How to make fresh cuttlefish delicious, the home cooked practice of fresh cuttlefish

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.

Fish can be eaten with kale, you need to prepare broth, salt, rice wine, sugar, ginger juice, shrimp paste, cuttlefish and kale, first clean the kale, remove the leaves, and then remove the root of the vegetable stem, and then cut it into oblique segments, clean the cuttlefish, tear off the surface film, put it on the board, cut a knife every centimeter on the outer layer, but must not cut it off, after all the cuts are done, then cut into a cross-shaped flower knife, boil the water in the pot over high heat, put the cuttlefish fillet in, blanch for two minutes, Add an appropriate amount of oil to the wok, cook it over medium heat until it is 6 hot, put the kale in and stir-fry until the color changes, then add some shrimp paste, white sugar, rice wine, ginger juice, and stock to continue to stir-fry, and then put the cuttlefish in after the kale is stir-fried, add the appropriate amount of salt and stir-fry evenly to get out of the pot and eat.

Cuttlefish can also be eaten with broccoli carrots, you need to prepare salt, starch water, garlic, vegetable oil, carrots, broccoli and cuttlefish, first cut the cuttlefish into flowers, and then put it in boiling water to blanch it, must not blanch it too much, the cuttlefish can be rolled up, the broccoli is cut into small flowers, blanched with boiling water, until it becomes a dark color, cut the carrot into slices, chop the garlic, heat the pot over high heat, add an appropriate amount of oil, put the minced garlic into it to burst the fragrance, Put the carrots in and stir-fry until they are eight ripe, then put the cuttlefish in and stir-fry it, wait until the cuttlefish comes out of the juice, add broccoli and stir-fry, and finally add an appropriate amount of salt, thicken with water starch and then put it on a plate and eat.

Braised cuttlefish pork.

Ingredients: Ingredients - 130 grams of cuttlefish, 400 grams of pork belly, 20 grams of chopped green onions, 2 slices of ginger, 40 grams of rock sugar, 1 star anise, 1 small piece of cinnamon;

Excipients - 10 grams of oil, red curd juice, 50 grams of butter, 30 grams of light soy sauce, 5 grams of dark soy sauce, 600 grams of purified water.

Method: 1. Wash and cut the pork belly into pieces, wash and cut the cuttlefish into thick slices for later use;

2. Then pour oil into the pot, stir-fry the green onion and ginger, then pour in the pork belly and stir-fry, so that the meat can be watered;

3. Then pour in rice wine, light soy sauce, red curd juice, dark soy sauce, star anise, and cinnamon;

4. After the rock sugar is colored, add water to turn on high heat, change to medium-low heat and simmer for about 50 minutes after boiling;

5. Take another pot, blanch the cuttlefish, blanch and wash it, absorb the water and add a little dark soy sauce to color it for later use;

6. Pour in the processed cuttlefish before the pork belly in the pot is thickened, slowly reduce the juice, and sprinkle a little chopped green onion after serving.

Cuttlefish Ball Material:

Ingredients - 1 kg of cuttlefish, 500 grams of pork and water chestnuts, 1 salted duck egg;

Excipients - salt, cornstarch, oil, soy sauce in an appropriate amount.

Method: 1. Divide the cuttlefish into small pieces, cut the pork into the same pieces, and wash the skinned water chestnuts for later use;

2. Then put the prepared lumpy ingredients into the manual food processor;

3. Then use a food processor to puree all the ingredients and stir well;

4. Then put the prepared salt, cornstarch, cooking oil, soy sauce and egg yolk into the food processor and stir until the filling is strong;

5. Beat the flavored filling into balls with a spoon, boil the pot under water, and wait for 10 minutes;

6. Lift the lid of the pot and you can smell the fragrance of water chestnuts and the seafood smell of cuttlefish.