[Edit this paragraph] Cuttlefish Practice Milk Cuttlefish Recipe Taste: Spiced Processing Technology: Halogen Edible Method: Snack Ingredients: Main Ingredients: Cuttlefish 750g Seasoning: Cooking Wine 25g Salt 5g White Sugar 20g Onion 10g Ginger 10g Sufu (Red) 5g Sufu 15g Sesame oil 5g each, and the making method/kloc. 2. Add water to the pot and bring to a boil. Blanch cuttlefish, remove and wash with clear water. 3. Heat the wok, add the cooked cuttlefish, add appropriate amount of water, add onion, ginger slices and cooking wine, boil over high fire, skim off the floating foam, and move to low heat for slow stew. 4. Sit in another pot, grind the red fermented milk and mix it with fermented milk, refined salt and white sugar, pour the cuttlefish together with a proper amount of soup and cook it over high fire. After the cuttlefish is colored and tasty, collect the concentrated marinade, pour in the sesame oil, take it out of the pan and let it cool. When eating, cuttlefish can be replaced by strips, slices, silk, diced and so on. As needed. Dongpo cuttlefish dishes are characterized by red and bright color, crisp skin and tender meat, sweet and sour and slightly spicy. Raw materials: fresh squid 1 (weighing about 750g), sesame oil, sesame paste, wet starch and cooked lard 50g each, chopped green onion 1 5g, chopped green onion10g, Jiang Mo and minced garlic10g each, vinegar 50g and Shaoxing wine. Production process: 1. Wash cuttlefish, cut it into two pieces, connect the heads, leave half a tail on each side, remove the spine, cut six or seven knife lines (2/3 of the fish) on both sides of the fish with a flat knife, and then cover the whole 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. 2. The wok is on fire, and the cooked vegetable oil is burned to 80% heat. Wrap the fish in 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, put the fish belly in the oil, fry until golden brown, take it out and put it on a plate. 3. Leave 50 grams of oil in the wok, add 50 grams of lard, saute 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 with shredded green onion. Note: the fish must be washed inside and outside to remove the blood tendons in the fish, and there will be no fishy smell after serving. When frying, the fire should be strong, but not too big, until the color is golden and the fish stands up. Baogong cuttlefish raw material cuttlefish 1 tail (about 300g) green pepper 1/2 dried pepper 10 peanut 75g garlic cloves and 2 pepper cloves 1/4 teaspoons of auxiliary materials A: soy sauce 1 teaspoons of chicken essence, rice wine, tomato sauce and vinegar each/kloc. 2. Wash the green pepper with seeds and cut it into diamond-shaped pieces. Heat 1 tsp oil in the pan, add dried Chili, cuttlefish and pepper and stir-fry until fragrant, add garlic slices, peanuts and cuttlefish and stir-fry slightly. 4 Add the stirred material A and stir well, then add the material B to thicken, and pour in the material C to serve. The characteristic white cuttlefish is covered with a layer of shiny red oil, which is full of spicy taste. Baogong cuisine is one of the famous dishes in Sichuan cuisine, and its main feature is the unique dry and spicy taste of dried pepper and pepper. But when cooking, you should pay attention to it, as long as it is fragrant, not brown, so as not to destroy the food phase and easily produce bitterness. Yellow wine cuttlefish raw materials Ingredients: cuttlefish middle section 1 (weighing about 300g), onion section 5g, ginger slice 5g and coriander 30g. Seasoning: salt 4g, yellow wine 20g, monosodium glutamate 1g, pepper1g. Methods (1) The middle section of cuttlefish was washed, boned and peeled, and cut into two pieces with a knife. (2) Wash coriander, remove leaves and stems, and cut into small pieces. Cut the onion into sections, and pat the ginger loosely and slice it for later use. (3) Put cuttlefish slices into a large bowl, add refined salt and monosodium glutamate, mix well and marinate for a while, sprinkle with onion, ginger slices, pepper and yellow wine, steam in a cage for 10 minute, and take out. Take out the onion and ginger slices, air-cool, then obliquely batch them into 5 cm long and 2 cm wide slices with a knife, put them on a plate, sprinkle with coriander stalks, and pour the original juice marinade, and serve. The characteristics of fish and cabbage are green, tender, rich in wine and light and palatable. Ingredients of cold cuttlefish shreds: 500g fresh cuttlefish, red pepper 1 piece, green pepper 1 piece, onion 1 root and ginger 1 piece. Seasoning for cold cuttlefish shreds: 2 tsps sesame oil, 2 tsps soy sauce, cooking wine 1 tsp, refined salt 1 tsp, sugar 1 tsp, monosodium glutamate12 tsp. 1, clean cuttlefish after removing bones, viscera, eyes and ink skin; 2, the onion is washed and cut into sections; Wash fresh ginger and cut into thin slices; Shred green and red peppers for later use; 3. Add an appropriate amount of water to the pot, and after boiling, put the washed cuttlefish into boiling water (add cooking wine, ginger slices and onion segments at the same time). Take out the cuttlefish when it is ripe, drain the water and let it cool. 4. Cut the cooled cuttlefish into filaments, put them in a plate, add refined salt, sugar, soy sauce 10 minute, and finally add monosodium glutamate, sesame oil and shredded pepper, and mix well to serve.

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