How to fry cuttlefish to be delicious, cuttlefish and what to fry delicious

Spicy stir-fried cuttlefish.

On the weekend, a new large supermarket opened near where I lived, I took my husband to visit the supermarket together, and I was pleasantly surprised to see the children's favorite cuttlefish. However, there are no fresh cuttlefish in the vegetable market, and every time I want to cook cuttlefish for my children, I have to go to a supermarket far away to buy cuttlefish. Children can supplement protein by eating cuttlefish, which is rich in calcium and can promote bone development, cuttlefish is rich in bovine iodic acid and vitamins, which can improve optic nerve function and promote the development of the retina.

When I saw that there were fresh cuttlefish in the supermarket, I immediately bought two boxes, don't look at me and say that I bought two boxes and think it is a lot, 2 boxes of cuttlefish are fried and there is a little bit, and the portion is very small. I used green and red peppers and garlic spicy sauce to fry the cuttlefish, the cuttlefish don't need to be fried for a long time, it will be very hard to bite for a long time, so a little slightly spicy stir-fry is very suitable for summer, can increase the appetite, this plate of spicy fried cuttlefish is served on the table and the family likes to eat.

Ingredients: 500 grams of cuttlefish, 1 green pepper, 2 red peppers, 15 grams of ginger, 15 grams of garlic, 15 ml of garlic spicy sauce.

Light soy sauce 10 ml sugar 5 grams Salt Appropriate amount Cooking wine 10 ml.

Production steps] 1 Remove the small black spots in the beard, cut the eyes with scissors, clean them thoroughly, chop the ginger and garlic into mushrooms, and cut the green and red peppers into small strips.

2 After boiling water in a wok, put cooking wine and salt, and then put in the cuttlefish larvae to blanch, blanch the water quickly, do not boil, and do not put it in boiling water for too long.

3 Heat oil in a wok and sauté ginger, garlic and garlic chili sauce until fragrant.

4 Stir-fry the ginger, garlic and garlic chili sauce until fragrant.

5 Add the green and red peppers and stir-fry, and stir-fry the green and red peppers.

6 Put the cuttlefish larvae, don't fry the cuttlefish larvae for so long, just fry a few times.

7 Stir-fry the soy sauce, salt and cooking wine to taste, and add the green and red peppers and cuttlefish.

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Delicious on the tip of the tongue - fried sauerkraut with cuttlefish, sour and delicious, the bun will make you appetite.

Willow. Do you like to eat cuttlefish? But you know what? Cuttlefish is not actually a fish, but a shellfish, a mollusk.

Cuttlefish, also known as cuttlefish, is crisp and refreshing, with high protein content, high nutritional value, and rich in medicinal value. Its meat, eggs, and backbones can all be used as medicine.

Li Shizhen, a famous medical scientist in ancient China, called cuttlefish "blood medicine", which is a good treasure for women with anemia and blood deficiency and amenorrhea.

In Zhanjiang, the most expensive time for cuttlefish is during the Qingming Festival, because the people here like to use cuttlefish to worship their ancestors. The reason is that there is "ink" in the stomach of the cuttlefish, and "ink" means "reading and writing", which means "culture", so the cuttlefish is worshipped and prayed to the ancestors to bless future generations to learn and succeed!

The choice of cuttlefish is generally fresh, fresh and vigorous cuttlefish, without too much cooking skills, you just need to boil it directly with water until cooked, and then cut it into pieces, dotted with mustard, it is very delicious.

However, compared to boiled cuttlefish, Muyang's preferred method is to buy a sauerkraut made of large-leaf mustard greens pickled by our Zhanjiang locals, and stir-fry it with the cuttlefish, which is sour and crispy, which can make you have a great appetite and eat non-stop.

Let Muyang share a home-cooked method of stir-fried cuttlefish with sauerkraut, which is also a favorite match for people on the beach here!

Food Sharing Moment].

Sauerkraut-fried cuttlefish.

Ingredients: 600 grams of cuttlefish, 300 grams of 1 sauerkraut, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 2 tablespoons of light soy sauce, a little chicken essence, 2 slices of ginger, 1 2 tablespoons of white wine.

Method:1Clean the cuttlefish with a flower cutter and cut it into small pieces. Wash the sauerkraut and cut into small pieces. Ginger cut into shredded ginger.

2.Heat the pan, add the oil, add the ginger and stir-fry until fragrant. Then add the cuttlefish, stir-fry on high heat, and add white wine to remove the fishy smell.

3.Add the sauerkraut, mix well and stir-fry for 2 minutes.

4.Add half a bowl of water, oyster sauce, light soy sauce and sugar, mix well, cover and simmer for 2 minutes.

5.Add the chicken essence to enhance the freshness, add some tail oil and stir-fry evenly to serve.

Conclusion] Although cuttlefish is delicious, because of its high protein content and relatively high cholesterol content, it is best not to eat more or not eat it because of the "three highs", people with diabetes and gout. And it should also be noted that cuttlefish is best not eaten with eggplant.

Everyone has eaten cuttlefish, this is a special food, we usually eat it in the restaurant outside, in fact, it is also very good to make it at home. Stir-fried cuttlefish with snow cabbage, do you eat it clearly? Snow cabbage is a special dish, fried with cuttlefish, salty and umami, if you like to eat cuttlefish, you can let it be burned to try.

How to fry cuttlefish.

Ingredients: 300 grams of cuttlefish, 100 grams of pickled cabbage, 1 shallot, 1 piece of ginger, 1 tablespoon of cooking wine, 1 rock sugar, 1 green onion, 1 tablespoon of soy sauce, 1 teaspoon of salt, 50 grams of pork belly, appropriate amount of oil.

How to fry cuttlefish:

1. Cut the green onion into sections, shred the ginger, cut the shallots into chopped green onions, chop the cabbage, mark the cuttlefish with a cross knife, and slice the pork belly;

2. Pour an appropriate amount of oil into the pot, add the pork belly and ginger shreds to stir up the fragrance after the oil is hot, then pour in the cuttlefish and green onion segments and stir-fry until they change color, add the cabbage and stir-fry, pour in a little cooking wine, soy sauce, rock sugar, salt, and stir-fry evenly;

3. Add a small amount of water, bring to a boil over high heat, drain the soup, and finally add chopped green onions.

Tips: When selecting cuttlefish, the back is completely white or the bone epithelium is slightly purple, which is a high-quality cuttlefish; The back is all dark purple or slightly reddish, which is a poor quality cuttlefish.