Hehe ~ I like eating iron cuttlefish, braised cuttlefish and steamed cuttlefish. I can also cook barbecue cuttlefish if I can.

The big shell in the middle? As long as the cuttlefish is cooked, its skin will shrink, its meat will naturally soften and its shell will be easy to get. If it really doesn't work, you can find a small restaurant for the chef to cook for you and then go home to eat.

Haha ~

Cuttlefish with salt and pepper

The treatment of cuttlefish is roughly the same as that of shrimp. Squid should also be kept as dry and cold as possible. You can wash it first, dry it with paper towels and put it in the refrigerator for later use. Before cooking, dip a proper amount of sweet potato powder into the pan and fry it, not too much. In case it is too sticky and not crisp enough.

Material: cuttlefish (half a catty).

Seasoning notes: (1) wine (one teaspoon), egg white (half). (2) White pepper (half a teaspoon), salt (half a teaspoon) and monosodium glutamate (as the case may be). (3) Sweet potato powder (2 tablespoons).

Exercise:

1. cuttlefish mixed with seasoning (1).

2. Heat the frying oil (about one third of the pan oil), mix the sweet potato powder into the pickled cuttlefish, fry it in the frying oil, and take it out.

3. Remove the oil from the pan, wash it, put it on the fire to dry, add seasoning, dry fry it in the pan for a few times, then put the fried cuttlefish into the pan, stir fry it with salt and pepper, and then take it out of the pan.

Roasted cuttlefish tube

Material: squid or cuttlefish) 1LB, one onion,

3-4 strips of coriander and half a teaspoon of garlic.

Materials that can be added or not according to personal taste: half a green lemon or two basil.

Seasoning: salt, pepper, corn starch (that is, water chestnut powder and starch) and butter.

Exercise:

1, clean squid/cuttlefish (it takes a lot of effort): remove the black skin from the squid/cuttlefish, pull out the bones and internal organs and throw them away, and squeeze out the teeth, eyes and ink on the squid/cuttlefish whiskers. The body parts of squid/cuttlefish are kept intact, washed and drained, and kept cylindrical; Wash and chop squid/cuttlefish, add salt and pepper and stir well.

2. Peel and chop onions; Chop coriander; If you like the taste of the nine-story tower or the taste of green lemon, you can cut the nine-story tower into pieces now; Squeeze the green lemon juice into a small cup and slice the green peel of the green lemon with a sharp knife.

3. Put 1 chunks of butter in the pot (it is fragrant, and you can use 1.5 tablespoons of vegetable oil or corn oil if you are afraid of being fat), melt it with small fire oil, and stir-fry minced garlic and onion until the onion becomes transparent and fragrant. Stir-fry squid/cuttlefish over medium heat, add a little salt (never add 2 teaspoons of cornflour (adding cornflour can prevent the stuffing from further coming out of the pot). If you like nine-story towers or green lemons, you can now add chopped nine-story towers or chopped green lemon peel to the fried squid/cuttlefish whiskers, so that the stuffing in the squid/cuttlefish tube is ready;

4. Fill the stuffing prepared in step 3 into the squid/cuttlefish tube with a spoon, then stick the opening of the squid/cuttlefish tube with a pointed bamboo toothpick, seal it, and arrange it on the baking tray one by one. Hehe, the squid/cuttlefish tubes filled out one by one are so fat and cute!

5. Preheat the oven at 300F for 5 minutes, put the stuffed squid/cuttlefish tube into the oven, bake at 300F for 10 minute, take it out, turn it over and bake for 10 minute.

6. Take out the baked squid/cuttlefish tube and drop some lemon juice on it to eat!

Sauté ed leek with cuttlefish

Ingredients: cuttlefish (let the stall owner clean it up when buying), leek.

Practice: 1. Put oil in the pan, then stir-fry shredded ginger and scallion until fragrant.

2. Fry the washed cuttlefish in a pot, and add a little soy sauce; Remember not to fry cuttlefish for too long, it is easy to get old and hard.

3. When it is almost ripe, put the leek in and stir fry; Put a little chicken essence (because chicken essence is salty) and pour a little sesame oil before cooking.

Don't fry cuttlefish and leek for a long time. They don't taste good when they are old.