Let's talk about the main seasoning of this dish-sauce. The sauce we often eat in the north is soybean sauce, which is mainly made of soybeans and made by fermentation technology. This is different from the bean paste made of broad beans in the south. soybean sauce is salty and delicious, which is more suitable for sauce stewing, sauce frying and fried sauce. Broad bean sauce is delicate in taste and lasting in fragrance, and is more suitable for making Sichuan-style bean paste and other sauces. No matter what kind of sauce it is, because it is made by fermentation, the amino acid content in the nutrients is very high, and it has a dietotherapy effect of delaying aging.
Practice:
1. Cut open the cuttlefish body, remove the internal organs, remove the soft spines, wash and drain.
2. Add the base oil to the pan, and heat it to 89: 00. Put the cuttlefish and the chopped onion into the pan at the same time, stir fry quickly, and add the slightly diluted soybean sauce at the same time (the ratio of sauce to cuttlefish is about1:10, that is, 500 grams of cuttlefish is added to 50 grams of soybean sauce).
3. When the cuttlefish body curls and the meat color turns from transparent to white, it means it is cooked. Before taking out the pot, adjust it to a big fire and add a spoonful of white wine, which can make the meat more tender and tender.
When cooking this dish, we should pay special attention to the fact that the heat should not be too high, otherwise the meat quality will get old, on the one hand, the taste will be poor, on the other hand, the nutrition will be lost.
The same method can also be used to cook soft seafood such as squid. Of course, the sauce can be changed according to personal taste, and the dosage can be increased or decreased.
Colorful cuttlefish shreds
Ingredients: cuttlefish fillets150g, green peppers 60g, red pickled peppers 20g, water-soaked mushrooms12g,
Ingredients: 2g of salt, 4g of monosodium glutamate 1 g, 4ml of cooking wine, 4g of rice vinegar 1 ml, 4g of starch, 4g of egg white, 4g of douban onion, 6g of onion slices, 2g of ginger rice, 40g of vegetable oil, 0g of onion oil10g, and 20g of broth.
Production method
1, wash cuttlefish slices, put on a flower knife, cut into 0.5 cm wide silk with the top knife, add salt, monosodium glutamate, egg white and starch into a bowl and homogenize.
2. Shred green pepper, red pickled pepper and water-soaked mushrooms respectively, with the same thickness as cuttlefish.
3, cooking wine, monosodium glutamate, salt, vinegar, starch, onion, garlic, and ginger rice, broth together into juice.
4, stir-fry spoon on fire, inject peanut oil to burn 50% heat, add cuttlefish silk to disperse and smooth thoroughly, then the auxiliary material is slightly slippery, pour it into the colander to filter out the oil.
5, stir-fry the spoon with the bottom oil on high heat, quickly add the sauce, stir-fry a few times, and pour in the onion oil.
Black bean and pepper cuttlefish balls:
Ingredients: 200 grams of cuttlefish.
Ingredients: 50g of green pepper, 50g of onion, 2g of salt, monosodium glutamate 1 g, cooking wine10ml, 0.25g of pepper, 6g of Yangjiang lobster sauce, 4ml of soy sauce, 3g of raw flour, 40g of vegetable oil, 4g of onion, 3g of ginger slices, 2g of garlic and 2g of carrot flowers.
Production method
1, cuttlefish into flower knives, cut into large triangular pieces, green peppers and onions cut into triangular pieces.
2, cuttlefish crossed the water.
3, hot pot fierce oil, cuttlefish, green pepper, onion oil until cooked.
4. Stir-fry the spice head, add seasoning and stir-fry the main auxiliary materials.
Braised cuttlefish with white radish
Ingredients: white radish, cuttlefish, red pepper, green pepper, onion and ginger.
Seasoning: salt, monosodium glutamate, salad oil, broth, starch.
Practice: 1, white radish cut into diamond-shaped pieces, red and green pepper cut into pieces, blanch the vegetables with warm oil.
2. Wash the cuttlefish, blanch it with boiling water, and pick it up for later use.
3. Put a little base oil in the pot, first add chopped green onion and Jiang Mo, then add all the raw materials and a proper amount of broth and cook for 3 minutes. After seasoning, thicken.
Cucumber mixed with cuttlefish
raw material
250g of cucumber, 500g of frozen cuttlefish, appropriate amounts of red oil, seafood sauce, ground soy sauce, ginger, white sesame, soy sauce and sugar, a little vinegar and starch, 50g of wine and sesame oil, and a little peanut oil.
method of work
The cuttlefish contains polypeptide substances, protein, fat, carbohydrate, vitamin B 1, vitamin B2, niacin, calcium, phosphorus, iron and other components, and has the effects of nourishing blood and nourishing yin, invigorating heart and activating pulse, benefiting qi and strengthening the will; Cucumber is sweet and cold, clearing away heat and toxic materials, promoting diuresis and reducing swelling. The combination of the two can reduce weight and is suitable for obese children.
make
1, the small cuttlefish is thawed, washed, soaked in hot water, taken out and drained; Stir-fry white sesame seeds in a pot that is not too hot.
2. Use soy sauce 1 teaspoon, sugar 1-2 teaspoons, vinegar 1-2 teaspoons and water starch, and add a little water to make a sauce.
3. Put the red oil, seafood sauce, ground soy sauce and sauce in a bowl and mix well for later use.
4. Put peanut oil (or soybean oil) in the pot, add ginger until fragrant, then add wine, add sauce and stir well.
5. Cook the small cuttlefish in a pot until the juice is dry, sprinkle with sesame oil and sprinkle with sesame seeds and mix well.
6. Wash the cucumber, cut it into pieces and put it in the plate. Mix the returned cuttlefish, sesame oil and sesame seeds, and put them on the cucumber to serve.
The characteristic cucumber is crisp and cool, and the cuttlefish is delicious.
Small cuttlefish with salt and pepper
Ingredients: 500g of small cuttlefish, 2 teaspoons of wine, egg white 1 piece, white pepper 1 teaspoon, salt 1 teaspoon and 4 teaspoons of sweet potato powder.
Practice: 1. Mix cuttlefish with seasoning.
2. Fry the oil and heat it (about one third of the pot oil). Mix the sweet potato powder into the pickled cuttlefish, fry it in the oil and take it out.
3. Wash the pot and dry it on the fire, then add the fried and drained cuttlefish into the pot and stir-fry it with salt and pepper. When the salt and pepper are all on the cuttlefish, you can get out of the pot.
Features: crispy and delicious cuttlefish is always a special dish to add fuel to the fire in summer.
Cooking experience: To keep the cuttlefish as dry and cold as possible, you can wash it first when you buy it back, dry it with paper towels and put it in the refrigerator for later use. Before cooking, dip a proper amount of sweet potato powder into the pan and fry it, not too much, so as not to be too sticky and crispy.
Braised cuttlefish
Ingredients: cuttlefish shallot ginger shallot garlic rice
Seasoning: soy sauce, oyster sauce, water and rock sugar.
Practice:
1) Wash and soak cuttlefish, and drain for later use.
2) Heat the pan and add oil, saute the shallots, stir-fry the garlic and ginger slices.
3) Add the cuttlefish and cook it a few times.
4) Pour in the prepared sauce. Add a little more water or broth.
5) Add rock sugar. Keep turning over the pot to make it colorful and tasty.
6) When the juice is boiled in a big fire, it must be a big fire, because the cuttlefish is cooked quickly, and it will lose its taste if it is burned for a long time.
7) Pour in the shallots and stir-fry them a little. Slice the cuttlefish carefully and burn it. Serve.
Intimate whisper:
Cleaning cuttlefish: Cuttlefish contains a lot of ink, which is not easy to clean. First, peel off the epidermis, pull off the gray bones, put cuttlefish in a basin filled with water, pull out its internal organs in the water, then dig out cuttlefish's eyes in the water to make it run out of ink, and then wash the inside and outside with fresh water several times.
Stewed trotters with cuttlefish and soybean;
Ingredients: trotters 1 piece, dried soybeans100g, and 3 dried cuttlefish.
Seasoning: 2g of salt, ginger 1 chunk, onion 1 root, 20g of rice wine and 5g of oil.
Practice:
1, prepare ingredients, clean trotters, cut into large pieces, and soak dried soybeans in water 1 hour.
2. Cut the dried cuttlefish with scissors and soak it in warm water until soft.
3, put water in the pot, put the trotters in the pot, boil water, and remove the blood foam.
4. Put the boiled pig's feet, soaked soybeans and ginger onions in a soup pot and bring to a boil.
5. Heat the wok, pour the oil, stir-fry the soaked cuttlefish in the wok, and pour the rice wine and shredded ginger to smell the fragrance.
6. Put the fried cuttlefish into the pig's trotters and soybean soup, add salt, boil for 5 minutes on high fire, and cook for 2 hours on medium and small fire until the soup becomes thick and there is a lot of collagen.
Braised chicken soup with cuttlefish
Raw materials:
Ingredients: Sanhuang chicken 1 piece, dried cuttlefish 1 piece, iron stick yam 1 root, ginger 1 piece, and a little chopped shallot.
Seasoning: salt and white pepper.
Braised chicken soup with cuttlefish;
1. Wash and chop the treated chicken, and remove the chicken oil and dice it for later use; Soak the dried cuttlefish in clear water until soft, peel off the film on the cuttlefish, remove the hard bones and internal organs, and cut into strips for later use;
2. Stir-fry the wok and heat the oil, put the diced chicken oil and ginger slices into the wok, remove the oil residue and throw it away after refining the chicken oil, pour the chicken pieces and cuttlefish strips into the wok and stir-fry, add a proper amount of refined salt when the skin and meat of the chicken pieces are tightened, and continue to stir-fry until the flavor of the chicken overflows;
3. Pour the chicken pieces into the casserole, add 2-3 times of clear water, boil over high fire, then change to medium heat to keep the soup boiling and simmer until the soup is golden yellow, and turn to low heat;
4. Continue to simmer on low heat for about 2 hours. When the soup is thick and delicious, peel and cut the iron stick yam, and then simmer for 20-30 minutes. When eating, skim the chicken oil, add refined salt as appropriate, and sprinkle with a little white pepper and chopped green onion.
Black pepper cuttlefish flower
Ingredients: green pepper cuttlefish yellow wine salt chicken refined water starch
How to make green pepper cuttlefish flowers delicious
1. Tear off the skin of fresh cuttlefish, dig up the internal organs, cut off the cuttlefish side meat, cut it with a cross knife and wash it.
Second, pour in yellow wine for curing15min.
3. Cut the green pepper, remove the seeds and slice it, and peel the carrot and slice it.
4. Put the cuttlefish slices into a boiling pot, blanch the water to remove fishy smell, and then take out the cuttlefish slices and drain them.
5. Heat the oil pan: put the carrot slices and green pepper slices into the oil pan and fry them quickly, until the carrot slices and green pepper slices are fried in oil and cut off.
Sixth, put the cuttlefish roll into the pot and fry it for a while. Finally, add salt, chicken essence and water starch to thicken it and turn it into flavor.
Fried cuttlefish flower
400 grams of clean cuttlefish. 5g of refined salt, 3g of monosodium glutamate, 3g of pepper 1 g, 3g of Jiang Mo, 5g of Shaoxing wine15g, 5g of minced garlic, 2g of chopped green onion, 5g of wet starch15g, and 0g of cooked lard1000g.
Cut cuttlefish into a square with a length of 5 cm and a width of 2.5 cm, take a small bowl, add refined salt, Shaoxing wine, pepper, monosodium glutamate, white soup and wet starch, and make a sauce. Take the cuttlefish out in boiling water, then put it in a wok on the stove, add cooked lard and heat it to 70% (about 175℃), fry the cuttlefish in oil, then take it out and drain it. Leave the bottom oil in the original wok, add minced garlic, chopped green onion and Jiang Mo, stir-fry it, pour it into cuttlefish, and cook the sauce.
Mixed Cuttlefish
500g clean cuttlefish, 250g sweet green pepper, 250g green onion, 50g white sugar, 75g sesame oil, 25g monosodium glutamate and 5g sesame (baked).
1, clean the clean ink, cut it into a pattern with a width of 2mm and a depth of 2/3 of that of cuttlefish, then cut it into squares of 1 cm, put it in a boiling water pot, and blanch it until it is crisp and soft.
2. Wash the sweet green pepper, remove the pedicels and seeds, wash and cut into cubes 1 cm; Peel the scallion, wash it, cut it into small pieces of 1 cm, and fry the green pepper pieces and scallion pieces with oil respectively.
3. Add sugar and monosodium glutamate to soy sauce, and turn it into thick juice with low fire. When eating, put cuttlefish, onion, green pepper and soy sauce thick juice together and stir evenly, pour it into a plate and sprinkle with sesame seeds.
Stir-fried cuttlefish
250g of fresh cuttlefish (Mo Dou) meat, peas (which can also be replaced by kale stalks) 1 50g, 50g of fresh garlic, 50g of fish sauce, 5g of monosodium glutamate, 0. 1 5g of raw flour, 0.1g of pepper and 0.1g of sesame oil.
(1) Wash the cuttlefish first, draw several straight lines on the cuttlefish with the tip of the knife, and then use the oblique knife method to fly the knife pieces (that is, two pieces are connected). Wash the fish and garlic and cut them into oblique sections. Wash the peas for later use.
(2) Heat the cauldron, add the cooking oil until the oil is warm to about 200℃, add the cuttlefish slices with raw flour and a little water and mix well, pour them into the cauldron for oil, and then take them out, then pour the garlic pieces and peas into the frying pan and fry until cooked, add the fish sauce, monosodium glutamate, pepper and sesame oil, and then pour the cuttlefish slices into the cauldron and mix well.
Saussurea medusa
600g of cuttlefish, 2 teaspoons of potherb mustard150g of soy sauce and 2 teaspoons of sugar 1/2 teaspoons.
1. Wash the cuttlefish, cut the flowers inside, then cross-cut small pieces, quickly blanch them with boiling water, then take them out and take a shower with cold boiling water.
2. Chop the cabbage.
3. Add 3 tablespoons of oil to the pot, stir-fry the cabbage first, then add the cuttlefish and seasoning and stir well.
Reminder:
1. Don't blanch the cuttlefish for too long, or the meat will be too old.
2. Stir-fry the cabbage quickly, and you can't cover the lid, so the fried color is green.
Practice of home-cooked cuttlefish soup
Ingredients: dried cuttlefish, mushrooms, auricularia auricula, red dates, ginger (plus several pieces of fat and thin pork belly)
Dried cuttlefish: soak in cold water one day in advance, and soak mushrooms and auricularia auricula in cold water for later use.
Making:
1, pedicled the soaked mushrooms, and cut the surface with a cross knife; Auricularia auricula is pedicled and broken into small petals;
2. Peel off a layer of film on the surface of the soaked dried cuttlefish, then remove the bones and internal organs and wash them;
3, add enough water to the pot, add chopped dried cuttlefish, mushrooms, black fungus, red dates, ginger slices, pork belly, stew together for 20 minutes, and season.
Squid cheese roll
Ingredients: whole cuttlefish, 400g cleaned inside, Italian soft cheese 1 50g, sweet pepper, slightly roasted in oil, finely chopped 1 50g, red onion, finely chopped18 cups, finely chopped chives, and finely chopped1handle.
Practice:
1. Preheat the oven to 180 degrees.
2. Mix all the above ingredients (except squid and lemon juice) in a bowl.
3. put it in squid and sprinkle with lemon juice
4. Wrap the squid loosely with baking paper and tie it up at both ends (like candy)
5. Put it on the baking tray and put it in the oven, and bake for 15-20 minutes.
6. Let it cool for 5- 10 minutes, cut diagonally, arrange the plates and serve.
Squid cuttlefish wide flat noodles
Ingredients: squid 1 tail, olive oil 50cc, chopped onion 1 tablespoon, chopped garlic 10g, nine-story tower, 2 tablespoons black sauce, cooked cuttlefish noodles 180g, salt and pepper.
Practice:
1. Remove the internal organs of the squid, wash it, and cut it into long pieces for later use.
2. Stir-fry chopped onion and chopped garlic with olive oil on low fire 1 min, then add cuttlefish slices and nine-story tower and stir-fry for 2 minutes on low fire.
3. Add black sauce and cooked cuttlefish noodles, mix well, sprinkle with salt and pepper to taste, and serve on a plate.
Shredded Chinese chives and cuttlefish soup
Raw materials: fresh cuttlefish, leek, fresh shredded ginger, seasoning salt, cooking wine, pepper, rice vinegar, sesame oil, soy sauce and water starch.
Practice:
1, wash cuttlefish and cut into thick shreds, wash leek and cut into coarse powder;
2. Pour a little oil in a pan, stir-fry shredded ginger, pour a proper amount of water, add cooking wine, salt, soy sauce, chicken essence, pepper and rice vinegar to taste in turn, add shredded cuttlefish to thicken with water starch after the soup is boiled, add minced leeks and pour sesame oil.
Fresh cuttlefish with black bean pepper
200g cuttlefish
Seasoning: pepper (red, sharp and dried) 5g garlic 5g scallion 5g lobster sauce10g vegetable oil 20g.
Production method
1. Wash the fresh cuttlefish, blanch it with boiling water, and filter off the water;
2. When the oil in the pot is heated to 40% heat, add cuttlefish and fry until it is cut off, and filter the oil;
3. The wok is on fire, and the fermented bean paste is added to saute;
4. Add pepper and stir fry, add water and cuttlefish and stir fry evenly;
5. thicken, add onion and stir well, add sesame oil and mix well.
Braised cuttlefish with jujube
Recipe ingredients:
50g of jujube, 300g of cuttlefish, 3g of sparerib100g, 3g of medlar, 0g of ginger15g, 0g of onion10g, 8g of salt, 3g of Shaoxing wine and a little pepper.
Craft practice: stew.
Side dish area: confinement recipe; Hot dishes; Meat dishes.
The recipe belongs to Cantonese cuisine.
Production method:
1. Wash jujube and medlar; Wash cuttlefish and ginger and slice; Chop the ribs into pieces; Cut the onion into sections.
2. Boil the water in the pot, put in the ribs after the water boils, boil the blood with medium heat, and scoop it up for later use.
3. Take a stew pot 1 pot, add sparerib, cuttlefish, jujube, medlar, ginger and onion, add a proper amount of clear soup, add salt, Shaoxing wine and pepper, and stew for 3 hours.
Braised cuttlefish with white radish
Ingredients: white radish, cuttlefish, red pepper, green pepper, onion and ginger.
Seasoning: salt, monosodium glutamate, salad oil, broth, starch.
Practice: 1, white radish cut into diamond-shaped pieces, red and green pepper cut into pieces, blanch the vegetables with warm oil.
2. Wash the cuttlefish, blanch it with boiling water, and pick it up for later use.
3. Put a little base oil in the pot, first add chopped green onion and Jiang Mo, then add all the raw materials and a proper amount of broth and cook for 3 minutes. After seasoning, thicken.
Cucumber mixed with cuttlefish
The cuttlefish contains polypeptide substances, protein, fat, carbohydrate, vitamin B 1, vitamin B2, niacin, calcium, phosphorus, iron and other components, and has the effects of nourishing blood and nourishing yin, invigorating heart and activating pulse, benefiting qi and strengthening the will; Cucumber is sweet and cold, clearing away heat and toxic materials, promoting diuresis and reducing swelling. The combination of the two can reduce weight and is suitable for obese children.
Raw materials:
250g of cucumber, 500g of frozen cuttlefish, appropriate amounts of red oil, seafood sauce, ground soy sauce, ginger, white sesame, soy sauce and sugar, a little vinegar and starch, 50g of wine and sesame oil, and a little peanut oil.
Making:
1, the small cuttlefish is thawed, washed, soaked in hot water, taken out and drained; Stir-fry white sesame seeds in a pot that is not too hot.
2. Use soy sauce 1 teaspoon, sugar 1-2 teaspoons, vinegar 1-2 teaspoons and water starch, and add a little water to make a sauce.
3. Put the red oil, seafood sauce, ground soy sauce and sauce in a bowl and mix well for later use.
4. Put peanut oil (or soybean oil) in the pot, add ginger until fragrant, then add wine, add sauce and stir well.
5. Cook the small cuttlefish in a pot until the juice is dry, sprinkle with sesame oil and sprinkle with sesame seeds and mix well.
6. Wash the cucumber, cut it into pieces and put it in the plate. Mix the returned cuttlefish, sesame oil and sesame seeds, and put them on the cucumber to serve.
Features:
Cucumber is crisp and cool, and cuttlefish is delicious.