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

Step 1: Foaming.

Soak the dried cuttlefish in cold water for about 8-12 hours until the cuttlefish is completely soft (you can change the water several times in the middle), so that the cuttlefish and the cooked vegetables are very chewy, and there is no need to put alkali.

Step 2: Cleaning.

Be sure to peel off a thin film on the surface of the cuttlefish, then remove the bones and internal organs and wash it, so that the burned cuttlefish will taste very pure and will not have a fishy smell.

Step 3: Cooking – Dried cuttlefish roasted pork belly (or pork ribs).

1. Cut the cuttlefish into mahjong-sized pieces, and then cut the best pork belly into pieces.

2. Put oil in the pot, fry the meat (or pork ribs) first, then add the cuttlefish, and fry the water dry.

3. Add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, and stir-fry a few times.

4. Add water to submerge the fish and meat, and cook over low heat (keep the water in a state of boiling but not boiling) for 1-2 hours.

5. (When you feel that the meat is rotten) drain the water over high heat, not too dry, add pepper, a little monosodium glutamate, put a little sugar, and add a little chives. (No salt).

6. Serving.

Cuttlefish contains 13 protein, and the fat content is only 0 7, it is a nourishing seafood that can be eaten regularly, even if it is obese or arteriosclerosis, hypertension, coronary heart disease patients, it is not harmful to eat in moderation.

Cuttlefish also contains phosphorus, calcium, zinc, iron, magnesium, sugar, vitamin B and other nutrients, stir-fried, steamed, stewed, boiled and other methods. Cuttlefish is dry, sweet and salty, enters the liver and kidney two meridians, and has the function of nourishing the liver and kidneys and nourishing the blood veins.

It is recorded in "Seeking Truth in Materia Medica" that squid "enters the liver to nourish blood, and enters the kidney to nourish water and strengthen ambition." "Those who enter the liver refer to its role in replenishing blood; Entering the kidneys is the function of nourishing yin.

Because it has a good blood tonic effect, it is common to eat cuttlefish for women's menstrual disorders due to blood deficiency, such as heavy menstruation or early menstruation, etc., which has the effect of stopping bleeding and regulating menstruation and reducing menstrual flow; Women with thin belts, back pain, frequent urination, etc., eating more cuttlefish is also beneficial.

As for the ink of cuttlefish, it also contains a variety of beneficial ingredients, it is rich in organic compounds such as protein, fat, sugar, etc., in addition to providing nutrients and helping to promote the secretion of gastric juice, it can also be used for dietary therapy.

Foreign researchers have extracted an anti-cancer substance from squid ink, which is a complex sugar composed of sugars, proteins, lipids, etc. They inoculated 30 mice with cancer cells and gave 15 of them complex sugars.

As a result, all the mice that did not take this substance died, and 9 of the mice that took the compound sugar**, and the rest also had an extended lifespan.

It is suitable for women to eat in all stages of menstruation, pregnancy, childbirth and lactation, and has the effects of nourishing blood, passing menstruation, stabilizing the fetus, benefiting childbirth, stopping bleeding and promoting lactation.

Dried cuttlefish need to be connected to a basin of clean and clear water, and then put the dried cuttlefish that has been rinsed into the basin for soaking, and then refrigerate it, if this refrigerated soaking method is more troublesome, it can also be soaked at room temperature, but in the process of soaking, the water should be changed frequently, until the dried cuttlefish becomes soft. The cuttlefish can be stir-fried with shallots after soaking the knife, and the taste is very delicious. You can soak it on the first day, refrigerate it overnight, and eat it the next day.

Dried cuttlefish is best made in soup, dried cuttlefish is rich in protein, is the most important nutrient to maintain immune function, and is also the main component of white blood cells and antibodies, which has the effect of enhancing immunity. It also contains a large amount of taurine, which can inhibit blood cholesterol, relieve fatigue, restore vision, and improve liver function.

Dried cuttlefish is soaked in warm water for about three hours and sliced with a knife, and it can be cooked with pork ribs, local chicken, lean meat, pork belly, pork belly, etc.

This is fried and eaten, and the fried is particularly delicious.

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.

You can make cuttlefish pork rib soup, which is delicious and nourishing.

Ingredients: 50 grams of dried cuttlefish, 400 grams of pork ribs, 1 small piece of ginger, 2 teaspoons of refined salt, 1 teaspoon of monosodium glutamate, appropriate amount of pepper.

Steps: 1. Dry wash the cuttlefish, soak it in water overnight until soft;

2. Wash the ribs, soak them in water for about 30 minutes, and then rinse them with running water repeatedly;

3. Remove the internal organs of the soaked dried cuttlefish, tear off the film, and cut it into strips after removing the bones;

4. Blanch the processed cuttlefish in a pot of boiling water and drain it;

5. Put the pork ribs, cuttlefish and ginger slices into the soup pot;

6. Add enough water and put in the cuttlefish bones;

7. After the fire boils, skim off the foam and add the shallots;

8. Turn to low heat, simmer for an hour, add salt and pepper to taste, and cook for another 20 minutes.

Dried cuttlefish is delicious and easy to make:

Ingredients: 2 dried cuttlefish, 500 grams of pork belly, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, a few peppercorns, 1 star anise, 1-2 dried chilies, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 1 tablespoon braised soy sauce.

Steps: 1. Soak the dried cuttlefish in clean water overnight, tear off a layer of black film on the surface, and turn the eyeballs out in parallel, and finally don't forget to take out the teeth in the mouth.

2. Cut the washed dried cuttlefish into pieces and set aside.

3. Cut the pork belly into pieces.

4. Add water to the pot, blanch the pork belly under cold water, after the water boils, skim off the foam, cook for 4-5 minutes, remove the pork belly, put it in warm water to wash, remove and drain the water for later use.

5. Add oil to the pot, heat it, add the pork belly and stir-fry for 2-3 minutes, then pour in light soy sauce, braised soy sauce, cooking wine, stir-fry evenly, and stir-fry the pork belly to color.

6. Add green onions, ginger slices, garlic granules, dried chili peppers, Sichuan peppercorns, and ingredients, and stir-fry evenly.

7. Add the dried cuttlefish and stir-fry evenly.

8. Add hot water, the amount of water and ingredients are level, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 1 hour.

9. Add salt, then add braised soy sauce to adjust the color, reduce the juice over high heat, and when it is heated to a little soup, turn off the heat, put it on a plate.