Stewed cuttlefish with peach kernel
Ingredients: 6g peach kernel and several dried cuttlefish.
Method: Soak, wash and slice dried cuttlefish, put peach kernel and cuttlefish into the pot, add appropriate amount of water, boil over medium heat, and then simmer over low heat. When cuttlefish is cooked, add a little salt and monosodium glutamate and mix evenly. Serve as a dish and take it at will.
Braised black-bone chicken with cuttlefish
Raw materials: dried cuttlefish, black-bone chicken about 500g, codonopsis pilosula 30g, Lycium barbarum 15g, ginger, salt, monosodium glutamate and soy sauce.
Method: Dried cuttlefish cuttlefish bone, soaked, washed and sliced, washed with Codonopsis pilosula and Lycium barbarum, filled with the two flavors in the belly of black-bone chicken with hair removed and viscera washed, 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 and season.
Porphyra cuttlefish soup
Raw materials: 50g laver, dried cuttlefish 100g, pork belly 150g, a little salt and monosodium glutamate.
Method: Soak the dried cuttlefish until soft and wash it. Cut its inner shell into small pieces, soak laver, wash away silt and impurities, 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 slowly for 3 hours, and add salt and monosodium glutamate to taste.
Braised cuttlefish with shrimp
Ingredients: cuttlefish 200g, shrimp 80g, Chinese kale 100g, salt 5g. 2g monosodium glutamate, sugar 1g, oyster sauce 1g, Shaoxing wine 1g, appropriate amount of raw flour, 500g salad oil (actual oil consumption 15g) and sesame oil1g.
Method: Wash cuttlefish and cut into rolls, remove shrimp gun from river shrimp and wash, peel ginger and cut into small pieces, and cut kale into pieces and wash. Put oil on the wok, and when the oil temperature reaches 90 degrees, add cuttlefish rolls and river shrimps, fry them until they are 80% cooked, and pour them out. Leave it in the pot; Add ginger slices, stir-fry kale for a while, add cuttlefish rolls and shrimp, add green wine, add salt, monosodium glutamate, sugar and oyster sauce, stir-fry with high heat until it tastes good, then thicken with wet raw flour and pour in sesame oil.
Braised cuttlefish with rice
Ingredients: rice 1 00g, 7 cuttlefish larvae, 50g onion, green pepper and red pepper1each.
Seasoning: salt, oil, vinegar, cooking wine, onion and ginger.
Practice:
1. Wash the rice. Wash onion and green pepper and dice them.
2. Add salt and oil to the above raw materials and mix well for later use.
3. Mix cuttlefish larvae with onion, ginger, salt, vinegar and cooking wine, and marinate for 10 minute.
4. Fill the mixed raw materials into the belly of cuttlefish larvae and steam them in the pot.
Tips Cuttlefish can't be too small, rice grains can't be stuffed in, and it can't be made of frozen cuttlefish. When thawing, the head and body are easily scattered and deformed. The ingredients in the rice can be matched by yourself, but it is best not to lose onions, which are used to deodorize cuttlefish larvae.
Question 2: How to do a good job of eating small cuttlefish in video?
Ingredients
Small cuttlefish
400g
ingredients
oil
of appropriate amount
salt
of appropriate amount
Chinese chives
of appropriate amount
step
1. Clean the small cuttlefish.
2. Make water in the pot and cook the cuttlefish in boiling water.
3. Soak the leek in light salt water, clean it, remove it and control the water.
4. Heat the wok and pour the oil. Add the boiled cuttlefish to stir fry.
5. Add the leeks and stir fry quickly.
6. Sprinkle the right amount of salt to serve.
Question 3: How to cook dried squid and dried cuttlefish? There are many cooking methods for dried squid and dried cuttlefish, such as frying, frying, burning, stewing and rinsing. Here are only two family-style ones. (1) Saussurea involucrata flower (Saussurea involucrata flower) 1, raw material: 250g dried fish after swelling; Sauerkraut pickles100g. 2. Seasoning: 3-5g of ginger rice and chopped green onion, 3 grains of garlic, 1 dried pepper, cooking wine10g, a little soy sauce, a little refined salt, 50g of vegetable oil and 80g of fresh soup. 3. Operation method: (1) Change the cuttlefish (cuttlefish) washed after swelling into a knife or put on a flower knife (to facilitate the taste and maturity) and blanch it with boiling water; Cut ginger into rice granules and slice garlic seeds; Cut dried Chili into sections; Dice pickles. (2) When the wok is on fire, add vegetable oil, stir-fry garlic slices, stir-fry pickles until cooked, pour fresh soup, ginger, scallion rice and squid pieces in turn, add various seasonings such as soy sauce, and finally add sugar, and turn it over a few times to serve in a basin. (2) (microwave) baked squid (ink) fish barrel 1, raw materials: two whole squid (ink) fish barrel. One green onion, and other ingredients (cabbage, bamboo shoots, coriander, onion, tomato and other personal favorites) are appropriate. 2. Seasoning: cooking wine15g; 5 grams of ginger and garlic paste; 50 grams of soy sauce; A little pepper; Peanut butter15g; Soup100g; A little monosodium glutamate and sugar; Vegetable oil10g. 3. Operation method: (1) Wash the swollen fish barrel, scald it slightly with boiling water, soak it in sauce made of various seasonings for half an hour, take it out and dry it, and then soak it for taste; Beijing onion is cut into two-centimeter-long sections. (2) Lay the scallion section on the bottom of the basin, place the soaked fish barrel on the scallion section, connect the basin to the microwave oven, and turn the function key of the microwave oven to the barbecue function for two minutes. When the rotation of the microwave oven stops, take out the squid rolls, soak them in the sauce, add other ingredients (you can choose one or two you like) to the basin, then put the re-soaked fish barrel on it, put them together in the microwave oven, and bake them for about two minutes by barbecue. That is, a pot of fragrant roasted squid (ink) fish tube is formed. Sprinkle pepper before serving, it tastes better. Matters needing attention: 1, in order to make the cooked squid (ink) fish tender but not old, it is necessary to master the cooking time. Because most of the squid is protein, it solidifies after heating, so the longer the cooking time, the harder the squid becomes. 2. During microwave baking, we should master the time according to the size and tenderness of the squid, so as not to bake it for a long time and make it inedible. But it's raw and inedible, so we must master the temperature flexibly (the length of time and the size of firepower)
Question 4: How to make frozen cuttlefish delicious with pickled peppers?
Ingredients: cuttlefish larvae
Seasoning: Sichuan pickled pepper, pickled ginger onion,
Production method:
A, soak cuttlefish larvae in water, and stir-fry Sichuan pickled peppers, pickled ginger and shallots.
B, add seasoning and cuttlefish larvae, stir-fry at the same speed, and thicken.
Features: invigorating spleen, stimulating appetite, benefiting qi and eliminating dampness.
Question 5: How are the young dried cuttlefish soaked and cooked? Dried cuttlefish: soak it in cold water for several hours, and change the water in the middle, so that the cuttlefish is chewy. No alkali.
Braised cuttlefish meat:
-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 good cooking wine and a little Haitian soy sauce? Color, add Haitian soy sauce, stir-fry for a few times, add water to submerge the fish, use low fire (keep the water boiling but not boiling) 1-2 hours, as long as you feel rotten, drain the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.
Question 6: the practice of braising cuttlefish larvae, how to cook cuttlefish larvae in braise, and braise ingredients.
Ingredients
Dried cuttlefish larvae
500g
ingredients
oil
of appropriate amount
Garlic seed
of appropriate amount
sugar
of appropriate amount
dark soy sauce
of appropriate amount
Shredded pork belly
a little
table salt
of appropriate amount
ginger
of appropriate amount
scallion
of appropriate amount
chili
of appropriate amount
thirteen?incense
of appropriate amount
light soy sauce
of appropriate amount
yellow rice wine
of appropriate amount
carrot
of appropriate amount
step
1. Dry cuttlefish larvae, soaked for about 1 hour, change water.
2. Peel garlic
3. Heat the pan, drain the oil and add the shredded ginger.
4. Add shredded pork belly and stir-fry until it is oily.
5. Add cuttlefish roe, add water to the cuttlefish roe, add thirteen spices, add appropriate amount of yellow wine, and bring to a boil.
6. After opening, add chopped carrot, garlic, sugar, a little shallot, a little red pepper, and simmer for a while.
7. After the pot is boiled again, turn to low heat, add some soy sauce and stew for a few minutes.
8. plate loading
Question 7: How can cuttlefish in casserole make good ingredients for eating?
Cuttlefish
Onion eating food
Red pepper
Ginger-like food
salt
light soy sauce
yellow rice wine
pepper
The practice of cuttlefish in casserole
1. Wash cuttlefish larvae, one onion, a few dried red peppers and a small piece of ginger.
2. Cut the onion into pieces, cut the pepper, and smash the ginger.
3. Put oil in the pan and heat it. The oil temperature should be higher.
4. Pour the cuttlefish larvae into the pot and stir-fry for 2 or 3 minutes.
5. Add pepper and ginger and continue to stir fry. Add salt, yellow wine, soy sauce, soy sauce and other seasonings to stir fry.
6. Pour into a small casserole, add a little hot water and bring to a boil. Cover and turn to a low heat for five or six minutes.
7. Add onion and mix slightly.
8. Cover the fire and simmer for two minutes.
9. Open the lid and add a little pepper.
Tips
Saute cuttlefish in hot oil to taste good. Open the lid and stir fry in the process of stewing on low fire to prevent sticking to the pot. Remember to add some black pepper to taste good?
Question 8: The authentic method of boiled cuttlefish larvae, and the detailed ingredients of how to make boiled cuttlefish larvae delicious.
6 cuttlefish larvae
2 shallots
Ginger 1 piece
Red pepper 1 piece
Garlic 1 piece
Tomato 1 piece
Cooking wine 1 spoon
Salt 1 spoon
Sugar 1 spoon
Sushi vinegar 1 spoon
Soy sauce 1 spoon
Sesame oil 1 spoon
Original tasty
Pan craft
It takes ten minutes.
Simple difficulty
Steps of boiling cuttlefish larvae (small sea rabbits)
1
foodstuff
2
Rinse cuttlefish larvae and dig out eyes, teeth and bones.
three
Slice the processed cuttlefish (this step can be omitted for small cuttlefish larvae)
four
Add onion, ginger, cooking wine and salt, and marinate for 5 minutes.
five
Mix sauce: press garlic into mashed garlic, cut red pepper and ginger into powder, add a spoonful of sugar, a spoonful of sushi vinegar (white vinegar is also acceptable), a proper amount of soy sauce and sesame oil, and stir.
six
Boil a pot of hot water, add cooking wine, blanch the pickled cuttlefish larvae in water for 20-30 seconds, then take them out and put them on a plate.
seven
Pour the sauce and add some sesame oil (if you have pepper oil at home, you can also add a little)
eight
Pour hot oil and sprinkle a little chopped green onion.
nine
Cut a little tomato and add it, and it's done.
Question 9: How to eat 300 grams of fresh cuttlefish?
Seasoning: 750g of oil (about 50g), 2 tablespoons of soybean sauce, 2 tablespoons of Shaoxing wine 1 tablespoon, 2 tablespoons of sesame oil12, 4 tablespoons of refined salt monosodium glutamate14, a little of onion, garlic slices and Jiang Mo, and a proper amount of starch.
method of work
1, the cuttlefish is washed and tidied up, and the cuttlefish is tilted with a "cross" flower knife, and then changed into strips with a length of 5 cm and a width of 3 cm, blanched and curled in boiling water, immediately taken out, drained, fried in 80% hot oil, and poured into a colander.
2. Leave a little base oil in the original pot, use onion, ginger and garlic to cook Shao wine, add soybean sauce, refined salt and monosodium glutamate to stir fry, add soup to boil, thicken with water starch, add cuttlefish roll, stir fry evenly, pour sesame oil, and serve.
Tips
* * replacing cuttlefish with sea rabbits is called sauce-fried sea rabbits.
* * Replacing soybean sauce with scallion segments is called scallion explosion ink color.
Question 10: How to cook the cuttlefish? Introduce some simple home-made methods to pickle cuttlefish larvae. Ingredients: cuttlefish larvae seasoning: Sichuan pickled pepper, pickled ginger and onion. Production method: a. Soak cuttlefish larvae in water, stir-fry Sichuan pickled pepper, pickled ginger and onion together. B. Add seasoning, stir-fry cuttlefish larvae at the same speed, and thicken. Features: tomato sour bean cuttlefish noodles with functions of invigorating spleen, appetizing, benefiting qi and eliminating dampness. Materials: 50 grams of sour bean, 50 grams of tomato 1 piece, 50 grams of fresh cuttlefish, 4 pieces of onion1/piece, 3 cloves of garlic, 30 ml of white wine and 3 spherical Italian vegetable noodles. Practice: 1. Use olive oil to stir-fry onion and garlic, and cook pasta for later use; 2. Add cuttlefish, drizzle with white wine and stir fry; 3. Add sour beans and tomatoes and stir-fry; 4. Finally, stir-fry with the cooked spaghetti. Chef's Note: Authentic cuttlefish noodles are made of cuttlefish juice, which is said to have anti-cancer effect, but it is very troublesome to make them. Other pasta can be used instead, and fresh cuttlefish is mixed and fried, which is also full of cuttlefish flavor. Stir-fried cuttlefish flower materials: * cuttlefish 2 * bamboo shoots 1 branch * pepper 4 * carrot slices, nine-story tower each with a little * minced garlic 2 tablespoons seasoning: * soy sauce 1 tablespoons salt 1/2 tablespoons * sugar 3 tablespoons * white vinegar 2 tablespoons * sesame oil a little * white powder. A small amount of wine: clean cuttlefish, cut off its head and beard, draw a straight knife edge on the inside and cut it into three equal parts, then cut it with an oblique knife (that is, cut it with the second knife without stopping), and marinate it with a little wine (to remove fishy smell) for later use. Bamboo shoots and carrots are cooked and sliced, and peppers are sliced obliquely. Stir-fry cuttlefish in 6 tablespoons oil at high temperature for a while, then take it out. Stir-fry minced garlic and pepper in the remaining oil, add bamboo shoots and seasonings to boil, then add cuttlefish and nine-story tower to stew, and hook it with white powder water to make a thin juice. Pour some sesame oil before cooking to increase the luster and fragrance. Cooking guide: cuttlefish can be cut into cross patterns and made into a cylinder. The cutting method described in this paper is the cutting method of pork loin, which feels more weighty. Dongpo cuttlefish is a famous traditional dish in Sichuan. Dongpo cuttlefish in Leshan, Sichuan, is said to have started in the Song Dynasty and is related to Su Dongpo. Dongpo cuttlefish, formerly known as cuttlefish, is a black-skinned fish with a small mouth, a long body and a lot of meat, which is produced in the Minjiang River at the foot of Lingyun Mountain in Leshan, Sichuan and Wulong Mountain. Originally, it was also used locally to make dishes, but it was not famous. According to the myth, when Su Dongpo, a poet of the Song Dynasty, was studying in Lingyun Temple, he often went to wash the inkstone under Lingyun Rock. The fish in the river ate its ink, and its skin was thick and black as ink. People called it Dongpo cuttlefish, which became famous in the whole province from then on. Together with Jiangtuan and Fat Snake, it became the three famous fish in Chuanjiang, and became a famous specialty of Leshan, famous at home and abroad. Chinese and foreign tourists who come to Leshan, Sichuan now enjoy tasting this dish. Clean the cuttlefish, cut it into two slices, with the heads connected, with half tails left on each side, remove the spine, cut six or seven knife lines (2/3 of the fish) with a straight knife on both sides of the fish, and then wipe it all over the body with refined salt and Shaoxing wine. Cut the scallion into 7 cm long segments, then shred it and float it in clear water. Slice sesame oil and watercress. The wok is lit, the cooked vegetable oil is heated to 80% heat, the fish is covered with dry starch, the fish tail is lifted, and the oil is poured on the knife edge with a frying spoon. After the knife edge is turned over and shaped, the fish belly is put in the oil, and when it is fried to golden brown, it is taken out and put on a plate. Leave 50g of oil in the wok, add 50g of lard, stir-fry onion, ginger, garlic and sesame bean paste, add broth, sugar and soy sauce, thicken with wet starch, sprinkle chopped green onion, cook vinegar, add sesame oil, quickly take out the wok, pour the marinade on the fish and sprinkle shredded green onion. Raw materials for the big roast of cuttlefish: 2 fresh cuttlefish (about 500g), 600g of peeled pork sandwich, onion10g, bean curd sauce15g, 25g of sugar, 25g of yellow rice wine, 2g of salt, 300g of white soup, wet starch10g of salad. Method: 1. Peel the cuttlefish from the head and tail, gut it, wash it in two, cut it into elephant-eye pieces with a side length of 5cm, put it in a boiling water pot and wet it to remove the fishy smell. 2. The pork sandwich is cut into pieces with a length of 64cm, a width of 2cm and a thickness of 0.5cm. 3. Put the wok on high fire, add 25g of salad oil and 5g of onion to stir-fry the flavor, stir-fry the pork sandwich in the wok, then add rice wine, salt, red bean curd marinade and white soup, add the boiled cuttlefish pieces to stir-fry the salt/kloc for-0/5min, and then. Flavor characteristics: red and bright, cuttlefish fat and tender, fresh and mellow. The raw materials of cuttlefish larvae rice: rice 1 00g, 7 cuttlefish larvae, 50g onion, green pepper and red pepper1each. Seasoning: > >