How do you make cuttlefish tastier? How to make cuttlefish delicious,

Summary. 2.Jinhua ham cut into thin slices, spring bamboo shoots peeled and then cut into comb slices, black fungus picked into small flowers, pepper seeded and cut into diamond-shaped pieces for later use.

How to make cuttlefish delicious, 2Jinhua ham cut into thin slices, spring bamboo shoots peeled and then cut into comb slices, black fungus picked into small flowers, pepper seeded and cut into diamond-shaped pieces for later use.

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Tongtong will find out for you how to make cuttlefish delicious as follows: remove the internal organs of the cuttlefish, peel off the outer layer of "thin clothing", wash the cutting knife, small pieces (about two fingers wide) for later use.

3.Put an appropriate amount of water in the pot to boil, put the cuttlefish into the boiling water, and the cuttlefish pieces are rolled into a roll, that is, remove the cold water, drain the water and set aside.

4.Put an appropriate amount of vegetable oil into the wok, put in the ginger slices and stir fragrant when it is warm, then put in the chopped chives, put the spring bamboo shoot slices, Jinhua ham slices, cuttlefish, and fungus into the pot and stir-fry for 2 minutes, and then put the sharp pepper pieces together and stir-fry for 2 minutes, point in a little Shaoxing rice wine, season with chicken essence and salt, and put the water starch out of the pot and put it on the plate

How to deal with dried cuttlefish, how to do it, 1Choose dried cuttlefish that is dry, odorless, mildew-free, natural in color, and aromatic in hot water dissolved in baking soda for about 2 to 3 hours.

2.The dried cuttlefish is fully expanded, i.e. completely soaked. Carefully clean every crevice, especially the cuttlefish head.

3.Rip off the cuttlefish head.

4.There's a hard thing on the cuttlefish's head.

5.Pick the hard ones and throw them away.

6.Hold one end to expose the cuttlefish bone.

7.Peel off the bones.

8.Squid bones and that kind of hard stuff are unwanted things.

The cuttlefish roast meat is delicious, first make the braised pork, and then put in the blanched cuttlefish fillets to collect the juice together, the specific method is as follows:

Preparation materials: 500g of pork belly, 750g of fresh cuttlefish, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of rice wine.

1. Prepare ginger slices and star anise.

2. Wash the cuttlefish after it is cleaned.

3. Slice the cuttlefish horizontally and vertically obliquely with a flower knife.

4. Add ginger slices to the pot and bring to a boil.

5. After pouring in the cuttlefish, the cuttlefish will be naturally rolled up after being heated, scooped up and washed.

6. Wash the pork belly.

7. Blanch the pot under cold water and rinse.

8. Cut into cubes. <>

9. Pour the bottom oil into the pot, fry the pork belly with a simmer, push it aside, and add the seasoning to stir-fry until fragrant.

10. Pour in about 300ml of rice wine.

11. Add 3 spoons of light soy sauce and 1 spoon of dark soy sauce.

12. Add an appropriate amount of rock sugar, cover over high heat, bring to a boil and turn to low heat for 20 minutes.

13. After that, turn on the high heat, pour in the cuttlefish, boil and remove the juice, and then turn off the heat.

14. a finished product.

Notes:Fresh cuttlefish is nearly 8 minutes cooked after being scalded in boiling water, so it is necessary to add it last, and this cuttlefish is very tender to eat.

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.

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