The practice of cuttlefish, the homely practice of small cuttlefish

The explanation of how to make a cuttlefish is as follows

1.Fish flavor cuttlefish ingredients: 3 cuttlefish, appropriate amount of oil, appropriate amount of salt, 30g of Pixian bean paste, half a cucumber, half a carrot, vinegar.

The purchased cuttlefish is placed in clean water, the head and body of the cuttlefish are separated, and the bones are removed from the head, and the cuttlefish also contains the inside of the eyes. Take out the dorsal bones 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, and introduce a good way to tear off the skin on the surface of the fresh cuttlefish, peel off the back skin, and pull off the gray bones. Take a container, put more water, put the cuttlefish in it, pull out the head of the cell in the water, pull off the internal organs together, and then remove the eyeballs of the cuttlefish in the water, and drain the ink.

Cuttlefish, also known as cuttlefish, moderate small seafood, its taste is delicious and nutritious, fried with leeks, fast and delicious, good in summer.

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.