Guide to how to make cuttlefish (dried): Soak dried cuttlefish in water for 3 hours. After tearing off the skin, put it into hot alkaline water (20% soda ash, 30% lime water, 50% boiling water) and then soak it. About 3 hours, rinse with clean water and set aside. Detailed introduction to the recipe of Suzhen cuttlefish larvae. Cuisines and functions: delicious porridge and soup.

Technology: Ingredients for cooking Suzhen cuttlefish larvae: Ingredients: 250 grams of cuttlefish larvae, 150 grams of miscellaneous bacteria.

Seasoning: Southern milk juice, broth, salad oil, green onions, ginger slices, salt, monosodium glutamate, chicken essence, sugar, dark soy sauce, sesame oil, pepper, and water starch. Teach you how to make Suzhen cuttlefish larvae, how to make Suzhen cuttlefish larvae delicious. 1. Blanch the cuttlefish larvae, soak in southern milk for color, and simmer with stock. 2. Soak the mixed bacteria and simmer them with broth. 3. Add green onions and ginger slices to the oil pan and stir-fry until fragrant, pour in the stock and raw materials, bring to a boil, and season to thicken. Detailed introduction to the recipe of hydrangea, green onion and pepper cuttlefish. Cuisines and functions: home-cooked recipes

Ingredients for making hydrangea, green onion and pepper cuttlefish: Ingredients: 250 grams of cuttlefish glue (fresh cuttlefish meat mince).

Accessories: 10 grams of cooked Jinhua ham minced meat, 100 grams of spinach leaves (or rape leaves).

Seasoning: 10 grams of onion and pepper paste, 10 grams of Sichuan pepper powder, 7 grams of refined salt, 2 grams of pepper, 10 grams of MSG, 1 egg white, 10 grams of wet starch, 3 grams of sugar, Shaoxing wine 5 grams, 3 grams of dark soy sauce, 30 grams of stock, 8 grams of sesame oil, and appropriate amount of peanut oil. (Prepare 200 grams of bread crumbs) Features of Hydrangea, Onion, Pepper and Cuttlefish: The onion and pepper are mellow, fresh and salty. Teach you how to make hydrangea, green onion and pepper cuttlefish. How to make hydrangea, green onion and pepper cuttlefish to be delicious. 1. Put the cuttlefish glue into a bowl, add 10 grams of green onion and pepper paste, 5 grams of refined salt, 5 grams of MSG, 1 gram of pepper, and minced Jinhua ham. , egg white, and 5 grams of wet starch, stir well, squeeze into 12 cuttlefish balls, add in bread crumbs and wrap evenly into hydrangea shape. Mix Sichuan pepper powder, sugar, Shaoxing wine, dark soy sauce, stock, refined salt, monosodium glutamate, sesame oil, and wet starch into gravy. 2. After the pan is cooked, add peanut oil and heat until 70% hot. Add spinach leaves, fry until all the water is removed and divide into pineapples. Add in a colander to drain all the oil and pour into a plate around the edge. 3. Pour peanut oil into the pot and heat it over medium heat until it is 40% hot. Add in the cuttlefish balls wrapped in bread crumbs one by one, dip and fry until the cuttlefish balls float and set until they are eighty-mature. Remove them and wait until the oil is 60% hot before adding them in. Add heavy oil to the cuttlefish balls until cooked, drain the oil with a colander, and place on a plate with chopped cabbage. Brush the pot clean, drain the oil, pour in the prepared juice, stir-fry until it thickens into Sichuan pepper sauce, and put it into a small dish. Place the hydrangea cuttlefish on a plate in silverware and serve with a plate of Sichuan pepper sauce for dipping.