The easiest way to make fresh cuttlefish, how to make cuttlefish delicious and simple

Braised cuttlefish pork.

Ingredients: Ingredients - 130 grams of cuttlefish, 400 grams of pork belly, 20 grams of chopped green onions, 2 slices of ginger, 40 grams of rock sugar, 1 star anise, 1 small piece of cinnamon;

Excipients - 10 grams of oil, red curd juice, 50 grams of butter, 30 grams of light soy sauce, 5 grams of dark soy sauce, 600 grams of purified water.

Method: 1. Wash and cut the pork belly into pieces, wash and cut the cuttlefish into thick slices for later use;

2. Then pour oil into the pot, stir-fry the green onion and ginger, then pour in the pork belly and stir-fry, so that the meat can be watered;

3. Then pour in rice wine, light soy sauce, red curd juice, dark soy sauce, star anise, and cinnamon;

4. After the rock sugar is colored, add water to turn on high heat, change to medium-low heat and simmer for about 50 minutes after boiling;

5. Take another pot, blanch the cuttlefish, blanch and wash it, absorb the water and add a little dark soy sauce to color it for later use;

6. Pour in the processed cuttlefish before the pork belly in the pot is thickened, slowly reduce the juice, and sprinkle a little chopped green onion after serving.

Cuttlefish balls. Material:

Ingredients - 1 kg of cuttlefish, 500 grams of pork and water chestnuts, 1 salted duck egg;

Excipients - salt, cornstarch, oil, soy sauce in an appropriate amount.

Method: 1. Divide the cuttlefish into small pieces, cut the pork into the same pieces, and wash the skinless water chestnuts for later use;

2. Then put the prepared lumpy ingredients into the manual food processor;

3. Then use a food processor to puree all the ingredients and stir well;

4. Then put the prepared salt, cornstarch, cooking oil, soy sauce and egg yolk into the food processor and stir until the filling is strong;

5. Beat the flavored filling into balls with a spoon, boil the pot under water, and wait for 10 minutes;

6. Lift the lid of the pot and you can smell the fragrance of water chestnuts and the seafood smell of cuttlefish.

Chicken broth stewed with dried cuttlefish.

Materials. a chicken; 2 dried cuttlefish; a few slices of ginger; A pinch of salt.

Method. This kind of small dried cuttlefish is very convenient to eat at home, put two or three at a time!! First of all, the cuttlefish was dried and scrubbed and cleaned, and then soaked in water to soften, and it was almost two or three hours!!

After soaking softly, it is divided into four, and the skin on the cuttlefish is separated from the meat, and the skin is not wanted!! Everything else!! Prepare all the materials you need to use!!

Heat the oil in a hot pan, add ginger slices and stir-fry until fragrant (the fried ginger stew soup is not so dry), add the dried cuttlefish and stir-fry until fragrant!! This step is to make the soup more fragrant and less fishy!! Pour all the ingredients into the casserole (the cuttlefish bones should also be supplemented, and the water for soaking the cuttlefish is also poured in, and after boiling over high heat, turn to the spot and stew for about 1 hour!!

Add some salt and serve!! Pasta with cuttlefish ink.

Materials. a bag of cuttlefish ink; pasta 500g; a pinch of salt; Any side dish (I used sausage and asparagus) a few.

Method. Throw a small spoon of salt in a bag of cuttlefish juice, put in the pasta and cook it soft (about 10min) Scoop up the filtered water and stir in the cuttlefish juice (muji's cuttlefish juice itself is pasta sauce, with oil and a little chili oil in it If it is other simple cuttlefish juice, it is recommended to pour an appropriate amount of olive oil and stir) Start another pot and stir-fry some side dishes It can be asparagus, sausages, shrimp, pork belly blablablaIf you want to take beautiful photos, you should be careful when stacking pasta, carefully roll up the spoon with chopsticks and put it on a plate, Otherwise, the black cuttlefish juice will stain the white plate, so be careful when placing the side dishes, and roll it off the pasta if you are not careful... It tastes good when sprinkled with cheese powder.

It's cheese powder that looks like dandruff in the black noodles.

Steps: 1. Clean the cuttlefish, wash and cut the leeks.

2. Boil a pot of water, blanch the cuttlefish, remove and drain.

3. Heat the oil in a wok and stir-fry the leeks until fragrant.

4. Add the blanched cuttlefish and stir-fry.

5. Add cooking wine, salt and chicken essence and stir-fry evenly.

6. Finally, add vinegar and stir-fry until cooked.

The fried cuttlefish with leeks is ready, and this dish also has the effect of invigorating blood and removing blood stasis.

Sauce fried cuttlefish. Sauce-fried cuttlefish is mainly made of cuttlefish and other materials.

Difficulty Index: Production Steps:

1. Clean up the cuttlefish and cut into strips, shred the ginger, and mince the green onion and garlic.

2. Blanch the cut cuttlefish in boiling water, remove and drain for later use.

3. Heat the pot and pour in cooking oil, add the cuttlefish and fry it until it changes color, and then put it out.

4. Leave a little oil in the pot, stir-fry the chives, ginger and garlic, add the bean paste and stir-fry until fragrant.

5. Add cooking wine, salt and chicken essence and stir-fry until fragrant.

6. Pour in the broth and water starch, add the cuttlefish and stir-fry until cooked.

7. Pour sesame oil before cooking.

The fragrant and delicious sauce fried cuttlefish can be eaten.

Snow cabbage cuttlefish] still have an appetite for an innocence? This dish package is satisfying for you!

Materials. 1 cuttlefish; 150 grams of green cabbage; half an egg white; cornstarch to taste; salt to taste; sugar to taste; 1 ginger; 2 garlic cubes; a little water starch; Ground white pepper to taste; a pinch of minced green garlic; A pinch of chopped green onions.

Method. Cut the head of the green snow cabbage into fine grains, cut the leaves of the vegetables into a special thin one, soak them in water to remove the salty taste, and then remove them and squeeze out the water;

Cuttlefish remove fascia, cut a cross knife on the inside of the concave, keep the first side at 45 degrees, cut obliquely to 2 3 places without cutting off, cross 90 degrees and continue to cut obliquely, and each knife in this direction should be cut into sections;

Rinse the cuttlefish with the thinnest stream of water, remove the minced and fishy smell, add salt to rub the cuttlefish to a little gelatinous state after wiping off the water, and then add a small amount of egg white and cornstarch to marinate;

Add salt and sugar to the cabbage, stir-dry the water, stir-fry the aroma, and the cuttlefish pulls the oil to set the shape;

Stir-fry shredded ginger and minced garlic in another frying pan, add cabbage and cuttlefish, pour a little water, then hook a thin thickener, and finally add white pepper, minced green garlic and chopped green onions.

Hand-beaten cuttlefish balls.

Materials. a few pieces of fatty meat; cuttlefish (if there is none, use squid instead) half a catty; Salt; pepper; Sesame oil; corn starch or water chestnut flour; One egg white.

Method. Clean the cuttlefish, and treat the fascia and ink sac on the surface.

Grate the cuttlefish, fatty meat, salt, pepper and sesame oil with a blender to puree the meat.

Put the egg whites and beat them into a gelatinous texture by hand, at least 40-50 times.

Stir in the cornstarch.

Squeeze the balls by hand, put them in a pot of cold water, and cook over low heat until they float.

Stir-fried cuttlefish with leeks.

Stir-fried cuttlefish with leeks is made with leeks and cuttlefish as ingredients.

Difficulty Index:

Production steps: 1. Clean the cuttlefish, wash the leeks and cut into sections.

2. Boil a pot of water, blanch the cuttlefish, remove and drain.

3. Heat the oil in a wok and stir-fry the leeks until fragrant.

4. Add the blanched cuttlefish and stir-fry.

5. Add cooking wine, salt and chicken essence and stir-fry evenly.

6. Finally, add vinegar and stir-fry until cooked.

The fried cuttlefish with leeks is ready, and this dish also has the effect of invigorating blood and removing blood stasis.

Sauce fried cuttlefish. Sauce-fried cuttlefish is mainly made of cuttlefish and other materials.

Difficulty Index:

Production steps: 1. Clean up the cuttlefish and cut into strips, cut the ginger into shreds, and mince the green onion and garlic.

2. Blanch the cut cuttlefish in boiling water, remove and drain for later use.

3. Heat the pot and pour in cooking oil, add the cuttlefish and fry it until it changes color, and then put it out.

4. Leave a little oil in the pot, stir-fry the chives, ginger and garlic, add the bean paste and stir-fry until fragrant.

5. Add cooking wine, salt and chicken essence and stir-fry until fragrant.

6. Pour in the broth and water starch, add the cuttlefish and stir-fry until cooked.

7. Pour sesame oil before cooking.

The fragrant and delicious sauce fried cuttlefish can be eaten.

Ingredients: 600g of cuttlefish.

Excipients: 10g fresh mint, 1 lemon, 1 ginger, 5g sesame seeds, 1 teaspoon salt, 1 tablespoon cold soy sauce, 1 teaspoon sesame oil.

How to mix mint with cuttlefish larvae.

1. Raw material diagram. Squeeze the juice of half a lemon and ginger together.

2. Tear off the outer skin of the cuttlefish, cut off the eyes, wash and set aside.

3. Boil the water, put the cuttlefish larvae into the blanched big roll, and boil over high heat to remove it.

4. Put the fished out cuttlefish larvae into ice water, and put half a lemon slice together.

5. Add salt, cold soy sauce, chili oil, sesame seeds, pepper, lemon juice and ginger juice and marinate for 10 minutes.

6. Stir in the washed mint and eat it after one hour.

Vinegar and cuttlefish ingredients: cuttlefish, vinegar, shredded ginger, chopped green onion, salt, sesame oil. 1.

Wash the cuttlefish, remove the purple film, cut the flowers, cook in boiling water, remove and drain. 2.Take a large bowl, put in the cuttlefish, add shredded ginger, chopped green onion, vinegar, salt, drizzle with sesame oil, and mix well.

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 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.