How to eat salty small sized fish larvae, how to make small cuttlefish larvae delicious

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

Braised cuttlefish balls.

Ingredients: 300 grams of cuttlefish balls, 1 garlic. 5 slices of ginger and 1 red pepper.

Method 1: Wash the cuttlefish balls, put 20 grams of salt, and marinate for 3-5 hours. Rinse with water and set aside.

2 Put an appropriate amount of cooking oil** in the pot, add cuttlefish balls, 5 slices of ginger, and a red pepper. Add an appropriate amount of rice wine to burn.

3 Boil for about 2-3 minutes, add a little water and an appropriate amount of soy sauce and cook until the water in the pot is dry, add garlic, add an appropriate amount of monosodium glutamate, and remove from the pot.

How to make the cuttlefish larvae delicious, full of fresh and spicy flavor, no fishy smell is simple and easy to make.

17 This is the delicious way to make the cuttlefish, the cuttlefish and leeks are nutritious and healthy, and they are eaten up on the table.

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.

Cuttlefish bun rice.

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.

Method: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.

Tips Cuttlefish larvae can't be picked too small, the rice grains are not easy to stuff in, and you can't use frozen cuttlefish larvae, the head and body are easy to fall apart 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.

You can also make soup and stew! , stewed pork ribs, stewed chicken!

There can be a variety of methods after the frozen fish larvae are thawed, and here is a detailed method for the sauce fragrant fish larvae:

Ingredients: Fish larvae, green pepper, red pepper, yellow pepper.

Prepare seasonings: cooking wine, salt, Korean chili paste, ginger slices, salad oil, sugar 1, thaw and clean the fish larvae, peel off the outer skin;

2. Cut the middle to take out the internal organs, take out the long hard shell on the back, fry the eyes in the water and squeeze out the ink and the hard part in the middle;

3. Add water and ginger slices to the pot and boil, rinse the foil larvae with cold water and cut them into thin slices;

4. Cut the bell pepper into small pieces, and stir-fry the bell pepper in the oil pan first;

5. Put in the fish slices, add cooking wine, salt, sugar, and Korean chili sauce in turn and stir-fry evenly, you can add some water, in fact, it is best to stir-fry the chili sauce first;

6. Stir-fry for a few minutes, serve on a plate.

Method: 1. After the frozen cuttlefish larvae are thawed, the fish should be marinated with salt and cooking wine for a while, then the water should be boiled, and the cuttlefish larvae should be dewatered with ginger and shallots and cooking wine.

2. The ingredients have to be prepared below, cut the pickled pepper and millet pepper into small sections, slice ginger and garlic, cut parsley and garlic seedlings into knots of about 3cm, and shred the onion.

3. After the ingredients are ready, heat the oil on the pot and fry the pickled pepper, millet pepper, ginger and garlic slices until the oil is slightly red, and then stir-fry the chopped cuttlefish larvae. After stir-frying a few times, add salt, light soy sauce, a little vinegar and sugar to set the taste, then stir-fry with parsley, garlic sprouts and shredded onions, add some green peppercorns, chicken powder and sesame oil, and the garlic sprouts can be out of the pot when they are broken.

4. The cuttlefish larvae that have been soaked in water are basically close to fully cooked, so there is no need to fry them in the pot for too long, so as not to taste firewood. The cuttlefish larvae fried with pickled peppers are sour and spicy and slightly sweet, the taste is crisp and appetizing and greasy, although you can't eat the original taste of seafood, but frozen seafood can only be made by seafood to relieve cravings.

Preparation method: Carve the pumpkin into a melon ring, marinate it with a little flavor, and steam it in the basket for later use. Quail eggs are steamed and set aside. Fly the fish larvae, kale stalks, and bamboo shoots into the water.

Put ginger pieces and garlic slices in the pot and stir-fry until fragrant, add fish larvae, kale stalks, bamboo shoot slices, add Lao Gan Ma, XO sauce, Maggi umami juice, Maggi soup chicken powder, scallion oil, stir well, and thicken. Put it in the melon ring, and put the cabbage sum and quail eggs on the side. Features: Beautiful shape, salty, fresh and slightly spicy, rich in fragrance and rich in nutrition.

When cleaning the cuttlefish, dig out the contents of its stomach and wash it with water, the black ink sac is edible, and the mouthparts and tentacles on it can be eaten.

If you find it troublesome, you can remove the internal organs and ink sac, remove the clothes and cartilage, and eat the whole after washing.

In fact, there is a "shell" in the body of the cuttlefish, called the sea clam, which is a piece of flake similar to the snail carapace that cannot be eaten, and the ink sac cannot be eaten, they are generally used as traditional Chinese medicine, but they cannot be eaten as vegetables.

Cuttlefish, also known as cuttlefish, cuttlefish. Cuttlefish larvae are delicious, nutritious, and have high medicinal value. It is rich in protein, fat, inorganic salts, carbohydrates and other substances, plus it tastes delicious, there are records of eating cuttlefish as far back as the Tang Dynasty, and it is a delicacy that people love.

In traditional Chinese medicine, it is called "squid bone" or "conch clam", which can be hyperacidic and is commonly used Chinese medicine to stop bleeding and astringency.

The delicious cuttlefish can also nourish the kidneys and regulate qi, and can also nourish blood, brighten the eyes, and have dysmenorrhea.

The squid actually has a "shell" in its body, called a sea clam, which is a sheet similar to a snail's carapace, and the ink sac cannot be eaten. Cuttlefish is rich in protein, fat, inorganic salts, carbohydrates and other substances, plus it tastes delicious, there are records of eating cuttlefish as far back as the Tang Dynasty, and it is a favorite delicacy of people.

The ink sac can not be eaten, the lower part of the cuttlefish baby whiskers, squeeze hard, pull out the small black spot in the middle, here can not be eaten, the ink contains a substance called mucopolysaccharide, animal experiments have proved that it has a certain effect on the mouse to inhibit cancer, so, it can not be eaten here. In fact, there is a "shell" in the body of the squid, called the sea cricket, which is a piece of flake similar to the snail carapace, the squid contains a lot of ink in the body, which is not easy to wash, you can first tear off the epidermis, pull off the gray bones, put the squid in a basin filled with water, pull out the internal organs in the water, and then dig out the eyes of the squid in the water, so that it runs out of ink, and then change the water several times to wash the inside and outside.

Stir-fried cuttlefish with green peppers.

Stir-frying cuttlefish is also a good way to do it! Cuttlefish is not only delicious, but also nourishes yin and blood, relieves stasis and relieves pain, which is very suitable for women to eat; Green and red peppers are rich in various vitamins and dietary fiber, including vitamin C and K, which can also prevent scurvy.

Ingredients: cuttlefish, red pepper, green chili, salt, soy sauce, chicken essence, oilMethod: 1) Wash the cuttlefish, peel and remove the bones, drain and slice it diagonally into thin slices 2) Shred the red pepper and green pepper respectively.

3) Blanch the cuttlefish fillets in a pot of boiling water until they turn white.

4) Quickly scoop up and put in ice water and chill until cool.

5) Stir-fry the blanched cuttlefish slices well, add a little salt and stir-fry the blanched cuttlefish slices again, add a little salt and chicken essence 7) Add the red pepper shreds and stir-fry well.

Step 1: Peel off the outer skin of the cuttlefish, then use scissors to cut the belly of the cuttlefish, separate the head from the belly, and then tear off all the internal organs of the belly, take out the small hard shell inside, and tear off the black membrane in the inner wall of the cuttlefish.

Description: Many of the cuttlefish larvae sold in the market are cleaned by the store, and the second step can be carried out directly after buying home.

Step 2: Pinch the lower part of the cuttlefish beard tightly with your index finger and thumb, squeeze it vigorously to pull out the small black dot in the middle. Then use scissors to cut open the eyes of the cuttlefish, squeeze out the black juice inside, and then rinse it thoroughly.

Description: When squeezing the eyes of the cuttlefish larvae, be sure to use a larger cutter mouth, and then flush the water while squeezing in the pool. If you don't cut it big enough, when you squeeze it, the black juice inside will easily squeeze everywhere, and you can avoid it when you operate it in water.

Green bean roe pot 1, first pick the green beans clean, then clean, put them into the pot and add an appropriate amount of water, wait for boiling for five minutes, then remove and drain. 2. Heat the pan, put the fish roe into the pot, fry until golden on both sides, and press it with a spatula when frying, so that it is evenly heated, otherwise the taste of the fish roe will be affected. At this point, the roe is ready to be served.

3. At this time, continue to heat the pot, put ginger, garlic, and chili pepper into it for stir-frying, and then add an appropriate amount of bean paste, chopped pepper sauce, vinegar, and cooking wine to stir-fry constantly. 4. Then turn the fish roe into small pieces, add an appropriate amount of water, then put the green beans into the pot and stew together, and finally add an appropriate amount of chicken essence and salt to taste.

Fried toast with fish roe and eggs1: Cut the toast into small squares and then coat it with egg wash. 2. At this time, you can heat the pan, and then put the toast into the pan for frying, and wait until both sides are golden and take out. 3. Wash and slice the mushrooms, put them in a pot and fry them, and fry the fish roe to golden brown, take them all out and put them on the toast and press them tightly to eat.

After cleaning the fish roe, fry it, add oil, refined salt chicken powder 13 spices, light soy sauce and chili sauce, add water and simmer for 10 minutes.

Make caviar, scrape it on bread, or pour it over dishes.

It is very delicious to make fish offal hot pot, including fish bubbles, fish roe, fish oil, fish intestines, fish white, etc.

I used to eat braised and it was delicious.

However, this thing is very high in cholesterol, so eat less each time.

How to make the roe fish bubble of wild carp delicious, Brother took it to stew tofu and boiled it in one pot, with all the color, flavor and flavor.

Cook and eat with fish??? Do you want to make caviar?

1. Clean the small cuttlefish larvae off the surface dust first.

2. Pull the head with one hand and the body with the other.

3. Divide the cuttlefish larvae into two halves.

4. Use a knife to cut off the eyes of the head of the cuttlefish.

5. Squeeze out the head of the cuttlefish from the exposed hole.

6. Tear open a part of the cuttlefish's body with your hands.

7. Tear off the black membrane on the cuttlefish baby along this side.

8. Rinse all parts with clean water, and the cuttlefish larvae will be cleaned.

When washing, the epidermis should be torn off first, the back skin should be peeled off, and the gray bones should be pulled off.

Then take a container, put more water, put the cuttlefish in it, and pull out its head and internal organs in the water.

Finally, you can gouge out the cuttlefish's eyes in the water to make the ink run out, and work in the water to prevent the ink from splashing out and staining the clothes.

In addition, the cuttlefish should be constantly rotated when boiled, and if it is not rotated, half of the cooked cuttlefish will be dark and half light.

Use scissors to cut the stomach first, separate the head from the stomach, and then tear off all the internal organs of the stomach, so that the black membrane can not be left, and finally squeeze the head, pinch off the mouth and rinse it clean!