The practice of sauce and popping cuttlefish, the practice of cuttlefish

Introducing the method of popping cuttlefish with sauce:

1. Take ten fresh cuttlefish and wash the black inky part of the fish.

2. Cut the onion into diamond-shaped pieces, add water to the pot and bring to a boil, put in the cuttlefish fish, remove the water immediately after boiling, and set aside.

3. After the wok is heated, pour in the cooking oil and burn until it is hot, pour in the cuttlefish fish, fry a few times and pour it into the plate after dipping it in the oil, put the green onion, ginger and garlic in the pot, pour in the sweet noodle sauce about two taels or so and fry it, put in the cuttlefish and onion and stir-fry until the sauce is evenly colored. Add a little cooking wine, vinegar, soy sauce, a spoonful of sugar, an appropriate amount of salt, and a little water. Stir-fry a few times to remove from the pan and serve.

The practice of roasted cuttlefish with white radish is detailed Cuisine and efficacy: **Recipe.

Ingredients for roasted cuttlefish with white radish: Ingredients: 250 grams of white radish, 150 grams of cuttlefish, 30 grams of red peppers, 30 grams of green peppers, 10 grams of green onions, 10 grams of ginger.

Seasoning: salt, monosodium glutamate, salad oil, stock, starch. Teach you how to make white radish roasted cuttlefish and how to make white radish roasted cuttlefish delicious 1. Cut the white radish into diamond-shaped pieces, cut the red and green peppers into pieces, and blanch the vegetables with warm oil.

2. Wash the cuttlefish, blanch it in boiling water, and set aside. 3. Put a little base oil in the pot, first put minced green onion and ginger, then add all the ingredients and an appropriate amount of stock and cook together for 3 minutes, season and thicken. Reason for recommendation:

It is a well-known vegetarian diet with high protein, low fat, high fiber and multiple minerals. The fungus also contains a polysaccharide substance, which can reduce blood lipids and cholesterol and effectively inhibit the formation of obesity. Intimate advice:

In addition to eating as little as possible, you know, you should also drink more! Drinking more water can speed up metabolism, and it is best to drink more tea, especially oolong tea, which can remove greasy and have a good auxiliary effect on **.

Ingredients: fresh cuttlefish.

Seasoning: green onion, ginger, garlic, Sichuan pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence, sesame oil.

How to make it: 1 Wash and cut the cuttlefish into shreds, blanch them in boiling water, remove them and let them cool, wash and chop the green onions, ginger and garlic into minced pieces;

2 Take a utensil, add minced green onion, minced ginger, minced garlic, Sichuan pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence, sesame oil and stir well to make a strange sauce;

3 Put the shredded cuttlefish into the utensils, add the strange sauce, stir well and serve.

Prepare an appropriate amount of cuttlefish, an appropriate amount of leeks, an appropriate amount of green onions, ginger and garlic, and an appropriate amount of Pixian bean paste in advance.

2. Then remove the eyes and mouth, and peel off the outer skin.

3. Blanch in a pot of boiling water for 10 seconds and remove the water for later use.

4. Wash the leeks and cut them into large sections for later use.

5. Pour the hot oil into the Pixian bean paste in the cold pan and fry the red oil.

6. Add green onions, ginger and garlic and stir-fry until fragrant.

7. Pour in the cuttlefish, cooking wine and oyster sauce and stir-fry evenly.

8. Finally, pour in the leek segments and stir well.

9. Complete the renderings.

The cuttlefish is made with the imitation as follows:Tools and materials: kitchen knife, cutting board, basin, pot, colander, plate, cuttlefish, water, ginger, mustard, soy sauce.

1. Fresh cuttlefish, peel and remove teeth and wash, cut with a flower knife for later use.

2. Put an appropriate amount of water and ginger slices in the pot, and put in the cuttlefish.

3. Cook slowly over small and large boiling heat, remove and set aside.

4. Prepare the wasabi soy sauce.

5. It's moving, fresh and smooth.

Squid, whose real name is cuttlefish, is also known as flower branches, cuttlefish, or cuttlefish. Let me introduce you to the practice of cuttlefish.

First, the practice of cold shredded cuttlefish

Ingredients: 500 grams of fresh cuttlefish, 1 red pepper, 1 green chili, 1 shallot, 1 small piece of ginger, 6 grams of sesame oil, 6 grams of soy sauce, 30 grams of cooking wine, 3 grams of refined salt, 3 grams of sugar, and grams of monosodium glutamate.

Method 1Wash the cuttlefish after removing the bones, internal organs, eyes, and ink skin;

2.Wash the green onion and cut it into sections; Wash the fresh ginger and cut into thin slices; Shred green and red peppers for later use;

3.Add an appropriate amount of water to the pot, bring to a boil, and then put the washed cuttlefish into the boiling water (at the same time, add cooking wine, ginger slices, and green onions). After boiling thoroughly, remove the cuttlefish, drain the water, and let it cool;

4.Cut the cooled cuttlefish into thin strips, put it on a plate, add refined salt, sugar, soy sauce and marinate for 10 minutes, and finally add monosodium glutamate, sesame oil and shredded chili peppers, mix well and serve.

Pay attention to the meat quality, which is delicious, tender and delicious. When boiling cuttlefish, it is necessary to do it quickly so that the meat does not become tough.

Second, the practice of stir-fried small cuttlefish with leeks

Ingredients: 20 soaks of cuttlefish, half a pound of leeks cut into sections, a little peanut oil, a little salt, a little chicken essence, a little garlic, a little ginger.

Method 1Heat the oil in a pan and stir-fry the garlic and ginger.

2.After the fragrance is fragrant, add the squid and stir-fry for one minute.

3.Pour in the chopped leeks and salt and stir-fry to change color, add chicken essence and stir-fry on a plate.

Tips: Cuttlefish belongs to the seafood category, which should not be fried for a long time, and it is not fresh when it is fried, and it has a salt taste itself, so you can add a little salt.

3. The practice of roasting large cuttlefish

Ingredients: 1 large cuttlefish, about 750 grams. 10 grams of citrus oil for seasoning, 10 grams of Lee Kum Kee garlic hot sauce, 5 grams of monosodium glutamate, 3 grams of chicken broth powder, 6 grams of sugar, 1000 grams of salad oil.

Method 1: Wash the large cuttlefish, tear off the film skin on the surface, put a parallel straight knife about 2 3 deep, add garlic hot sauce, monosodium glutamate, sugar, and chicken powder to marinate for 1 hour and set aside.

2. Put the salad oil on the fire in the wok and burn it until it is hot, fry the cuttlefish on low heat for 3 minutes, then raise the oil temperature to 60% hot, fry the cuttlefish with dry skin and golden red color, put it on the cutting board and change the knife into thick cm slices, put it into a fan shape, and serve it with citrus oil.

Trick features.

Authentic and sweet in the mouth.

Production key. The oil temperature of fried cuttlefish meat should be low, four percent of the heat can be, and it should be constantly turned when frying, and the skin can be scooped up when it is fried.

Fourth, the practice of strange cuttlefish bettas

Ingredients: fresh cuttlefish seasoning: green onion, ginger, garlic, pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence, sesame oil.

Method 1Wash and cut the cuttlefish into shreds, blanch them in boiling water, remove them and let them cool, wash and chop the green onions, ginger and garlic into minced pieces;

2.Take a utensil, put in minced green onion, minced ginger, minced garlic, Sichuan pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence, sesame oil and stir well to make a strange sauce;

3.Put the shredded cuttlefish into the utensils, add the weird sauce, stir well and serve.

Trick features.

Flavorful and palatable.

Fish-flavored cuttlefish betta.

1. Ingredients: 3 cuttlefish, appropriate amount of oil, appropriate amount of salt, 30g of Pixian bean paste, half a cucumber, half a carrot, 10ml of vinegar, an appropriate amount of sugar, and a little monosodium glutamate. 2. Put the bought cuttlefish into clean water, separate the head and body of the cuttlefish, and remove the bones from the head.

3. Take out the back bone from the back, the body also contains ink gallbladder, you need to take it out and throw it away, and finally remove the film on the body, rinse it with water and deal with it. 4. Put a cross knife on the processed fish body, then cut it into pieces, and cut the whiskers into segments. 5. Make water in a pot, boil it, blanch the squid pieces, roll and drain the water.

6. Cut the green onion and garlic into slices for later use, slice the cucumber, and slice the carrot. 7. Heat the oil in the pot, add the green onion and garlic slices and Pixian bean paste and stir-fry after the oil is hot, stir-fry evenly and then add the carrot slices. 8. Put the drained cuttlefish in, stir-fry evenly, add a little water to prevent it from sticking to the pan, and simmer until the juice is reduced.

9. Add vinegar, sugar and a little monosodium glutamate, mix well, and then remove from the pot.

Stir-fried cuttlefish with leeks.

【Ingredients for stir-fried cuttlefish with leeks】: 10 cuttlefish, 300 grams of leeks, appropriate amount of ginger and garlic, appropriate amount of oil and salt, and a little light soy sauce (can be omitted).

Specific production steps]:

1. Wash the cuttlefish after processing, wash and cut the leeks into sections, shred the ginger, cut the green onion into elephant eye slices, and slice the garlic.

2. Blanch the cuttlefish in boiling water for half a minute, remove it from the cool water and set aside.

3. Heat the oil in a hot pan, first fry the green onions, ginger and garlic over low heat until fragrant, then pour in the cuttlefish, add light soy sauce, stir-fry quickly for about ten seconds, add the leek segments, add salt, quickly stir-fry well, then turn off the heat and remove from the pot.

4. Delicious ready.

Tips]: 1. Be sure to blanch the cuttlefish before cooking, and cool it with cold water immediately after blanching.

2. Do not put the leeks in the pot for more than 10 seconds.

3. If you like spicy, you can add a few dried chili peppers or pickled peppers and stir-fry them with green onions, ginger and garlic.