Smoked cuttlefish
Ingredients: cuttlefish 1 strip (2-3kg), brown sugar, paper towel, oil, coriander, mustard and vinegar.
1. Fully thaw cuttlefish and take out internal organs for later use. It is best to choose a large cuttlefish, which is too small to affect the taste.
2. This thick cuttlefish is suitable for smoked cuttlefish.
3, put water in the pot, boil water, add cuttlefish and cook. A 2-3 kg cuttlefish will take about 3-4 minutes to cook. If you are not sure whether it is ripe, take it out and cut it with a knife. Meat is cooked when it is opaque.
4. Take a wok and put oil, sugar and paper towels in the wok in turn.
5. Put the cooked cuttlefish on the brown sugar that has just been served, cover the paper towel with a lid and smoke it on low fire.
6. Wait until the surface of cuttlefish turns slightly caramel, and the time is about 4 minutes. You can open the lid half and have a look. Don't smoke for too long to prevent the meat from getting old.
7. Take out the smoked cuttlefish slices. The sliced slices should not be too thin, about 1 cm, so that the taste is elastic. Finally, put some coriander on the plate.
8. If you can eat mustard, dipping some vinegar in mustard is a perfect match.
Tips:
1, all seafood must be completely thawed before cooking, which will not affect the taste and nutrition, and save time during cooking.
2. Pay attention to the time of cooking cuttlefish, and don't overcook it.
3. Don't smoke for too long, just change the color.
4. When slicing, you don't need to cut it very thin, but it will be elastic if it is thicker.