The practice of cuttlefish cubs, how to make cuttlefish cubs delicious

Sauce fried cuttlefish larvae.

Ingredients: 10 cuttlefish, 1 persimmon pepper, 1 handful of chives, appropriate amount of green onion, ginger, garlic, dried chili, 2 spoons of bean paste, 2 spoons of sweet noodle sauce, 1 spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of sugar, 1 spoon of dry starch, 1 spoon of pepper, appropriate amount of salt.

Step 1: Rinse the cuttlefish larvae to control the moisture, cut the persimmon pepper into hob pieces, cut the chives into long sections, prepare the green onions, ginger, garlic and dried chili peppers used in the pot, and prepare more ginger shreds. Mix 2 tablespoons of bean paste and 2 tablespoons of sweet noodle sauce and set aside.

Step 2: Rinse the wok, heat it up and put the cuttlefish larvae directly into the pot, add some ginger shreds, and stir-fry over medium heat, it takes about 5 minutes to dry fry, there will be a lot of big bubbles, pour it out if there is too much water and continue to fry dry, this step can remove the fishy smell of the cuttlefish larvae, and there will be no chewing after cooking. The water content of the cuttlefish larvae is basically fried, and when the meat is tightened, it can be taken out of the pot for later use.

Step 3: Add a small amount of oil to the pot, add green onions, ginger, garlic and dried chili peppers to stir-fry until fragrant, pour in the young cuttlefish and stir-fry over high heat for 2 minutes.

Step 4: Add 2 tablespoons of bean paste and 2 tablespoons of sweet noodle sauce to the pot, stir-fry evenly over medium-low heat to avoid sticking to the pan.

Step 5: Add the water that submerges the young cuttlefish, add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and a small half spoon of sugar to color and taste, cover the pot and simmer for 5 minutes.

Step 6: When the soup is almost finished, add the chopped bell pepper and stir-fry for 1 minute, add an appropriate amount of salt and pepper to taste.

Step 7: Before the final pot, pour in 1 tablespoon of water starch to thicken the soup to thicken, stir-fry evenly and then remove from the pot and put on a plate. A plate of delicious meat, more than addictive sauce fried cuttlefish is ready.

Processing method and production method of cuttlefish larvae.

How to deal with the larvae of cuttlefish.

1.Peel off the outer skin of the cuttlefish, then use scissors to cut the belly of the cuttlefish, separate the head from the belly, and then tear off all the internal organs of the stomach, take out the small hard shell inside, and tear off the black membrane in the inner wall of the cuttlefish.

2.Use your index finger and thumb to tightly pinch the lower part of the young cuttlefish's whiskers, squeeze it hard, and pull out the small black dot in the middle. Then use scissors to cut open the eyes of the cuttlefish, squeeze out the black juice inside, and then rinse it thoroughly.

3.When squeezing the eyes of the cuttlefish, you must use a cut mouth that is larger, and then flush the water in the pool while squeezing. If you don't cut it big enough, when you squeeze it, the black juice inside will easily squeeze everywhere, and you can avoid it when you operate it in water.

4.The ink of cuttlefish contains a substance called mucopolysaccharide, which has been proven by animal experiments to have a certain anti-cancer effect on mice. Therefore, it is recommended that you try not to throw away the ink sac or squeeze out the ink in the ink sac when cooking with cuttlefish.

5.If you don't use the washed cuttlefish larvae at that time, it is best to dry them with a paper towel and refrigerate them, so that the cuttlefish larvae can taste more refreshing.

How to make it: Step 1: Preparation – Wash and cut the onion into small pieces, wash the cuttlefish larvae with water, and remove the internal organs and shells from the larvae.

Step 2: Deodorization - Take an appropriate amount of ginger slices and Sichuan peppercorns, blanch the cuttlefish larvae in boiling water with ginger slices and Sichuan peppercorns, put them out after about 30 seconds, drain the excess water, and set aside.

Step 3: Stir-fry in a pan – light a hot pan, add oil, stir-fry the onion cubes first, high heat, and then stir-fry the young cuttlefish and hot sauce. Depending on the taste, you can choose Sichuan bean paste, Korean hot sauce, etc.

Step 4: Season and add flavor - after stir-frying a few times on high heat, add a little soy sauce, a little sugar, and salt (appropriate amount) according to the amount of ingredients; Continue to stir-fry, at this time the hot sauce and cuttlefish are ready, and the cuttlefish are evenly coated with the hot sauce and ready to cook.

Boiled cuttlefish larvae.

Ingredients: 1 board of cuttlefish, sesame, ginger, garlic, cooking wine, ice lemonade, Korean hot sauce, chili powder, soy sauce, sugar, vinegar, garlic

Method: The main material is prepared. Peel off the outer skin of the cuttlefish, remove the small hard shell (sea clam) on the back, gut the inside, cut off the eyes, rinse and set aside. Sauté the sesame seeds until fragrant.

2.Bring water to a boil in a pot, add ginger slices, cooking wine and cuttlefish to boil, turn off the heat and simmer for 3 minutes.

5.Scoop up the baby cuttlefish and immediately soak in ice lemonade for 5 minutes.

6.Chop the garlic and ginger into small pieces, then mix the Korean hot sauce, chili powder, soy sauce, sugar, vinegar, garlic, ginger, and cooked sesame seeds.

7.Drain the young cuttlefish and put it in a bowl, pour the seasoning into the bowl and stir well.

8.Cover and put in the refrigerator for 1-2 hours before eating, the longer the time, the better the flavor.

The delicious recipe for cuttlefish larvae is as follows:

Preparation: 400 grams of cuttlefish, appropriate amount of vegetable oil, appropriate amount of salt, 5 grams of light soy sauce, 5 grams of ginger, 5 grams of green onions, 5 grams of cooking wine, 2 corianders, 1 gram of Sichuan peppercorns.

1. Wash the cuttlefish and remove the internal organs.

2. Put it into the empty fiber boiling water, blanch for 30 seconds to scoop it up, don't blanch it for a long time, rinse it with cold water, and drain the water.

3. Wash and soak the spicy skin in cold water for a few minutes, if you have time, you can use boiling water to blanch for a minute, finely chop, so that it is very fragrant and delicious, not easy to paste, cut the ginger into minced pieces, chop the green onions, wash and cut the coriander.

4. Heat the pan with cold oil, boil the oil to 7 into heat, add spicy skins and peppercorns to burst out of the imitation fragrance, add minced ginger and green onions to fry the fragrance.

5. Stir-fry the young cuttlefish quickly to evenly produce the fragrance.

6. Add cooking wine and stir-fry evenly (if you like to eat particularly spicy, you can add fresh millet pepper and stir-fry together).

7. Add light soy sauce and stir-fry quickly to bring out the flavor of the sauce, add salt and stir-fry quickly.

8. Sprinkle with coriander, it is best to turn off the heat, the coriander is too soft, not fried, and can be cut off.

Cuttlefish is delicious and easy to make:1. Clean the cuttlefish, drain the water, and cut a small cuttlefish into two pieces.

2. Clean half an onion and cut it into shreds, clean a few sour cowpeas and cut them into small pieces.

3. Wash the millet pepper and cut it into rings.

4. Put a small handful of vermicelli in cold water in advance to soak softly, so that it can be eaten after boiling.

5. Pour oil into the pot, first add Sichuan peppercorns and stir-fry to bring out the fragrance, and then add chopped green onions and millet pepper to stir-fry to bring out the fragrance.

6. Add shredded onion, add sugar and vinegar and stir-fry evenly.

7. Pour in the small cuttlefish and stir-fry over high heat, add cooking wine, salt, dark soy sauce and light soy sauce and stir-fry evenly.

8. Add the soaked vermicelli to the stir-fried juice.

9. Add a spoonful of oyster sauce and stir-fry evenly, and after boiling over high heat, you can put it out of the pot and put it on a plate, which is delicious and the vermicelli is also very delicious.

The delicious cuttlefish larvae are made at home as follows:

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

1. 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.

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

3. 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.

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

5. Stir-fry until the green and red peppers and onions are broken, then put them on a plate and set aside.

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

7. 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.

Squid rice: 1. Pull the head of the squid out of the body and wash it. 2. Cut off the squid's whiskers and head, leaving only the squid whiskers.

3. Soak the glutinous rice for one hour and rinse. Fill the squid tube with a small spoon. Don't stuff it too full, or you'll burst your stomach when you cook it.

4. Use a toothpick to pass through the opening of the Hongwang squid tube and tighten it. 5. Use a toothpick to pass through the opening of the squid barrel and tighten it. 6. Mix the water, soy sauce, sugar, and wine, and put in the prepared squid tube and squid whiskers.

Bring the heat to a boil and remove the foam. Press a small wooden lid in the middle (you can do without a plate) and continue to cook for 30 minutes (to help absorb the flavor). In this way, the fragrant squid rice is ready.

Squid pork rib soup: 1. Wash the pork ribs and chop them into pieces, soak the dried cuttlefish until soft, remove the bones, wash and slice them, and wash the ginger and pat it loose. 2. Add water to the pot, put in the pork ribs and cuttlefish fillets when the water boils, cook over medium heat until broken, and then remove and set aside.

3. Put pork ribs, cuttlefish fillets and ginger in the casserole, pour in water, boil over low heat for 2 hours, add refined salt and monosodium glutamate.

Squid balls: 1. Half a catty of fresh cuttlefish, peel and wash the middle section, wipe dry and cut into small grains, a few pieces of fatty meat, put it in a blender and puree, add an appropriate amount of salt, sugar, pepper and sesame oil and mix until it is gelatinous. 2. Add another tablespoon of clear noodles and a tablespoon of cornstarch and mix well.

3. Squeeze the balls by hand and cook them in a pot of cold water over low heat until they float.

Radish and squid soup: 1. Wash and shred the radish, cut the abdomen of the squid, take the curd and remove the internal organs, remove the eyes and the top teeth, soak and wash several times, and dispose of it for later use. 2. Heat the soup pot, stir-fry the green onion and ginger to bring out the fragrance, and put the squid in the pot and stir-fry.

3. For about 2 minutes, pour in 1 bowl and a half of water, bring to a boil over high heat, and simmer for 2 minutes over medium heat. 4. Pour in the shredded radish and cook together, after about 2 minutes, the shredded radish becomes soft, add a small amount of chicken essence to taste. 5. Sprinkle with chopped chives, drizzle with a few drops of sesame oil, then turn off the heat and put on a plate.

Tomato squid soup: 1. Wash the tomatoes, cut them into thin slices, wash the fresh squid, remove the black fascia, cut into 4 cm square pieces, slice the ginger, and cut the green onion into sections. 2. Put the squid and tomatoes into a pot for later use, heat the wok on the fire, add vegetable oil, when the six are ripe, add ginger and green onions and stir-fry until fragrant, pour 600ml of water, boil, add tomatoes, squid and salt, and cook for 25 minutes.

Squid bone and lean pork porridge: 1. Wash and chop the lean pork; Put the squid bones and tangerine peel into the casserole, add an appropriate amount of water, boil and remove the slag and extract the juice. 2. After washing the rice, pour it into the pot, add an appropriate amount of water, then add the minced pork and cook it together, until the porridge is cooked, pour in the medicinal juice, and then cook it for two or three boils.