How to clean up the cuttlefish, how to do the cuttlefish

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. To select dried cuttlefish, you should pinch the meat of the cuttlefish with your hands to see if it is dry, and smell whether the smell of the cuttlefish is abnormal.

When choosing, it is best to pinch a little fish meat by hand and put it in your mouth to taste, because there is a kind of dried cuttlefish on the market that tastes very salty (which indicates that the quality of processing is not good), such as this salty dried cuttlefish, you should change the water several times when soaking, and the time to soak a little longer, it is best not to release raw soy sauce when cooking, and put a little less soy sauce in old soy sauce, and you can put more sugar to neutralize the salty taste.

Preparation of fresh cuttlefish with dried cuttlefish.

Dried cuttlefish: Soak it in cold water for a few hours, and change the water in the middle, so that the cuttlefish is chewy. Do not put alkali.

Washing cuttlefish: Peel off the film from the cuttlefish, take out the bones and internal organs, and wash them.

Preparation of fresh cuttlefish:

Green pepper cuttlefish shredded meat:

Cut the cuttlefish into shreds, boil water in a pot, the water is much less, put the shredded cuttlefish into the water, and take it out for later use. Don't pour out the water, you can eat it underneath, it's very fresh.

Finely shred the tenderloin, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well.

Put oil in the pot, high heat, hot oil and shredded meat, stir-fry and add shredded green peppers, green peppers change color, pour in shredded cuttlefish and fry, add a little water, add salt, pepper, a little monosodium glutamate, and fry a few times.

Dried cuttlefish roast pork:

Roast the pork belly or row straight 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.

Let the guy who sold you get it for you...

The explanation of how to make a cuttlefish is as follows

1.Fish flavor cuttlefish ingredients: 3 cuttlefish, appropriate amount of oil, appropriate amount of salt, 30g of Pixian bean paste, half a cucumber, half a carrot, vinegar.

The purchased cuttlefish is placed in clean water, the head and body of the cuttlefish are separated, and the bones are removed from the head, and the cuttlefish also contains the inside of the eyes. Take out the dorsal bones from the back, the body also contains ink gallbladder, you need to take it out and throw it away, and finally remove the film on the body, and introduce a good way to tear off the skin on the surface of the fresh cuttlefish, peel off the back skin, and pull off the gray bones. Take a container, put more water, put the cuttlefish in it, pull out the head of the cell in the water, pull off the internal organs together, and then remove the eyeballs of the cuttlefish in the water, and drain the ink.

Cuttlefish method one, pepper and salt small cuttlefish.

Material. 500g cuttlefish, 2 teaspoons wine, 1 egg white, 1 teaspoon white pepper, 1 teaspoon salt, 4 tablespoons sweet potato flour.

Method. 1.Mix the cuttlefish with the seasoning.

2.Heat the frying oil (about one-third of the pan), stir the sweet potato flour into the marinated cuttlefish, put it in the oil and fry until cooked.

3.Wash the pot, boil it dry on the fire, then add the fried and drained cuttlefish to the pot, stir-fry with pepper and salt, and wait for the salt and pepper to dip all over the cuttlefish, and then you can start the pot.

Method two, strange cuttlefish.

Material. Ingredients: fresh cuttlefish seasoning: green onion, ginger, garlic, pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence, sesame oil.

Method. 1 Wash and cut the cuttlefish into shreds, blanch them in boiling water, remove them and let them cool, wash and chop the green onions, ginger and garlic into minced pieces;

2 Take a utensil, add minced green onion, minced ginger, minced garlic, Sichuan pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence, sesame oil and stir well to make a strange sauce;

3 Put the shredded cuttlefish into the utensils, add the strange sauce, stir well and serve.

Method three, stir-fry small cuttlefish with leeks.

Material. Twenty soaks of cuttlefish, half a pound of leeks cut into sections, a little peanut oil, a little salt, a little chicken essence, a little garlic, a little ginger.

Method. 1.Heat the oil in a pan and stir-fry the garlic and ginger.

2.After the fragrance is fragrant, add the squid and stir-fry for one minute.

3.Pour in the chopped leeks and salt and stir-fry to change color, add chicken essence and stir-fry on a plate.

Method four, cuttlefish rice cake.

Material. 1 large cuttlefish marinated at a Korean supermarket (you can also marinate it yourself with Korean hot sauce and garlic).

A pinch of green onion, onion, green pepper and chili, 1 tablespoon of Korean hot sauce, 6 small rice cakes.

Method. 1. Cut the cuttlefish into small pieces with scissors;

2. Flat-bottomed non-stick pan, do not put oil, heat the pot, put the cuttlefish in the pot, put a small amount of water, Korean chili paste, and green onions, onions, green peppers, chili peppers, and rice cakes.

2. Cover the pot and cook for a few minutes, open the lid and cook until the soup is viscous, and remove from the pot! Let's eat!