Dried cuttlefish practice 20, dried cuttlefish practice

Ingredients. Rice.

200g duck breast.

One. Dried cuttlefish.

Two. Accessories.

Vegetable oil. 10 teaspoons.

Salt. 1 teaspoon.

Light soy sauce. 2 teaspoons.

Wine. 1 teaspoon.

Carrot. 50g

Shiitake mushrooms. 3 pcs. Essence of chicken. 2g

Pepper. 1 teaspoon.

Steps. 1.Ingredients: Dried cuttlefish, duck breast, rice.

Excipients: vegetable oil, salt, light soy sauce, ginger, chives, cooking wine, shiitake mushrooms, carrots, pepper, chicken essence.

2.Dry wash the cuttlefish, soak the dried cuttlefish in cold water, soak it in warm water for 3 hours, remove and wash, and soak it in water for 5 minutes.

3.Remove cartilage and impurities and cut into small pieces, cut the duck breast into small cubes, cut the mushrooms into small cubes, wash and peel the carrots and cut into small cubes, and wash and chop the ginger and chives.

4.Wash the rice and soak it in cool water for 30 minutes.

5.Add to a casserole, add water and bring to a boil.

6.Turn the heat to low and simmer dry.

7.Heat the pan with cold oil, heat the oil for 7 into the duck breast and stir-fry the oil to eat the fragrance, add cooking wine, light soy sauce and stir-fry evenly, add ginger and dried cuttlefish and stir-fry evenly.

8.Add shiitake mushrooms, carrots and salt and stir-fry evenly.

9.Add chicken essence and pepper and stir-fry evenly.

10.Pour over the simmered rice.

11.Pour a circle of vegetable oil along the edge of the casserole with a spoon, cover and simmer until the food is fragrant (about 10 minutes), then turn off the heat.

12.Sprinkle with chopped chives.

13.Cover and simmer in a casserole for about 10 minutes before serving.

Many people like to eat some dried seafood, now let's take a look at how to eat these dried seafood, and now let's take how to eat dried cuttlefish as an example.

Fruit and vegetable encyclopedia dried cuttlefish.

How to eat dried cuttlefish.

1.Soak the cuttlefish.

1) Dried cuttlefish is a kind of dried chemical substance of the ocean, before eating dried cuttlefish, it is necessary to soak the dried cuttlefish, and then clean it after soaking before eating.

2) Generally, dried cuttlefish should be soaked in cold water for an overnight night, so that the dried cuttlefish can be soaked soft and chewy. At the same time, it is also necessary to take out some hard objects in the cuttlefish, these are not edible, but they can be used in medicine.

3) The cuttlefish can be sliced after it is soaked and cleaned, and some knife marks can be cut on the cuttlefish when slicing, so that it will become curly when fried, which is particularly delicious.

2.Stir-fried cuttlefish with celery.

Now let's take a look at the fried dried cuttlefish, which is fried with celery, first bring the water to a boil, then pass the celery through the water, then pour out the water, and then boil the oil pan. Then put the cuttlefish fillet and celery together in the pot and fry together, so that it is very good to eat.

3.Stewed dried cuttlefish.

Soak the ink in cold water for one night, then soak the cuttlefish dry and clean it softly, you can slice it for later use, then clean the chicken, cut it into pieces, put the chicken pieces into the pot and add water to boil, remove the blood blisters on it, and then put the cuttlefish fillets into the pot and stew them together. Until cooked through.

Just put some on the soup when it's cooking.

Generally, dried cuttlefish is not suitable for stir-frying.

1.The taste of fresh cuttlefish is very good, whether stir-fried or braised in a red stew. Of course, a better way to eat it is braised cuttlefish.

The people of Ningbo, Zhejiang Province call the cuttlefish as the cuttlefish, and when it is listed in the spring, they braise the pork belly with the skin, the canan milk and the cuttlefish, called "the cuttlefish peeling and roasting", and the Ningbo restaurant in the Shanghai Lane Tang Hotel used to call customers with this dish.

2.Cooking methods of dried squid and dried cuttlefish There are many ways to cook dried squid and dried cuttlefish after the hair rises, such as stir-frying, stir-frying, roasting, stewing, and shabu-shabu. Here are just two examples of family-style.

1) Pickled cabbage squid (pickled cabbage black flower) 1. Raw materials: 250 grams of dried fish after rising; 100 grams of pickles in the snow mushroom. 2. Seasoning:

3-5 grams of ginger rice, chopped green onions, 3 garlic seeds, a dried pepper, 10 grams of cooking wine, a little soy sauce, an appropriate amount of refined salt, a little sugar, 50 grams of vegetable oil, and 80 grams of fresh soup. 3. Operation method: (1) Change the squid (cuttlefish) washed after the hair rise to a knife or cut a flower knife (to facilitate the flavor and ripeness), and scald it with boiling water; Cut the ginger into rice grains and slice the garlic seeds; Dried chili peppers cut into sections; Pickles cut into cubes.

2) Put the wok on the heat, add vegetable oil, put in the garlic slices and stir-fry, put in the pickles and stir-fry until cooked, pour in the fresh soup, ginger, green onion and squid pieces in turn, add various condiments such as soy sauce, and finally add sugar, turn it over a few times, and then put it into the pot. (2) (microwave) grilled squid (cuttle) fish tube 1, raw materials: two whole squid (cuttle) body tubes.

A green onion, other ingredients (can be choy sum, bamboo shoots, coriander, onions, tomatoes and other personal favorites) appropriate amount. 2. Seasoning: 15 grams of cooking wine; 5 grams each of ginger and garlic; 50 grams of soy sauce; a pinch of pepper; peanut butter 15 g; 100 grams of soup; a pinch of monosodium glutamate and sugar; 10 grams of vegetable oil.

3. Operation method: (1) Wash the swollen fish tube, scald it with boiling water, put it into the sauce made of various spices and soak it for half an hour, pick it up and dry it, and then soak it into the flavor; Cut the green onion into two-centimeter long pieces. (2) Lay the Beijing onion section under the basin, put the impregnated fish body tube on the Beijing onion section, put the pot into the microwave oven, and dial the function key of the microwave oven to the barbecue function, and the time is two minutes.

When the microwave oven stops, remove the squid, dip it in the sauce, and add the other ingredients to the pot (choose your favorite).

1 or 2 kinds), and then cut the soaked fish body tube into sections and arrange them on top, put them in the microwave oven together, and bake them for about two minutes by grilling. It is a pot of fragrant grilled squid (cuttle) fish tube. Sprinkle pepper before serving for a better taste.

Precautions: 1. To make the cooked squid (cuttlefish) tender and not old, it is necessary to master the cooking time. Since most of the squid is protein, it has a coagulation effect when heated, so the longer it is cooked, the harder the squid will be.

2. When baking in the microwave, you should look at the size, age and tenderness of the squid, and grasp the time, so as not to bake for a long time and become inedible for the old and tough; And it can't be eaten when it's raw, so you must be flexible and grasp the heat (the length of time, the size of the fire.

The easiest way to make dried cuttlefish is as follows:

Ingredients: 1 dried cuttlefish, 1 onion, 1 chili. Excipients: 1 piece of ginger, 2 garlic heads, 1 green onion. Seasoning: Appropriate amount of peanut oil, 1 spoonful of light soy sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of salt, 1/2 spoon of chicken essence, 2 tablespoons of cooking wine, 1 spoon of oyster sauce.

1. Soak the dried cuttlefish in water for 3 hours, don't soak it for too long, it won't taste for too long. Clean the dried cuttlefish, remove the hard bones (Chinese medicine "sea clam", tear off the outer skin and cut into small pieces.

2. Boil some water in a pot, add a spoonful of cooking wine, a few slices of ginger, and bring to a boil over high heat. After the water boils, pour in the dried cuttlefish, boil again and cook for one minute, remove and wash again, drain and set aside.

3. Prepare the ingredients. Slice the onion, shred the chili, slice the ginger and garlic, chop the green onion, heat the oil, and stir-fry the green onion, ginger and garlic until fragrant. Pour in the dried cuttlefish and stir-fry a few times.

4. Add an appropriate amount of water, add a spoonful of cooking wine, a spoonful of light soy sauce, half a spoon of dark soy sauce to color, stir-fry evenly, cover the pot, simmer for 2 minutes, pour in peppers and onions, stir-fry evenly, pour in a spoonful of oyster sauce, stir-fry for 1 minute.

5. Reduce the juice on high heat, add half a spoon of salt and chicken essence to taste, sprinkle with chopped green onions, stir-fry evenly, light soy sauce and other seasonings already have a taste, salt should be added less or no more, the finished product is salty and fresh, the onion is very delicious, the dried cuttlefish is very chewy, the more you chew, the more fragrant.

Dried cuttlefish introduced

Dried cuttlefish is a dried product processed from fresh cuttlefish of mollusks in the ocean. Cuttlefish, also known as cuttlefish, cuttlefish. Commonly known as "cuttlefish bone".

The practice of dry ink branch friend omen fish is:Ingredients: 300 grams of cuttlefish (dried), 500 grams of pork ribs.

Excipients: a little green onion, about 2 grams of salt, 20 ml of cooking wine, 10 ml of vinegar, 2 cloves of garlic, 4 small strips of shredded ginger, 2 spoons of brown sugar, 1500 ml of cold water.

1. Soak the dried cuttlefish the night before.

2. After the cuttlefish is soaked, the outer layer of skin is removed.

3. Cut the cuttlefish and set aside.

4. Put the pork ribs in a pot and bring to a boil.

5. Blanch the pork ribs and wash them well for later use.

6. Pour the cleaned pork ribs and sliced cuttlefish into the casserole, add vinegar, cooking wine, brown sugar, garlic cloves, and shredded ginger.

7. Pour in 1500ml of water and bring to a boil, turn to low heat and simmer for about an hour.

8. Simmer for an hour, then add an appropriate amount of salt, sprinkle with chopped green onions, and the delicious cuttlefish pork rib soup can be out of the pot.

Ingredients: 3 small dried cuttlefish.

Pork ribs 300 grams.

Ginger A small piece.

Appropriate amount of green onions.

Cooking wine to taste.

Salt to taste MSG to taste.

Preparation of dried cuttlefish pork rib soup.

1. Soak the dried cuttlefish in water for 3 hours in advance, soak soft, remove the internal organs, and tear off the skin.

2. Cut the dried cuttlefish into strips and set aside.

3. Wash the pork ribs, blanch the blood in a pot of cold water, and skim off the floating dust.

4. Remove the blanched pork ribs and rinse them with cold water for later use.

5. Put the pork ribs, dried cuttlefish, and ginger slices into a pressure cooker, and add an appropriate amount of salt and light soy sauce.

6. Pour in the cooking wine.

7. Heat water in a pressure cooker to submerge the ingredients.

8. Medium heat in a pressure cooker for 15 minutes.

Turn off the heat after a few minutes, turn on the pressure cooker after 5 minutes, and add an appropriate amount of MSG.

10. Remove from the pot and serve the soup bowl.

11. Sprinkle green onions in the soup bowl, the soup is delicious, fragrant, and temp<>ting

Tips: When making soup, the pork ribs should be put into hot water to avoid the condensation of the proteins from being hot and cold, and the meat is not easy to rot.

First, the practice of dried cuttlefish.

There are many ways to make dried cuttlefish, such as: dried cuttlefish potato roasted pork, fried belly shredded with leek and dried cuttlefish, dried roasted pig's trotters with cuttlefish, cuttlefish dried pork rib soup, etc.

1.Roasted pork with dried cuttlefish and potatoes.

Ingredients: dried cuttlefish, pork belly, potatoes; Excipients: green onion and ginger, light soy sauce, soy sauce, cooking wine, rock sugar.

First of all, soak the dried cuttlefish in warm water to clean up and cut into pieces, wash and cut the pork belly, wash and peel the potatoes and soak them in water for later use, stir-fry the pork belly in hot oil until it is slightly golden and oily, put it out, put rock sugar in the pot and stir-fry until it melts, then pour in the pork belly on the sugar color, put in the ginger slices and dried cuttlefish and stir-fry, add soy sauce, light soy sauce and appropriate amount of water, simmer for 25 minutes, drain the potato slices and put them in the pot and continue to stew for 15 minutes, and finally collect the juice over high heat, you can season it properly, sprinkle the green onion out of the pot.

2.Stir-fried shredded belly with dried cuttlefish with leeks.

Ingredients: dried cuttlefish, pork belly, leeks; Excipients: ginger and shallots, cooking wine, steamed fish soy sauce; First of all, the dried cuttlefish is soaked and cleaned up, the pork belly is washed and shaved with oil, the leeks are washed and cut into sections for later use, the pork belly, cuttlefish, ginger and shallots, salt and cooking wine are put into the pot, add enough water, turn high heat to low heat and boil for an hour and a half, then take out the pork belly and cuttlefish shredded for later use, heat the pot with ginger slices under cold oil, pork belly, shredded cuttlefish and leeks, stir-fry evenly and add salt and steamed fish and black bean sauce to taste, fry and then get out of the pot.

Ingredients: Pork ribs 2 pounds

Dried cuttlefish to taste

A little ginger

2 tablespoons of salt, a pinch of cooking wine

Oyster sauce A little

June fresh soy sauce to taste.

Preparation step (1) Prepare the pork ribs and dried cuttlefish;

2) Soak the dried cuttlefish in hot water until soft;

3) Put the small drain through the water to remove the fishy smell, and wash the dried cuttlefish;

4) Dried cuttlefish slices;

5) Heat the pot, add a little oil, add the ginger slices;

6) Pork ribs will be fried with dried cuttlefish;

7) Add salt, cooking wine, oyster sauce and soy sauce;

8) The color changes instantly;

9) Add an appropriate amount of water and boil;

10) Slowly reduce the juice over high heat;

11) Finish, serve in a bowl.

Tips: Soak dried cuttlefish in hot water until soft.

Dried cuttlefish eyes to be removed, bones and stomach removed.

Ingredients: 2 dried cuttlefish, 1 barrel bone, a little ginger, 3 shallots, a little oil, 3 teaspoons of salt, a little cooking wine, a little oyster sauce.

Preparation steps (1) Prepare the dried cuttlefish and barrel bones, and soak the dried cuttlefish for 3 hours in advance until soft;

2) Put the barrel bones in water and boil them in the water;

3) Wash the barrel bones with good water, dry clean the cuttlefish and cut into strips, and slice the ginger;

4) Put a little oil in the pot, add the ginger slices and barrel bones;

5) Then add salt, cooking wine and oyster sauce and stir-fry evenly;

6) Then add the dried cuttlefish;

7) Add an appropriate amount of water and cook on high heat for an hour and a half;

8) When the soup becomes rich, sprinkle with chopped green onions;

9) Serve to the table.

Tips: Cylinder bones and dried cuttlefish should be fried together, and it will be more fragrant;

Simmer slowly until the soup becomes richer.

Dried cuttlefish preparation.

Ingredients: 1 dried cuttlefish, half a catty of pork ribs, 1 piece of ginger, a little salt, 2 tablespoons of cooking wine, a few drops of aged vinegar, 2 garlic cloves, 1 pinch of white sugar, 1 spoon of light soy sauce.

Method: 1. First wash the ribs, boil the impurities and blood foam in a pot under cold water, and then remove and rinse for later use.

2. Soak the cuttlefish in cold water, wash and cut into small pieces.

3. Prepare a pressure cooker, put the pork ribs and dried cuttlefish, peel and slice the garlic cloves, wash and slice the ginger pieces and put them in the pot together.

4. Pour in cooking wine, light soy sauce, then pour in an appropriate amount of water, sprinkle in 1 pinch of white sugar, and drop in a few drops of vinegar.

5. Cover and boil over high heat, continue to cook for 15 minutes after gassing, then turn to low heat for 5 minutes, turn off the heat and naturally deflate and serve.