Crispy fried cuttlefish balls, gold seafood bombs

Cuttlefish is easy to manipulate, and it is not difficult to make some tricks: crispy fried cuttlefish balls. Otherwise, other practices will make your hands full of sauce, waste materials and make you sick. Fresh cuttlefish is light in taste, not as delicious and sweet as other seafood, so it needs more seasoning. Its biggest feature is crisp and tender taste, white and tender meat, and it sells well. The larger cuttlefish is selected to make cuttlefish glue, and the effect is better.

Ingredients (weight of two people) 300 grams of cuttlefish, wrapped in two pieces, a little fat;

Seasoning: 1/4 teaspoon salt, a little sesame oil and pepper, a tablespoon egg white and corn starch, and half a teaspoon Shaoxing wine.

Exercise:

1. Blanch the fat in boiling water, take it out, rinse it with water and dice it.

2, the square bag is cut into pieces for use.

3. Wash, chop and mash cuttlefish.

4. Stir the minced cuttlefish and seasoning until gelatinous, add oil and mix well to make cuttlefish balls, turn over the bread, and fry in hot oil until golden and cooked.

-

Cuttlefish vermicelli chicken

working methods

1) Cut the chicken into pieces. Soak dried cuttlefish in warm water and cut into soft pieces. Wash the ham.

2) Put 2 tablespoons of oil in the pot, stir-fry the chicken pieces until they are slightly yellow, add cuttlefish, ham and ginger slices, pour in a spoonful of yellow wine, and continue to stir-fry until the water vapor is slightly dry.

3) Pour water until the material is 3-4 cm. Boil in a big fire and simmer in a small fire. After one hour, add the soaked vermicelli, stew for 2 minutes and add salt.

-

Materials for making cuttlefish chicken nuggets:

Ingredients: 320g chicken leg, 400g Chinese cabbage (green mouth).

Accessories: 200 grams of Lentinus edodes (fresh), 200 grams of Flammulina velutipes and 240 grams of cuttlefish.

Seasoning: green onion 15g, salt 10g, chicken essence 2g, pepper 2g, cooking wine 25g, ginger 10g.

The practice of cuttlefish chicken nuggets:

1. Cut chicken legs, add salt, cooking wine and ginger slices and marinate for 30 minutes;

2. Cut the onion into sections;

3. Wash Chinese cabbage and cut into pieces;

4. Soak mushrooms in soft cubes;

5. Flammulina velutipes is decapitated;

6. Cuttlefish horizontal knife, don't cut it, scald it with boiling water and let it roll up naturally;

7. Add chicken soup and onion to the pot, bring to a boil, add chicken pieces and stew for 20 minutes;

8. Finally, add mushrooms, Flammulina velutipes, Chinese cabbage and cuttlefish rolls and stew for 5- 10 minutes;

9. Add chicken essence and sprinkle with white pepper before cooking.

-

Preparation materials of steamed cuttlefish chicken:

Ingredients: hen1000g

Accessories: cuttlefish (dry)100g, lettuce 25g.

Seasoning: 20g cooking wine, 2g monosodium glutamate, 5g salt, 25g onion and ginger 15g.

Characteristics of steamed cuttlefish chicken;

Delicious and delicious.

Steamed cuttlefish chicken:

1. Chop the paws and arms of the chicken, gut them from the back, wash them, scald them with boiling water, then wash them with clear water and put them in a bowl;

2. Wash dried cuttlefish with warm water;

3. Soak the tips of green bamboo shoots (lettuce) in warm water, wash them, put them in a bowl with chicken, add onion, ginger, refined salt, cooking wine and clear soup, and steam them in a drawer;

4. After the chicken comes out of the cage, pick up onions, ginger and cuttlefish;

5. Buckle the chicken into a bowl, pour the original soup into a spoon, add cooking wine, refined salt and monosodium glutamate, boil, skim the floating foam and pour it on the chicken.

Grams of food stage

Cuttlefish (dry): Cuttlefish and eggplant are very similar: eating together is easy to cause cholera.

-

Ingredients for stewed old chicken with cuttlefish;

Ingredients: hen1500g

Accessories: cuttlefish 200g,

Seasoning: salt 10g, monosodium glutamate 2g, pepper 2g, Xianghe 15g.

Braised old chicken with cuttlefish;

1. The cuttlefish is soaked in warm water, and then boneless and washed;

2. After the old chicken is slaughtered, hair, viscera and claws are removed, and blood stains are removed with blisters;

3. Put the saucepan on the fire, add the clear soup, add the old chicken, cuttlefish, ginger and pepper, and boil;

4. Then skim the floating foam, turn down the fire and stew until the old chicken is soft and boneless, and add salt and monosodium glutamate to eat.

Making skills of stewed old chicken with cuttlefish;

1. cuttlefish should not be overcooked, so as not to smell too strong;

2. you need to master the heat, and you can't stew for a long time.

Nutritional value: chicken-chicken meat is tender and delicious, suitable for many cooking methods, rich in nutrition, nourishing and strong. Chicken is not only suitable for hot fried stew, but also for cold food ... all chicken recipes.

Cuttlefish-also known as squid, cuttlefish, cuttlefish, mullet, betta, mullet and cable fish. Cephalopods of the genus Squid. It is produced all over the coast of China, among which Zhoushan Islands produces ... all squid recipes.