-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.

Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking.

Stewed cuttlefish with peach kernel

Ingredients: 6 grams of peach kernel and some dried cuttlefish.

Method: Soak, wash and slice dried cuttlefish, put peach kernel and cuttlefish into a pot, add appropriate amount of water, boil over medium heat, and then simmer over low heat. After the cuttlefish is cooked, add a little salt and monosodium glutamate and mix well. As a dish, help yourself.

Braised black-bone chicken with cuttlefish

Raw materials: dried cuttlefish, black-bone chicken about 500g, codonopsis pilosula 30g, medlar 15g, ginger, salt, monosodium glutamate and soy sauce.

Methods: cuttlefish bone was dried in the sun, soaked, washed and sliced, washed with Radix Codonopsis and Fructus Lycii, stuffed into the belly of silky fowl with hair removed and viscera removed, and sewed the belly with thread. Add water and ginger into the casserole and cover the casserole. Boil with strong fire first, then simmer for 2 hours to taste.

Porphyra and squid soup

Raw materials: 50g laver, dried cuttlefish 100g, pork belly 150g, a little salt and monosodium glutamate.

Method: Soak dried cuttlefish until soft and wash it. Cut its inner shell into small pieces, soak in laver, wash off silt and impurities, and wash pork belly and cut into small pieces. Put all the ingredients in a casserole, add water 1500ml, first boil with strong fire, then simmer for 3 hours, and season with salt and monosodium glutamate.

Braised cuttlefish with shrimp

Ingredients: 200g cuttlefish, 80g shrimp, 0/00g kale/kloc-0, 5g salt. 2g monosodium glutamate, sugar 1g, oyster sauce 1g, Shaoxing wine 1g, proper amount of raw flour, 500g salad oil (actual oil 15g) and sesame oil1g.

Method: 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. Put the oil in the wok, when the oil temperature reaches 90 degrees, add the cuttlefish roll and shrimp, fry until it is 80% cooked, and pour out. Stay in the pot; Add ginger slices, stir-fry kale for a while, add cuttlefish rolls and shrimps, add sake, add salt, monosodium glutamate, sugar and oyster sauce, stir-fry over high heat until it tastes good, thicken it with wet raw flour and pour in sesame oil. The practice and nutrition knowledge of cuttlefish were introduced in detail. Alias: squid, cuttlefish, cuttlefish, mullet, pike, mullet and cable fish.

Tips for use: about 50 grams of cuttlefish each time. Introduction: Cephalopods in the genus Squid. It is produced all over the coastal areas of China, with Zhoushan Islands producing the most. Every year, February-March in Guangdong, April-May in Fujian, May-June in Zhejiang, June-July in Shandong, and Bohai10165438+10 are the peak seasons for production.

Squid is divided into two parts: there are five pairs of wrists at the front end of the head, four of which are short, each pair of wrists has four rows of suction cups, and the other pair of wrists is very long, only the top end has suction cups; The carcass is slightly flat, oval and gray, with narrow fins. It is located at the whole edge of both sides of the carcass, with separate ends, and there is a back bone (that is, cuttlebone) in the center of the back meat. Male squid has a wide back and spots, while female squid has black fleshy fins, especially male squid. Squid meat is crisp and delicious. Nutritional analysis of squid: 1. Squid is rich in protein, and its shell contains calcium carbonate, keratin, mucus, and a small amount of sodium chloride, calcium phosphate and magnesium salt.

2. The ink in cuttlefish contains a mucopolysaccharide, which has been proved to have certain anticancer effect on mice. Supplementary information of cuttlefish: The shell of cuttlefish, with the scientific name of "cuttlefish bone", is also a common medicinal material in traditional Chinese medicine, called "cuttlebone", which is a common Chinese medicine for blindly making acid, stopping bleeding and astringing.

Cuttlefish is suitable for people: the general population can eat it.

1. Suitable for patients with yin deficiency, anemia, amenorrhea due to women's blood deficiency, leukorrhagia and metrorrhagia;

2. People with deficiency of spleen and stomach should eat less; Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat; People suffering from eczema, urticaria, gout, nephropathy, diabetes, allergies and other diseases are forbidden to eat; Squid fish is a kind of animal hair, and people who are sick should avoid eating it as appropriate. Cuttlefish bone's dietotherapy function: cuttlefish bone is salty and flat, and enters the liver and kidney meridians;

Has effects in nourishing blood, dredging menstruation, promoting lactation, invigorating spleen, invigorating kidney, nourishing yin, regulating menstruation, and stopping leukorrhagia.

Can be used for treating menoxenia, edema, damp arthralgia, hemorrhoid, and beriberi. Cuttlefish food is similar: Cuttlefish and eggplant are similar, and eating together is easy to cause cholera. Guide to the practice of cuttlefish: 1 The eating methods of cuttlefish include stew, stir-fry, stir-fry, stew, stew, cold salad and soup, as well as mullet stuffed with jiaozi and mullet balls.

2. Cuttlefish larvae are cut into small pieces, which is more palatable;

3. Wash the squid: Squid contains a lot of ink, which is not easy to clean. You can first tear off the epidermis, pull off the gray bones, put the squid in a basin filled with water, pull out the internal organs in the water, then dig out the eyes of the squid in the water, let it run out of ink, and then wash it inside and outside with clear water several times. The method of braised three delicacies in wing soup introduces the dishes and their functions in detail: home-cooked recipes

Technology: stir-fried shark fin soup with three fresh ingredients: Dayu 100g, crab fillet 50g, cuttlefish 150g, and six broccoli.

Seasoning: 500g of wing soup, salad oil, onion, ginger, salt, monosodium glutamate, chicken essence, pepper and water starch. Teach you how to make three fresh shark fin soup, and how to make three fresh shark fin soup is delicious. 1. Add salt and monosodium glutamate to jade, cut crab fillet into small pieces, cut cuttlefish with a flower knife, cut into small pieces, and blanch broccoli for later use. 2. Add onion and ginger into the oil pan, pour shark fin soup, add raw materials to boil, and thicken with seasoning. The practice of Babao Dongrong Soup introduces the cuisine and its function in detail: delicious porridge soup.

Technology: Baked Babao Dongrong Soup Material: Ingredients: wax gourd100g, 5 pieces of shrimp, mushrooms, crab roe, cuttlefish, bamboo shoots, chicken and fish.

Seasoning: stock, salt, monosodium glutamate, chicken essence, sesame oil and water starch. Teach you how to make Babao Dongrong soup, and how to make Babao Dongrong soup is delicious. 1. Peel and dice wax gourd, dice mushrooms, dice crab roe and bamboo shoots, dice cuttlefish, dice chicken breast and dice fish. 2. Blanch all the raw materials for later use. 3. Put the raw materials and broth into the pot, season, boil and thicken. The best seafood soup: delicious porridge soup.

Technology: the best seafood soup preparation: ingredients: grass carp 100g, 8 shrimps, 2 crab roes, cuttlefish 100g, egg white.

Seasoning: stock, salt, monosodium glutamate, chicken essence, water starch. Teach you how to make the best seafood soup, and how to make the best seafood soup is delicious. 1. Peel grass carp, crab roe and cuttlefish, cut them into sections and blanch them for later use. 2. Blanch the shrimp for later use. 3. Put the stock and raw materials into the pot, season, boil and thicken. The method of eating raw assorted seafood introduces the cuisine and its functions in detail: the home-cooked menu is refreshing, the cold dishes are refreshing, the cold dishes are refreshing, and the cold dishes are refreshing.

Raw assorted seafood production materials: main ingredients: salmon, tuna, arctic shellfish, cuttlefish larvae, fresh abalone larvae, and prawns with knife forehead.

Seasoning: delicious, mustard cream in moderation. Teach you how to cook raw assorted seafood, and how to cook raw assorted seafood is delicious 1. Boned salmon and tuna, cut into peony flowers. 2. The arctic shell is cut to take out the internal organs and put them on a plate together; Cuttlefish larvae remove the black membrane of internal organs, blanch and bathe; Shell and clean fresh abalone, and cook in boiling water until cooked; The head, intestine and back shell of Penaeus monodon were removed and the back was cut open. 3. Dish the above raw materials and dip them in seasoning. The key to making raw assorted seafood: all raw materials should be fresh. The practice of hydrangea, onion, pepper and cuttlefish introduces the delicacies and their functions in detail: home-cooked recipes.

Hydrangea and onion cuttlefish production material: Ingredients: 250g cuttlefish gum (minced fresh cuttlefish meat).

Accessories: cooked Jinhua ham minced meat 10g, spinach leaves (or rape leaves) 10g.

Seasoning: green onion 10g pepper sauce, Sichuan pepper powder 10g, refined salt 7g, pepper 2g, monosodium glutamate 10g, egg white 10g, wet starch 10g, sugar 3g, Shaoxing wine 5g, soy sauce 3g, soup 30g, etc. (Prepare 200g bread crumbs) Sauté ed cuttlefish with scallion and pepper Features: scallion, mellow, fresh and salty. Teach you how to make hydrangea and scallion cuttlefish. How to make hydrangea and onion cuttlefish delicious? 1. Stick cuttlefish into a bowl, add 10g onion ointment, 5g refined salt, 5g monosodium glutamate, 1g pepper, 5g Jinhua ham minced meat, egg white and wet starch, stir well and squeeze into 12. Mix pepper powder, sugar, Shaoxing wine, soy sauce, soup, refined salt, monosodium glutamate, sesame oil and wet starch into sauce. 2. Cook the pot, add peanut oil and heat it to 70%, add spinach leaves, stir-fry all the water into loose vegetables, drain all the oil with a colander and pour it into the rim. 3. Add peanut oil to the pot, heat it to 40% on medium fire, then put the cuttlefish balls wrapped with bread crumbs in turn, soak and fry until the cuttlefish balls float and set until they are 80% mature, take them out, and when the oil is 60% hot, add heavy oil to fry the cuttlefish balls, drain the oil with a colander and put them into the shortlisted plate. Brush the pan, drain the oil, pour in the mixed juice, stir-fry until it is sticky with Chili juice, and put it in a small dish. Put the plate containing hydrangea cuttlefish in silverware and dip it in Sichuan pepper sauce. Let me introduce you to a simple and delicious method. 1. Shred the washed cuttlefish, then marinate it in cooking wine for 5 minutes and take it out. 2. Blanch with boiling water for later use. 2. Add a little chopped green onion and more shredded ginger (seafood is cold, add more ginger to cool it, and improve the taste). 3. Cut the leek into inches, and the amount is half that of cuttlefish. 4. Heat the pan, add a little cooking oil, add onion and ginger and stir fry, add cuttlefish and stir fry 1 min, add salt and add leek.