How to make boiled cuttlefish? Blanched cuttlefish boil for a few minutes

Ingredients: 350g cuttlefish

Excipients: appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of garlic.

Step 1: Wash the cuttlefish.

Step 2: Remove the internal organs of the cuttlefish.

Step 3: Cut the cuttlefish into cubes.

Step 4: Bring the water to a boil over high heat, add the cuttlefish pieces, and boil the water again.

Step 5: Serve the cuttlefish on a plate and set aside.

Step 6: Peel the garlic and rinse.

Step 7: Garlic minced garlic.

Step 8: Heat the oil, add the minced garlic and stir-fry for a while.

Step 9: Place in a bowl with soy sauce.

Step 10: Serve with the prepared sauce.

Ingredient breakdown. Cuttlefish 750 grams.

Ginger, shallots, garlic to taste.

Light soy sauce to taste.

Peanut oil in moderation as a first step. Buy a cuttlefish first. Step 2.

Cut the cuttlefish along the abdomen, tear off the skin and wash it. Step 3. Cut the washed cuttlefish meat into slices with an oblique knifeStep 4.

Add water to the pot and bring to a boil, add ginger and shallots, and blanch the cuttlefish (add the cuttlefish after the water boils, and wait for the water to boil again) Step 5. Make a dipping sauce, add an appropriate amount of oil to the pot, smash the crushed garlic and green onions and stir-fry until fragrant, shovel it up and nod and smoke the soy sauce The sixth step. You can start eating.

White-boiled cuttlefish.

Ingredients: 1 plate of cuttlefish larvae.

Excipients: Appropriate amount of soy sauce and sugar.

Preparation Frozen cuttlefish.

2.After the cuttlefish is thawed, the internal organs are removed, cleaned and placed in a pot with water.

3.Burn for four or five minutes.

4.Take out the cuttlefish and everything is in two.

5.Place on a plate.

6.Eat it with soy sauce and vinegar.

Tips: Don't burn the cuttlefish for too long, otherwise the meat will be tougher and unpalatable.

Cuttlefish larvae are rich in protein, and the shell contains calcium carbonate, shell, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.

Cuttlefish larvae have the effects of aphrodisiac fitness, blood and kidney, stomach and qi.

White-boiled cuttlefish.

Ingredients: 6 cuttlefish, 2 chives, 1 ginger, 1 red pepper, 1 garlic, 1 tomato. 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of sushi vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil.

Method: Good ingredients.

2.Rinse the young cuttlefish and gouge out the eyes, teeth and bones.

3.Open the processed cuttlefish fillets (this step can be omitted for small cuttlefish).

4.Add green onions, ginger slices, cooking wine, salt and marinate for 5 minutes.

5.Sauce: Press the garlic into garlic paste, chop the red pepper and ginger into minced pieces, add a spoonful of sugar, a spoonful of sushi vinegar (white vinegar is also acceptable), an appropriate amount of light soy sauce and sesame oil, and stir evenly.

6.Boil a pot of hot water, add cooking wine, blanch the marinated cuttlefish for 20-30 seconds, then remove and serve.

7.Pour the prepared sauce and add an appropriate amount of sesame oil (you can also add a little bit if you have pepper oil at home).

8.Pour over the hot oil and sprinkle with a little chopped green onion.

9.Cut a little tomato and add it, and you're done.

Main and auxiliary ingredients of boiled cuttlefish: 1 large cuttlefish, 3 knotted green onions, 1 piece of ginger, 1 teaspoon of cooking wine, 1 teaspoon of mustard, 1 tablespoon of seafood soy sauce.

Dear, hello, I am happy to answer for you: boiled cuttlefish boiled for a few minutes Answer: Hello, Fresh cuttlefish is generally cooked in boiling water in an ordinary pot for 10-15 minutes to be cooked, for the taste can also be boiled for an extra 10 minutes, if you use a pressure cooker to cook slowly, after boiling water in the pot, it will be basically cooked thoroughly after 5-8 minutes.

Cuttlefish can not only strengthen the fitness of the ante, but also nourish the blood and kidneys, strengthen the stomach and regulate qi. For women, regardless of menstruation, pregnancy, postpartum recovery or lactation, eating cuttlefish is very beneficial, on the one hand, it can nourish blood, brighten the eyes, pass menstruation, on the other hand, it also has the effect of fetal safety, fertility, hemostasis, and lactation. Thank you for your patience.

The above is my full reply, if you are satisfied with my service, please give a thumbs up, and I wish you all the best! Peace and joy!

Ingredients: 350g cuttlefish

Excipients: appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of garlic.

Step 1: Wash the cuttlefish.

Step 2: Remove the internal organs of the cuttlefish.

Step 3: Cut the cuttlefish into cubes.

Step 4: Bring the water to a boil over high heat, add the cuttlefish pieces, and boil the water again.

Step 5: Prepare the cuttlefish on a plate for later use.

Step 6: Peel the garlic and wash it with lead.

Step 7: Garlic minced garlic.

Step 8: Heat the oil over high heat, add minced garlic and stir-fry for a while.

Step 9: Place in a bowl with soy sauce.

Step 10: Serve with the prepared sauce.

Step 1

Ingredients: 100 grams of cuttlefish, 1 piece of ginger, 3 cloves of garlic, 1 shallot, 1 teaspoon of light soy sauce, 1 teaspoon of salt, 1 teaspoon of cooking wine, appropriate amount of oil.

Step 2

Wash the cuttlefish and set aside.

Step 3

Finely chop the ginger. Step 4Mince the garlic. Step 5Slice the shallots.

Step 6Boil hot water in a pot, pour in cuttlefish, cooking wine, ginger, and green onions, then blanch the water until cooked, remove and put on a plate.

Step 7

Then pour oil from the pot, add minced garlic, light soy sauce and salt to the hot oil, add a small amount of water, boil it into a dipping sauce, and put it into a saucer.

Step 8

Finally, serve with the saucer.

Step 1Processed cut into thin slices.

2.Cut the baby celery into pieces. (When processing celery, just keep its stalk and a little bit of choy sum) 3After the water is boiled, add a little cooking oil and salt, which can make the celery have a base taste, and also keep the celery green color.

4.Blanch the celery and set aside.

5.Boil water in the pot and add cooking wine, ginger and shallots.

6.Blanch the cuttlefish for 30 seconds and remove it.

7.Spread the celery on the plate.

8.Cuttlefish fillet spread on celery.

9.Sprinkle with minced ginger and garlic, shredded red pepper, chopped green onion, pour hot oil, and finally drizzle with steamed fish soy sauce.

Healthy cuttlefish balls.

Ingredients: cuttlefish, millet, pumpkin.

Seasoning: salt, monosodium glutamate, pepper, chicken essence.

Method: First, beat the fresh cuttlefish into a puree, add salt, monosodium glutamate, and pepper to make balls; The old hen boils the broth, adds millet and pumpkin to stew to make soup, and finally adds cuttlefish balls and stews for 3 minutes, and then adds chicken essence and salt to taste. Because the cuttlefish balls have been broken, they can be stewed in a very short time, and the seasoning should be added after it comes out of the pot, otherwise it will spoil the umami flavor of the soup.

Nutritional reviews. Healthy cuttlefish balls have smooth and tender flesh. Chicken soup can improve the body's immunity.

The polypeptides contained in cuttlefish have antiviral and anti-radiation effects. Pumpkin is very rich in nutritional value, with the functions of tonifying and invigorating qi, reducing inflammation and relieving pain, detoxifying and killing insects, and can be used for qi deficiency and weakness, intercostal neuralgia, bronchial asthma, diabetes and other diseases, and also has certain anti-cancer effects. The cuttlefish is rich in nutrients, and the nutrition of chicken soup can have the effect of nourishing qi and blood, and it can also relieve fatigue, which has certain benefits for relieving pain.

Nutritional value of cuttlefish.

1.Cuttlefish is rich in protein, and the shell contains calcium carbonate, shell horn, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.;

2.The ink in cuttlefish contains a mucopolysaccharide, which has been confirmed to have a certain anti-cancer effect on mice.

Boiled cuttlefish. When it comes to the boiling method of cuisine, we all know that it is a characteristic of Guangdong. Boiled cuttlefish literally feels like the taste should be light and difficult to eat, and it would be a big mistake to think so.

The preparation of boiled cuttlefish is not only simple, but also the taste is leveraged. First of all, prepare an appropriate amount of cuttlefish, salt, light soy sauce, bay leaves, sugar, star anise, cooking wine, chili pepper, and ginger. Secondly, wash the cuttlefish and cut it into shreds, cut the ginger into shreds, and cut the peppers into sections for later use; Pour the cuttlefish into the pot and add an appropriate amount of water, star anise, ginger, bay leaves, cooking wine, light soy sauce, salt, sugar, etc.

Finally, cook on high heat for 30 minutes and stir well to get out of the pan.

2. Stir-fried snow peas with cuttlefish.

Although the cuttlefish with snow peas feels weird, the taste is really good. First of all, prepare cuttlefish, snow peas, oil, ginger, cooking wine, oil and salt. Secondly, wash the cuttlefish and shred it, and pick the roots of the snow peas at both ends and wash them.

Finally, put oil in the pot, add ginger slices and stir-fry until fragrant, then add shredded cuttlefish, stir-fry and add the seasoning prepared in advance, and you can enjoy it after the ingredients are cooked.

3. Braised cuttlefish pork.

First of all, prepare an appropriate amount of cuttlefish, pork belly, oil, salt, dark soy sauce, pepper, light soy sauce, cooking wine, rock sugar, garlic, ginger, etc. Secondly, wash the pork belly and cut it into slices, wash and cut the cuttlefish into shreds, cut the ginger into cubes, and crush the garlic. Subsequently, add garlic and ginger to stir-fry until fragrant, add the pork belly, and when the pork belly is golden brown, pour in cooking wine and boiling water and boil; After about 15 minutes, add the cuttlefish and stir-fry together, add dark soy sauce, rock sugar and pepper in the middle to reduce the juice.

1.Prepare the filling. Make the dumpling filling to your liking.

2.Rinse the cuttlefish with water, spread out its parts, and remove the intact ink sac and place it in a bowl.

2.Put flour in a basin, add 1g of salt and mix well.

3.Put the ink in the ink sac into the flour, add water, mix it into a dough with moderate hardness and softness, and put it in a basin to let it rise for a while.

4.Roll out the dumpling wrappers with a rolling pin and wrap them in the prepared filling.

Tips: When cleaning the cuttlefish, be sure to peel off a thin film on the surface of the cuttlefish, so that the cuttlefish will taste pure and will not have a fishy smell. Soak the dried cuttlefish in cold water for 8-12 hours until the cuttlefish is completely soft before cooking.

Asparagus, shrimp, squid sauce pasta.

Ingredients: squid ink pasta, shrimp, asparagus, onion, garlic, olive oil, stock, starch, yellow mustard, lemon juice, black pepper, cheese powder, salt, fresh mint leaves.

Method: 1. Boil the water underneath, add salt, and cook until eight mature.

2. Marinate the shrimp in cooking wine to remove the smell.

3. Wash the asparagus and cut it into sections, slice the garlic and shred the onion.

4. Add starch, yellow mustard and lemon juice to the pot where the noodles are cooked and mix well.

5. Stir-fry the garlic, onion, shrimp and asparagus in a pan.

6. When it is ripe, pour in the prepared soup and boil to thicken.

7. Pour the cooked pasta into a wok.

8. Stir-fry evenly and serve on a plate.

9. Sprinkle with freshly ground black pepper, cheese powder and mint leaves to garnish.

Braised cuttlefish pork.

Ingredients: Ingredients - 130 grams of cuttlefish, 400 grams of pork belly, 20 grams of chopped green onions, 2 slices of ginger, 40 grams of rock sugar, 1 star anise, 1 small piece of cinnamon;

Excipients - 10 grams of oil, red curd juice, 50 grams of butter, 30 grams of light soy sauce, 5 grams of dark soy sauce, 600 grams of purified water.

Method: 1. Wash and cut the pork belly into pieces, wash and cut the cuttlefish into thick slices for later use;

2. Then pour oil into the pot, stir-fry the green onion and ginger, then pour in the pork belly and stir-fry, so that the meat can be watered;

3. Then pour in rice wine, light soy sauce, red curd juice, dark soy sauce, star anise, and cinnamon;

4. After the rock sugar is colored, add water to turn on high heat, change to medium-low heat and simmer for about 50 minutes after boiling;

5. Take another pot, blanch the cuttlefish, blanch and wash it, absorb the water and add a little dark soy sauce to color it for later use;

6. Pour in the processed cuttlefish before the pork belly in the pot is thickened, slowly reduce the juice, and sprinkle a little chopped green onion after serving.

Cuttlefish balls. Material:

Ingredients - 1 kg of cuttlefish, 500 grams of pork and water chestnuts, 1 salted duck egg;

Excipients - salt, cornstarch, oil, soy sauce in an appropriate amount.

Method: 1. Divide the cuttlefish into small pieces, cut the pork into the same pieces, and wash the skinless water chestnuts for later use;

2. Then put the prepared lumpy ingredients into the manual food processor;

3. Then use a food processor to puree all the ingredients and stir well;

4. Then put the prepared salt, cornstarch, cooking oil, soy sauce and egg yolk into the food processor and stir until the filling is strong;

5. Beat the flavored filling into balls with a spoon, boil the pot under water, and wait for 10 minutes;

6. Lift the lid of the pot and you can smell the fragrance of water chestnuts and the seafood smell of cuttlefish.

Pickled pepper cuttlefish. Pickled pepper cuttlefish is made of pickled pepper and cuttlefish.

Difficulty Index:

Production steps: 1. Chop the pickled pepper for later use, clean the cuttlefish, and mince the green onion, ginger and garlic.

2. Heat the pot and pour the oil, add the cuttlefish and stir-fry until cooked, and set aside.

3. Leave a little oil in the pot and stir-fry the chives, ginger and garlic.

4. Add an appropriate amount of salt, cooking wine, vinegar and chicken essence and stir-fry.

5. Add pickled pepper and cuttlefish and stir-fry.

6. Add an appropriate amount of warm boiled water and water starch and stir-fry until cooked.

7. Finally, pour sesame oil.

The delicious pickled pepper cuttlefish is ready to be served.

Stir-fried cuttlefish with leeks.

Stir-fried cuttlefish with leeks is made with leeks and cuttlefish as ingredients.

Difficulty Index:

Production steps: 1. Clean the cuttlefish, wash the leeks and cut into sections.

2. Boil a pot of water, blanch the cuttlefish, remove and drain.

3. Heat the oil in a wok and stir-fry the leeks until fragrant.

4. Add the blanched cuttlefish and stir-fry.

5. Add cooking wine, salt and chicken essence and stir-fry evenly.

6. Finally, add vinegar and stir-fry until cooked.

The fried cuttlefish with leeks is ready, and this dish also has the effect of invigorating blood and removing blood stasis.