How to cook cuttlefish best How to make cuttlefish delicious?

Preparation of fresh cuttlefish with dried cuttlefish.

Dried cuttlefish: Soak it in cold water for a few hours, and change the water in the middle, so that the cuttlefish is chewy. Do not put alkali.

Washing cuttlefish: Peel off the film from the cuttlefish, take out the bones and internal organs, and wash them.

Preparation of fresh cuttlefish:

Green pepper cuttlefish shredded meat:

Cut the cuttlefish into shreds, boil water in a pot, the water is much less, put the shredded cuttlefish into the water, and take it out for later use. Don't pour out the water, you can eat it underneath, it's very fresh.

Finely shred the tenderloin, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well.

Put oil in the pot, high heat, hot oil and shredded meat, stir-fry and add shredded green peppers, green peppers change color, pour in shredded cuttlefish and fry, add a little water, add salt, pepper, a little monosodium glutamate, and fry a few times.

Dried cuttlefish roast pork:

Roast the pork belly or row straight without salt.

Cut the cuttlefish into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, fry the meat (pork ribs) first, then add cuttlefish, fry the water, add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, fry a few times, add water to submerge the fish, burn it over low heat (keep the water in a state of opening but not open) for 1-2 hours, you think it's rotten, drain the water over high heat, don't be too dry, add pepper, a little monosodium glutamate, put a little sugar, add a little chives. Come to an end.

Note: There is a kind of dried cuttlefish on the market that is very salty (not of good quality), so you can only soak it more, and then you can't put dark soy sauce or light soy sauce when cooking.

Cuttlefish bun rice.

The cuttlefish baby is born with a cute little face, and we always cherish its tenderness in the hot pot, but it is so round.

The bulging white belly can't help but make people imagine - such a fresh and tender it may be able to give a different freshness to the contents inside? Sure enough, the rice it cooks is called a fresh!

Ingredients: 100 grams of rice, 7 cuttlefish, 50 grams of onion, 1 green pepper and 1 red pepper.

Seasoning: salt, oil, vinegar, cooking wine, green onion, ginger.

Preparation: 1Wash the rice. Wash the onion and green and red peppers and cut into cubes.

2.Put salt and oil in the above raw materials and mix well and set aside.

3.Mix the young cuttlefish with green onion, ginger, salt, vinegar and cooking wine, and marinate for 10 minutes.

4.Fill the mixed ingredients into the belly of the cuttlefish and steam them in the pot.

The cuttlefish larvae can't be picked too small, the rice grains are not easy to stuff in, and the frozen cuttlefish larvae can't be made, and the head and body are easy to scatter and not form when thawing. The ingredients in the rice can be mixed and matched, but it is best not to leave out the onion, which is used to remove the smell of the young cuttlefish.

Ingredients: 350 grams of fresh cuttlefish, 2 grams of minced ginger, 4 grams of refined salt, 30 grams of bean paste, 15 grams of Shao wine, 2 grams of monosodium glutamate, 10 grams of sugar, 20 grams of water starch, 300 grams of pork.

Method] 1) Wash the cuttlefish meat, spread it on the cutting board face down, trim the four sides neatly, start the knife from the right corner, use the knife slope to the tail, and then start the knife from the left corner, cut it to the tail with a straight knife, change the section, put it in the bowl, add refined salt and water starch, mix well and starch.

2) Put the wok on the hot fire, add lard after heating, put in the cuttlefish pieces when it is hot, use chopsticks to scatter, when the cuttlefish is rolled up and shaped like a wheat ear, pour it into a colander, and drain the oil. When the bottom oil in the original wok is burned to 50% hot on the hot fire, add minced green onion and ginger, stir-fry until fragrant, then put in bean paste and stir-fry, add Shao wine, sugar, refined salt, monosodium glutamate and stir evenly, put in the cuttlefish, stir-fry until the sauce wraps the cuttlefish, pour lard, stir-fry, put it into the plate, and it is ready.

Characteristics] The color is sauce red, the texture is crisp and tender, and the fresh and salty taste is slightly sweet.

Now there is a new way to eat it by boiling cuttlefish liquid with cuttlefish.

It is said to eat beauty.

Wash the cuttlefish, blanch it in boiling water, drain it in cold water and set aside, shred ginger, chop garlic, cut green onion oblique knife, chili cut oblique knife, heat the oil pot, add ginger shreds, garlic stir-fry to taste, put bean paste and fry until red oil, put in cuttlefish larvae and all seasonings to stir-fry to taste, put green onions and chili peppers and stir-fry well, you can serve the plate!

The first thing is to cut the cuttlefish into slices, then put it in the pot and stir-fry evenly, add some of your favorite ingredients, and add some hot sauce, the taste is particularly spicy and delicious, and the meat quality is also particularly delicate.

First prepare fresh cuttlefish, put it in cooking wine to marinate and prepare, then prepare some green onions, ginger and garlic for later use, heat the oil, put in the green onions, ginger and garlic and fry until fragrant, then put in the cuttlefish, then put in the seasoning, and fry on high heat to get out of the pot.

To survive in the wild, this is the best tutorial for cuttlefish larvae.

It turns out that cuttlefish can also be eaten like this, the method is simple, learn in two minutes, and one bite is too enjoyable.

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.

The cuttlefish roast meat is delicious, first make the braised pork, and then put in the blanched cuttlefish fillets to collect the juice together, the specific method is as follows:

Preparation materials: 500g of pork belly, 750g of fresh cuttlefish, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of rice wine.

1. Prepare ginger slices and star anise.

2. Wash the cuttlefish after it is cleaned.

3. Slice the cuttlefish horizontally and vertically obliquely with a flower knife.

4. Add ginger slices to the pot and bring to a boil.

5. After pouring in the cuttlefish, the cuttlefish will be naturally rolled up after being heated, scooped up and washed.

6. Wash the pork belly.

7. Blanch the pot under cold water and rinse.

8. Cut into cubes. <>

9. Pour the bottom oil into the pot, fry the pork belly with a simmer, push it aside, and add the seasoning to stir-fry until fragrant.

10. Pour in about 300ml of rice wine.

11. Add 3 spoons of light soy sauce and 1 spoon of dark soy sauce.

12. Add an appropriate amount of rock sugar, cover over high heat, bring to a boil and turn to low heat for 20 minutes.

13. After that, turn on the high heat, pour in the cuttlefish, boil and remove the juice, and then turn off the heat.

14. a finished product.

Notes:Fresh cuttlefish is nearly 8 minutes cooked after being scalded in boiling water, so it is necessary to add it last, and this cuttlefish is very tender to eat.

Summary. 2.Jinhua ham cut into thin slices, spring bamboo shoots peeled and then cut into comb slices, black fungus picked into small flowers, pepper seeded and cut into diamond-shaped pieces for later use.

How to make cuttlefish delicious, 2Jinhua ham cut into thin slices, spring bamboo shoots peeled and then cut into comb slices, black fungus picked into small flowers, pepper seeded and cut into diamond-shaped pieces for later use.

Hello dear! I'm a little expert in life, and I'm glad to answer for you! <>

Tongtong will find out for you how to make cuttlefish delicious as follows: remove the internal organs of the cuttlefish, peel off the outer layer of "thin clothing", wash the cutting knife, small pieces (about two fingers wide) for later use.

3.Put an appropriate amount of water in the pot to boil, put the cuttlefish into the boiling water, and the cuttlefish pieces are rolled into a roll, that is, remove the cold water, drain the water and set aside.

4.Put an appropriate amount of vegetable oil into the wok, put in the ginger slices and stir fragrant when it is warm, then put in the chopped chives, put the spring bamboo shoot slices, Jinhua ham slices, cuttlefish, and fungus into the pot and stir-fry for 2 minutes, and then put the sharp pepper pieces together and stir-fry for 2 minutes, point in a little Shaoxing rice wine, season with chicken essence and salt, and put the water starch out of the pot and put it on the plate

How to deal with dried cuttlefish, how to do it, 1Choose dried cuttlefish that is dry, odorless, mildew-free, natural in color, and aromatic in hot water dissolved in baking soda for about 2 to 3 hours.

2.The dried cuttlefish is fully expanded, i.e. completely soaked. Carefully clean every crevice, especially the cuttlefish head.

3.Rip off the cuttlefish head.

4.There's a hard thing on the cuttlefish's head.

5.Pick the hard ones and throw them away.

6.Hold one end to expose the cuttlefish bone.

7.Peel off the bones.

8.Squid bones and that kind of hard stuff are unwanted things.