1
homemade cuttlefish balls
6g cuttlefish, 3g white oil, 1/2 tsp salt, 2g cornflour, a little pepper and 2g sugar.
1. after the cuttlefish is washed, cut off the head and mouth of cuttlefish, then tear off the upper film by hand, and then cut into dices.
2. put the diced cuttlefish in the method 1 into a blender and beat it into a paste, then take it out. After being mixed with all seasonings evenly, it is beaten hard for several times until it appears gelatinous, that is, cuttlefish pulp.
3. Take the cuttlefish head and cuttlefish mouth cut in Step 1, cut them into small cubes, put them on a clean cloth to absorb excess water, and then put them into the cuttlefish pulp in Step 2 and mix well.
4. Add white oil to the material in Method 3, mix well, and then beat it hard for several times until it appears gelatinous.
5. knead it into a ball with the jaws of your hand, put it in a pot until it boils, cook it and take it out.
2
Moyu Pill ribs soup
2g of white radish, 15g of ribs, 8g of Moyu Pill, 1g of ginger and onion, 3g of Shaoxing wine, salt, vegetable oil and clear soup.
1. Peel the white radish and cut it into small pieces; Chop the ribs into pieces; Wash cuttlefish balls and brush them with flowers; Sliced ginger; Cut the onion into sections.
2. Heat the vegetable oil in the pot, add ginger slices, spareribs and white radish pieces, stir-fry them slightly, add Shao wine to stir-fry until fragrant, and then add a proper amount of clear soup to boil for 1 minutes.
3. add cuttlefish balls and cook, add onion and cook slightly, and add salt.
Tips
This soup can clear away heat, resolve phlegm and reduce cholesterol. White radish has low sugar content and is a good nutritional product for patients with hyperglycemia. White radish has the functions of promoting digestion, stimulating appetite, invigorating spleen and stomach, relieving cough and resolving phlegm. Pork ribs can strengthen the body, and with cuttlefish balls, they have the function of nourishing and nourishing.
3
cuttlefish balls and laver soup
1g cuttlefish, 5g lean pork, 15g laver, peanut oil, starch, salt and coriander powder.
1. Wash laver and soak it in clear water; Wash cuttlefish and lean pork separately, chop them into paste, add starch and salt and mix well to make fish paste stuffing and make balls.
2. put peanut oil in the pot and boil it until it is 6-7% mature, fry the meatballs until golden brown, and take out and drain the oil.
3. Boil the pot with clear water, add fish balls and laver, then simmer for 1 minutes with low fire, and sprinkle with coriander powder.
4
Fried cuttlefish balls
5 grams of cuttlefish, 5 grams of pork fat, 1 egg, 1 grams of scallion and ginger, 1/3 tsp of refined salt, monosodium glutamate and pepper, 1 tbsp of cooking wine, and appropriate amounts of starch, pepper salt and vegetable oil.
1. Wash scallion and ginger separately, chop them into pieces, put them in a bowl, add cooking wine and mix well to make scallion and ginger juice.
2. Scrape and wash the fat pork, put it in a clear water pot and cook it, take it out and let it cool, drain it and chop it into a paste.
3. The cuttlefish is peeled off the outer membrane, eviscerated, soaked in clear water, washed, fished out and drained, chopped into fine paste, put into a bowl, and first add the fat paste and onion ginger juice and mix well.
4. Add salt, monosodium glutamate, pepper, cooking wine, egg liquid and starch, and mix well to make stuffing.
5. take a little stuffing and ball it into fish balls with a diameter of 3 cm, and roll it with a layer of starch.
6. Add vegetable oil to the pot and heat it to 4%. Add cuttlefish balls one by one and fry until the surface is slightly hard.
7. take out the crumbs, and when the oil temperature rises to 8%, fry them in the pan until golden brown.
8. Take out the drain oil, put it in a plate, and serve it with pepper and salt.