Ingredients: small cuttlefish
400 grams
Materials: red pepper 10g, green pepper 15g.
Seasoning: 50g of peanut oil, 2g of refined salt, 5g of chicken essence 1g, 5g of red oil, 5g of oyster sauce, 2g of sugar, 5g of bean paste, 20g of cooking wine, 5g of thirteen spices, 5g of dried pepper 10g, garlic 10g, 5g of onion, and 5g of ginger 10g.
Method:
1. The little cuttlefish gouges out its eyes, washes them, blanchs them in a boiling pot and drains them.
2. Wash the green and red peppers, cut them into rolling blades and put them in a dry pot; Stir-fry garlic in the oil pan and take it out; Sliced onion, sliced ginger, sliced dried Chili, chopped bean paste.
3. Enlarge the fire in the pan, add vegetable oil, stir-fry ginger slices, dried peppers and bean paste, add cuttlefish and garlic, stir-fry, cook wine, pour fresh soup, boil over high fire, skim off the floating foam, add salt, chicken essence, oyster sauce, white sugar and thirteen spices, adjust the taste, and simmer over medium fire until cuttlefish larvae taste.
Features: Small cuttlefish larvae are tender and spicy.
Fried cuttlefish with green pepper
Taste: delicious
Production materials: cuttlefish roe -300g green pepper (sliced), a little shredded ginger, raw flour, oyster sauce, soy sauce, wine, salt pond, etc.
Production steps:
1. Wash cuttlefish larvae, drain water, and marinate with raw flour, salt, sugar, cooking wine and light soy sauce 10 minute;
2. Take the oil pan, add the green pepper, add a little salt, stir-fry over high fire until it is 80% mature, and put it on a plate for later use;
3. Take the oil pan again, add shredded ginger and stir fry, then pour mullet roe, add a little soy sauce, stir fry a few times, cover the pot and simmer for a while;
4. Open the lid, pour in the green pepper and stir fry, and add oyster sauce. Because the squid larva love the water, if there is still a lot of water after adding oyster sauce, you can thicken it with raw powder and put the juice in a plate and eat it out of the pot.
Pickled cuttlefish
Ingredients: cuttlefish-400g pickled pepper-50g vegetable oil-100g onion-10g ginger-8g garlic (white skin)-5g coriander-10g salt-3g monosodium glutamate.
Production steps:
1. Wash cuttlefish larvae;
2. Chop pickled peppers and put them in a bowl for later use;
3. Wash onion, ginger, garlic and coriander, and cut into powder for later use;
4. Pour the oil into the pot, heat it to 60%, add the cuttlefish shreds and fry until cooked, and remove and drain the oil;
5. Leave a proper amount of base oil in the pot, add chopped green onion, Jiang Mo and minced garlic and stir fry, and add salt, monosodium glutamate, vinegar and cooking wine to taste;
6. Add pickled pepper, clear soup and shredded cuttlefish, add coriander powder, thicken water starch, and serve with sesame oil.