Sauced cuttlefish
Ingredients: 300 grams of fresh cuttlefish, 750 grams of oil (about 50 grams), 2 tablespoons of soybean sauce, 2 tablespoons of Shaoxing wine/kloc-0, 2 tablespoons of sesame oil 1 2, 4 tablespoons of refined salt monosodium glutamate14, a little of onion, garlic slices and Jiang Mo, and a proper amount of starch.
method of work
1, the cuttlefish is washed and cleaned, and the flower knife is crossed obliquely, and then changed into strips with a length of 5 cm and a width of 3 cm.
2. Blanch and curl it in boiling water, immediately remove it, drain the water, then fry it in 80% hot oil and pour it into a colander.
3. Leave a little base oil in the original pot, use onion, ginger and garlic to cook Shao wine, add soybean sauce, refined salt and monosodium glutamate to stir fry.
4, add soup to boil, thicken with water starch, add cuttlefish rolls, stir fry evenly, pour sesame oil, and serve.
Braised cuttlefish eggs
Ingredients: 300g cuttlefish eggs, one garlic, 5 slices of ginger and one red pepper.
method of work
1, wash cuttlefish eggs and marinate with 20g of salt for 3-5h. Wash with clear water for use.
2. Put a proper amount of cooking oil in the pot and fire. Add cuttlefish eggs, 5 slices of ginger and one red pepper. Add appropriate amount of yellow wine to burn.
3, about 2-3 minutes, add a little water and the right amount of soy sauce to cook until the pot is dry, add garlic, and add the right amount of monosodium glutamate.
Tea-flavored cuttlefish balls
Ingredients: cuttlefish, horseshoe, oolong tea (1 0g), salt, honey1tablespoon, 2 teaspoons of osmanthus sauce, starch, blending oil and a little egg white.
method of work
1, oolong tea leaves into a teacup, boiled with boiling water, decanted to remove the tea juice, and drained for later use.
2. Peel the horseshoe, soak it in clear water, wash it and drain it (the napkin can be sucked dry), and chop it into fine paste.
3, cuttlefish membrane, remove internal organs and impurities, soak in clean water, wash, put in a container for later use.
4. Add horseshoe paste, starch and a little monosodium glutamate cooking wine in turn and stir well with water to make a thick paste.
5. Cool the oil in a hot pan. When the oil temperature is about 50% hot, fry it in the oil pan until it is golden yellow (floating), remove it, and control the excess oil for later use.
6. Add the fried fish balls and oolong tea and stir well. Add the honey and osmanthus sauce prepared before. After coloring, pour some edible oil to enhance the color. Just take it out of the pot and put it on the plate.