1, dried cuttlefish stir-fried leek flower materials: dried cuttlefish, leek flower, dried pepper, oil, fish sauce 1 spoon.

Practice: soak the clean dried cuttlefish and cut it into thin shreds (otherwise it is very tough). After cleaning the leek flower, cut it into inches, and shred the dried pepper to remove seeds (if you are not afraid of spicy, leave the seeds). Put oil in the pan, stir-fry dried cuttlefish for 2 minutes, then push in shredded pepper, sprinkle with a spoonful of fish sauce, stir-fry and add chives, and then take out the pan when the chives are ripe. Don't put any other seasonings, just take the dried cuttlefish and add fish sauce to refresh it. Tips: It takes time to soak dried cuttlefish. I usually remove all the skins, soak them in clear water and change the water once a day. It takes about three to four days to be soft enough to be fried and eaten like this. Soaking them in rice water is faster and better. I recommend it.

2. Materials of dried cuttlefish and oyster sauce clay pot rice: white rice 1 55g, dried cuttlefish 50g, dried oyster 50g, a little Nostoc flagelliforme, chopped green onion 1 branch, a little green vegetables, steamed materials: 1 spoon, onion segments 1 branch. Oil 1 tsp, seasoning soy sauce 1 tsp, white powder 1/4 tsp, oyster sauce 1 tsp, sugar 1/4 tsp, wine 1/2 tsp.

Practice: Wash rice slightly, soak in water 1 hour and then drain. Wash the vegetables, cut them into appropriate sizes and blanch them in boiling water. Soak dried cuttlefish and oyster in water 1 hour, drain, put into a pot, add steamed materials and Nostoc flagelliforme, and steam for 40 minutes on medium heat. Take out the dried oysters and cuttlefish steamed in Method 2, cut them into appropriate sizes, put them in a bowl, add marinade and marinate them evenly.