Ingredients: 300g mullet roe, 50g leek stalk, salt, monosodium glutamate, cooking wine, clear soup, soy sauce, vinegar, sesame oil, Jiang Mo and shredded pickled peppers.

working methods

1. Viscerate mullet roe and wash it; Wash leek stalks and cut into sections.

2. Put clear soup and cooking wine in the pot and bring to a boil. Add leek and cuttlefish respectively until they are cut off, remove and drain.

3. Add salt, monosodium glutamate, soy sauce, Jiang Mo, pickled pepper, sesame oil and vinegar, and mix well to serve.

Method for cleaning squid larvae:

Hold the lower part of the tentacle of the squid larva tightly with the index finger and thumb, and squeeze it hard to find out the small black spot in the middle. Cut the eyes of squid larvae with scissors, first squeeze out the black juice inside (don't point at yourself), and then rinse it thoroughly.

The method of roasting squid larvae in sauce;

Stir the seafood sauce, cooking wine, soy sauce, honey, garlic slices and ginger slices in a large bowl, and then marinate the washed cuttlefish larvae in marinade for more than 2 hours (it will taste better if they are marinated in the refrigerator overnight).

Put the pickled cuttlefish larvae on the grill, and put a baking tray covered with tin foil under the grill to catch the soup dripping during baking.

Bake in a preheated oven at 200℃ 10 minute, then brush a layer of sauce for curing and bake for 5 minutes.

1. Many cuttlefish larvae sold in the market are cleaned by the store. When you buy it back, you just need to pull out the little black spots in the middle of the tentacles and squeeze out the eyes of the squid larvae. When squeezing the eyes of squid larvae, be sure to cut a bigger mouth, and then squeeze and rinse it in the pool. If you don't cut it big enough, the black juice inside will easily be squeezed everywhere when you squeeze it.

2. If the cuttlefish you bought is not processed in the store. After you buy it, apart from the above, you have to break the squid larvae, take out the small hard shell inside, take out the internal organs and head, and tear off the black film on the inner wall of the squid larvae before eating.

3. You can use other barbecue sauce or pickled sauce instead of seafood sauce. But if you can buy seafood sauce, it will be more convenient to cook this dish and the taste will be guaranteed.

4. The longer the curing time, the more delicious the cuttlefish larvae will taste. But the shortest curing time should not be less than 2 hours. In hot summer, please remember to put the cuttlefish in a container, cover it with a lid or plastic wrap, and put it in the refrigerator for pickling. So as to avoid the growth or deterioration of bacteria caused by high temperature.

5. Don't bake cuttlefish for too long, or the taste will harden. Squid larvae vary in size, and the baking time in the recipe is only for reference. Please adjust according to the size and baking amount of squid larvae.

Sauté ed cuttlefish with soy sauce

Sauce ink fry material:

Cuttlefish, Korean Chili sauce, onion, ginger, diced green and red pepper

Exercise:

1. Wash cuttlefish larvae, blanch them with clear water and take them out. Drain as much water as possible.

2. Add hot oil to the pot. Stir-fry onion, ginger and garlic and add Chili sauce. After stir-frying a few times, add soy sauce, sugar and salt according to your own taste.

3. Continue to stir-fry until the Chili sauce turns deep red, add the squid larvae until the squid is evenly wrapped in Chili sauce, and then take out the pot.

Braised cuttlefish with rice

Brief introduction of cuttlefish rice:

You can't choose cuttlefish that is too small, and rice grains are not easy to fit in. Moreover, it can't be made of frozen cuttlefish, and the head and body are easily scattered and deformed when thawing. The ingredients in the rice can be matched by yourself, but it is best not to lose onions, which are used to deodorize squid larvae.

Materials:

Ingredients: rice 100g, 7 cuttlefish larvae, 50g onion, green pepper 1, salt, oil, vinegar, cooking wine, onion and ginger.

Exercise:

1. Taomi. Wash onion and green pepper and dice.

2. Add salt and oil to the above raw materials and mix well for later use.

3. Mix cuttlefish larvae with onion, ginger, salt, vinegar and cooking wine, and marinate for 10 minute.

4. Fill the abdomen of the squid larvae with the mixed raw materials and steam them in a pot.

Chaxiang cuttlefish zai

Tea-scented cuttlefish larvae material:

Ingredients: 500g cuttlefish. Ingredients: Longjing tea seasoning: white sufu, monosodium glutamate, cooking wine, garlic powder, raw powder, vegetable oil and white sesame.

Exercise:

1. Take out the squid larvae, wash them, and control the water with a clean towel.

2. Brew Longjing tea with boiling water and wash the tea for later use.

3. Mix cuttlefish larvae with white sufu, monosodium glutamate, Shaoxing wine, garlic powder and raw powder, and fry them in a 70% hot oil pan. Stir-fry the tea leaves to crisp.

4. Take a clean pot, add cuttlefish larvae, oil, stir-fry chives and ginger, add tea and seasonings, and sprinkle with white sesame seeds.

Tips:

Production key

Choose good tea.

Fried cuttlefish can't destroy the shape.

Stewed tofu with small cuttlefish

Small cuttlefish stewed tofu material:

200g cuttlefish, 200g tofu, onion, ginger, refined salt, monosodium glutamate, coriander, pepper and vegetable oil.

Exercise:

1. Wash the cuttlefish.

2. Wash the tofu and cut into pieces. Wash onion and ginger and cut into filaments. Wash coriander and cut into sections.

3. Put the wok on the fire, heat it with vegetable oil, then add the onion and ginger and stir-fry until fragrant.

4. Stir-fry cuttlefish for a while, add water, add tofu, stew with salt until the tofu is tasty, and then add monosodium glutamate, pepper and coriander to taste.

Fried cuttlefish with green pepper

Brief introduction of fried cuttlefish with green pepper;

Squid larvae not only taste delicious, but also nourish blood and nourish yin, remove blood stasis and relieve pain, which is very suitable for women to eat; Green pepper is rich in vitamins and dietary fiber, among which vitamins C and K are rich, which can prevent scurvy.

Materials:

300g cuttlefish, one green pepper (sliced), a little shredded ginger, raw flour, oyster sauce, soy sauce, cooking wine, salt, soup, etc.

Exercise:

Wash cuttlefish larvae, drain water, and marinate with cornmeal, salt, sugar, cooking wine and light soy sauce 10 minute;

Take an oil pan, add green pepper, add a little salt, stir-fry over high heat until it is 80% cooked, and put it on a plate for later use;

Start the oil pan again, add shredded ginger, stir-fry until fragrant, pour in cuttlefish roe, add a little soy sauce, stir-fry for a few times, cover the pot and stew for a while;

Open the lid, pour in the green pepper and stir fry, and add oyster sauce. Because the squid larva love the water, if there is still a lot of water after adding oyster sauce, you can thicken the juice with raw powder.

Tip: Green peppers will turn yellow if they are fried for a long time.

Gongbao cuttlefish

A brief introduction to the larvae of cuttlefish "Gongbao";

White in color and delicious in taste.

Materials:

Main ingredient: 400g squid, and auxiliary material:100g peanut kernel (raw).

Seasoning: soy sauce 10g, salt 10g, monosodium glutamate 3g, cooking wine 5g, sugar 10g, peanut oil 20g, onion 5g, ginger 5g, white garlic 5g, pickled pepper 10g and pea starch 5g.

Exercise:

1. Wash cuttlefish larvae. Chop onion, ginger and garlic into powder.

2. Add water to the pot to boil, soak the cuttlefish larvae thoroughly, and take them out.

3. Heat the oil in the pan, stir-fry the onion, ginger and garlic, season, pour in cuttlefish and stir-fry, add peeled peanuts and diced pickled peppers, stir well and serve.

Cuttlefish with garlic

Brief introduction of cuttlefish larvae with garlic:

As soon as the small cuttlefish comes out of the pot, it bulges its belly, as if to tell everyone that it has swallowed all the essence of the seasoning at once, and looks like a boiled egg that has just been peeled off, smooth and full of vitality. Calorific label: The calorie of this dish is 150 calories per person.

Materials:

500g cuttlefish larvae, shallots 1 root, light soy sauce 1 spoon (15ml), 5 cloves of garlic, 4 teaspoons of Shaoxing wine (20ml), 3 teaspoons of white pepper 1 (2g) and salt1teaspoon.

Exercise:

Clean the internal organs of cuttlefish larvae, remove their heads, and then wash and drain.

Break garlic and chop it into minced garlic. Ginger peeled and chopped. Wash shallots and cut them into chopped green onions. Wash and chop the red pepper.

Add salt, Shaoxing wine, soy sauce, minced garlic, shredded ginger and white pepper to cuttlefish, mix well, put in a steamer, steam for 5 minutes on high fire, take out and sprinkle with chopped green onion and red pepper for later use.

Finally, pour the oil into the wok, heat it to 80% heat (you can feel the obvious burning sensation when you put your palm on the top of the wok), and then pour it on the chopped shallots and red peppers.

Tips:

Squid larvae are immature squid, also known as squid or cuttlefish. Can be purchased in the general aquatic products market.

Squid larvae come in different sizes. In order to keep the appearance of the dishes consistent with the cooking time, it is best to choose squid larvae of similar size when buying.

Don't pile cuttlefish larvae together when steaming, try to put them flat on the plate so that the ingredients can be heated evenly.

If you like spicy taste, you can first cook cuttlefish larvae in boiling water, and then stir-fry them with the above raw materials, pickled peppers and pickled ginger, which becomes the popular cuttlefish larvae with pickled peppers.

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Sichuan style cuttlefish

Raw materials of cuttlefish larvae in Sichuan sauce:

500 grams of fresh squid larvae. The sauce includes 200 grams of Sichuan pickled pepper, 50 grams of sweet pepper, 2 slices of star anise, 3 grams of dried tangerine peel, 3 grams of fennel 10, 3 grams of tsaoko, 8 grams of nutmeg, 3 grams of fragrant leaves, 2 onions and ginger 1 slice. 6000 grams of seasoning broth, 40 grams of soy sauce, 80 grams of refined salt, 80 grams of sugar and 50 grams of monosodium glutamate.

Exercise:

1. gut the squid larvae, wash them, and drain the water for later use.

2. Heat a pot, add sugar, add a little water, slowly cook until dark red, then add 500 grams of water to boil, and let it cool until brown.

3. ignite the pot, put the sauce bag into the old soup and boil it, then add sugar, soy sauce, refined salt and monosodium glutamate to make the sauce soup for later use.

4. Put the cuttlefish larvae into the sauce soup, marinate for about 3 minutes with low fire, then turn off the fire and stew for 2 minutes, then remove and serve.

Encyclopedia of cooking

1. cuttlefish, also known as squid and Mo Dou, is a famous seafood mainly produced in the Yellow Sea, Bohai Sea and East China Sea.

2. Cuttlefish is rich in nutrients such as protein, minerals, vitamins, etc. It is the seafood with the highest taurine content, which can increase cholesterol beneficial to human body and help to excrete neutral fat and excess cholesterol in blood. Cuttlefish also has the effect of nourishing blood and nourishing yin, and is suitable for dull complexion, pale lips and tongue, nocturnal emission, deafness, irregular menstruation, postpartum hypogalactia and other diseases.

3. The processing time of cuttlefish sauce should not be too long, otherwise it will affect the taste.

Pick a few things you like and try them!