The home practice of inserting cuttlefish and the home practice of small cuttlefish

Ingredients: 1 cuttlefish.

Onions, ginger and garlic Appropriate amount.

Onion a.

Bell pepper to taste.

Hangzhou pepper 1 pc.

Oyster sauce 1 scoop.

1 tablespoon of cooking wine.

Haitian flavor is extremely fresh and appropriate.

Salt to taste.

Cornstarch in an appropriate amount.

The practice of stir-frying cuttlefish.

Remove the internal organs, eyes, mouth and bones of the cuttlefish, then tear off the skin of the fish, clean it, and cut it with a knife for later use.

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Add a spoonful of cooking wine, salt, light soy sauce and starch to the sliced cuttlefish and marinate for 15 minutes.

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Chop the green onion, ginger, garlic, and pepper and set aside.

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Cut the onion pepper into cubes.

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Burn oil in the pot, don't smoke the cuttlefish, be sure to burn hot, ninety percent hot.

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Pour in the cuttlefish and stir-fry a few times, curl the edges and set aside.

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Stir-fry chives, ginger, garlic, and peppers with the base oil of fried cuttlefish, add onion and bell peppers, and stir-fry with oyster sauce until broken.

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Add the cuttlefish and stir-fry evenly.

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Ingredients for stir-fried cuttlefish with leeks]: 10 cuttlefish, 300 grams of leeks, appropriate amount of ginger and garlic, appropriate amount of oil and salt, and a little light soy sauce (can be omitted).

Specific production steps]:

1. Wash the cuttlefish after processing, wash and cut the leeks into sections, shred the ginger, cut the green onion into elephant eye slices, and slice the garlic.

2. Blanch the cuttlefish in boiling water for half a minute, remove it from the cool water and set aside.

3. Heat the oil in a hot pan, first fry the green onions, ginger and garlic over low heat until fragrant, then pour in the cuttlefish, add light soy sauce, stir-fry quickly for about ten seconds, add the leek segments, add salt, quickly stir-fry well, then turn off the heat and remove from the pot.

4. Delicious ready.

Tips]: 1. Be sure to blanch the cuttlefish before cooking, and cool it with cold water immediately after blanching.

2. Do not put the leeks in the pot for more than 10 seconds.

3. If you like spicy, you can add a few dried chili peppers or pickled peppers and stir-fry them with green onions, ginger and garlic.

The home cooking of the small cuttlefish is as follows:Ingredients: 300 grams of cuttlefish, 3 cloves of garlic, 1 green onion, 1 piece of ginger, 1 spoon of green onion mate June fragrant chili sauce, 1 spoon of Weida Mei Zhen cooking wine, 1 tablespoon of 12 grams of light salt special oyster soy sauce.

Steps: 1. Prepare the ingredients and seasonings.

2. Slice the garlic, shred the green onion, cut the green onion into rings, and cook the green onion with June fragrant chili sauce.

3. Remove the thin spine slices from the small cuttlefish and pour it into the boiling water in the pot.

4. Blanch for 15 seconds and remove.

5. Add green onions, ginger and garlic to the hot oil in the pot and stir-fry until fragrant.

6. Pour in the blanched cuttlefish.

7. Stir-fry evenly.

8. Pour in a spoonful of Weidamei Cooking Wine.

9. Pour in a spoonful of oyster soy sauce.

10. Pour in a spoonful of chili paste.

11. Stir-fry quickly and evenly.

12. Remove from the pot and serve on a plate. Spicy and delicious.

Fish-flavored cuttlefish betta.

1. Ingredients: 3 cuttlefish, appropriate amount of oil, appropriate amount of salt, 30g of Pixian bean paste, half a cucumber, half a carrot, 10ml of vinegar, an appropriate amount of sugar, and a little monosodium glutamate. 2. Put the bought cuttlefish into clean water, separate the head and body of the cuttlefish, and remove the bones from the head.

3. Take out the back bone 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, rinse it with water and deal with it. 4. Put a cross knife on the processed fish body, then cut it into pieces, and cut the whiskers into segments. 5. Make water in a pot, boil it, blanch the squid pieces, roll and drain the water.

6. Cut the green onion and garlic into slices for later use, slice the cucumber, and slice the carrot. 7. Heat the oil in the pot, add the green onion and garlic slices and Pixian bean paste and stir-fry after the oil is hot, stir-fry evenly and then add the carrot slices. 8. Put the drained cuttlefish in, stir-fry evenly, add a little water to prevent it from sticking to the pan, and simmer until the juice is reduced.

9. Add vinegar, sugar and a little monosodium glutamate, mix well, and then remove from the pot.

Squid, whose real name is cuttlefish, is also known as flower branches, cuttlefish, or cuttlefish. Let me introduce you to the practice of cuttlefish.

First, the practice of cold shredded cuttlefish

Ingredients: 500 grams of fresh cuttlefish, 1 red pepper, 1 green chili, 1 shallot, 1 small piece of ginger, 6 grams of sesame oil, 6 grams of soy sauce, 30 grams of cooking wine, 3 grams of refined salt, 3 grams of sugar, and grams of monosodium glutamate.

Method 1Wash the cuttlefish after removing the bones, internal organs, eyes, and ink skin;

2.Wash the green onion and cut it into sections; Wash the fresh ginger and cut into thin slices; Shred green and red peppers for later use;

3.Add an appropriate amount of water to the pot, bring to a boil, and then put the washed cuttlefish into the boiling water (at the same time, add cooking wine, ginger slices, and green onions). After boiling thoroughly, remove the cuttlefish, drain the water, and let it cool;

4.Cut the cooled cuttlefish into thin strips, put it on a plate, add refined salt, sugar, soy sauce and marinate for 10 minutes, and finally add monosodium glutamate, sesame oil and shredded chili peppers, mix well and serve.

Pay attention to the meat quality, which is delicious, tender and delicious. When boiling cuttlefish, it is necessary to do it quickly so that the meat does not become tough.

Second, the practice of stir-fried small cuttlefish with leeks

Ingredients: 20 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 1Heat 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.

Tips: Cuttlefish belongs to the seafood category, which should not be fried for a long time, and it is not fresh when it is fried, and it has a salt taste itself, so you can add a little salt.

3. The practice of roasting large cuttlefish

Ingredients: 1 large cuttlefish, about 750 grams. 10 grams of citrus oil for seasoning, 10 grams of Lee Kum Kee garlic hot sauce, 5 grams of monosodium glutamate, 3 grams of chicken broth powder, 6 grams of sugar, 1000 grams of salad oil.

Method 1: Wash the large cuttlefish, tear off the film skin on the surface, put a parallel straight knife about 2 3 deep, add garlic hot sauce, monosodium glutamate, sugar, and chicken powder to marinate for 1 hour and set aside.

2. Put the salad oil on the fire in the wok and burn it until it is hot, fry the cuttlefish on low heat for 3 minutes, then raise the oil temperature to 60% hot, fry the cuttlefish with dry skin and golden red color, put it on the cutting board and change the knife into thick cm slices, put it into a fan shape, and serve it with citrus oil.

Trick features.

Authentic and sweet in the mouth.

Production key. The oil temperature of fried cuttlefish meat should be low, four percent of the heat can be, and it should be constantly turned when frying, and the skin can be scooped up when it is fried.

Fourth, the practice of strange cuttlefish bettas

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 1Wash 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, put in 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 weird sauce, stir well and serve.

Trick features.

Flavorful and palatable.