Braised cuttlefish is a home-cooked dish made of cuttlefish with water and cooked ham slices.
Chinese name
Braised cuttlefish
attribute
home cooking
raw material
Dried cuttlefish cooked ham slices, watered magnolia slices, etc.
trait
Oil drench
quick
navigate by water/air
Cuisine making
Raw materials of dishes
Dishes and functions: home cooking
Braised cuttlefish raw materials: 400g of water-soaked cuttlefish, 45g of cooked ham slices, 20g of water-soaked magnolia slices (cut into small pieces), 20g of mushroom slices, 60g of rapeseed heart, 5g of onion10g, 5g of ginger slices, 5g of cooking wine10g, 5g of refined salt, 5g of soy sauce, and 6544 of douban powder.
Cuisine making
Braised cuttlefish:
1) Cut cuttlefish into large pieces, wash away the alkaline smell with hot water, and then simmer with fresh soup. Put the cabbage in the boiling water pot and scald it slightly until it is cut off.
2) Put the wok on a big fire, put the oil to 40% heat, add the ginger and onion to stir fry until fragrant, add the fresh soup to boil, take out the ginger and onion, add ham, Flos Magnoliae, mushrooms, salt, monosodium glutamate, pepper, soy sauce and rapeseed, then take them out and put them in a plate, and thicken them with water and soybean powder.
Braised cuttlefish meat
Braised pork with cuttlefish is a kind of food with cuttlefish and pork belly as raw materials and leek and ginger slices as auxiliary materials.
Chinese name
Braised cuttlefish meat
major constituent
Half squid
classify
Chinese meal
Someone's taste
Xiantian
condiments
Leek, ginger slices, garlic
quick
navigate by water/air
Practice: Tips:
Materials:
Main ingredients:
Half cuttlefish (cut into cuttlefish rolls), pork belly 1,
Accessories:
Leek, ginger slices, garlic, star anise, dried tangerine peel, fragrant leaves, sugar, soy sauce, cooking wine, soy sauce.
Exercise:
1. Cook pork belly in a cold water pot until the meat turns white, take it out and wash it.
2. Clean pig hair with eyebrow clips.
3. Cut into 2 cm wide squares.
4. put a little oil and ginger in the pot, pour the meat in and stir-fry until it is oily (so as not to eat too much oil).
5. After frying, the meat becomes smaller and put it outside for later use.
6. Wash the pan, add 1 and 1/2 tablespoons of sugar and 2 tablespoons of water and stir-fry until the sugar is slightly yellow, then pour in the fried meat and stir-fry until all the syrup sticks.
7. Put 2 teaspoons of meat, ink roll, ginger slices, garlic, chives, soy sauce and soy sauce, cooking wine and water into the casserole. The water has just passed the meat.
8. After the fire is boiled, turn to low heat and cook slowly until the juice reaches the bottom of the pot, and then take the fire to eat.