Where is the specialty of cuttlefish cake?

Full of tenacity, Dianbai cuttlefish cake is a special delicacy of Dianbai, Maoming, Guangdong. The main ingredients are cuttlefish, fatty pork, flour, tangerine peel, and white garlic.

Go out to sea every morning to catch, select fresh deep-sea large cuttlefish, peel off the claws and internal organs, clean and chop it finely, add flour and chopped fat pork in proportion, beat it into cuttlefish glue with hand sticks, and add tangerine peel, white garlic, etc.

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It is crispy, fragrant and bouncy in the mouth, you can chew the cuttlefish particles, and the taste is rich in layers.

Dongtou cuttlefish cake, a famous Zhejiang dish, is a fish cake made from the essence of cuttlefish in Zhejiang cuisine.

Using cuttlefish viscera as the raw material, separate the raw materials from the cuttlefish viscera, crush it in a container, mix well into a colloid, and then fry it in a pan into a cake shape.

Dongtou cuttlefish cakes can be eaten fresh or dried; they can be used as condiments or specially cooked in soups.

Chaoshan-style cuttlefish cake foodies have never limited their tastes to a boring menu. Chaoshan-style cuttlefish cakes are added with diced water chestnuts, which is rich in taste, and the mouth of the water chestnuts highlights the tenderness and smoothness of the cuttlefish cakes.

The cuttlefish cakes that came out were shiny and fragrant. When you took a bite, the taste of sesame oil, chives and the chewy texture of the cuttlefish meat filled the tip of your tongue.

Yangxi Squid Cake Yangxi Squid Cake, also known as "Yangxi Squid Cake", is a local specialty in Rudong Town, Yangxi County. It uses raw cuttlefish as raw material, with appropriate amounts of fresh pork, tangerine peel, parsley and other condiments added, chopped

Crush it, mix well and put it into a pan and fry it into a cake shape.

Yangxi cuttlefish cakes are fragrant and delicious, and have high nutritional value. Special functions of cuttlefish cakes. Squid cakes also have special functions. The dried cuttlefish cakes turn brown after being stored in jars and urns for a long time, and have the effect of clearing away heat and annealing.

People with oral and throat problems can make a soup of aged cuttlefish cakes and shredded white radish, and the effect will be obvious.

How to eat cuttlefish cakes? Squid cakes can be made into a variety of dishes. They can be eaten hot or cold, or stir-fried.

For cold dishes, just heat the cuttlefish cakes and slice them before putting them on the plate; for hot stir-frying, add cabbage stalks, fungus or pepper after slicing, the colors are distinct and complement each other.

The cuttlefish cakes are cooked in soup, which is especially tender and sweet.

For example, when making soup, it can be cooked with short ribs or cauliflower, both of which are tender and delicious.

Step 1 of air fryer cuttlefish cakes: Thaw the cuttlefish cakes naturally and preheat the air fryer to 180 degrees for 5 minutes.

Step 2: Add cuttlefish cakes and fry at 200 degrees for 10 minutes.