What is the practice of stir frying celery with cuttlefish?

Ingredients: cuttlefish, celery, carrots, vegetable oil, cooking wine, salt, white pepper.

1. Peel the cuttlefish, remove the internal organs and wash it.

2. Draw the main part of the cuttlefish into a shallow oblique grid, and then cut it into a long square.

3. Add some cooking wine and salt and mix a little for later use.

4. Remove the leaves of the celery and wash it.

5. Cut the celery into sections.

6. Sit in a pan and heat a spoonful of oil.

7. Pour in the greens and stir-fry slightly.

8. Add cuttlefish pieces and stir-fry.

9. Add a little water and bring to a boil.

10. Add carrots.

11. Add some pepper and mix well.

Ingredients: 5 cuttlefish, 4 slices of dried fragrant vegetables, 200 grams of celery, 2 slices of ginger, 1 red pepper, 2 grams of Sichuan pepper, 1 gram of chicken essence, 10 grams of light soy sauce, 30 grams of peanut oil.

Excipients: appropriate amount of salt, a little green onion.

1. First of all, prepare the ingredients, remove the leaves of the celery, pick and wash them.

2. Cut the celery and red pepper into strips with a knife, and shred the green onion and ginger.

3. Dry and wash the incense and cut it into thin slices.

4. Remove the internal organs of the cuttlefish first, and then clean it.

5. Pour an appropriate amount of water into the pot and bring to a boil, add a little salt and a few drops of cooking oil, blanch the celery, and remove it when it changes color.

6. Blanch the celery with water, add cooking wine, and blanch the octopus directly for 30 seconds to take it out.

7. Blanch the octopus with a knife and all two petals.

8. After the pot is hot, pour in the peanut oil and heat it, slowly fry the peppercorns over low heat, and then heat the chives and ginger on high heat.

9. At this time, put in the dried fragrant, fry slowly over low heat for a while, and add light soy sauce to adjust the color.

10. Fry until golden brown on both sides.

11. Add the blanched celery.

12. Add an appropriate amount of salt to taste according to personal taste.

13. Continue to stir-fry for a while on high heat, add chicken essence to increase the taste.

14. Add the blanched octopus and red pepper.

15. Continue to stir-fry over high heat until the red pepper breaks off and changes color.

16. The production is completed.

1. Fried cuttlefish with green onions.

Fried cuttlefish with green onion is mainly made of cuttlefish, green onions, and green peppers.

Difficulty Index:

Production steps: 1. Wash and cut the cuttlefish, wash and shred the green pepper, cut the green onion into sections, shred the ginger, mince the garlic 2, boil a pot of water and put the cuttlefish, boil and blanch.

3. Heat the pot and pour in the oil, stir-fry the shredded ginger and minced garlic until fragrant.

4. Add green onions, add cooking wine, sugar, and pepper powder and stir-fry.

5. Add cuttlefish and green pepper shreds and stir well.

6. Add an appropriate amount of salt to taste.

7. Pour in the water starch and stir-fry until cooked.

The fragrant fried cuttlefish with green onions is freshly out of the pot and you can enjoy it to your heart's content.

2. Stir-fried cuttlefish with snow peas.

Stir-fried cuttlefish with snow peas is mainly made with snow peas, cuttlefish, etc.

Difficulty Index:

Production steps: 1. Clean and slice the cuttlefish, mince the ginger, shred the red pepper, wash the snow peas and set aside 2, heat the wok and pour in the oil, stir-fry the minced ginger, add the red pepper and stir-fry 3, add the cuttlefish and stir-fry until it is eight mature, and put it out for later use.

4. Add a little oil to the pot, add the snow peas and stir-fry until cooked.

5. Put the fried cuttlefish in, add salt to taste, and continue to stir-fry until cooked to make a simple and delicious fried cuttlefish with snow peas fresh out of the pot.

3. Pickled pepper cuttlefish.

Pickled pepper cuttlefish is made of pickled pepper and cuttlefish.

Difficulty Index:

Production steps: 1. Chop the pickled pepper for later use, clean the cuttlefish, mince the green onion, ginger and garlic 2, heat the pot and pour oil, put in the cuttlefish and stir-fry until cooked, put out the spare 3, leave a little oil in the pot, and fry the shallots, ginger and garlic.

4. Add an appropriate amount of salt, cooking wine, vinegar and chicken essence and stir-fry.

5. Add pickled pepper and cuttlefish and stir-fry.

6. Add an appropriate amount of warm boiled water and water starch and stir-fry until cooked.

7. Finally, pour sesame oil.

The delicious pickled pepper cuttlefish is ready to be served.

4. Stir-fried cuttlefish with leeks.

Stir-fried cuttlefish with leeks is made with leeks and cuttlefish as ingredients.

Difficulty Index:

Production steps: 1. Clean the cuttlefish, wash the leeks and cut into sections.

2. Boil a pot of water, blanch the cuttlefish, remove and drain.

3. Heat the oil in a wok and stir-fry the leeks until fragrant.

4. Add the blanched cuttlefish and stir-fry.

5. Add cooking wine, salt and chicken essence and stir-fry evenly.

6. Finally, add vinegar and stir-fry until cooked.

The fried cuttlefish with leeks is ready, and this dish also has the effect of invigorating blood and removing blood stasis.

Fifth, the sauce fried cuttlefish.

Sauce-fried cuttlefish is mainly made of cuttlefish and other materials.

Difficulty Index:

Production steps: 1. Clean up the cuttlefish and cut into strips, cut the ginger into shreds, and mince the green onion and garlic.

2. Blanch the cut cuttlefish in boiling water, drain the water and set aside 3, heat the pot and pour in cooking oil, put in the cuttlefish and fry it until it changes color, put it out 4. Leave a little oil in the pot, fry the chives, ginger and garlic, add the bean paste and fry until fragrant 5, add cooking wine, salt, chicken essence and stir-fry until fragrant.

6. Pour in the broth and water starch, add the cuttlefish and stir-fry until cooked.

7. Pour sesame oil before cooking.

The fragrant and delicious sauce fried cuttlefish can be eaten.

Stir-fried leeks and celery to personal taste.

Pickled cabbage, also known as snow mushroom, is a variant of leafy mustard in mustard vegetables. It has a special spicy taste, and the people in Jiangsu and Zhejiang like to pickle it and use it to make dishes. After pickling, there is a special umami and fragrance, which has the effects of detoxification and swelling, appetizing and digestion, warming and relieving qi, etc., which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to appetize and help digestion.

After cooking, its protein can produce a large number of amino acids after hydrolysis, so whether it is used as an ingredient or main dish, stir-fried, steamed, boiled, and souped, it is particularly delicious and very popular with people.

Tools Raw materials.

Ingredients: cuttlefish fillet, pickled cabbage, red pepper, ginger, cooking wine, sugar.

Step Method.

First, use a knife to cut strips about half a centimeter wide on the cuttlefish fillet, do not cut off the cuttlefish, only cut the top 1 2, and leave the bottom 1 2;

Then cut the cuttlefish fillet vertically with strips half a centimeter wide, this time all the way to the end, making it a bit like a gear-like strip;

Wash and mince the cabbage, shred the ginger, remove the stems and seeds of the red pepper, and cut into rings;

Pour water into the pot, bring to a boil over high heat, add a little cooking wine, blanch the cut cuttlefish strips for 15 seconds, then remove and drain;

After the pot is hot, pour in the oil, when the oil is 4 hot, add the ginger shreds to stir the fragrance, put in the cabbage and red pepper rings and stir-fry for half a minute;

Add the cuttlefish sticks and stir-fry for 10 seconds, add sugar to taste, and stir-fry a few times to get out of the pan.

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Stir-fried cuttlefish with pickled cabbage is very labor-saving, put a cuttlefish, wash it, and then put the seasoning-flavored coconut water coconut water for a few minutes. pot, put some oil, put the cuttlefish in the pot and fry spicy, put some spicy or something, and then put the cabbage in it and fry it a little bit of sugar to enhance the freshness. After God cooks it, put some chicken essence and you can get it out of the pot.

Materials:

Cuttlefish fillet, pickled cabbage, red pepper, ginger, cooking wine, sugar.

Method

1. Use a knife to cut strips about half a centimeter wide on the cuttlefish slices horizontally, do not cut off the cuttlefish, only cut the top 1 2, and leave the bottom 1 2;

2. Cut out strips with an interval of half a centimeter wide vertically on the cuttlefish fillet, this time cutting all the way to the end, making it a bit like a gear-like strip;

3. Wash and mince the cabbage, shred the ginger, remove the stems and seeds of the red pepper, and cut into rings;

4. Pour water into the pot, boil over high heat, add a little cooking wine, blanch the cut cuttlefish strips for 15 seconds, then remove and drain;

5. After the pot is hot, pour in the oil, when the oil is hot, add the ginger shreds to stir the fragrance, put in the cabbage and red pepper rings and stir-fry for half a minute;

6Add the cuttlefish strips and stir-fry for 10 seconds, add sugar to taste, and stir-fry a few times to get out of the pot.

Tips

Because the cabbage is salty, there is no need to add salt, and you can use a little sugar to make it fresh.

Ingredients: 1 cuttlefish, 100 grams of cabbage, 10 grams of green onions, appropriate amount of cooking oil, 4 grams of ginger, a little salt, a little monosodium glutamate. To handle the cuttlefish, place the cuttlefish belly side up and use scissors to cut through the middle to remove the internal organs without breaking the ink sac.

After the internal organs are removed, remove the cuttlefish shell, skin, skin on the head and antennae, and the hard shell of the cuttlefish mouth, and cut into thin slices. Shred the green onion and ginger. The cabbage is selected from the heart part, cleaned, shredded and set aside.

How to fry cuttlefish:

1. Prepare materials: 1 cuttlefish, 100 grams of cabbage, 10 grams of green onions, appropriate amount of cooking oil, 4 grams of ginger, a little salt, and a little monosodium glutamate.

2. To handle the cuttlefish, turn the belly of the cuttlefish upwards, cut it from the middle with scissors, remove the internal organs, and do not break the ink sac.

3. After removing the internal organs, remove the cuttlefish shell.

4. Remove the skin on the cuttlefish's skin, head and antennae. In the middle of the antennae is the mouth of the cuttlefish, squeeze the two thumbs from the outside to the middle, squeeze out the hard shell of the cuttlefish's mouth, and then cut it into thin slices.

5. Shred the green onion and ginger.

6. Clean the heart part of the cabbage and cut it into shreds for later use.

7. Add an appropriate amount of water to the pot, after the water boils, add a little salt to the pot, and then put the cuttlefish fillets into it, and take it out for about 30 seconds.

8. Drain the water after putting it in cold water for later use.

9. Add an appropriate amount of cooking oil to the wok, and after the oil is hot, add the shredded green onion and ginger and stir-fry until fragrant.

10. Add the cabbage and stir-fry, add a little salt and stir-fry until the cabbage is soft.

11. Put in the drained cuttlefish fillets, stir-fry them evenly, turn off the heat, and then add a little salt and monosodium glutamate to taste.

Ingredients: 1 carp, 100 grams of celery cabbage.

Excipients: 1 tablespoon of salt, 10 grams of light soy sauce, 100 grams of vegetable oil, 30 grams of cooking wine, 2 grams of monosodium glutamate, 50 grams of green garlic, 20 grams of ginger, 2 chili peppers, appropriate amount of water.

1. First of all, clean the fish you bought.

2. Scratch a few knives on the fish to make the fish easier to taste.

3. Prepare the required materials, shred the ginger, chop the chili, and cut the green onion and celery.

4. Put oil and chili peppers in a pot and stir-fry the cleaned fish intestines.

5. Put the fish intestines on a plate, then continue to add oil to the pan and put the fish in to fry.

6. Fry the fish until golden brown on both sides.

7. Then add ginger and chili pepper.

8. Then put the green onion and celery in a pot and cook together, and cook for three minutes on low heat.

9. Put it on a plate at the end.

Ingredients: 2 cuttlefish.

Pickles 1 small sprig.

Salt to taste, ginger 4 slices, shredded.

Cooking wine to taste.

Sugar to taste MSG to taste.

The preparation of fried pickles with cuttlefish.

Peel the cuttlefish and cut it into pieces for later use.

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Soak the pickles in water until they have no salty taste.

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Heat the oil over high heat, under the ginger.

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Pour in the cuttlefish and pickles, stir-fry over high heat, add salt, monosodium glutamate, sugar and a small amount of water.

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Stir-fry for a few minutes out of the pan and finished.

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