How to send dried cuttlefish, how to get fishy, with what to fry delicious

Alkali hair --- cooking wine to remove the flavor --- stir-fry pickled peppers.

Dried cuttlefish need to be connected to a basin of clean and clear water, and then put the dried cuttlefish that has been rinsed into the basin for soaking, and then refrigerate it, if this refrigerated soaking method is more troublesome, it can also be soaked at room temperature, but in the process of soaking, the water should be changed frequently, until the dried cuttlefish becomes soft. The cuttlefish can be stir-fried with shallots after soaking the knife, and the taste is very delicious. You can soak it on the first day, refrigerate it overnight, and eat it the next day.

Dried cuttlefish is best made in soup, dried cuttlefish is rich in protein, is the most important nutrient to maintain immune function, and is also the main component of white blood cells and antibodies, which has the effect of enhancing immunity. It also contains a large amount of taurine, which can inhibit blood cholesterol, relieve fatigue, restore vision, and improve liver function.

Dried cuttlefish is soaked in warm water for about three hours and sliced with a knife, and it can be cooked with pork ribs, local chicken, lean meat, pork belly, pork belly, etc.

This is fried and eaten, and the fried is particularly delicious.

You can make cuttlefish pork rib soup, which is delicious and nourishing.

Ingredients: 50 grams of dried cuttlefish, 400 grams of pork ribs, 1 small piece of ginger, 2 teaspoons of refined salt, 1 teaspoon of monosodium glutamate, appropriate amount of pepper.

Steps: 1. Dry wash the cuttlefish, soak it in water overnight until soft;

2. Wash the ribs, soak them in water for about 30 minutes, and then rinse them with running water repeatedly;

3. Remove the internal organs of the soaked dried cuttlefish, tear off the film, and cut it into strips after removing the bones;

4. Blanch the processed cuttlefish in a pot of boiling water and drain it;

5. Put the pork ribs, cuttlefish and ginger slices into the soup pot;

6. Add enough water and put in the cuttlefish bones;

7. After the fire boils, skim off the foam and add the shallots;

8. Turn to low heat, simmer for an hour, add salt and pepper to taste, and cook for another 20 minutes.

Preparation of dried cuttlefish:

1.Wash the fresh cuttlefish and wash off the grease on the surface with clean water;

2.marinated with soy sauce, sugar, vinegar, cooking wine and other seasonings;

3.Cook the marinated cuttlefish in clean water;

4.Put the cooked cuttlefish in a frying pan and fry until golden brown;

5.Put the fried cuttlefish in a bowl and sprinkle with chopped green onions, sesame seeds, refined salt and other seasonings.

How to eat dried cuttlefish:

1.Soak the dried cuttlefish in clean water, and the soaking time depends on the thickness of the cuttlefish;

2.Put the soaked cuttlefish in a pan of oil and fry until golden brown;

3.Put the fried cuttlefish into the Sun Gai bowl and sprinkle with chopped green onions, sesame seeds, refined salt and other seasonings.

4.Put the cuttlefish in the bowl into the pot, add the appropriate amount of oil, and cook until the cuttlefish is soft;

5.Put the cooked cuttlefish in a bowl, sprinkle with chopped green onions, sesame seeds, refined salt and other seasonings and enjoy.

Dried cuttlefish is delicious and easy to make:

Ingredients: 2 dried cuttlefish, 500 grams of pork belly, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, a few peppercorns, 1 star anise, 1-2 dried chilies, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 1 tablespoon braised soy sauce.

Steps: 1. Soak the dried cuttlefish in clean water overnight, tear off a layer of black film on the surface, and turn the eyeballs out in parallel, and finally don't forget to take out the teeth in the mouth.

2. Cut the washed dried cuttlefish into pieces and set aside.

3. Cut the pork belly into pieces.

4. Add water to the pot, blanch the pork belly under cold water, after the water boils, skim off the foam, cook for 4-5 minutes, remove the pork belly, put it in warm water to wash, remove and drain the water for later use.

5. Add oil to the pot, heat it, add the pork belly and stir-fry for 2-3 minutes, then pour in light soy sauce, braised soy sauce, cooking wine, stir-fry evenly, and stir-fry the pork belly to color.

6. Add green onions, ginger slices, garlic granules, dried chili peppers, Sichuan peppercorns, and ingredients, and stir-fry evenly.

7. Add the dried cuttlefish and stir-fry evenly.

8. Add hot water, the amount of water and ingredients are level, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 1 hour.

9. Add salt, then add braised soy sauce to adjust the color, reduce the juice over high heat, and when it is heated to a little soup, turn off the heat, put it on a plate.

Ingredients: Dried cuttlefish.

150g green pepper 150g auxiliary oil.

Salt to taste, soy sauce to taste.

Garlic to taste. Chives to taste.

Appropriate steps. 1.Soak the dried cuttlefish in warm water for 3 hours. Then wash and cut into strips.

2.Remove the seeds of the green pepper and cut into strips, cut the chives into sections, and slice the garlic.

3.Boil water in a pot, put the dried cuttlefish in the pot and blanch for 5 minutes. Blanch and remove the filtered water.

4.Heat the oil in a pan and add the garlic slices to the pan and stir until fragrant.

5.Put the cuttlefish sticks in the pot and stir-fry until fragrant, about 1 minute.

6.Add shredded green peppers and green onions.

7.Add the soy sauce to taste.

8.Stir-fry for about 1 minute, turn off the heat.

9.Serve on a plate.

Ingredients required to answer [Roasted pork belly with dried cuttlefish]: 2 dried cuttlefish, 500 grams of pork belly, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, a few Sichuan peppercorns, 1 star anise, 1-2 dried chilies, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce

Steps: 9When the time is up, add salt, then add braised soy sauce to adjust the color, reduce the juice over high heat, and when it is heated to a little soup, turn off the heat, put it on a plate, and a plate of fragrant cuttlefish roasted pork belly is ready.

1. Soak the small cuttlefish for 3 hours.

2. After about 3 hours, it will soften completely and cut until it is filamentous.

3. First add the ginger and garlic to the shredded cuttlefish, gently mix well, add sugar with soy sauce, mix well, add wine and mix evenly, then add salt, then mix well, add peanut oil and mix well, add tender meat powder, mix evenly for 10 15 minutes, set aside; Add minced garlic to the pan and stir-fry until fragrant, add chopped pepper and stir-fry lightly.

4. Add the marinated shredded cuttlefish and quickly stir-fry the shredded cuttlefish until it is rolled up, there is tender meat powder in the meat, and the pot may be stained in the pot.

5. You can gently sprinkle some water and stir-fry until the juice is reduced.

Cuttlefish are shellfish, also known as squid fish, cuttlefish, eye fish, etc. It belongs to the phylum molluscs, cephalopods, decabrachidae, and squid. The "cuttlefish" or "cuttlefish" referred to in China are mostly the two species of mansoni needleless squid and golden squid produced in the East China Sea.

Cuttlefish is rich in protein, and the shell contains calcium carbonate, shell horn, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.; The ink in cuttlefish contains a mucopolysaccharide, which has been confirmed to have a certain anti-cancer effect on mice.

The cuttlefish is salty in taste and flat in nature, and enters the liver and kidney meridians; It has the effects of nourishing blood, passing menstruation, promoting lactation, tonifying the spleen, benefiting the kidneys, nourishing yin, regulating menstruation, and stopping the band; It is used for women's menstrual blood irregularities, edema, dampness, hemorrhoids, beriberi and other symptoms.

You can fry dried cuttlefish with chili peppers.

The steps are as follows: 1. Prepare the raw materials, soaked dried cuttlefish, and green chili peppers.

2. Cut the dried cuttlefish into sections.

3. Wash the green peppers, remove the seeds and cut into sections.

4. Put oil in the pot, add the dried cuttlefish and stir-fry, and add an appropriate amount of cooking wine.

5. Stir-fry the dried cuttlefish and set aside.

6. Put oil in a pot and add an appropriate amount of chili powder.

7. Add an appropriate amount of cumin powder.

8. Add an appropriate amount of chopped green onion and stir-fry until fragrant.

9. Add the fried dried cuttlefish.

10. Add an appropriate amount of salt.

11. Add an appropriate amount of sugar.

12. Add an appropriate amount of water and simmer for 5 minutes.

13. Add the chopped green chili peppers and stir-fry together.

14. Fry until the green pepper is broken, and add an appropriate amount of monosodium glutamate.

Soak the dried cuttlefish in cold water for about 8-12 hours until the cuttlefish is completely soft (you can change the water several times in the middle), so that the cuttlefish is very chewy and does not need to be alkaline. When cleaning the cuttlefish, be sure to peel off a thin film on the surface of the cuttlefish, then remove the bones and internal organs and wash them, so that the smell of the burned cuttlefish is very pure and will not have a fishy smell.

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.

Stewed cuttlefish with peach kernels.

Ingredients: 6g of peach kernels, several dried cuttlefish.

Preparation method: first soak the dried cuttlefish, wash and slice, put the peach kernel and the cuttlefish into the pot together, add an appropriate amount of water, boil over medium heat, change to simmer over low heat, when the cuttlefish is cooked and rotten, add refined salt and monosodium glutamate and mix evenly, accompany the meal as a dish, and take it at will.

Cuttlefish stewed black chicken.

Ingredients: several dried cuttlefish, about 500g of black chicken, 30g of codonopsis, 15g of wolfberry, appropriate amount of ginger, salt, monosodium glutamate, and soy sauce.

Preparation method: Dried cuttlefish bones, soaked and sliced, codonopsis and wolfberry washed, two flavors filled into the hairless and visceral washed black chicken belly, and the belly is sewn with thread. Put in the casserole, add water and ginger, and cover the casserole.

Bring to a boil first, then switch to a simmer for 2 hours and season to taste.

Seaweed cuttlefish soup.

Ingredients: 50g of seaweed, 100g of dried cuttlefish, 150g of pork belly, a little salt and monosodium glutamate.

Method: Soak the dried cuttlefish and wash it. Even the inner shell is cut into small pieces, the seaweed is soaked to wash away the sediment and debris, and the pork belly is washed and cut into small slices.

Put all the ingredients into a casserole, add 1500ml of water, boil with a fire, then simmer for 3 hours, add salt and monosodium glutamate to taste.

Grilled cuttlefish with river prawns.

Ingredients: 200g cuttlefish, 80g prawns, 100g kale, 5g salt. 2g of monosodium glutamate, 1g of sugar, 1g of oyster sauce, 1g of Shao wine, appropriate amount of cornstarch, 500g of salad oil (15g of actual oil consumption), 1g of sesame oil.

Method: Wash and cut the cuttlefish, remove the shrimp and wash the shrimp, peel the ginger and cut into small slices, and cut the kale into slices and wash it. Put oil on the fire in the wok, and when the oil temperature reaches 90 degrees, put in the cuttlefish rolls and river shrimp, soak and fry until eight ripe and pour out.

Leave in the pot; Put in the ginger slices, kale stir-fry for a while, put in the cuttlefish rolls, river shrimp, save in green wine, add salt, monosodium glutamate, sugar, oyster sauce, fry with strong heat until the flavor is absorbed, then thicken with wet cornstarch, and pour in sesame oil.