Cuttlefish, also known as squid, is full of treasures. It tastes crisp and refreshing, and is suitable for adults and children. The cuttlefish has a high content of protein, vitamins A, B and various minerals needed by human body, but the fat content is relatively low, so it is a good tonic. It's just that it's a little more troublesome to handle, because the skin is hard, so it must be removed, and it can't take a long time to blanch and stir fry. Let's give you a detailed introduction to its practice.

Change the ingredients. Change the ingredients

cuttlefish

1

cabbage

100g

scallion

10g

edible oil

10g

ginger

10g

salt

5g

monosodium glutamate

5g

Methods/Steps Step by Step Reading

1

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To treat cuttlefish, put the cuttlefish belly up, cut it in the middle with scissors, and remove the internal organs.

2

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After removing the internal organs, there is a hard thing in it, which is the cuttlefish shell, which cannot be eaten.

three

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The skin of cuttlefish is very hard, so it should be peeled off, and the skin on the head and tentacles of cuttlefish should also be removed. In the middle of the tentacles is the mouth of cuttlefish. Squeeze two thumbs from the outside to the middle to squeeze out the hard shell of cuttlefish mouth.

four

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Shred onion and ginger.

five

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Choose the heart part of cabbage, which is tender and fresh, clean and shred for later use.

six

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Add a proper amount of water to the pot. When the water boils, add a little salt to the pot, then put the cuttlefish slices in it, and take them out in about 30 seconds.

seven

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Immediately put it into cold water, so that the treated cuttlefish slices are tender and easy to chew, and drain for later use.

eight

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Add an appropriate amount of cooking oil to the wok. When the oil is hot, add shredded onion and shredded ginger until fragrant.

nine

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Add cabbage and stir fry, add a little salt and stir fry until the cabbage becomes soft.

10

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Put the drained cuttlefish slices, stir-fry them evenly, then turn off the heat, add a little salt, and season with monosodium glutamate.

1 1

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Finished map of fried cuttlefish.

summary

1

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1, processing cuttlefish, cuttlefish belly up, with scissors in the middle, to remove internal organs.

2, after removing the internal organs, there is a hard thing inside, this is the cuttlefish shell, can not eat.

3. The skin of cuttlefish is very hard, so it is necessary to remove the skin, and the skin on the cuttlefish head and antenna should also be removed. In the middle of the antenna is the mouth of cuttlefish. Squeeze the two thumbs from the outside to the middle to squeeze out the hard shell of the cuttlefish mouth.

4. Shred onion and ginger.

5. Choose the heart part of the cabbage, which is tender and fresh, clean and shred for later use.

6. Add an appropriate amount of water to the pot. After the water boils, add a little salt to the pot, and then put the cuttlefish slices in it, which will be taken out in about 30 seconds.

7. Put it into cold water immediately, so that the treated cuttlefish slices are tender and easy to chew, and drain for later use.

8. Add an appropriate amount of cooking oil to the wok. After the oil is hot, add shredded onion and shredded ginger.

9. Add the cabbage and stir fry. Add a little salt and stir fry until the cabbage becomes soft.

10, put the drained cuttlefish slices, stir fry evenly together, then turn off the heat, add a little salt, and season with monosodium glutamate.

matters need attention

Tips 1: The treatment of cuttlefish is troublesome, so be careful not to break the ink sac.

Tips2: The skin of cuttlefish is very hard, so it should be removed and sliced thinner, so that it tastes tender and fresh.

Tips3: the time for the cuttlefish to soak in water should be short, otherwise it will not chew.