[Fried Cuttlefish] "Cuttlefish is not only fresh and crisp, but also rich in protein, which has high nutritional value and medicinal value. 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. The ink in cuttlefish contains a mucopolysaccharide, which has been proved to have certain anticancer effect on mice. As a northerner, seafood such as cuttlefish is rarely tried, and it is not bad to learn to do it. "

Ingredients: appropriate amount of frozen cuttlefish larvae; Accessories: onion, green pepper, dried pepper, onion, ginger, edible oil; Ingredients: cooking wine, liquor, salt, soy sauce and sugar.

Steps of frying cuttlefish larvae

1. Prepare raw materials.

2. Wash cuttlefish larvae, shred green peppers and onions, and shred onions, ginger and peppers.

3. Add water to the wok and pour in a little cooking wine.

4. Pour cold water into the squid larvae, and take out the tentacles when you see more than a dozen rolls of squid larvae.

5. Mix the juice with soy sauce, salt, sugar and white wine.

6. Pour a little oil, onion, ginger and pepper into the wok, and stir-fry the onion and green pepper first.

7. After the side dishes are cooked, pour in cuttlefish larvae, put them in a bowl of juice and cook them quickly and evenly.

Tip: The scalding time of squid larvae should be well controlled, about 10 second. If the blanching time is too long, it will make you hairy and unable to bite.