Who knows how to make the cuttlefish stew, you have to be specific

1. Powdered kudzu cuttlefish soup.

Ingredients: half a catty of pork bones, 1 dried cuttlefish, 1 pink kudzu (everyone likes it, if you like it, put more if you like it).

Method:1. Soak the dried cuttlefish in water for about half an hour, and then pour it into a clay pot with the water!

2。First, put the soaked dried cuttlefish and pork bones in a clay pot with water (7 bowls) and wait for the water to boil, and then pour the kudzu (cut into pieces in advance) into the pot and cook together

The three ingredients are boiled together and then simmered for about 2 hours

Traditional Chinese medicine view: Pueraria clears the lungs and moisturizes.

Cuttlefish strengthens the spleen and invigorates qi.

2. Ingredients for cuttlefish pork ribs soup: dried cuttlefish, small short ribs, barley, ginger slices.

The dried cuttlefish is soaked in water and then cut into small pieces, the ribs are also cut into small pieces, washed and boiled in a pot of cold water for 2, 3 minutes, then take out and put it in the casserole of the soup, and then put in the cut cuttlefish, ginger slices, 1 small handful of washed barley, after the fire is boiled, turn to low heat and slowly boil it, generally 2 and a half hours can be eaten, if you want the soup to be stronger, boil for a few more hours.

3. Pig's hoister lotus root soup.

Ingredients: 1 pig's trotter about 800 grams, 1 lotus root about 600 grams, 5 red dates, 100 grams of dried cuttlefish.

Method: Wash the pig's trotters, chop them into pieces and pass them through water; Wash the lotus root; pitting of jujubes; Soak the cuttlefish and wash it. When the water in the pot is boiling, add all the ingredients and stew until the pig's trotters and lotus root are ripe, and season with salt. Efficacy: Replenish qi and blood.

If you have any questions, please feel free to ask, if you are satisfied with me, I hope to provide an answer, and the effort will encourage us to better serve other friends. Have fun.

Cuttlefish broth. Ingredients: 7 cuttlefish, 200g of cabbage100 g of radish1 piece of kelp (10 cm), 1 2 green onions, 1 green and red pepper, 6 7 cups of miso soup, appropriate amount of soy sauce and pepper in the soup.

Method Offal the cuttlefish, wash it with flour, drain it after passing through salt water.

2 Blanch the cabbage in salted water, cut into appropriate sizes, shred the radish, and cut the green onions and peppers diagonally.

3 Pour an appropriate amount of water into a pot and bring the radish and kelp to a boil, remove the komweshi when the radish is cooked, and dissolve the miso in the soup.

4 When the soup starts to boil, add the cuttlefish larvae, and when it is half-cooked, add the cabbage and cook for a while.

5 Add the green onions and green and red peppers, season with soy sauce and pepper and remove from the pan.

Is it fresh or dry?

If it's fresh, you can make soup with cabbage.

Dry goods are recommended to soak and braised them.

Cuttlefish larvae are delicious, rich in protein, fat, inorganic salts, carbohydrates and other substances, as far back as the Tang Dynasty, there are records of eating cuttlefish, it is a favorite delicacy of people. The fragrant and spicy stir-fried cuttlefish larvae is not only delicious in color, but also attractive in fragrance, and the production method is simple and easy to learn.

Cuttlefish larvae contain important components such as fats, proteins, carbohydrates, and inorganic salts. In coastal cities, it is widely distributed, in addition to being rich in nutrients, it can also aphrodisiac fitness, nourish blood and invigorate qi, and strengthen the stomach and regulate qi. Today, everyone I made a stir-fried cuttlefish cub.

Clean the cuttlefish larvae, drain the water and set aside. Prepare shredded ginger, cut green onions into sections, and cut green and red peppers into cubes. Heat the pot and put the oil, the oil temperature is 6 hot, add the ginger shreds and stir-fry until fragrant, add the cuttlefish larvae and stir-fry until fragrant, add the appropriate amount of light soy sauce, stir-fry the oyster sauce well, and finally add the green and red peppers and green onions and stir-fry until fragrant.

First of all, the cleaned cuttlefish larvae are boiled in boiling water for 30 seconds, then the oil is boiled in another pot, the ginger shreds are stir-fried, the cuttlefish larvae are added and stir-fried, salt and sugar are lightly soy sauce to taste, and then stir-fried for a while! Heat the oil, pour in the peppercorns and stir-fry until fragrant, then add the dried chili peppers and ginger slices and stir-fry, then pour in the celery, red pepper and onion and stir-fry evenly. Clean the cuttlefish larvae, drain the water and set aside.

Prepare shredded ginger, cut green onions into sections, and cut green and red peppers into cubes. Heat the pot and put the oil, the oil temperature is 6 hot, add the ginger shreds and stir-fry until fragrant, add the cuttlefish larvae and stir-fry until fragrant, add the appropriate amount of light soy sauce, stir-fry the oyster sauce well, and finally add the green and red peppers and green onions and stir-fry until fragrant.

Heat the oil, fry the garlic, red pepper segments, green onions, and low heat to bring out the fragrance, pour in the cuttlefish larvae and stir-fry a few times, then pour in the ingredients and pour in the dark soy sauce, add salt, monosodium glutamate, sugar, stir-fry over high heat for 30 seconds, pour in the red oil to thicken the pot. Step 1: Preparation – Wash and cut the onion into small pieces, wash the cuttlefish larvae with water, and remove the internal organs and shells from the larvae.

Heat the oil, fry the garlic, red pepper segments, green onions, and low heat to bring out the fragrance, pour in the cuttlefish larvae and stir-fry a few times, then pour in the ingredients and pour in the dark soy sauce, add salt, monosodium glutamate, sugar, stir-fry over high heat for 30 seconds, pour in the red oil to thicken the pot.

Braised cuttlefish, fried cuttlefish in sauce, fried cuttlefish in leeks. These practices are relatively simple.

Braised quail eggs with cuttlefish are a dish, the nutritional value of quail eggs is no less than that of eggs, rich in protein, brain phospholipids, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1Nutrients such as iron, phosphorus, and calcium can replenish qi and blood, strengthen muscles and bones.

Stir-fried cuttlefish is a dish made with cuttlefish, leeks, green onions, and ginger as ingredients. Wash and cut the cuttlefish into spatula blades after processing, and cut the leeks into sections for later use; Put the cuttlefish into the boiling water and blanch it quickly, take it out, put salt, monosodium glutamate, pepper, cooking wine, sesame oil into the leek, sit in the pot and pour the oil, stir-fry the minced green onion and ginger until fragrant, pour in the leeks and cuttlefish and stir-fry over high heat.

The easiest way to make a baby cuttlefish is to steam it. Wash the baby cuttlefish, then marinate it slightly with salt, and wash off the salt before steaming. Steamed cuttlefish larvae are sweeter.

Stir-fried cuttlefish.

Ingredients: 1 kg of cuttlefish larvae.

Excipients: 2 green peppers, 2 slices of ginger, 1 shallot, 3 cloves of garlic Seasoning 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1/2 tablespoon of salt.

Method: All the excipients are cut and cut. Wash the squid larvae, wash it several times, and then cut it with a flower knife, just don't cut it, the purpose of this is to eat more crispy.

2.Blanch the squid larvae in the water, boil the water before the squid larvae, remove it in cold water for 1 minute, and clean it.

3.Start frying: Heat the oil, pour the accessories down and fry for a minute, fry until fragrant, and then add the cuttlefish larvae to make a noise, and then season after the quarrel.

4.Start seasoning: 2 tablespoons of oil, 1 tablespoon of soy sauce, a pinch of salt. Fry for one minute. Add half a bowl of water. Cook for 2 minutes on high heat to reduce the juice. Remove from the pan and serve.

1. Pour the thawed cuttlefish larvae into a bowl and wash them with water to remove the internal organs. Teeth, wash and remove for later use. Bring water to a boil in a pot, pour in the cuttlefish larvae and remove them, wash the foam with water and remove them for later use.

2. Cut the millet pepper and yellow pickled pepper into cubes, and the black fungus, leek flowers, ginger slices, and garlic seeds are appropriate.

3. Heat the pan to remove the oil, pour in the ginger slices and millet pepper and stir-fry over low heat, if you want to remove the dryness and spiciness, you need to pour a small amount of water and stir-fry many times. After the millet pepper is fried thoroughly, add the yellow pickled pepper and garlic, stir-fry together, and then add an appropriate amount of Ah Xiangpo chili sauce and stir-fry together.

4. Pour in the cuttlefish larvae, pour a spoonful of two-pot head wine on the cuttlefish larvae and simmer on high heat for 10 seconds, then fry evenly over high heat, pour in the black fungus and stir-fry together. Add an appropriate amount of salt, pepper, chicken essence and dark soy sauce, and stir-fry along the edge of the pot with a small amount of water over high heat. Add an appropriate amount of steamed fish soy sauce and stir-fry evenly, pour in leek flowers, add an appropriate amount of cornstarch water over high heat to reduce the juice, and finally pour in a little cooking oil to increase the brightness, stir-fry evenly to get out of the pot.

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.

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

Answer hello, dried cuttlefish can make a lot of delicious seafood dishes, such as red pepper cuttlefish, spicy cuttlefish and garlic cuttlefish, etc., dried cuttlefish has the effect of nourishing blood and nourishing yin, and female friends eat dried cuttlefish larvae The effect is better.

1. Thaw and dry the cuttlefish larvae or use kitchen paper to absorb the water, pass the oil in the oil (so as not to have too much water during the burning), and pick it up for later use. 2. Then start another pot, put ginger, garlic, chili shreds and a few peppercorns, stir-fry until fragrant, pour in the cuttlefish larvae, sprinkle a little pepper noodles, pour in soy sauce, and put it on the pot.

Preparation of boiled cuttlefish larvae.

1.The main material is ready.

2.Peel off the outer skin of the cuttlefish, remove the small hard shell (sea clam) on the back, gut the inside, cut off the eyes, rinse and set aside.

3.Sauté the sesame seeds until fragrant.

4.Put water in a pot and bring to a boil, add ginger slices, cooking wine and cuttlefish larvae to boil, turn off the heat and simmer for 3 minutes5Scoop up the young cuttlefish and immediately soak in ice lemonade for 5 minutes6

Chop the garlic and ginger into small pieces, then mix the Korean hot sauce, chili powder, soy sauce, sugar, vinegar, garlic, ginger, and cooked sesame seeds.

7.Drain the water and put the cuttlefish larvae into a bowl, pour the seasoning into the bowl, and stir wellCover and put in the refrigerator for 1-2 hours before eating, the longer the time, the better the flavor.

Stewed tofu with cuttlefish.

Material. Ingredients: 200 grams of small cuttlefish, 200 grams of tofu, green onion, ginger, refined salt, monosodium glutamate, coriander, pepper, and vegetable oil.

Method. 1. Remove the ink and wash the cuttlefish.

2. Wash the tofu and cut it into cubes. Wash the green onion and ginger and cut into thin strips. Wash the parsley and cut into sections.

3. Put the wok on the fire, heat the vegetable oil, then add the green onion and ginger and stir-fry until fragrant.

4. Put the cuttlefish and stir-fry for a while, add water, put the tofu in, put the refined salt and stew until the tofu tastes, and then add monosodium glutamate, pepper and coriander to taste.

Stone pot cuttlefish.

Material. Ingredients: 1000 grams of small cuttlefish, 100 grams of pickled pepper, 20 grams of green onion, 20 grams of ginger. Seasoning: 5 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper, 100 grams of salad oil.

Method. 1. Remove the internal organs and ink sac of the cuttlefish, wash and set aside, cut the green onion into sections for later use, and cut the ginger into nail-sized slices.

2. Put the bottom oil in the pot and heat it for 60 minutes, add the pickled pepper and ginger slices and fry over high heat until fragrant, then fry the cuttlefish for 40 seconds, add salt, monosodium glutamate and pepper and stir-fry a few times out of the pot, put the green onion in the hot stone pot.

Squid rice: 1. Pull the head of the squid out of the body and wash it. 2. Cut off the squid's whiskers and head, leaving only the squid whiskers.

3. Soak the glutinous rice for one hour and rinse. Fill the squid tube with a small spoon. Don't stuff it too full, or you'll burst your stomach when you cook it.

4. Use a toothpick to pass through the opening of the Hongwang squid tube and tighten it. 5. Use a toothpick to pass through the opening of the squid barrel and tighten it. 6. Mix the water, soy sauce, sugar, and wine, and put in the prepared squid tube and squid whiskers.

Bring the heat to a boil and remove the foam. Press a small wooden lid in the middle (you can do without a plate) and continue to cook for 30 minutes (to help absorb the flavor). In this way, the fragrant squid rice is ready.

Squid pork rib soup: 1. Wash the pork ribs and chop them into pieces, soak the dried cuttlefish until soft, remove the bones, wash and slice them, and wash the ginger and pat it loose. 2. Add water to the pot, put in the pork ribs and cuttlefish fillets when the water boils, cook over medium heat until broken, and then remove and set aside.

3. Put pork ribs, cuttlefish fillets and ginger in the casserole, pour in water, boil over low heat for 2 hours, add refined salt and monosodium glutamate.

Squid balls: 1. Half a catty of fresh cuttlefish, peel and wash the middle section, wipe dry and cut into small grains, a few pieces of fatty meat, put it in a blender and puree, add an appropriate amount of salt, sugar, pepper and sesame oil and mix until it is gelatinous. 2. Add another tablespoon of clear noodles and a tablespoon of cornstarch and mix well.

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

Radish and squid soup: 1. Wash and shred the radish, cut the abdomen of the squid, take the curd and remove the internal organs, remove the eyes and the top teeth, soak and wash several times, and dispose of it for later use. 2. Heat the soup pot, stir-fry the green onion and ginger to bring out the fragrance, and put the squid in the pot and stir-fry.

3. For about 2 minutes, pour in 1 bowl and a half of water, bring to a boil over high heat, and simmer for 2 minutes over medium heat. 4. Pour in the shredded radish and cook together, after about 2 minutes, the shredded radish becomes soft, add a small amount of chicken essence to taste. 5. Sprinkle with chopped chives, drizzle with a few drops of sesame oil, then turn off the heat and put on a plate.

Tomato squid soup: 1. Wash the tomatoes, cut them into thin slices, wash the fresh squid, remove the black fascia, cut into 4 cm square pieces, slice the ginger, and cut the green onion into sections. 2. Put the squid and tomatoes into a pot for later use, heat the wok on the fire, add vegetable oil, when the six are ripe, add ginger and green onions and stir-fry until fragrant, pour 600ml of water, boil, add tomatoes, squid and salt, and cook for 25 minutes.

Squid bone and lean pork porridge: 1. Wash and chop the lean pork; Put the squid bones and tangerine peel into the casserole, add an appropriate amount of water, boil and remove the slag and extract the juice. 2. After washing the rice, pour it into the pot, add an appropriate amount of water, then add the minced pork and cook it together, until the porridge is cooked, pour in the medicinal juice, and then cook it for two or three boils.