How to make fresh cuttlefish delicious, how to make fresh cuttlefish delicious and simple

After the cuttlefish is washed, the inner black film is torn off, and then the pattern is cut diagonally.

Wash and peel the ginger and red peppers and cut them into shreds, and tear the green onions into shreds by hand.

Put an appropriate amount of water in the soup pot and bring to a boil, put in the cut cuttlefish, bring to a boil, and remove the cuttlefish and put it on a plate after seeing the cuttlefish curled.

Put soy sauce and wasabi in a pot, cook the wasabi over low heat until melted, mix well with soy sauce, and pour into the cuttlefish.

Spread the ginger, red pepper and green onion on top of the cuttlefish.

Put peanut oil in a wok, bring to a boil, and pour over the ginger, red pepper and green onions.

Cuttlefish is delicious and easy to make:Prepare ingredients: appropriate amount of small cuttlefish, appropriate amount of vermicelli, appropriate amount of oil, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of Sichuan pepper, appropriate amount of millet pepper, appropriate amount of sour cowpea, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of green onion, appropriate amount of cooking wine.

1. Clean the cuttlefish, drain the water, and cut a small cuttlefish into two pieces.

2. Clean half an onion and cut it into shreds, clean a few sour cowpeas and cut them into small pieces.

3. Wash the millet pepper and cut it into rings.

4. Put a small handful of vermicelli in cold water in advance to soak softly, so that it can be eaten after boiling.

5. Pour oil into the pot, first add Sichuan peppercorns and stir-fry to bring out the fragrance, and then add chopped green onions and millet pepper to stir-fry to bring out the fragrance.

6. Add shredded onion, add sugar and vinegar and stir-fry evenly.

7. Pour in the small cuttlefish and stir-fry over high heat, add cooking wine, salt, dark soy sauce and light soy sauce and stir-fry evenly.

8. Add the soaked vermicelli to the stir-fried juice.

9. Add a spoonful of oyster sauce and stir-fry evenly, and after boiling over high heat, you can put it out of the pot and put it on a plate, which is delicious and the vermicelli is also very delicious.

Here's how to eat cuttlefish:Ingredients: one cuttlefish (about 1 catty).

Excipients: 3 slices of ginger, one or two pieces of garlic, 2 red peppers, 2 tablespoons of starch, salt, peanut oil, light soy sauce, oyster sauce.

Specific steps: 1. Cut the cuttlefish in the center.

2. Remove the internal organs and white inner shell of the cuttlefish.

3. Remove cuttlefish eyes.

4. Cut off the cuttlefish claws and cut the cuttlefish meat.

5. After processing, stir with peanut oil, a small amount of salt, starch and light soy sauce and marinate for 30 minutes.

6. Heat the oil in a hot pan, add the ginger shreds, minced garlic, and pour in the marinated cuttlefish fillets.

7. Add oyster sauce and stir-fry over high heat for a few minutes.

8. The finished product is baked.

Fried cuttlefish with green onion is mainly made of cuttlefish, green onions, and green peppers.

1. Wash and cut the cuttlefish, wash and shred the green pepper, cut the green onions, shred the ginger, mince the garlic 2, boil a pot of water and put the cuttlefish, boil and blanch.

3. Heat the pot and pour in the oil, stir-fry the shredded ginger and minced garlic until fragrant.

4. Add green onions, add cooking wine, sugar, and pepper powder and stir-fry.

5. Add cuttlefish and green pepper shreds and stir well.

6. Add an appropriate amount of salt to taste.

7. Pour in the water starch and stir-fry until cooked.

Pork ribs, cuttlefish, radish soup method:

Ingredients: 600 grams of white radish, 300 grams of fresh cuttlefish meat, 20 grams of mushrooms, 500 grams of pork ribs, 1 4 tangerine peels, 1 slice of ginger, appropriate amount of salt.

Preparation of radish cuttlefish soup.

1 Peel the white radish, wash it and cut it thickly; Soak the mushrooms in water; Soak the tangerine peel in water to soften, scrape off the outer skin and wash it.

2 Rub the cuttlefish meat with a little salt, wash it, put it in boiling water and cook for 5 minutes, then remove and wash.

3 Wash the pork ribs, boil them in boiling water for 5 minutes, remove and wash.

4 Bring an appropriate amount of water to a boil, add tangerine peel, white radish, cuttlefish meat, pork ribs, ginger, simmer for an hour, add mushrooms and cook for another 30 minutes, add salt to taste.

The nutritional value of pork ribs.

1.Nourish the body.

It is believed that pork ribs can replenish the middle and invigorate the qi, whether it is sauce pork ribs, or pork ribs soup, whether it is braised or stir-fried, pork ribs have the effect of nourishing the middle and invigorating the qi.

2.Nourishes the spleen and stomach.

Pork ribs can nourish the spleen and stomach, and reasonable consumption of pork ribs can function the spleen and stomach.

3.Improves anemia.

Pork ribs can provide heme and promote iron absorption, which can improve iron deficiency anemia.

4.Strengthens muscles and bones.

Pork ribs are rich in trace elements such as iron and zinc, which can strengthen muscles and bones.

5.Boost your stamina.

Pork ribs are rich in sarcosine, which can enhance physical strength and make people energetic.

Pork ribs contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Pork ribs contain high-quality proteins, fats and vitamins necessary for human physiological activities, and have the effects of nourishing yin and aphrodisiac, nourishing essence and nourishing blood. It contains calcium that supports bone health. Pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

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.

Cuttlefish can be cooked in a variety of ways, such as braised noodles, fried noodles, skewers, rolls, etc.

Braised is to cut the fresh cuttlefish into pieces, stir-fry in oil until it changes color, add green onions, ginger, garlic and other ingredients and stir-fry until fragrant, add cooking wine, soy sauce, sugar and other seasonings, add water and simmer for about 20 minutes, until the cuttlefish becomes soft and flavorful.

Cuttlefish fried noodles cut fresh cuttlefish into shreds, add an appropriate amount of salt and starch and stir well, cook the noodles and set aside. Add oil to the pot, add green onions, ginger and garlic to stir-fry until fragrant, add shredded cuttlefish and stir-fry, add an appropriate amount of soy sauce, salt, chicken essence and other seasonings, and finally add the cooked noodles and stir-fry evenly.

Cuttlefish skewers cut fresh cuttlefish into pieces, marinate with salt, pepper, cumin powder, olive oil and other seasonings for more than 30 minutes, skewer the marinated cuttlefish pieces into skewers, and bake them in the oven at a temperature of about 200 degrees for about 20 minutes until they are cooked.

Cuttlefish rolls cut fresh cuttlefish into thin slices, put them on the panel, spread them with shredded vegetables, cheese and other ingredients, roll them into rolls, fix them with toothpicks, steam them in a steamer for about 10 minutes, and slice them after taking them out.

Precautions for buying Zen chain cuttlefish

1. Appearance: When buying cuttlefish, you should choose a cuttlefish with a complete appearance, a full body, no damage, no wounds, and no fishy odor. The color of the cuttlefish should be dark black, with no discoloration or yellow spots.

2. Texture: High-quality cuttlefish should have a full body, delicate meat, a certain elasticity, and a smooth feel.

3. Smell: When buying cuttlefish, you should smell it, if there is a pungent smell in the buried fruit, it means that the cuttlefish has deteriorated and should not be bought.

4. Weight: When buying cuttlefish, you should choose a heavier one, because the heavier the weight, the fresher the cuttlefish and the more sufficient moisture.

5. Cleaning: After purchasing cuttlefish, it needs to be cleaned and the internal organs and ink sacs removed, so as not to affect the taste and food safety.

The preparation of stir-fried cuttlefish with sour bamboo shoots is as follows:Ingredients: 250 grams of cuttlefish, 1 3 onions, 1 2 red peppers, 80 grams of pickled pepper shoots.

Excipients: a pinch of salt, 1 tablespoon of light soy sauce, a pinch of sugar, 2 cloves of garlic, 1 slice of ginger.

1. Prepare ingredients carefully.

2. Boil the water, pour in the cleaned cuttlefish larvae, remove it immediately after a slight shrinkage, and control the water for later use.

3. Heat the oil and stir-fry the garlic and ginger shreds until fragrant.

4. Pour in shredded onion and red pepper, stir-fry quickly and evenly.

5. Pour in the pickled pepper bamboo shoots and stir-fry quickly and evenly.

6. Add a pinch of salt and light soy sauce and season to taste.

7. Pour in the cuttlefish larvae, stir-fry quickly and evenly, sprinkle with a little sugar to enhance the freshness, and serve it when served.