How to make soup with dried cuttlefish, how to make soup with dried cuttlefish

How to make soup with dried cuttlefishSteps: Method 1: Ingredients.

Ingredients. 800g duck.

1 dried cuttlefish.

Ingredient. Salt to taste.

Appropriate amount of MSG. Vinegar to taste.

Steps: 1. Soak the dried cuttlefish in water and wash it; 2. Slicing cuttlefish; 3. Wash the duck and cut it into large pieces; 4. Put water in the casserole; 5. Put in the duck pieces; 6. Put the cut cuttlefish; 7. Put vinegar; 8. Cover the lid; 9. Simmer over medium heat for 4 hours; 10. Stew, add salt and monosodium glutamate; 11. Serve out and enjoy slowly.

Method 2: Step 1: Soak the cuttlefish in advance and wash it clean.

Step 2: Chop the duck into pieces and wash them.

Step 3: Blanch the duck meat in a pot under cold water, add green onions and ginger.

Step 4: Cut the soaked cuttlefish into large slices and wash the duck in cold water for later use.

Step 5, put the cuttlefish and duck together in the pressure cooker for about 25 minutes.

Step 6, when the time is up, add the daylily, bring to a boil again, then add salt and chicken essence to taste.

Step 7, add a little chopped green onion and you're ready to eat.

The effect of duck soup stewed with cuttlefish: duck is slightly cool, has the effect of nourishing yin and benefiting blood, clearing deficiency and heat, diluting water and moisturizing dryness. Cuttlefish has the effects of aphrodisiac fitness, blood and kidney, stomach and qi.

Cuttlefish nutritional value efficacy.

Cuttlefish has the effects of nourishing blood, passing menstruation, promoting lactation, tonifying the spleen, benefiting the kidneys, nourishing yin, regulating menstruation, and stopping the band; The old duck has the effect of nourishing the stomach, clearing heat and strengthening the spleen, weakness and edema. It's summer, so we should eat more cool food, which is good for our body.

Soak the cuttlefish in warm water, the length of time depends on the size of the cuttlefish, and soak until the meat is soft and the surface is smooth. After serving, take out the cuttlefish bones for later use or stew the cuttlefish meat in soup.

Directions: Ingredients: pork bones, dried cuttlefish, dried shiitake mushrooms (mushrooms), salt, ginger.

Production process: 1) Wash the boiled bones, boil them in cold water, and boil the blood water. Remove the bones and rinse off the blood foam with water.

2) Separately cook bone broth with cold water and a few slices of ginger. (Simmer for a few hours).

3) At the same time, boil two pots of warm water, then soak the dried cuttlefish and dried shiitake mushrooms respectively.

4) Cut the soaked cuttlefish into strips and remove the hard stalk of the shiitake mushrooms. Soak the cuttlefish and shiitake mushrooms in water to remove the dirt floating on the surface, and then take out a soup bowl for each of the clean parts in the middle layer. (Do not get the precipitation into the soup).

5) Remove the bones and ginger slices, put the cuttlefish strips and shiitake mushrooms into the roast, and add the soup bowl of soaked cuttlefish and soaked mushroom water in (4). Add a pinch of salt.

6) Bring to a boil on high heat, then simmer on low heat for about an hour or the cuttlefish will be dry and soft and easy to chew.

7) Present the soup and add salt to taste.

Features: The fragrance of mountain and sea delicacies is skillfully blended together, and the fragrance is rich.

Cuttlefish and pig's trotter soup.

Ingredients】 600 grams of Chinese cabbage, 500 grams of pig's trotters, 120 grams of dried cuttlefish, 6 red dates, 2 slices of ginger.

Production] Cut 4 small cabbages per plant, remove the core of red dates, boil pig's trotters in boiling water for five minutes, pick up and wash, soak the dried cuttlefish in water for half an hour, boil in water for five minutes after washing, and then wash it, put in 10 cups of water and boil, put in pig's trotters and other raw materials and cook for 2 hours, then add cabbage and cook for another hour, and add salt to taste. Finally, take out the pig's trotters and cuttlefish and cut them into pieces and serve them on a plate.

Features】 The soup is delicious, nutritious, and has a moderate taste.

Dish name: Cabbage cuttlefish pig (foot fight) soup.

Ingredients: 1 kg of cabbage (about 600 grams), 12 taels (about 480 grams) of pork (foot contention) (pork knuckle), 3 taels of dried cuttlefish (about 120 grams), 6 red dates, 1 slice of ginger.

Method: 1. Wash the cabbage and cut 4 small branches into each plant. 2. Wash the jujube and remove the pit.

3. Put the pig (foot fight) into boiling water and boil for 5 minutes, remove and wash. 4. Soak the dried cuttlefish in water for half an hour, wash it, put it in boiling water and cook it for 5 minutes, then pick it up and wash it. 5. Bring 11 cups of water (or an appropriate amount) to a boil, put down the pig (foot contention), dried cuttlefish, red dates, and ginger to boil, change to slow heat for 2 hours, add cabbage and boil for another 1 hour, add salt to taste.

6. Pick up the pig (foot contention) and cuttlefish and put it on the plate.

Preparation of dried cuttlefish pork rib soup.

1.Soak the dried cuttlefish and black fungus in advance and soak them thoroughly.

2.Dried soaked cuttlefish, deboned, finely shredded, carrots cut into small pieces, ginger slices.

3.Rinse the ribs, sit in a pot, boil hot water, put in the ribs and ginger slices, blanch for a while to remove the blood, remove the oil foam, and blanch the carrot pieces and black fungus successively.

4.Pour an appropriate amount of water into the casserole, add the pork ribs and shredded cuttlefish, and cook for about an hour.

5.Pour in the blanched carrot cubes and continue to cook for about half an hour.

6.Add a little vinegar to make the meat soft and rotten, then pour in the black fungus and continue to cook for about half an hour.

7.Add salt and stir well before removing from the pan.

<> cooking skills. Soak the dried cuttlefish and black fungus in advance and soak them thoroughly.

Tips: Because some people in the family don't like the taste of cuttlefish, I blanched the water once and then boiled it. In fact, cuttlefish is more nutritious when cooked in soup after processing.

Don't throw away the cuttlefish bones, put them in and stew them together, which can effectively replenish calcium.

Also, don't throw away the cuttlefish bones that you have removed, even if you don't want to make soup together.

Washing, drying, and grinding cuttlefish bones into powder is also a good medicine for hemostasis.

The method is as follows: 1. Prepare in advance to disrupt the pork ribs, dried cuttlefish, ginger, refined salt, and monosodium glutamate;

2. Wash the pork ribs and cut them into pieces, soak the dried cuttlefish to soften and remove the bones, wash and slice them, wash and pat the ginger loosely;

3. Add water to the pot, put in the pork ribs and cuttlefish fillets when the water boils, cook them over medium fire until they are broken, and then pick them up and set aside;

4. Put pork ribs, cuttlefish fillets, and ginger in a casserole, pour in water, boil over low heat for 2 hours, add refined salt and monosodium glutamate, and it's done.