How to make cuttlefish will be urged to eat, how to eat cuttlefish

The methods of cuttlefish include roasted cuttlefish in sauce, fried cuttlefish with broccoli, and cuttlefish pork ribs soup with blue wheel. The following is how to fry cuttlefish with broccoli, the ingredients you need are: 1 broccoli repentance letter, 50 grams of cuttlefish, a little black fungus, a little shiitake mushroom, an appropriate amount of salt, an appropriate amount of oil, and an appropriate amount of carrots.

The specific operation steps of fried cuttlefish with broccoli are as follows:

Step 1: Handle the ingredients.

Wash the cuttlefish and cut into strips, cut the broccoli into flowers, and soak the black fungus and shiitake mushrooms.

Step 2: Blanch.

Put hot water in a pot and cook the cuttlefish strips.

Step 3: Stir-fry.

Pour oil into a hot pan, add carrots and cuttlefish sticks and stir-fry for 2 minutes.

Step 4: Add side dishes.

Add broccoli and stir-fry for 5 minutes, add a small amount of water, black fungus and shiitake mushrooms and stir-fry.

Step 5: Seasoning.

Add a pinch of salt and stir-fry for a few moments.

Soak the dried cuttlefish in cold water for about 8-12 hours until the cuttlefish is completely soft (you can change the water several times in the middle), so that the cuttlefish is very chewy and does not need to be alkaline.

When cleaning the cuttlefish, be sure to peel off a thin film on the surface of the cuttlefish, then remove the bones and internal organs and wash them, so that the smell of the burned cuttlefish is very pure and will not have a fishy smell.

Roasted pork with dried cuttlefish: - Roast pork belly or straight row, without salt.

Cut the cuttlefish into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, fry the meat (pork ribs) first, then add cuttlefish, fry the water, add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, fry a few times, add water to submerge the fish, burn it over low heat (keep the water in a state of opening but not open) for 1-2 hours, you think it's rotten, drain the water over high heat, don't be too dry, add pepper, a little monosodium glutamate, put a little sugar, add a little chives.

Come to an end. Note: There is a kind of dried cuttlefish on the market that is very salty (not of good quality), so you can only soak it more, and then you can't put dark soy sauce or light soy sauce when cooking.

Raw materials for stewed cuttlefish with peach kernels: 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.

Raw materials for stewed black chicken with cuttlefish: several dried cuttlefish, about 500g of black chicken, 30g of codonopsis, 15g of wolfberry, ginger, salt, monosodium glutamate, and appropriate amount of 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.

Ingredients for seaweed cuttlefish soup: 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.

Raw materials for roasted cuttlefish with river shrimp: 200g of cuttlefish, 80g of river shrimp, 100g of kale, 5g of 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.

The internal organs of the cuttlefish are edible, and the transparent oily object is the cuttlefish bone.

Ingredients: 1 cuttlefish (large), appropriate amount of snow cabbage (snow fern pickles), appropriate amount of shredded ginger, trace amount of red pepper Chaotian, appropriate amount of sugar.

Method: 1. Soak the pickles in the snow to remove the salty taste, wash and chop, blanch the cuttlefish and rinse well.

2. Put oil in the pot and stir-fry the ginger shreds, add the cabbage and stir-fry.

3. Add the cuttlefish and stir-fry slightly, add a little bit of chopped pepper (because it is very spicy, so cut a little bit with scissors), water, a little sugar and stir-fry evenly.

4. The delicious cuttlefish with pickled cabbage is out of the pot.

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.