Ingredients: squid larvae

Seasoning: Sichuan pickled pepper, pickled ginger and onion,

Production method:

A, cuttlefish larvae soak in water, Sichuan pickled pepper, pickled ginger and onion stir-fry.

B, add seasoning and cuttlefish larvae, stir-fry at the same speed and thicken.

Features: invigorating spleen and appetizing, benefiting qi and eliminating dampness.

Tomato, sour beans and cuttlefish noodles

Ingredients: 50 grams of sour beans, tomato 1 piece, 50 grams of fresh cuttlefish, 4 onions1/pieces, 3 cloves of garlic, 30 ml of white wine, and 3 pieces of Italian spherical vegetable noodles.

Practice: 1. Stir-fry onion and garlic with olive oil and cook spaghetti for later use; 2. Add cuttlefish, drizzle with white wine and stir fry; 3. Add sour beans and tomatoes and stir fry; 4. Finally, stir fry with the cooked spaghetti.

Chef's Note: Authentic cuttlefish noodles are made of cuttlefish juice, which is said to have anti-cancer effect, but it is very troublesome to make. Can be replaced by other pasta, fresh cuttlefish stir-fried, but also full of cuttlefish flavor.

Fried cuttlefish flower

Ingredients: * 2 cuttlefish * 65438+ 0 bamboo shoots * 4 peppers * sliced carrots, a little * 2 tablespoons minced garlic in each nine-story tower.

Seasoning: * soy sauce 1 spoon * salt 1/2 tablespoons * 3 tablespoons of sugar * 2 tablespoons of white vinegar * a little white powder of sesame oil 1 spoon * water 1 cup * a little wine.

Method:

Wash cuttlefish, cut off the head and beard, cut a straight knife on the inside into 3 equal parts, then cut it with an oblique knife (that is, keep one knife and then cut the second knife), and marinate it with a little wine (to remove fishy smell) for later use.

Bamboo shoots and carrots are cooked and sliced, and peppers are sliced obliquely. Stir-fry cuttlefish in 6 tbsp oil at high temperature for a while, then take it out. Stir-fry minced garlic and pepper in the remaining oil, add bamboo shoots and seasonings to boil, then add cuttlefish and nine-story tower for stewing, and thicken with white powder water to make a thin juice.

Pour some sesame oil before cooking to add luster and fragrance.

Cooking guide: cuttlefish can be cut into a cross and made into a cylinder. The cutting method described in this paper is the cutting method of pork tenderloin, which feels more weighty.

"Dongpo cuttlefish"

This is a famous traditional Sichuan dish. Dongpo cuttlefish in Leshan, Sichuan, is said to have started in the Song Dynasty and is related to Su Dongpo. Dongpo cuttlefish, formerly known as cuttlefish, is a black-skinned fish with a small mouth, long body and much meat, which is produced in Minjiang River and Wulong Mountain Scenic Resort at the foot of Lingyun Mountain in Leshan, Sichuan. It was originally used for cooking in the local area, but it is not famous. According to legend, Su Dongpo, a poet of the Song Dynasty, often went to Lingyunyan to wash inkstones when he was studying in Lingyun Temple. The fish in the river ate its ink, and its skin was thick and black as ink, so people called it Dongpo cuttlefish, which became famous throughout the province. Together with Jiangtuan and Fat Snake, it has become a famous specialty of Leshan, famous at home and abroad. Chinese and foreign tourists who come to Leshan, Sichuan now like to taste this dish. Clean cuttlefish, cut it into two pieces, connect the heads, leave half a tail on each side, remove the spine, draw six or seven knife lines (2/3 of the fish) on both sides of the fish with a straight knife, and then rub it all over the body with refined salt and Shaoxing wine. Cut the green onions into 7 cm long sections, then shred them and float them in clear water. Slice sesame oil and watercress. Light the wok, heat the cooked vegetable oil to 80% heat, coat the fish with dry starch, lift the fish tail, and pour the oil on the knife edge with a frying spoon. After the knife edge is turned over and shaped, put the fish belly in the oil, fry until golden brown, take it out and put it on a plate. Leave 50g of oil in the wok, add 50g of lard, stir-fry chives, ginger, garlic and sesame bean paste, add broth, sugar, soy sauce and wet starch to thicken, sprinkle chopped green onion, cook vinegar, add sesame oil, quickly take out the wok, pour the marinade on the fish and sprinkle shredded green onion.

Roasted cuttlefish

Ingredients: 2 fresh cuttlefish (about 500g), peeled pork sandwich 600g, onion10g, bean curd15g, white sugar 25g, yellow wine 25g, salt 2g, white soup 300g, wet starch10g, salad oil 75g, salad oil 75g.

Method:

1. Remove the head and tail of cuttlefish, remove its internal organs, split it in two, wash it, cut it into elephant-eye pieces with a side length of 5cm, and blanch it in boiling water to remove fishy smell.

2. Cut the pork sandwich into pieces with a length of 64cm, a width of 2cm and a thickness of 0.5cm.

3. Put the wok on high fire, add 25g of salad oil and 5g of shallots, stir-fry the pork sandwich in the wok, then add rice wine, salt, fermented bean curd and white soup, add the boiled cuttlefish pieces and stir-fry the salt 15min, and then change to high fire.

Flavor characteristics: red and bright, cuttlefish fat and tender, fresh and mellow.

Braised cuttlefish with rice

Raw materials: rice 100g, 7 cuttlefish larvae, 50g onion, green pepper and red pepper 1 each.

Seasoning: 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.

Tips Cuttlefish can't be too small, rice grains can't fit in, and it can't be made of frozen cuttlefish. When thawing, the head and body are easily scattered and deformed. 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.

Black bean pepper cuttlefish ball

Raw materials:

200g of cuttlefish, 50g of green pepper, 50g of onion, 2g of salt, monosodium glutamate 1 g, cooking wine10ml, 0.25g of pepper and Yangjiang lobster sauce.

6 grams, 4 ml of soy sauce, 3 grams of raw flour, 40 grams of vegetable oil, 4 grams of onion, 3 grams of ginger slices, 2 grams of garlic and 2 grams of carrot flowers.

Production process:

1. Cut cuttlefish into flower knives and cut into large triangles. Green pepper and onion are cut into triangles.

2. Squid flies.

3. Heat the oil in a hot pot and add the cuttlefish, green pepper and onion until cooked.

4. Stir-fry the spice heads, add seasonings, and add main auxiliary materials to stir fry.

Flavor characteristics:

White and green, salty and fresh in taste, fragrant with lobster sauce, and tender and refreshing in texture.

Fried cuttlefish roll

The raw material is 300g clean cuttlefish. 500g of lard (75g of oil actually used), 50g of wet starch, 2.5g of refined salt, 2.5g of monosodium glutamate, 2.5g of Shaoxing wine, 50g of shrimp oil 1 assorted dishes, 50g of clear soup and 5g of garlic.

Method: Put the cuttlefish on the chopping block, gently trim the edge with a knife, cut it from the inner layer of cuttlefish, cut it with an oblique knife first, then cut it straight at different angles, with a knife distance of about 0.5 cm and a knife depth of 3/4 of the meat thickness, then cut it into a long square with a length of 5 cm and a width of 2.5 cm, put it in a bowl, add 1.5 g of refined salt, and then humidify 30 g. Grind garlic into mud, put it in a bowl, and add 1g Shaoxing wine, monosodium glutamate, salt and 20g wet starch to make a sauce. Heat the wok with high fire, add lard to 60% heat (about 132℃), add cuttlefish, spread it out with chopsticks for about 10 second, pour a colander to drain the oil, pour cuttlefish into the original wok, then add clear soup into the wok, stir well, pour it into the wok, turn it over a few times, and pour lard 65438+.

Features exquisite knife work, uniform size, similar to wheat ears, white color, tender and refreshing, and rich garlic flavor.

Laoganma cuttlefish with garlic

Ingredients: 500g of cuttlefish larvae, 50g of ice cream100g, 50g of Laoganma-flavored douchi, 20g of fish sauce15g, 20g of minced garlic, 5g of green pepper15g, 5g of Jiang Mo, 0g of cooking wine10g, 5g of chopped green onion, and 0g of sugar.

Method:

1. Wash cuttlefish larvae, put them in boiling water (add a little cooking wine), and take them out after shaping.

2. Put the squid larvae on a plate, mix all the seasonings evenly, put them on the squid larvae, steam them in a steamer for about 3 minutes, take them out, sprinkle with chopped green onion hot oil, and serve with snow cakes.

Shredded Chinese chive cuttlefish

Its cuisine is Zhejiang cuisine.

Features don't scald cuttlefish for too long; You can use chicken essence instead of salt to taste, and the taste is fresher.

Ingredients: 500g cuttlefish, 20g ginger, 250g leek, proper amount of salt and Shaoxing wine, 2 tbsp oil.

Production process 1: the cuttlefish is peeled, washed and shredded; Cut leek into 3 cm segments; Shred ginger for later use. 2. Blanch the shredded cuttlefish in boiling water, remove and drain for later use. 3, from the oil pan, after the oil is hot, stir fry the shredded ginger, pour in the shredded cuttlefish, burn Shao wine, add salt to taste, add a little water to the shredded cuttlefish, and pour in the leek and stir fry.

Cuttlefish ribs soup with bean sprouts-

Ingredients: 8 liang of bean sprouts, 320g of cuttlefish, 2 liang of ribs, 80g of ginger and 6 liang of salt.

System:

1. Cut off the roots of bean sprouts, wash them, drain the water, and fry them in a hot wok.

2. Wash, chop and drain the ribs.

3. Wash cuttlefish with warm water and soak for 20 minutes.

4. Boil 6 cups of water, add all the ingredients, slow fire 10 minute, slow fire 1 hour, and season with salt.

Tender noodles with cuttlefish Chili sauce

Ingredients: Korean noodles, a cuttlefish, four carrots, an onion, and half a tablespoon of garlic.

Seasoning: three tablespoons of Korean Chili sauce, one teaspoon of Chili powder, half teaspoon of salt and two cups of water.

Practice: 1. Cut cuttlefish into pieces, wash and slice. Shred carrots and onions.

2. Stir-fry minced garlic in oil, add shredded onion, shredded carrot and cuttlefish slices, stir well, pour in seasoning, and simmer for 20 minutes to make a spicy sauce.

3. Boil young Korean noodles in boiling water for five minutes, drain them, put them on a plate, and mix them with cuttlefish hot sauce.

Braised cuttlefish with shrimp

Ingredients: 200g cuttlefish, 80g shrimp, ginger10g, kale10g.

Seasoning: salt 5g, monosodium glutamate 2g, sugar 1g, oyster sauce 1g, Shaoxing wine 1g, appropriate amount of wet starch and sesame oil1g.

[Cooking process]

1. Wash cuttlefish and cut into rolls, wash river shrimp with a shrimp gun, peel ginger and cut into small pieces, and cut kale into pieces and wash.

2. Boil the pot and drain the oil. When the oil temperature is 90 degrees, add cuttlefish roll and shrimp, fry until cooked, and pour out.

3. Leave oil in the pot, stir-fry ginger slices and kale for a while, add cuttlefish rolls and shrimps, pour Shao wine, add salt, monosodium glutamate, sugar and oyster sauce, stir-fry over high fire until it tastes good, thicken with wet starch and pour sesame oil.

【 Remarks 】 Cuttlefish can stop bleeding, nourish yin and blood, and reduce blood fat. Shrimp is high in protein and low in fat. Eating this dish often has slimming and beauty effects on women with slightly fat bodies.