How to make soup with dried cuttlefish so that it is not fishy

1. Powdered kudzu cuttlefish soup.

Ingredients: half a catty of pork bones, 1 dried cuttlefish, 1 pink kudzu (everyone likes it, if you like it, put more if you like it).

Method:1. Soak the dried cuttlefish in water for about half an hour, and then pour it into a clay pot with the water!

2。First, put the soaked dried cuttlefish and pork bones in a clay pot with water (7 bowls) and wait for the water to boil, and then pour the kudzu (cut into pieces in advance) into the pot and cook together

The three ingredients are boiled together and then simmered for about 2 hours

Traditional Chinese medicine view: Powdered kudzu clears the lungs, moisturizes the cuttlefish, strengthens the spleen and invigorates qi.

2. Cuttlefish pork rib soup.

Ingredients: Dried cuttlefish, small short ribs, barley, ginger slices.

The dried cuttlefish is soaked in water and then cut into small pieces, the ribs are also cut into small pieces, washed and boiled in a pot of cold water for 2, 3 minutes, then take out and put it in the casserole of the soup, and then put in the cut cuttlefish, ginger slices, 1 small handful of washed barley, after the fire is boiled, turn to low heat and slowly boil it, generally 2 and a half hours can be eaten, if you want the soup to be stronger, boil for a few more hours.

3.Dried soup with mushrooms, pork ribs, cabbage, cuttlefish.

Recipe details of cuisine and efficacy: constipation recipe diuretic recipe **Recipe Yin recipe Hyperlipidemia recipe Taste: salty umami.

Process: Boiled. Ingredients for dried soup with mushrooms, pork ribs, cabbage, cuttlefish:

Ingredients: 40 grams of shiitake mushrooms (dried), 120 grams of cabbage, 160 grams of pork ribs, 50 grams of cuttlefish (dried).

Seasoning: 3 grams of ginger, 5 grams of peanut oil, 2 grams of salt, 2 grams of monosodium glutamate, teach you how to make dried soup with mushroom and pork ribs, cabbage and cuttlefish, how to make mushroom and pork ribs, cabbage and cuttlefish soup to be delicious, and the cuttlefish is soaked in bones. Soak the mushrooms and remove the stems and cut in half.

Wash the cabbage and cut into sections. Heat the oil, stir-fry the pork ribs, mushrooms, ginger slices, add water, put the cuttlefish in the same pot for 1 hour, skim off the oil slick foam, then add the cabbage and continue to cook for a while, season with salt and monosodium glutamate.

How do you make soup with dried cuttlefish? The above 3 methods are good, you can try them!

Dried cuttlefish soup with pig's trotters:

Ingredients: 1 tip of pig's trotters, 1 dried cuttlefish.

Method:1Cut the tip of the pig's trotters into pieces, and cut the dried cuttlefish into strips for 3 hours.

2.Put the tip of the pig's trotters and the dried cuttlefish into the pressure cooker, add an appropriate amount of ginger, dried red pepper, sugar, rice wine and water, cover and bring to a boil, turn to low heat and simmer for 30 minutes, and open it after the pot is steamed.

3.Add an appropriate amount of salt, monosodium glutamate, and chopped green onions.

The above is a detailed introduction to the method of dried cuttlefish soup, these two production methods make the dried cuttlefish soup different in taste and nutrients, which is also because the ingredients it uses are different, which will change the nutritional content of the soup, and there will be some differences in the help of the human body.

Precautions: 1. Since seafood is cold, dried cuttlefish is no exception, and it is not suitable for people with cold constitution or poor stomach to make soup directly, so it is best to fry the soaked dried cuttlefish for a few minutes before making soup to remove the coldness and then cook soup.

2. Dried cuttlefish with squid bones, also called conch clams, this is a traditional Chinese medicine, don't throw it away, it can also be used to make soup at the same time.

3；Or soak it in clean water for 3-5 days (press the stones, do not make it float), change the water 1-2 times a day, float until there is no salty smell and fishy smell, take out the sun and night dew for 1 week, fold it into small sections. It can also be fried until yellow into the medicine, and the astringent effect of hemostasis can be enhanced after stir-frying.

If you want the dry cuttlefish to make soup without being fishy, you only need to soak it in water for a period of time before cooking, and then blanch it with cooking wine and ginger to remove the fishy smell. If it is eaten in winter, the soaking time can be appropriately extended, and the skin of the dried cuttlefish needs to be torn off before cooking, and it is cleaned before eating.

When choosing dried cuttlefish, it is necessary to choose dry, odorless, and mildew-free ones, which can not only ensure the safety of eating, but also make the cooked dried cuttlefish taste better.

When soaking dried cuttlefish, you can add an appropriate amount of baking soda powder to the water, which can effectively remove impurities, bacteria and other substances from the scattered wild dried cuttlefish.

The length of the soaking time of dried cuttlefish is generally not fixed, and it is related to a variety of factors, if it is dried in the current year, it needs to be soaked for about 3 to 4 hours, and if it is aged and dried, it needs to be soaked for a longer time.