Practice 1
material
Ginger 1 small piece, sparerib, about 600-800g of fan, two dried cuttlefish slightly larger than palm, salt 1 tsp.
method of work
1, dried cuttlefish soaked in cold water for 2-4 hours until soft, boneless, washed and sliced. Slice ginger and set aside.
2. Wash the ribs and cut them into pieces, add water, turn off the fire after boiling, skim off the floating foam and drain the water.
3. Put the ribs, cuttlefish slices and ginger slices in the cast iron pot (or casserole), add enough water, turn to low heat for 3 hours after the fire is boiled, and add salt when the pot is taken out.
Practice 2
material
Two cuttlefish, two pieces of fat, coriander leaves 1 small pieces, salt and pepper.
method of work
1. The cuttlefish is soaked in clear water and cut into thick shreds.
2. Cut the fat into thick slices, put it into the electric purple clay pot, add shredded cuttlefish, add enough water to boil, then turn to low heat for 2 hours, and then adjust the salt and pepper before eating.
Tips
1, cuttlefish had better go over the fire before soaking in water, so it is easy to tear the black film clean after soaking in water.
2, the fat stew is very fragrant, just remove the fat when you eat it.
3, this soup should be filled at a time, it must be simmered slowly, and the fresh fragrance will be completely released.
4. There is no need to add chicken essence.
Practice 3
material
Two dried cuttlefish, 300g miscellaneous bones, and dried vegetables100g.
method of work
1. Dried cuttlefish is soaked in water for 60 minutes for shredding, and dried vegetables are soaked in water for 60 minutes for standby.
2. Add miscellaneous bones, dried cuttlefish and dried vegetables into the pressure cooker, then add a proper amount of ginger slices, three dried peppers, yellow wine and water, cover the pot and stew for about 30 minutes.
3. After the dish is cooked, add appropriate amount of monosodium glutamate, salt and onion and mix well.
Practice 4
material
2 dried cuttlefish, 2 pork belly tips, 1 onion and 1 ginger.
method of work
1, wash the dried cuttlefish, soak in water for 2-4 hours to remove bones, wash and slice. Peel, wash and slice ginger.
2. 2 pork belly tips, knead the slurry with coarse salt, and then wash it with a little wine and vinegar.
3. Wash the pork belly and put it in a pot for 20 minutes. Take it out, then rinse it with clear water and cut it into pieces 3 cm long and 2 cm thick.
4. Put cuttlefish slices, pork tripe, onion and ginger into a soup pot, add appropriate amount of water, boil and simmer for 2-3 hours.
5, cooked soup, add the right amount of salt to taste, drink soup to eat cuttlefish and pork belly.
Practice 5
material
A pig's hoof is pointed and a cuttlefish is dried.
method of work
1. Cut pig's trotters into pieces, and cut dried cuttlefish into strips for 3 hours.
2. Put the tips of pig's trotters and dried cuttlefish in a pressure cooker, add appropriate amount of ginger slices, dried red peppers, sugar, yellow wine and water, cover with high fire and boil, turn to low heat and simmer for 30 minutes, and then open the cooker after the steam is gone.
3. Add the right amount of salt, monosodium glutamate and chopped green onion.
Practice 6
material
300 grams of pork belly, 200 grams of cuttlefish larvae, a little onion, carrot and parsley.
seasoning
4 tablespoons of white soy sauce 1, cooking wine1,3 tablespoons of white sugar, 2 star anise, 2 laurel leaves, a little shrimp and ginger.
method of work
1, unhairing the streaky pork with skin. Cut into cubes, blanch in boiling water pot, and take out for later use.
2. Thaw and wash cuttlefish larvae, soak them in hot water, remove them, wash carrots and onions, and cut them into filaments.
3. Heat 2 tablespoons of oil in the pot, add white sugar and stir-fry the brown color, add pork belly and stir-fry it for color, and add cooking wine, soy sauce, refined salt, star anise and ginger slices to continue to stir-fry.
Boil a proper amount of water, stew bay leaves and shrimps until they are tasty, pick out bay leaves and star anise, boil cuttlefish larvae, and sprinkle with shredded onion, shredded carrot and coriander.
Practice 7
material
400g of ribs, 50g of dried cuttlefish, ginger 1 small pieces, refined salt 1 spoon, and 0.5 tsp of monosodium glutamate.
method of work
1, ribs washed and cut into pieces, dried cuttlefish soaked soft, boneless, washed and sliced, ginger washed and pat loose.
2. Add water to the pot. When the water boils, add the ribs and cuttlefish slices, cook them over medium heat until they are cut off, and pick them up for use.
3. Put pork ribs, cuttlefish slices and ginger into the casserole, inject clean water, simmer for 2 hours, and add refined salt and monosodium glutamate.
Tips
Be sure to skim the foam when cooking the soup, otherwise the soup will not be white.
Conclusion: The above is the content of the practice of cuttlefish soup for everyone. Now everyone knows how to make cuttlefish soup. This soup has high nutritional value, and the ingredients in it are delicious. It is a delicious food for all ages. The methods introduced in the article are very simple, so interested friends should not miss it.