How to eat dried cuttlefish? First, steam dried cuttlefish
Ingredients: 200 grams of dried cuttlefish, 50 grams of pork belly, appropriate amount of oil, appropriate amount of sugar, soy sauce and soy sauce.
Practice:
1, soak the dried cuttlefish in clean water for 20 minutes, peel the pork belly and cut into strips;
2, the soaked dried cuttlefish is boned and teeth are washed for use;
3. Slice the dried cuttlefish, heat the oil in the pot, add the ginger slices, pour the pork belly and stir-fry until the oil comes out;
4, then pour in the dried cuttlefish and stir fry, add cooking wine, soy sauce, and stir fry the white sugar evenly;
5. Add the soy sauce to the pan and stir well, then pour it into a large bowl and steam it in a rice cooker;
6. After the rice is cooked and steamed to taste, it can be cooked.
Second, dried cuttlefish broth
Ingredients: 2 dried cuttlefish, 200g lean meat, proper amount of rice beans, proper amount of red dates, a little medlar, proper amount of rock sugar, 2 spoonfuls of white wine, a little ginger and a little scallop.
Practice:
1, dry cuttlefish baked on both sides 10 seconds, and then shredded for later use;
2. Put a little oil in the pot into the ginger slices, add the ginger shreds and stir fry several times;
3. Stir-fry until half-cooked, then add the white wine, then pour in the rice beans and stir fry;
4, add rock sugar, appropriate amount of white water, add red dates and medlar;
5, put it into a pressure cooker, and then turn to low heat for 20 minutes after SAIC.
Third, dried cuttlefish, zucchini and stewed pigs
Ingredients: 0/20g dried cuttlefish/kloc-,800g zucchini, 500g pork, 3 red dates and 2~3 slices of ginger.
Practice:
1, scrape and peel the zucchini, and remove the core from the red dates, all of which are washed; Soak dried cuttlefish in clear water for 1 hour, and wash to remove cuttlefish bones;
2. Wash the pig's gizzard without cutting it; Then put it in a clay pot with ginger, add 2500 ml of clear water (about 10 bowl of water), first boil it with strong fire, then simmer it for 2 hours, and add a proper amount of salt and a little oil. This amount can be eaten by 2~4 people.
4. Dried pork with cuttlefish
Ingredients: pork belly 1 kg, garlic sprout, pepper, dried cuttlefish, soy sauce, brown sugar and sorghum wine.
Practice:
1, wash the pork belly, put it in a pot, add water and blanch it for half an hour;
2. Then cut the pork belly into thick slices for later use, and add garlic sprouts and peppers into the wok to stir-fry;
3. Then add the cut dried cuttlefish and stir-fry, add brown sugar and soy sauce and stir-fry, then pour the pork belly;
4. Add sorghum wine and stir fry, add water without ingredients, boil and turn to low heat and burn slowly;
5, the fire is marinated for half an hour, and the juice can be taken out of the pot.
How to choose dried cuttlefish When choosing dried cuttlefish, one must judge its softness and hardness. Good quality dried fish is soft, not stiff, complete and solid, and fleshy; It feels very dry and hard with your hands, and it is usually left for a long time and tastes tasteless. Look at the color. High-quality dried fish is slightly reddish, without mildew. The tender squid is yellowish in color, transparent and thin, while the old squid is purple in color and large in size. It should be noted that many pure white dried fish on the market are bleached with bleach, or although they are not white, the color looks unnatural. This is the reprocessing carried out by manufacturers to preserve corrosion or maintain softness, which will threaten human health and need to be carefully purchased.
Dried cuttlefish should avoid crowds.