How to make dried cuttlefish delicious, how to make dried cuttlefish delicious

Cooking methods of dried squid and dried cuttlefish There are many ways to cook dried squid and dried cuttlefish after the hair rises, such as stir-frying, stir-frying, roasting, stewing, and shabu-shabu. Here are just two examples of family-style. (1) Pickled cabbage squid (pickled cabbage black flower) 1. Raw materials:

250 grams of dried fish after the hair has risen; 100 grams of pickles in the snow mushroom. 2. Seasoning: 3-5 grams of ginger rice and chopped green onion, 3 garlic seeds, a dried pepper, 10 grams of cooking wine, a little soy sauce, an appropriate amount of refined salt, a little sugar, 50 grams of vegetable oil, and 80 grams of fresh soup.

3. Operation method: (1) Change the squid (cuttlefish) washed after the hair rise to a knife or cut a flower knife (to facilitate the flavor and ripeness), and scald it with boiling water; Cut the ginger into rice grains and slice the garlic seeds; Dried chili peppers cut into sections; Pickles cut into cubes. (2) Put the wok on the heat, add vegetable oil, put in the garlic slices and stir-fry, put in the pickles and stir-fry until cooked, pour in the fresh soup, ginger, green onion and squid pieces in turn, and then add various condiments such as soy sauce, and finally add sugar, turn it over a few times, and then put it into the pot.

2) (microwave) grilled squid (cuttle) fish tube 1, raw materials: two whole squid (cuttle) body tubes. A green onion, other ingredients (can be choy sum, bamboo shoots, coriander, onions, tomatoes and other personal favorites) appropriate amount.

2. Seasoning: 15 grams of cooking wine; 5 grams each of ginger and garlic; 50 grams of soy sauce; a pinch of pepper; peanut butter 15 g; 100 grams of soup; a pinch of monosodium glutamate and sugar; 10 grams of vegetable oil. 3. Operation method:

1) Wash the swollen fish barrel, blanch it with boiling water, soak it in a sauce made of various spices for half an hour, pick it up and dry it, and then soak it into the flavor; Cut the green onion into two-centimeter long pieces. (2) Lay the Beijing onion section under the basin, put the impregnated fish body tube on the Beijing onion section, put the pot into the microwave oven, and dial the function key of the microwave oven to the barbecue function, and the time is two minutes. When the microwave oven stops, remove the squid, dip it in the sauce, and add the other ingredients to the pot (choose your favorite).

1 or 2 kinds), and then cut the soaked fish body tube into sections and arrange them on top, put them in the microwave oven together, and bake them for about two minutes by grilling. It is a pot of fragrant grilled squid (cuttle) fish tube. Sprinkle pepper before serving for a better taste.

Precautions: 1. To make the cooked squid (cuttlefish) tender and not old, it is necessary to master the cooking time. Since most of the squid is protein, it has a coagulation effect when heated, so the longer it is cooked, the harder the squid will be.

2. When baking in the microwave, you should look at the size, age and tenderness of the squid, and grasp the time, so as not to bake for a long time and become inedible for the old and tough; It can't be eaten if it's raw, so you must be flexible enough to control the heat (the length of time, the size of the fire).

The preparation of dried cuttlefish is as follows:Ingredients: 1000g of pig's trotters, a dried cuttlefish, 1 piece of ginger, an appropriate amount of cooking wine, and an appropriate amount of salt.

1. Prepare the ingredients.

2. Soak the dried cuttlefish in advance for later use.

3. Let the pig's trotters be discussed to help chop small pieces for later use.

4. Peel the ginger and cut it into two small pieces.

5. Take the pot of pig's trotters under cold water, add a small piece of ginger and an appropriate amount of cooking wine to blanch the blood foam for later use.

6. Cut the soaked dried cuttlefish into small pieces for later use.

7. Remember this "cuttlefish boat", you must remember to put the liquid down and make soup together.

8. Blanch the pig's trotters and remove the blood foam for later use.

9. Put the dried cuttlefish, pig's trotters and ginger into the casserole, add enough water and bring to a boil over low heat for 3 hours.

10. Add a little salt to taste before cooking.

11. a finished product.

Cuttlefish are shellfish, also known as squid fish, cuttlefish, eye fish, etc. It belongs to the phylum molluscs, cephalopods, decabrachidae, and squid. The "cuttlefish" or "cuttlefish" referred to in China are mostly the two species of mansoni needleless squid and golden squid produced in the East China Sea.

There is little difference in the appearance of the two, the main differences are: the former carcass is oval, slightly thin, boneless needles, and the dried product is called the borer; The latter has bone needles, and the dried product is called dried squid. When a squid encounters a strong enemy, it will use inkjet as a method of escape and wait for an opportunity to leave, so it has names such as "squid" and cuttlefish.

There are small pigment sacs in its **, which will change color and size with the change of "mood". Squid will leap out of the sea and have an amazing ability to fly through the air. Cuttlefish shell, both squid plates, scientific name cuttlefish bone, is also commonly used in traditional Chinese medicine, called sea clam, is a commonly used Chinese medicine for acid making, hemostasis, and astringency.

1. Soak the dried cuttlefish in cold water for 5 hours, remove the bones and eyes, wash and shred for later use; 2. Shred the pork, shred the ginger, cut the dried chili pepper into sections, and mince the garlic; 3. Blanch the shredded cuttlefish in boiling water, drain it and add a small amount of cornstarch and light soy sauce with the shredded pork and mix well; 4. Put oil in the pot, fry the mixed shredded cuttlefish in the pot for about 5 minutes, add ginger, garlic, dried chilies, etc., pour in rice wine, add salt, a small amount of water, and finally put in the chili peppers, stir-fry slightly to get out of the pot and put on the plate.

The so-called dried cuttlefish is actually a dried product made from the processing of mollusk fresh cuttlefish in the sea. Cuttlefish, also known as cuttlefish, cuttlefish. Commonly known as "cuttlefish bone", it is distributed in the coastal areas of China.

Cuttlefish is delicious and rich in protein, fat, inorganic salts, carbohydrates and other substances, and has been a favorite delicacy since ancient times. Moreover, edible cuttlefish also has the effect of aphrodisiac fitness, blood and kidney, stomach and qi, its taste is delicious, and it is a good food therapy.

So how do you make dried cuttlefish delicious? In addition to the methods introduced above, it can also be eaten as cuttlefish pork rib soup. Take an appropriate amount of cuttlefish, soak it in cold water for more than 2 hours, and remove the bones and eyes.

Soak well, wash and cut into shreds, drain and set aside; Appropriate amount of pork ribs, plus shiitake mushrooms or peanuts. Put ginger slices and an appropriate amount of rice wine in the pot to remove the smell, and change the heat to low for about 15 minutes after the pressure cooker is steamed.

The delicious dried cuttlefish is as follows:Ingredients: 1 dried cuttlefish, 8 shiitake mushrooms, 5 garlic leaves, 2 green peppers.

Excipients: appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of light soy sauce.

1. Soak the cuttlefish for about 4 hours until soft, cut into strips for later use.

2. Wash and cut the mushrooms into strips for later use, and you need to squeeze out the water to avoid stir-frying the water.

3. Grind the garlic leaves and cut the green peppers for later use.

4. Fry the dried cuttlefish in oil until fragrant, and then stir-fry the spicy pepper and shiitake mushrooms. Finally, add garlic leaves, salt, five-spice powder, and light soy sauce to taste.

5. Shovel it into the plate.