Ingredients: 1g of mushrooms, 3g of celery and 2g of cuttlefish.

Method: Boil the mushrooms in water, remove the pedicels, wash them and cut them into shreds; Celery, remove roots and leaves, wash and cut into 2 cm long segments; Cuttlefish, washed and shredded. Add 1 ml of water to the wok, add 3 ml of cooking wine after boiling, then put the cuttlefish shreds into the wok, cook for 1.5 minutes, and take them out for later use. Heat the pot, add salad oil, add celery when it is 7% hot, stir-fry for 3-4 minutes, then add shredded mushrooms and cuttlefish, stir-fry for 2 minutes, sprinkle with refined salt and monosodium glutamate to taste, and serve.

it has the functions of calming the mind and strengthening the will, relieving depression and strengthening the brain. Celery used in this diet can calm the liver, clear away heat, relieve depression, calm down and lower blood pressure, and has the effect of relieving anxiety, tension and headache; Mushrooms, however, are fragrant and refreshing, and can strengthen the brain and improve intelligence; Cuttlefish can strengthen the heart and strengthen the will. They are rich in protein, vitamins and trace elements such as calcium, phosphorus and iron, which can nourish the brain and eliminate brain fatigue. Regular food can make people feel comfortable, calm and clear, and concentrate. It is a good dish for relieving depression and strengthening the brain. Microwave-baked squid (ink) fish tube

1. Raw materials: two whole squid (ink) fish tubes. One green onion, and other ingredients (cabbage, bamboo shoots, coriander, onion, tomato and other personal favorites) are appropriate.

2. Seasoning: 15g of cooking wine; 5 grams of ginger and garlic paste; 5 grams of soy sauce; A little pepper; 15g of peanut butter; 1 grams of soup; A little monosodium glutamate and sugar; 1 grams of vegetable oil.

3. Operation method: (1) Wash the swollen fish barrel, scald it slightly with boiling water, soak it in the sauce made of various seasonings for half an hour, take it out to dry, and then soak it for taste; Beijing onion is cut into two-centimeter-long sections. (2) Lay the scallion section on the bottom of the basin, place the soaked fish barrel on the scallion section, connect the basin to the microwave oven, and turn the function key of the microwave oven to the barbecue function for two minutes. When the rotation of the microwave oven stops, take out the squid rolls, soak them in the sauce, add other ingredients (you can choose one or two you like) to the basin, then put the re-soaked fish barrel on it, put them together in the microwave oven, and bake them for about two minutes by barbecue. That is, a pot of fragrant roasted squid (ink) fish tube is formed. Sprinkle pepper before serving, it tastes better.

Precautions: 1. To make the cooked squid (ink) fish tender but not old, it is necessary to master the cooking time. Because most of the squid is protein, it solidifies after heating, so the longer the cooking time, the harder the squid becomes. 2. During microwave baking, we should master the time according to the size and tenderness of the squid, so as not to bake it for a long time and make it inedible. However, it can't be eaten if it is caught raw, so we must master the heat flexibly (the length of time and the size of firepower). 5 g of refined salt, 3 g of monosodium glutamate, 1 g of pepper, 3 g of Jiang Mo, 15 g of Shaoxing wine, 5 g of minced garlic, 2 g of chopped green onion, 15 g of wet starch and 1, g of cooked lard < P > Cut cuttlefish into a wheat flower knife, cut it into a long square with a length of 5 cm and a width of 2.5 cm, take a small bowl, and add refined salt, Shaoxing wine, pepper, monosodium glutamate and white wine. Take the cuttlefish out in boiling water, then put it in a wok on the stove, add cooked lard and burn it to 7% heat (about 175℃), fry the cuttlefish in oil, then take it out and drain the oil. Leave the bottom oil in the original wok, add minced garlic, chopped green onion and Jiang Mo, stir-fry the cuttlefish, cook the sauce, and quickly stir-fry the marinade tightly.

Mix cuttlefish

Clean cuttlefish 5g, sweet green pepper 25g, green onion 25g, sugar 5g, soy sauce 1g, sesame oil 75g, monosodium glutamate 25g, sesame seed 5g (baked)

1. Clean the clean ink, cut it into a herringbone pattern with a width of 2mm and a depth of 2/3 of cuttlefish, and then.

2. Wash the sweet green pepper, remove the pedicels and seeds, wash and cut into 1cm cubes; Peel the scallion, clean it, cut it into 1cm pieces, fry the green pepper pieces and scallion pieces with oil, add sugar and monosodium glutamate to the soy sauce, and make it into thick juice with low fire. When eating, put the cuttlefish pieces, scallion pieces, green pepper pieces and soy sauce thick juice together, stir them evenly, pour them into a plate, and sprinkle with sesame seeds, so that the cuttlefish is

raw and fried

fresh.

(1) Wash the cuttlefish first, draw a number of straight lines on the cuttlefish with the tip of the knife, and then use the oblique knife method to fly the knife pieces (that is, two pieces are connected). Wash the fish and garlic and cut them into oblique sections. Wash the peas for later use.

(2) Heat the cauldron, add the cooking oil until the oil is warm to about 2℃, add the raw flour and a little water to the cuttlefish slices, pour them into the cauldron for oil, and then take them out. Then pour the garlic pieces and peas into the cauldron for frying, add the fish sauce, monosodium glutamate, pepper and sesame oil, and then pour the cuttlefish slices into the cauldron for mixing and mixing.

Sauerkraut Sauerkraut

6g of cuttlefish, 15g of Sauce Sauerkraut (Sauerkraut Sauerkraut), 2 teaspoons of sugar

1. Wash cuttlefish, cut flowers inside, then cross-cut small pieces, quickly blanch with boiling water, then take out, and shower with cold boiling water.

2. Chop the cabbage.

3. Heat the pan, add 3 tablespoons of oil, stir-fry the cabbage first, then add the cuttlefish and seasoning and stir well.

Reminder: 1. Don't blanch the cuttlefish for too long, or the meat will be too old.

2. stir-fry the cabbage quickly, and you can't cover the pot, so the fried color is green.