How to cook soup with dried cuttlefish, how to stew soup with dried cuttlefish delicious

Is the cuttlefish you said sure it's a squid fish? Not to be confused with squid, octopus.

If it is dry, soak it in warm water for half an hour, steam it in water, and then slice it.

About the method: The people on our island rarely use it for cooking, mainly for fresh cuttlefish to dry for a day or two to half dry and half wet, steamed in water, hand tearing sticky food.

There are also shredded and cabbage stir-fried, and there are fewer side dishes to cook with cuttlefish, so it is recommended to stir-fry with refreshing vegetables or spices (green onions, ginger, garlic, chili, etc.).

Cuttlefish in yellow wine. Raw material.

Main ingredients: 1 piece of cuttlefish in the middle (weighing about 300 grams), 5 grams of green onions, 5 grams of ginger slices, 30 grams of coriander.

Seasoning: 4 grams of refined salt, 20 grams of rice wine, 1 gram of monosodium glutamate, 1 gram of pepper.

Method. 1) Wash the middle of the cuttlefish, remove the bones and skin, and divide it into two pieces with a knife.

2) Wash the coriander, remove the leaves and stems, and cut into small pieces. Slice the green onion into sections, pat the ginger loosely and slice it and set aside.

3) Put the cuttlefish fillets into a large bowl, add refined salt and monosodium glutamate, mix well and marinate for a while, sprinkle with green onions, ginger slices, pepper and rice wine, and steam for 10 minutes. Remove the green onion and ginger slices, let them cool and use a knife to batch them into 5 cm long and 2 cm wide slices, put them on a plate, sprinkle with coriander stalks, drizzle with the original marinade, and serve.

Try it--- Corn Cuttlefish Pot".

Ingredients: corn, kelp, cuttlefish.

Excipients: ginger slices, green onions, salt, etc.

Method: 1. Cut the corn into sections.

2. Wash the kelp shreds and clean up the cuttlefish.

3. Add water to the clay pot, put ginger slices and green onions to boil.

4. Put in the corn and kelp shreds and boil over high heat, skim off the foam, simmer for 1 and a half hours, put the cuttlefish larvae and cook for another 10 minutes, add salt and pepper to taste, and pour sesame oil before cooking.

The methods of dried cuttlefish stew include cuttlefish chicken soup, cuttlefish pork ribs and peanut soup, lotus root cuttlefish tube bone soup, etc. The following is how to make cuttlefish chicken soup, the ingredients you need are: 2 dried cuttlefish, half a chicken, 3 slices of ginger, and 1 teaspoon of salt. The specific operation steps of cuttlefish chicken soup are as follows:

Step 1: Soak the dried cuttlefish.

Tear the dried cuttlefish into large pieces and soak in water for 2 hours.

Step 2: Cook the chicken nuggets.

Chop the chicken into pieces, cook in a pot under cold water, and remove it when the white foam no longer increases significantly.

Step 3: Handle the cuttlefish.

After soaking, the cuttlefish is torn into strips.

Step 4: Cook.

Add the chicken pieces and dried cuttlefish to the rice cooker, add the ginger slices, and start the soup program.

Step 5: Seasoning.

Add salt and stir well before removing from the pan.

Materials

3 small dried cuttlefish.

Chops. 300 grams.

Ginger. A small piece.

Segments of green onions. Amount.

Wine. Salt to taste. Amount.

Monosodium glutamate. Amount.

Preparation of dried cuttlefish pork rib soup1.Soak the dried cuttlefish in water for 3 hours in advance, soak it softly, remove the internal organs, and tear off the skin.

2.Cut the dried cuttlefish into strips and set aside.

3.Wash the ribs, blanch the blood in a pot of cold water, and skim off the floating dust.

4.Remove the blanched ribs, rinse them with cold water and set aside.

5.Put the pork ribs, dried cuttlefish, ginger slices, and put them in a pressure cooker with salt and light soy sauce.

6.Then pour in the cooking wine.

7.Heat water in a pressure cooker to submerge the ingredients.

8.Medium heat in a pressure cooker for 15 minutes.

Turn off the heat after a few minutes, turn on the pressure cooker after 5 minutes, and add an appropriate amount of MSG.

10.Out of the pot to serve the soup bowl, sprinkle the green onion in the soup bowl, the soup is delicious, the fragrance is rich, so tempting.

Directions: Ingredients: pork bones, dried cuttlefish, dried shiitake mushrooms (mushrooms), salt, ginger.

Production process: 1) Wash the boiled bones, boil them in cold water, and boil the blood water. Remove the bones and rinse off the blood foam with water.

2) Separately cook bone broth with cold water and a few slices of ginger. (Simmer for a few hours).

3) At the same time, boil two pots of warm water, then soak the dried cuttlefish and dried shiitake mushrooms respectively.

4) Cut the soaked cuttlefish into strips and remove the hard stalk of the shiitake mushrooms. Soak the cuttlefish and shiitake mushrooms in water to remove the dirt floating on the surface, and then take out a soup bowl for each of the clean parts in the middle layer. (Do not get the precipitation into the soup).

5) Remove the bones and ginger slices, put the cuttlefish strips and shiitake mushrooms into the roast, and add the soup bowl of soaked cuttlefish and soaked mushroom water in (4). Add a pinch of salt.

6) Bring to a boil on high heat, then simmer on low heat for about an hour or the cuttlefish will be dry and soft and easy to chew.

7) Present the soup and add salt to taste.

Features: The fragrance of mountain and sea delicacies is skillfully blended together, and the fragrance is rich.

Cuttlefish and pig's trotter soup.

Ingredients: 600 grams of Chinese cabbage, 500 grams of pig's trotters, 120 grams of dried cuttlefish, 6 red dates, 2 slices of ginger.

Production] Cut 4 small cabbage per plant, remove the core of red dates, boil pig's trotters in boiling water for five minutes, pick up and wash, soak the dried cuttlefish in water for half an hour, boil in water for five minutes after washing, then wash, boil 10 cups of water and boil, put in pig's trotters and other raw materials and cook for 2 hours, then add cabbage and cook for another hour, and add salt to taste. Finally, take out the pig's trotters and cuttlefish and cut them into pieces and serve them on a plate.

1. Chop the pork ribs and soak the dried cuttlefish. Soak the mushrooms and remove the stems and cut in half.

2. Boil mushrooms, pork ribs, dried cuttlefish and ginger with water for 1 hour, add salt to taste to make a delicious cuttlefish pork rib soup.

Eating fish should be made according to the size, generally the small ones are fried and delicious, and only the dried fish is not suitable for soup.

Preparation of dried cuttlefish pork rib soup

1.Soak the dried cuttlefish and black fungus in advance and soak them thoroughly.

2.Dried soaked cuttlefish, deboned, finely shredded, carrots cut into small pieces, ginger slices.

3.Rinse the ribs, sit in a pot, boil hot water, put in the ribs and ginger slices, blanch for a while to remove the blood, remove the oil foam, and blanch the carrot pieces and black fungus successively.

4.Pour an appropriate amount of water into the casserole, add the pork ribs and shredded cuttlefish, and cook for about an hour.

5.Pour in the blanched carrot cubes and continue to cook for about half an hour.

6.Add a little vinegar to make the meat soft and rotten, then pour in the black fungus and continue to cook for about half an hour.

7.Add salt and stir well before removing from the pan.

<> cooking skills. Soak the dried cuttlefish and black fungus in advance and soak them thoroughly.

Tips: Because some people in the family don't like the taste of cuttlefish, I blanched the water once and then boiled it. In fact, cuttlefish is more nutritious when cooked in soup after processing.

Don't throw away the cuttlefish bones, put them in and stew them together, which can effectively replenish calcium.

Also, don't throw away the cuttlefish bones that you have removed, even if you don't want to make soup together.

Washing, drying, and grinding cuttlefish bones into powder is also a good medicine for hemostasis.

The method is as follows: 1. Prepare in advance to disrupt the pork ribs, dried cuttlefish, ginger, refined salt, and monosodium glutamate;

2. Wash the pork ribs and cut them into pieces, soak the dried cuttlefish to soften and remove the bones, wash and slice them, wash and pat the ginger loosely;

3. Add water to the pot, put in the pork ribs and cuttlefish fillets when the water boils, cook them over medium fire until they are broken, and then pick them up and set aside;

4. Put pork ribs, cuttlefish fillets, and ginger in a casserole, pour in water, boil over low heat for 2 hours, add refined salt and monosodium glutamate, and it's done.