cuttlefish balls, let's learn how to make cuttlefish balls!

Preparation of cuttlefish balls: cuttlefish ball pork rib soup.

Preparation of ingredients. 200 grams of white radish, 150 grams of pork ribs, 80 grams of cuttlefish balls, 10 grams of ginger and green onions, 3 grams of Shao wine, salt, vegetable oil, and clear soup.

Methodological steps. 1.Peel the radish and cut it into small pieces; Chop the ribs into chunks; Wash the cuttlefish balls and remove the flowers; Ginger slices; Cut the green onion into sections.

2.Pour vegetable oil into the pot and heat it, add ginger slices, pork ribs, and white radish pieces and stir-fry slightly, add Shao wine and stir-fry until fragrant, then pour in an appropriate amount of clear soup and boil for 10 minutes.

3.Add cuttlefish balls and cook, add green onions and cook slightly, add salt.

Tips: This decoction can clear away heat and phlegm, and reduce chole alcohol. White radish has low sugar content and is a good nutritional product for patients with high blood sugar; White radish has the effects of promoting digestion, enhancing appetite, nourishing the spleen and stomach, relieving cough and reducing phlegm. Pork ribs can strengthen the body, and with cuttlefish balls, it has a nourishing effect.

Preparation of cuttlefish balls: cuttlefish balls seaweed soup.

Preparation of ingredients. 100 grams of cuttlefish meat, 50 grams of lean pork, 15 grams of seaweed, appropriate amount of peanut oil, starch, salt, and chopped coriander.

Methodological steps. 1.Wash the seaweed and soak it in water; Wash the cuttlefish meat and lean pork separately, chop them into meat puree, add starch and salt and mix well to form a fish paste filling, and make meatballs.

2.Put peanut oil in the pot and boil until six or seven are ripe, fry the meatballs until golden brown, remove and drain the oil.

3.Put water in the pot and bring to a boil, add fish balls and seaweed to boil, switch to low heat and simmer for 10 minutes, sprinkle in chopped coriander.

Preparation of cuttlefish balls: fried cuttlefish balls.

Preparation of ingredients. 500 grams of cuttlefish, 50 grams of pork fat, 1 egg, 10 grams of green onions and ginger, 1 3 tsp of refined salt, monosodium glutamate, pepper, 1 tbsp cooking wine, appropriate amount of starch, pepper salt and vegetable oil.

Methodological steps. 1.Wash the green onions and ginger separately, chop them into minced pieces, put them in a bowl, add cooking wine and mix well to form green onion and ginger juice.

2.Scrape and wash the pork fat, put it in a pot of clean water and cook, remove it to cool, drain it, and chop it into puree.

3.Peel off the outer membrane of the cuttlefish, remove the internal organs, soak it in water, wash it, remove it and drain it, chop it into a fine puree, put it in a bowl, first add the fat puree, green onion and ginger juice and mix well.

4.Then add refined salt, monosodium glutamate, pepper, cooking wine, egg liquid, starch and stir well to form a filling.

5.Take a little stuffing and form a 3 cm diameter fish ball and roll it with a layer of starch.

6.Add vegetable oil to the pot and cook until it is 40% hot, then add the cuttlefish balls one by one and fry them until the surface is slightly hard.

7.Remove and scatter, and when the oil temperature rises to 80% hot, then fry it in the pan until golden brown.

8.Remove and drain the oil, put it on a plate, and serve it with pepper and salt to dip it.

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5.Preparation of grass carp balls.

1. Ingredients: 500 grams of fresh cuttlefish, 100 grams of pork fat, 15 grams of corn starch, 10 grams of water chestnut powder, 10 grams of monosodium glutamate, 5 grams of refined salt, 3 grams of sugar, a little pepper, and an appropriate amount of sesame oil.

2. Wash the pork fat and cut it into fine grains, and put it in the refrigerator for later use; Fresh cuttlefish is cleaned and cleaned, used a clean white towel to absorb the water, cut into fine grains, put it into a meat grinder to grind into a meat puree, add teasing salt and monosodium glutamate and stir well until the gum rises.

3. Use water (about 50 grams) to grind corn starch and horseshoe powder into a wet slurry, add sesame oil and pepper to the cuttlefish gelatin, mix and control evenly, and then tart until the gum, pour in the refrigerated fat and mix well.

4. Grab the cuttlefish gelatin with one hand, squeeze out a small ball from the tiger's mouth of the thumb, scrape off the fish gelatin with a spoon with the other hand, and put it into the raw oil to leach off, and move coherently with both hands until the fish gelatin pills are scraped.

5. Heat the pot, pour in raw oil and cuttlefish balls, heat until cooked, pour the human steam to control the dry oil; The original pot is heated with blue fingers, the ginger flowers and green onions are stir-fried, the wine is praised, a small amount of soup and wet starch are added to thicken, pour in the cuttlefish balls and fry them a few times, and put them on a plate.