Thaw first, then clean.

Cuttlefish is not easy to wash because it contains a lot of ink. When cleaning, you should first tear off the epidermis, peel off the back skin and tear off the gray bones. Take a container, put more water, put the cuttlefish in it, and pull its head and internal organs out together in the water. Then dig out the eyes of the cuttlefish and put them in the water, let the ink run out and rinse them clean. Ancient Chinese medicine dietotherapy professionals reminded that when digging eyes, Geng's eyes contain a lot of ink, which is easy to overflow and dirty clothes. Operating in water can avoid this problem. Keep cooking cuttlefish. If you don't turn the cuttlefish, it will be half dark and half bright.

There are many ways to eat cuttlefish, such as braising in soy sauce, stir-frying, stir-frying, stewing, cold salad and soup, and it can also be made into cuttlefish stuffed with jiaozi and mullet balls. The more common dishes are fried mullet shreds, fried mullet rolls, fried mullet soup, mullet fillets and so on. Especially the mullet braised with fresh garlic is delicious. Its eggs are baked into fish glue, and then cooked by chefs, becoming a famous food at home and abroad.

How to wash frozen cuttlefish larvae

Method for cleaning frozen squid larvae:

Hold the lower part of the tentacle of the squid larva tightly with the index finger and thumb, and squeeze it hard to find out the small black spot in the middle. Then cut the eyes of the squid larvae with scissors, squeeze out the black juice inside (not at yourself), and then rinse it thoroughly.

At present, many cuttlefish larvae sold in the market are cleaned by the store. When you buy it back, you just need to pull out the little black spots in the middle of the tentacles and squeeze out the eyes of the squid larvae. When squeezing the eyes of squid larvae, be sure to cut a bigger mouth, and then squeeze and rinse it in the pool. If you don't cut it big enough, the black juice inside will easily be squeezed everywhere when you squeeze it.

If the squid larvae are frozen and have not been treated by the store. After you buy it, in addition to the above, you have to thaw the cuttlefish larvae, break them open, take out the small hard shell inside, take out the internal organs and head, and tear off the black film on the inner wall of the cuttlefish larvae before eating.

Illustration of how to clean cuttlefish

Cut the cuttlefish's neck with scissors, cut it from the fish barrel, take out the fish's internal organs, then take out a transparent or white fish bone in the middle of the fish's endothelium, squeeze out the teeth of the fish's mouth with your fingers, and cut out the fish's eyes with scissors.

Explain how to clean the foam of dried squid hair.

Soak the dried cuttlefish in cold water for about 8- 12 hours until the cuttlefish is completely soft (change water several times in the middle), so that the boiled cuttlefish is chewy and does not need alkali. When cleaning cuttlefish, you must peel off a layer of film on the surface of cuttlefish, and then remove bones and viscera to wash it, so that the cooked cuttlefish tastes pure and will not have fishy smell. When selecting dried cuttlefish, you should pinch the meat quality of cuttlefish by hand to see if it is dry and smell the smell of cuttlefish is abnormal. Good cuttlefish smells like the sea, but it doesn't smell fishy. It's best to pinch a little fish with your hands and put it in your mouth to taste, because there is a kind of dried cuttlefish on the market, which tastes salty (indicating that the quality is not good when processed). If this dried cuttlefish is salty, change the water several times and soak it for a long time. When cooking, it is best not to put soy sauce, put less soy sauce, and put more sugar to neutralize the salty taste.

How to clean cuttlefish?

Wash with rice

Illustration of how to clean squid larvae

Honey, cuttlefish only needs to be washed outside, but not inside.

How to clean cuttlefish

Cuttlefish is a mollusk with long tentacles, suckers and ink sacs, which need to be carefully cleaned before eating;

1. Wipe off the round suction nails on the tentacles and suction cups by hand.

2. Find its mouth in the middle of the sucker. It has two teeth with hooks in its mouth. You should squeeze it out with the fingernails of two female fingers.

The squid has a thorn on its back. You should take it out. The white powder inside has anti-inflammatory and analgesic effects. The cleaning method of cuttlefish and squid is the same, but the spine of squid is transparent and soft, which has no medicinal value. )

4. Cut the belly of cuttlefish with scissors. There is a small black bag. Gently take it out by hand. You can't break it. Once broken, a pot of water will be dyed black.

The squid has a stomach full of food in its belly. You can see the transparent content. Take it out and throw it away. Generally, cuttlefish salvaged in winter have clean bellies.

6. Squid's eyes are black, too. If you eat jiaozi with cuttlefish, pierce it with the tip of a knife and wipe the black one to avoid the dumpling stuffing from turning black.

7. If you find something white and soft in the belly of cuttlefish, don't throw it away. It's cuttlefish eggs. It's delicious.

8. If you cook a dish, you can slice or cut it as needed, whatever you want.

Explain how to clean the foam of dried squid hair.

1. Select dry cuttlefish with no peculiar smell, mildew, natural color and fragrant smell, and soak it in hot water with baking soda powder for about 2-3 hours.

2. The dried cuttlefish is completely opened, that is, it is completely soaked. Carefully clean every crack, especially the cuttlefish head.

3. Tear off the cuttlefish head.

The squid has a hard thing on its head.

Pick up that hard thing and throw it away.

6. Pinch one end to expose the cuttlefish bone.

7. Peel off the bones.

8. Squid bones and hard things are unwanted things.

9. Clean cuttlefish.

10, the latter colors are indelible. Please keep this movie. It's a pity to lose it.

1 1, throw these things away.

12. Wash the washed cuttlefish with clear water once.

13. Put the cuttlefish head flat on the chopping block.

14, cut into strips (or cubes) along the tentacles.

15. Cut cuttlefish into strips.

How to eat frozen cuttlefish?

Braised cuttlefish in sauce

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 fermented. This is different from the bean paste made of broad beans in the south. Soy sauce is salty and delicious, which is more suitable for sauce stew, sauce stir-frying and sauce frying. Bean paste has a delicate taste and lasting fragrance, which is more suitable for making Sichuan 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, which has the dietotherapy effect of delaying aging.

Exercise:

1. Cut the cuttlefish, remove the internal organs, remove the soft spines, wash and drain.

2. Add the base oil into the pot and heat it to 89 degrees. Put cuttlefish and chopped onion into the pot at the same time, stir fry quickly, and add slightly diluted soy sauce (the ratio of soy sauce to cuttlefish is about 1: 10, that is, add 500 grams of cuttlefish to 50 grams of soy sauce).

3. When the cuttlefish body curls and the flesh color changes from transparent to white, it means it is ripe. Turn it into a big fire before cooking, and add a spoonful of white wine to make the meat tender.

When cooking this dish, we should pay special attention to the heat, otherwise the meat will get old, on the one hand, the taste will be poor, on the other hand, the nutrition will be lost.

Similarly, you can also 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 peppers 20g, water-borne mushrooms12g,

Ingredients: salt 2g, monosodium glutamate 1g, cooking wine 4ml, rice vinegar 1ml, starch 4g, egg white 4g, douban onion 4g, onion slices 6g, ginger rice 2g, vegetable oil 40g, onion oil 10g and broth 25g.

manufacturing method

1. Wash cuttlefish, slice it, put a flower knife, cut it into 0.5cm-wide shreds with the top knife, put it in a bowl, add salt, monosodium glutamate, egg white and starch, and homogenize.

2. Shred green pepper, red pickled pepper and water mushroom respectively, with the same thickness as cuttlefish.

3, cooking wine, monosodium glutamate, salt, vinegar, starch, onion, garlic, ginger rice, broth together into juice.

4. Stir-fry the spoon with high fire, inject peanut oil and burn it to 50% heat, add cuttlefish shreds to disperse and mix well, then pour the auxiliary materials into the colander to filter oil.

5. Stir fry with a spoon and base oil, quickly add the sauce, stir fry a few times, and pour in the onion oil.

Black bean, pepper and cuttlefish balls:

Ingredients: 200g cuttlefish.

Ingredients: 50g green pepper, 50g onion, 2g salt, monosodium glutamate 1g, cooking wine 10ml, 0.25g pepper, 6g Yangjiang lobster sauce, 4ml soy sauce, 3g cornmeal, 40g vegetable oil, 4g onion, 3g ginger slices, 2g garlic and 2g carrot flower.

manufacturing method

1, cuttlefish into the flower knife, cut into large triangles, green pepper and onion into triangles.

2, cuttlefish crossed the water.

3, hot pot fierce oil, cuttlefish, green pepper, onion oil until cooked.

4. Stir-fry the spice heads, add seasonings, and stir-fry the main accessories.

Stewed 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, cut the white radish into rhombic pieces, cut the red and green peppers into pieces, and 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 stock, and cook for 3 minutes. Thicken after seasoning.

Cucumber mixed with cuttlefish

raw material

250g cucumber, 500g frozen cuttlefish, appropriate amount of red oil, appropriate amount of seafood sauce, appropriate amount of soy sauce, ginger, white sesame, soy sauce and sugar, a little vinegar and starch, 50g wine and sesame oil, and a little peanut oil.

working methods

Squid contains polypeptide substances, protein, fat, carbohydrate, vitamin B 1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and other components, and has the effects of nourishing blood and nourishing yin, nourishing heart and activating collaterals, benefiting qi and strengthening the will; Cucumber is sweet in taste, cold in nature, clearing away heat and toxic materials, ......

How to clean the skin of cuttlefish?

Cuttlefish is not easy to wash because it contains a lot of ink. When cleaning, you should first tear off the epidermis, peel off the back skin and tear off the gray bones. Then pick up the body, put more water, put the cuttlefish in, and pull out its head and internal organs together in the water. Then dig out the eyes of the cuttlefish and put them in the water, let the ink run out and rinse them clean. Pay attention when you dig your eyes. There is a lot of ink in your eyes, which is easy to spill and stain your clothes. Operating in water can avoid this problem. Keep cooking cuttlefish. If you don't turn the cuttlefish, it will be half dark and half bright.