Jinbao cuttlefish material: 500g cuttlefish, pumpkin and crab roe 1 0g, 300g soup, salt, chicken juice and cornmeal1,pumpkin washed, carved into an ingot-shaped container, and steamed in a cage for 8 minutes. 2. Wash the cuttlefish, cut it into filaments, cook it in soup, and put it in an ingot-shaped container. 3, the soup is adjusted to taste, thickened and poured into the ingot, decorated with crab roe, and placed in a dish. Sauté ed cuttlefish: cuttlefish 1 strip (about 500g), peeled pork belly 200g, chives 2 (about 25g), ginger 2 (about 5g), star anise 1 piece, cinnamon 5g, fennel 3g, fragrant leaves 2, milk 2 tablespoons (30ml). White sugar 1 tablespoon (15g) and cooked lard 25g. Practice: cuttlefish removes internal organs and cuttlefish heads, pulls out fish bones, carefully tears off the skin film, washes it with running water, cuts it into strips with a width of 3cm and a length of 7cm, and peels the pork belly and cuts it into thick slices. Tie shallots into knots, put star anise, cinnamon, fennel and fragrant leaves into gauze bags or seasoning bags, and tie the bag tightly for later use. Boil the water in the boiling pot with high fire, blanch the cuttlefish sticks in the pot for 1 min, then take them out and cool them with cold water. Heat the cooked lard in a wok with medium fire, stir-fry the onion knots and ginger slices until the white smoke appears slightly, then add cuttlefish strips and pork belly slices, stir-fry until the pork belly changes color, then cook Shaoxing yellow wine, milk and soy sauce, add 1000ml cold water, gauze bag with spices and white sugar after all the ingredients are wrapped in color, and mix into a large torch soup to boil. Wait until the pork belly is crispy and rotten, and then turn it into a big torch soup and dry it. Then put it on the plate and serve it. Three shredded materials of cuttlefish: dried cuttlefish 1 00g, lean pork 1 00g, winter bamboo shoots 1 00g, red pepper 1 individual, shallots1root, and seasoning: salt12 teaspoons. MSG 1/3 tsp, a little pepper, and dried starch 1 tsp. Practice: soak dried cuttlefish in water until it is soft, put it in a pot and cook until it is cooked, rinse with cold water and cut into shreds. Slice lean pork, and grab it evenly with a little soy sauce, dry starch and a little oil. Shred winter bamboo shoots, cook them in hot water, and scoop up cold water for use. Shred red pepper. Chop the shallots. Put oil in the wok, and when the oil is warm, the shredded pork will slip and change color, and then it will be served. Pour shredded cuttlefish, shredded winter bamboo shoots and shredded red pepper, add salt and sugar and stir well. Pour in shredded pork, add light soy sauce, cooking wine, monosodium glutamate and pepper, stir well, then pan and sprinkle with chopped green onion. Cuttlefish Soup Ingredients: dried cuttlefish. Accessories: pork stuffing, eggs, mushrooms, yuba, fungus, magnolia slice, onion, ginger. Seasoning: salt, chicken essence, cooking wine, sesame oil, chicken soup. Practice: 1, soak cuttlefish, yuba and auricularia in water, and blanch cuttlefish and magnolia slices separately for later use; 2. Add minced onion and ginger, sesame oil, salt and cooking wine into the pork stuffing, stir well and serve. After the eggs are broken, add the same amount of water and steam them into an egg custard for later use; 3. Pour chicken soup in a pan, add cuttlefish, magnolia slices, auricularia auricula and ginger to boil for a while, then add yuba, make meatballs with meat stuffing and put them into the soup, cut the steamed egg custard into pieces and put them into the soup. Add salt, chicken essence and cooking wine to taste and cook. Ingredients: tomato 1 cuttlefish, 70g cuttlefish sauce, cucumber slices, 2 slices of raw vegetable leaves: 1, cuttlefish shredded and cooked in water. 2. Tomatoes are made into the shape of flowers. 3, cucumber slices around the edge, lettuce leaves at the bottom, put tomato flowers, put cuttlefish silk in the center of tomato, and then pour homemade sauce. Stir-fried cuttlefish materials: 4 cuttlefish, green pepper 1 piece, onion 1 piece, mushroom flower, egg 1 piece, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of cumin powder, and appropriate amount of soy sauce: 1. 2. Wash the mushrooms and slice them for blanching. 3. Clean the seeds of green peppers and shred them. 4. Wash the onion and shred it. 5. Add the right amount of salt and chicken powder to the eggs and beat them into egg liquid. 6. Put a small amount of oil in the pot, add onion after heating, stir-fry until fragrant, and then add mushrooms, cuttlefish and green peppers to stir fry. 7. Add the right amount of cumin powder and soy sauce to taste. 8. Pour in the egg mixture and stir well. Materials for burning cuttlefish in Satay: fresh cuttlefish 600g, ginger slices15g, garlic10g, onion strips 20g, 2 teaspoons of Chili oil, 2 teaspoons of cooking wine, 4 teaspoons of salt1/4 teaspoons of monosodium glutamate1/4 teaspoons, 2 teaspoons of light soy sauce. Practice: Cut cuttlefish into 5cm strips, marinate, fry cuttlefish strips in an oil pan until golden brown, stir-fry ginger and garlic, add cuttlefish, clear soup and seasoning, stir-fry for a while, then add onion, thicken, sprinkle with pepper and pour in Chili oil. Materials of colored pepper cuttlefish: 400g cuttlefish larvae, red pepper and yellow pepper 1/2, onion 1/4, rice wine, water starch 1 tablespoon (15ml), and 2 teaspoons of white sugar (10g). Red and yellow peppers are pedicled and seeded, washed and cut into strips; Shred onion for later use. Heat 2 teaspoons of oil in a wok, add red pepper and onion and stir-fry, then add cuttlefish strips and stir-fry, then add rice wine, salt, white sugar and water starch and stir-fry evenly. Brine cuttlefish material: 500g fresh cuttlefish. The marinade contains 3 grams of dried tangerine peel, 20 grams of cinnamon, 20 grams of kaempferia galanga, 5 grams of Amomum villosum, 6 grams of licorice, 3 grams of pepper, 20 grams of star anise 10, 20 grams of fennel, 3 grams of tsaoko 10 (cracked), 3 grams of clove, 2 onions and 2 pieces of ginger. 6000g of seasoning soup stock, 250g of soy sauce, 0/50g of crystal sugar/kloc-,0/00g of refined salt/kloc-,200g of monosodium glutamate, 0/00g of sugar/kloc-,50g of dried onion, 50g of fresh ginger and 50g of salad dressing. Practice:1.Remove the viscera of the cuttlefish, wash it, put it in boiling water for a little scalding, then cook it in clear water until it is medium-cooked, and take it out for later use. 2. Heat a pot, add sugar, add a little water, slowly boil it to dark red with a small fire, then add 500 grams of water to boil, and let it cool to make it brown. 3. Ignition in a pan, put the marinade package into the soup stock to boil, add sugar, soy sauce, rock sugar, refined salt, monosodium glutamate, dried onion and fresh ginger, and cook for about 2 hours to prepare a marinade soup for later use. 4. Boil the marinated soup, add the cuttlefish to cook, then turn off the fire and marinate for 15 minutes, then fish it out and serve it with salad dressing. Homemade cuttlefish materials: 2 fresh cuttlefish, Jinhua ham, bamboo shoots 1 tree, water-borne black fungus, 2 pepper, 2 ginger slices, a little scallion, a little salt, a little cooking wine, a little chicken essence, and a little water starch: 1. 2. Slice Jinhua ham, peel bamboo shoots, cut comb pieces, pick black fungus into small flowers, and cut pepper into diamond-shaped pieces for later use; 3. Put a proper amount of water in the pot to boil, put the cuttlefish in the blanching water, and the cuttlefish pieces are rolled, that is, remove the cold water and drain the water for later use; 4. Add a proper amount of vegetable oil into the wok, stir-fry ginger slices when it is 80% hot, then add chopped scallion powder, stir-fry bamboo shoots, Jinhua ham slices, cuttlefish and auricularia for 2 minutes, then stir-fry pepper blocks together for 2 minutes, add a little Shaoxing yellow wine, season with chicken essence and salt, and take out the wok and plate. 2. Wash onions and tomatoes and shred them. 3. Put the oil in the pan, stir-fry the onion when it is fired for four or five minutes until it is fragrant, and then add the cuttlefish to stir fry. 4. When the cuttlefish is cooked, add tomatoes and continue to fry. Add some cumin powder to the wine and serve. Main ingredients of cuttlefish and bitter gourd: cuttlefish 250g, bitter gourd 250g, milk 1 50g, auxiliary materials: mushroom (fresh mushroom) 50g, onion (white skin) 50g, wheat flour 30g, seasoning: vegetable oil 25g, cream10g, pepper 3g and salt 2g. 2. Remove ink from cuttlefish, wash bones, cut into shreds under water control, add salt and pepper, mix well and marinate for a while; 3. Wash and shred onions and wash mushrooms; 4. Add water to the starch bowl to make wet starch; 5. Heat the wok with oil, add shredded cuttlefish and balsam pear, fry until cooked, and take it out and put it on a plate; 6. Add the cream to the wok, stir-fry the onion, add milk, salt, monosodium glutamate, mushrooms, water and a little flour to boil and mix well, then pour it on the cuttlefish and balsam pear. The raw material of the cuttlefish steamed dumplings, cuttlefish ................................................................................................................................................................. 2. Add all seasonings; 3. Mix well with seasoning to make stuffing; 4. Take 20 grams of stuffing and put it on the dough; 5. Fold the dough from three corners to the middle; 6, wrapped in a triangular shape; 7, and then knead into a goldfish shape to obtain a green body; 8. Steam in the pot for 8 minutes until cooked. Ingredients for the cuttlefish larvae with soy sauce: 500g fresh cuttlefish larvae, 6 slices of ginger, 4 segments of scallion, green pepper 1 branch, red pepper 1 branch, 3 tablespoons of soy sauce (45ml), oyster sauce 1 spoon (15ml), and oil. Cooking wine 1 spoon (15ml) Method: Clean the dirty things in the stomachs of fresh cuttlefish larvae. If the fresh cuttlefish larvae are big, cut them into rings appropriately, and use a clean cloth or paper towel to absorb water for later use. Wash the green pepper and red pepper, remove the pedicels and seeds, and cut into rhombic slices. Mix the soy sauce with oyster sauce to make a mixed sauce. Heat the oil in the wok over medium heat. When it is 80% hot, put the fresh cuttlefish fry in the wok and fry until it is 70% cooked. Leave the bottom oil in the pot, add ginger slices, green onion segments and green and red pepper rhombic slices to saute until fragrant, then add fresh cuttlefish larvae, then pour cooking wine along the side of the pot, stir-fry for a while, then add oyster sauce and soy sauce, and stir-fry for 2 minutes. Cuttlefish Soup Material: two cuttlefish, two fats, coriander leaves 1 small pieces, salt and pepper. Method: 1. Cuttlefish is soaked in clear water and cut into thick shreds; 2. Cut the fat into thick slices, put it into the electric purple clay pot, add shredded cuttlefish, add enough water to boil, then turn to low heat for 2 hours, and then adjust the salt and pepper before eating. Tips: 1. It is best for cuttlefish to go to the fire before soaking in water, so that it is easy to tear the black film clean after soaking in water; 2, fat stew is very fragrant, when eating, remove fat and don't eat it; 3, this soup should be filled at one time, and it must be simmered slowly, and the fresh fragrance will be completely released; 4, there is no need to add chicken essence; Ingredients of celery cuttlefish larvae: 500g of chilled cuttlefish larvae, celery 1 root, appropriate amount of red pepper soaked, Sichuan radish soaked, appropriate amount of onion, appropriate amount of ginger, 0.25 tsp of salt, 0.25 tsp of cornmeal, egg 1 method: 1. Wash cuttlefish, cut into pieces and add it. 3. Put the oil in the pan and heat it, then pour in the kimchi and stir fry, add the ginger, stir fry until fragrant, then add the cuttlefish larvae, and the surface of the cuttlefish turns white after a few times of stir fry. 4. Put a spoonful of bean paste and season; 5. Pour celery, soak peppers, stir-fry, add salt and onion, and season. Cooking materials of taro cuttlefish: fresh cuttlefish plate 1 000g, pork belly with skin 50g, taro 80g, chives, garlic slices, ginger slices, Japanese cooking sauce, soy sauce with soy sauce, salt, white sugar, scallion oil and ginger wine, with appropriate amount:1,cuttlefish plate. Pork belly and taro are changed into small pieces. The cuttlefish board and pork belly are soaked in water. 2. Oil the pan, stir-fry cuttlefish and pork belly with scallion and ginger slices, add soup, season, put it in a pressure cooker for 8 minutes after boiling, and pour it back into the original pot to collect juice. 3. Deep-fry the taro, put it in the bottom of the casserole, then add the fried pork belly and cuttlefish board, heat it, sprinkle with shallots, and serve with garlic moss. Sauté ed cuttlefish larvae material: 300g cuttlefish larvae, 50g auricularia, 50g celery, 20g pickled peppers, 5 wild peppers, 2 slices of ginger, chicken essence 1 teaspoon (5g), salt 1 teaspoon (5g) and 20ml Chili oil. Practice: Wash cuttlefish larvae and put them into DuPont TM Teflon? 0? 3 non-stick coating pot, scalded with boiling water. Celery is pedicled with old stem fungus, and also put into DuPont TM Teflon? 0? 3 non-stick coating pot, scalded with boiling water. At DuPont TM Teflon? 0? 3 Pour a little oil into a non-stick coated pot, saute the ginger slices until fragrant, then add pickled peppers, wild peppers and celery, stir-fry and set aside. Finally, add the boiled cuttlefish larvae to taste, and sprinkle with less Chili oil before taking out the pot. Tea-flavored cuttlefish larvae Ingredients: 500g cuttlefish larvae Ingredients: Longjing tea seasoning: white fermented bean curd, monosodium glutamate, cooking wine, garlic powder, raw flour, vegetable oil and white sesame seeds Practice: 1, wash cuttlefish larvae, and control water with a clean towel. 2. Boil Longjing tea with boiling water, and clean the tea for later use. 3. Mix cuttlefish larvae with white fermented bean curd, monosodium glutamate, Shaoxing wine, garlic powder and raw powder, and fry them in a 70% hot oil pan. Fry the tea leaves to crisp. 4, take a clean pot, add cuttlefish larvae, oil, stir-fry onion and ginger, add tea and seasoning, and sprinkle with white sesame seeds. Stir-fried cuttlefish flower materials: 2 cuttlefish, bamboo shoots 1 piece, 4 peppers, carrot slices, a little of each nine-story tower, 2 tablespoons of minced garlic, seasoning: soy sauce 1 tablespoon, salt 1/2 tablespoons, 3 tablespoons of sugar, 2 tablespoons of white vinegar, a little of sesame oil and white powder. Practice: ① Clean cuttlefish, cut off its head and beard, draw a straight knife edge on the inside and cut it into three equal parts, then cut the blade with an oblique knife (that is, the second knife is cut off after one knife is kept), and marinate it with a little wine (to remove fishy smell) for later use. ② Bamboo shoots and carrots are cooked and sliced, and peppers are sliced obliquely. (3) from the oil pan, stir-fry cuttlefish with 6 tablespoons of oil at high temperature for a while, and then take it out. (4) Stir-fry minced garlic and chili in oil, add bamboo shoots and seasonings to boil, then add cuttlefish and nine-story tower to stew, and hook it into thin juice with white powder water. ⑤ Sprinkle some sesame oil before cooking to increase the luster and fragrance. Cooking guide: cuttlefish can be cut into cross patterns and made into a cylinder. The cutting method described in this paper is the cutting method of pork loin, which feels more weighty. Sauté ed cuttlefish with leek: 200g cuttlefish, leek 100g, seasoning: 5g of salt, 3g of monosodium glutamate lg, 3g of balsamic vinegar, 3g of cooking wine: 1, cleaned cuttlefish, blanched in a boiling water pot and drained; 2. Wash and cut the leek. 3, put the right amount of oil in the pot, put in the leek section and saute, add the small cuttlefish, stir fry a few times. 4. Add cooking wine, salt and monosodium glutamate, stir-fry quickly and evenly, pour in balsamic vinegar, and serve from the pan.