material
500g cuttlefish, 2 teaspoons of wine, egg white 1 piece, white pepper 1 teaspoon, salt 1 teaspoon and 4 teaspoons of sweet potato powder.
method of work
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.
Tips
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.
Practice 2, stir-fry small cuttlefish with leek.
material
Twenty pieces of cuttlefish soaked in hair, half a catty of leek cut into pieces, a little peanut oil, a little salt, a little chicken essence, a little garlic and a little ginger.
method of work
1. Heat the oil in the pan and add garlic and ginger to the pan.
2. Add the cooked cuttlefish and fry for one minute after the fragrance is released.
3. Pour the chopped leek and salt, stir-fry and change color, and add chicken essence to stir-fry the dressing plate.
Tips
Cuttlefish belongs to seafood and should not be fried for a long time. It is not fresh when fried, and it has a salty taste, so just add a little salt.
Practice 3, strange taste of cuttlefish.
material
Ingredients: fresh cuttlefish seasoning: onion, ginger, garlic, pepper powder, sugar, vinegar, soy sauce, Chili oil, sesame sauce, cooked sesame seeds, chicken essence and sesame oil.
method of work
1.Wash cuttlefish, shred it, blanch it with boiling water, take it out and cool it, wash onion, ginger and garlic and cut it into powder;
2. Put chopped green onion, Jiang Mo, minced garlic, pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence and sesame oil into a container, and mix them evenly to make a strange sauce;
3. Put the shredded cuttlefish into a vessel, add the miso sauce, and stir well to serve.
Practice four, tin foil wrapped in Mo Dou.
material
300g of cuttlefish, 3-4 cloves of garlic, 3g of Jiang Mo, oyster sauce 1 5ml, 5g of sugar, 5g of red pepper 1 piece, 5g of black pepper, a little chives, and tinfoil1piece.
method of work
1. Wash the cuttlefish first, especially the black film and soft shell inside. Separate the head from the body, and gently cross the knife on the body of the cuttlefish to cut out even patterns;
2. Pat garlic into powder, cut ginger into powder, and put it into the cut cuttlefish;
3. Add 3 grams of oyster sauce, sugar and black pepper in turn, stir well and let it taste for half an hour;
4. Put the pickled cuttlefish in the middle of a piece of tin foil paper, then fold the center around it and wrap it tightly;
5. Put it in the oven and bake at 200 degrees 15-20 minutes. Then carefully open the tin foil, sprinkle red pepper while it is hot, bake for another 5 minutes, and finally sprinkle black pepper and shallots.