1. Steamed cuttlefish eggs with cabbage

[Ingredients] 350g of fresh cuttlefish eggs and 80g of canned potherb mustard.

[Seasoning] Pickled pepper 1 0g, shredded green onion and Jiang Mo 3g, salt 1 g, monosodium glutamate1g, pepper 0. 1 g, clear oil 5g, white wine 2g, shredded red pepper 2g and coriander 3g.

[Operating procedure]

1.Wash fresh cuttlefish eggs, drain water, put them in a bowl, add salt, monosodium glutamate and white wine, and marinate for1-2 hours. Put clear water in the pot, heat it to 90℃, add cuttlefish eggs, scald them, remove them and put them on a plate and sprinkle with pepper, a little salt and monosodium glutamate.

2 Cut the cabbage and pickled pepper into pieces respectively. Put some oil in the pot, stir-fry onion ginger, cabbage and pickled pepper, pour them on cuttlefish eggs, steam them in a cage for 8 minutes, take them out, put shredded onion and red pepper on them, dip them in hot oil, and put in fragrant leaves.

[Feature Comment] The cabbage is green, the cuttlefish is protein-colored, and the color is pleasing to the eye; The taste is tender and refreshing, and the nutrition is extremely rich.

2. Salted cuttlefish eggs

[raw material l fresh cuttlefish eggs 300g.

[Seasoning] 3 grams of white wine, 3 grams of salt, 0. 1 g of pepper, 2 grams of monosodium glutamate, 5 grams of pepper 10, 5 grams of onion, 3 grams of ginger slices and onion ginger juice.

[Operating procedure]

1. Tear off the coating on cuttlefish eggs, wash them with salt water, drain the water, put them in a bowl, add salt, white wine, pepper, monosodium glutamate and onion ginger juice, marinate for 2-5 hours and then wash them.

2. Blanch cuttlefish eggs in a boiling water pot, then put them in another clean water pot, add pepper, scallion and ginger slices, boil them, simmer for 5 minutes, cool them, slice them and put them on a plate.

[Feature Comment] The color is white and bright, fresh and refreshing, especially in summer.

[Tips 1 Cooking time should not be too long, otherwise the taste and luster will be affected.

3, Yao Zhu cuttlefish eggs

[Ingredients/Seasoning] 50g of Yaozhu, 50g of cuttlefish eggs, nitrogen bundles of Haocuo ketone, 200g of chicken soup, 2g of salt, 2g of monosodium glutamate, 5g of pepper, 5g of rice vinegar, appropriate amount of coriander and cornmeal. [Production process] 1. Yaozhu is put in a container, added with soup and cooking wine, steamed in a cage for 2 hours, then taken out and shredded for later use. Wash cuttlefish eggs in cold water 1~2 hours, tear them into pieces by hand and blanch them twice in a cold water pot.

2. Put the chicken soup in the pot, and put the scallops and cuttlefish eggs together. Season with pepper and rice vinegar, boil, thicken, pour with scallion oil, put in a bowl, and remove the leaves of chives.

Features: fresh and sour, soft and smooth.

I hope I can help you. To be honest, I can't eat seafood. So this is borrowed from the Internet.

References:

zhidao.baidu.com/question/ 150975495.html

Cuttlefish eggs stimulate appetite and promote diuresis. Ink in cuttlefish is a systemic hemostatic agent, which has curative effects on uterine bleeding, gastrointestinal bleeding, pulmonary tuberculosis or bronchitis, hemoptysis and epistaxis. Cuttlefish shell, Chinese medicine called cuttlebone, can treat hyperacidity and women's leucorrhea. External use can treat traumatic bleeding and so on.