How to stir fry shredded cuttlefish, how to fry cuttlefish delicious and tender

Ingredients: cuttlefish a small piece.

6 cloves of garlic 4 slices of ginger.

8 dried chili peppers.

The practice of stir-frying shredded cuttlefish.

1.Pass the soaked cuttlefish through the water and roll it up slightly (I used the big cuttlefish, and I only took a small portion).

2.After scooping up the cuttlefish, slice it, and cut it long and short (it is recommended to cut it into square sizes, because the finished product is fried and eaten out of the pot and found that the diced one is a little more flavorful, and the taste will not be so chewy).

3.The kind of dried chili peppers bought at the supermarket are directly crushed by hand and put in with garlic and ginger slices.

4.When the color and aroma come out, put the cuttlefish in the pot and stir-fry until it is broken, then you can put in the garlic moss, add salt, chicken essence, and light soy sauce (that's it).

5.After the garlic moss becomes darker, it can be taken out of the pot, and to be honest, the cuttlefish cut into short strips is really delicious, so delicious, and the chewiness is also appropriate)

Tips: The cuttlefish must be cut into small pieces, otherwise it will be really hard to chew.

Ingredients are required. 250 grams of net cuttlefish, 25 grams of cucumber, 15 grams of shiitake mushrooms, 50 grams of lard, 3 grams of shredded green onions, 5 grams of ginger juice, 15 grams of cooking wine, 3 grams of refined salt, 3 grams of monosodium glutamate, a little broth, 15 grams of Sichuan pepper oil.

How to make it: 1) Wash the fresh cuttlefish, break it in the middle with a knife, and cut it into shreds with a top knife; Wash and remove the cucumber and cut it into grasshopper legs; Mushroom slices are changed to knives.

2) Blanch the fish shreds with boiling water and remove them to control the water. 3) sit on a stir-fry spoon on a hot fire, heat it and put in the lard, stir-fry the shredded fish first, then stir-fry the shredded green onions, cucumbers and mushrooms slightly, then cook the cooking wine, add a little salt, monosodium glutamate and a little broth, and quickly stir-fry evenly after putting ginger juice; Pour in pepper oil, stir-fry and put on a plate.

Cuttlefish is a carnivorous mollusk, although it is also called fish, but it belongs to shellfish, which is delicious and nutritious.

Today, we will choose the cuttlefish larvae, with green and red peppers and onions fried and eaten, the cuttlefish is tender and flavorful, and it is served with rice and wine.

Ingredients: cuttlefish, green pepper, red pepper, onion, light soy sauce, red oil bean paste, sugar, vinegar, oyster sauce, water starch, oil.

Method: Tear off the outer skin of the cuttlefish, remove the internal organs, and remove the head. (When you buy it at the vegetable market, the merchant will generally handle the cuttlefish, and when you go home, you just need to clean it, but it will be a little more expensive.) )

Wash the green and red peppers and cut them into hob pieces; Peel the onion, wash it and cut it into small pieces for later use.

Flatten the cuttlefish larvae and put a flower knife on top, and after doing so, it will be more convenient to eat and will be more flavorful.

Boil water in a pot, pour in the cuttlefish larvae after the water boils, and remove and drain the water after the cuttlefish larvae are rolled.

Pour out the water, clean the pot and heat it to dry. Pour in an appropriate amount of oil, add green and red peppers and onions, and stir-fry evenly.

Saute until the green and red peppers and onions are raw, then serve on a plate and set aside.

Leave the bottom oil in the pot, fry the red oil with a little red oil bean paste, and pour in a little water.

Add a little sugar, light soy sauce, oyster sauce and vinegar to taste, and when there is not much water in the pot, pour a little water starch to thicken.

Pour the blanched cuttlefish rolls into the pot and stir-fry evenly; Finally, pour in the fried green and red peppers and onions, stir-fry evenly and then remove from the pan.

This sauce fried cuttlefish is ready, tender and refreshing, super appetizing, and it doesn't taste fishy at all.

Cuttlefish can be eaten with kale, you need to prepare broth, salt, rice wine, sugar, ginger juice, shrimp paste, cuttlefish and kale, first clean the kale, remove the leaves, and then remove the root of the vegetable stalk, and then cut it into oblique segments, clean the cuttlefish, tear off the surface film, put it on the board, cut a knife every centimeter on the outer layer, but must not cut it off, after all the cuts are cut into a cross-shaped flower knife, boil the water in the pot over high heat, put the cuttlefish fillet in, blanch for two minutes, Add an appropriate amount of oil to the wok, cook it over medium heat until it is 6 hot, put the kale in and stir-fry until the color changes, then add some shrimp paste, white sugar, rice wine, ginger juice, and stock to continue to stir-fry, and then put the cuttlefish in after the kale is stir-fried, add the appropriate amount of salt and stir-fry evenly to get out of the pot and eat.

Cuttlefish can also be eaten with leek flowers, to prepare dried peppers, leek flowers and dried cuttlefish, first soak the dried cuttlefish, clean and then cut into shreds, the leek flowers are washed and cut into sections, the seeds are removed after the dried peppers are shredded, add an appropriate amount of oil to the pot, stir-fry the dried cuttlefish first, then add shredded peppers, add some leek flowers, and wait until the leek flowers become ripe You can get out of the pot, and other seasonings do not need to be put, because the taste of the dried cuttlefish itself is relatively strong, Just add some fish sauce to make it fresher.

Cuttlefish can also be eaten with broccoli carrots, you need to prepare salt, starch water, garlic, vegetable oil, carrots, broccoli and cuttlefish, first cut the cuttlefish into flowers, and then put it in boiling water to blanch it, must not blanch it too much, the cuttlefish can be rolled up, the broccoli is cut into small flowers, blanched with boiling water, until it becomes a dark color, cut the carrot into slices, chop the garlic, heat the pot over high heat, add an appropriate amount of oil, put the minced garlic into it to burst the fragrance, Put the carrots in and stir-fry until they are eight ripe, then put the cuttlefish in and stir-fry it, wait until the cuttlefish comes out of the juice, add broccoli and stir-fry, and finally add an appropriate amount of salt, thicken with water starch and then put it on a plate and eat.

Main and auxiliary ingredients for fried winter bamboo shoots with cuttlefish: 1 cuttlefish cuttlefish roll, 1 sliced winter bamboo shoots, 1 green garlic sprout slice knife, half a piece of ginger shredded, half a red pepper cut oblique knife, 1 teaspoon of cooking wine, 2 teaspoons of salt, 1 teaspoon of edible oil.

1. Shredded leek cuttlefish.

This shredded cuttlefish with leeks has a great aphrodisiac effect for men. First, prepare 300 grams of cuttlefish, 250 grams of leeks, an appropriate amount of ginger, salt, and rice wine. Secondly, remove the skin of the cuttlefish, wash it and cut it into thin strips, wash the leeks and cut them into segments, and cut the ginger into shreds; Blanch the shredded cuttlefish in boiling water and drain the water for later use.

Finally, after the oil in the pot is hot, add the ginger shreds, pour in the cuttlefish, rice wine, salt and a little water when the fragrance comes out, and when the water is almost dry, pour in the leeks and stir-fry evenly for one minute.

2. Shredded cuttlefish with green pepper.

First, prepare an appropriate amount of fresh cuttlefish meat, green peppers, soy sauce, salt, cooking wine, starch, oil, etc.; After washing the cuttlefish, cut it into shreds, wash and shred the green peppers and set aside. Second, add an appropriate amount of oil to the pot and cook until it is 80% hot, then pour in the shredded cuttlefish, stir-fry and then add shredded green pepper, salt, cooking wine, soy sauce, etc. Finally, thicken with starch and drizzle over the quick-cooking dish to serve.

3. Red cuttlefish shreds in the snow.

First of all, prepare an appropriate amount of cuttlefish, snow red, cooking wine, ginger, chili pepper, chicken essence, and sugar. Secondly, wash the red snow and chop it, shred the cuttlefish, cut the small pepper into rings, and mince the ginger. Finally, after putting oil in the pot, pour in the cuttlefish, ginger, cooking wine, and chili pepper and stir-fry together, and put a little water in the middle to boil the red flavor of the snow and then put it on the plate.

In fact, there are many ways to fry shredded cuttlefish, in addition to being able to be stir-fried with other dishes, you can also stir-fry shredded cuttlefish alone.

The homely recipe for stir-frying cuttlefish is as follows:Tools and materials: kitchen knives, cutting boards, basins, plates, pots, cuttlefish, shovels, water, green and red peppers, small flower mushrooms, spring shoots, carrots, chives, garlic, cooking oil, starch.

Monosodium glutamate. Salt, pepper, onion.

1. Wash and drain the cuttlefish and cut the cross knife flower.

2. Wash the green and red peppers and cut them into diamond shapes, and wash the small flower mushrooms.

3. Peel the spring bamboo shoots with boiling water, cut them into thin slices after cooling, and wash the carrots and cut them into thin slices.

4. Wash and cut the chives, chop the garlic cloves, and cut the onion into cubes.

5. Put 250ml of oil in the pot, pour in the cuttlefish into 8 heat, turn it over a few times quickly, and remove the cuttlefish.

6. Pour off the excess oil, leave the appropriate amount of oil to fry the minced garlic and green onions, and then add carrots, mushrooms, spring shoots, green and red peppers, onions, and cuttlefish rolls.

7. Stir-fry for 2 minutes to thicken with water starch, and add monosodium glutamate, salt and pepper on the side to remove from the pot.

Cut the cuttlefish into strips and shred the peppers. Put water, ginger and garlic in the pot, blanch the cuttlefish after the water boils, and remove the cuttlefish curls. Put oil and garlic slices in a wok and stir-fry until slightly soft, add the cuttlefish and stir-fry. Stir-fry until the peppers are all soft, add salt and stir-fry evenly. <

Ingredients: 1 cuttlefish, 2 sharp peppers, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, 3 slices of ginger, 2 cloves of garlic.

1. Take out the cuttlefish board, clean the cuttlefish, and tear off the entire ink sac so that it does not break.

2. Prepare garlic, ginger and cuttlefish into strips.

3. Put an appropriate amount of water in the pot, put ginger and garlic, blanch the cuttlefish after the water boils, and the action should be fast, and the cuttlefish will be quickly removed as soon as it is curled.

4. Wash and shred two sharp peppers.

5. Put an appropriate amount of oil in the wok, add garlic slices and stir-fry the pot.

6. Add the peppers and stir-fry.

7. The pepper is slightly soft, add the blanched cuttlefish and stir-fry.

8. Don't stir-fry for a long time, the pepper becomes soft, put an appropriate amount of salt to taste, and then you can get out of the pot.

How to fry cuttlefish:

1. Prepare materials: 1 cuttlefish, 100 grams of cabbage, 10 grams of green onion, appropriate amount of cooking oil, 4 grams of ginger, a little salt, a little monosodium glutamate.

2. To handle the cuttlefish, turn the belly of the cuttlefish upwards, cut it from the middle with scissors, remove the internal organs, and do not break the ink sac.

3. After removing the internal organs, remove the cuttlefish shell.

4. Remove the skin from the cuttlefish skin, head and antennae. In the middle of the antennae is the mouth of the cuttlefish, and the two thumbs are squeezed from the outside to the middle, and the hard shell of the cuttlefish's mouth is squeezed out, and then cut into thin slices.

5. Shred the green onion and ginger.

6. Clean the heart part of the cabbage and cut it into shreds for later use.

7. Add an appropriate amount of water to the pot, after the water boils, add a little salt to the pot, and then put the cuttlefish fillets into it, and take it out for about 30 seconds.

8. Drain the water after putting it in cold water for later use.

9. Add an appropriate amount of cooking oil to the wok, and after the oil is hot, add the shredded green onion and ginger and stir-fry until fragrant.

10. Add the cabbage and stir-fry, add a little salt and stir-fry until the cabbage is soft.

11. Put in the drained cuttlefish slices, stir-fry evenly together, turn off the heat, and then add a little salt and monosodium glutamate to taste.