I believe many people can't resist the charm of seafood, so do you like cuttlefish? What delicious dishes can cuttlefish cook? Please continue reading.

Home-cooked practices of cuttlefish 1 materials:

Material: 650g cuttlefish.

Accessories: oil, salt, celery and pepper.

step

1, cuttlefish eviscerated. Take off your coat and wash it. The treated cuttlefish is white and textured, so the cuttlefish is very fresh. Then put a flower knife on the soft side.

2. Cut cuttlefish into small pieces, garlic into thin slices, celery into small pieces, and pepper into granules.

3. Boil water, put some cooking wine, add cuttlefish slices, blanch until rolled up, and immediately pick them up for use.

4. Stir-fry garlic slices in cold oil in a hot pot

5. Add celery slices and stir fry for a while.

6. Turn the fire, pour in the cuttlefish roll and stir fry for a while, then pour some fish sauce and put it on the plate immediately.

Common practices of cuttlefish 2 practices:

Chop garlic into powder, put it in a plate, add appropriate amount of soy sauce and mustard, and beat it into juice for later use;

Wash cuttlefish;

Cut cuttlefish into thin slices (about 0.1cm);

Boil a pot of water, add ginger slices and pepper, boil, add a little cooking wine, and turn on and off the fire;

Immediately pour cuttlefish slices into boiling water, stir with a spatula, and take out the cuttlefish slices when they turn from raw transparent white to white;

Rinse the freshly fished cuttlefish slices with cold boiled water, drain the water, put them in a plate, and sprinkle some chopped red peppers and celery leaves for decoration.

Precautions:

Cuttlefish can't be cut too thick, otherwise it won't be cooked;

Boil more water. In order to remove the fishy smell, ginger slices, pepper and cooking wine are added to the water.

After the water is boiled, turn off the fire first, and then pour in the cuttlefish slices, so that the cuttlefish slices will not be overcooked.

Domestic practice of cuttlefish 3 material

Ingredients: 400g cuttlefish.

Accessories: 50g pickled pepper.

Seasoning: vegetable oil 100g, onion 10g, ginger 8g, white garlic 5g, coriander 10g, salt 3g, monosodium glutamate 1g, vinegar 10g, cooking wine 15g and sesame oil 2g.

working methods

1, wash cuttlefish larvae.

2. Chop pickled peppers and put them in a bowl for later use.

3. Wash the onion, ginger, garlic and coriander and cut them into sections for later use.

4. Pour oil into the pan, heat it to 60%, add cuttlefish shreds and fry until cooked, and remove the oil.

5. Leave a proper amount of base oil in the pot, add chopped green onion, Jiang Mo and minced garlic, stir fry, and add salt, monosodium glutamate, vinegar and cooking wine to taste.

6. Add pickled peppers, clear soup and cuttlefish and stir well. Add coriander powder and water starch to thicken, and drizzle with sesame oil.