Ingredients: cuttlefish larvae

Seasoning: Sichuan pickled pepper, pickled ginger onion,

Production method:

A, soak cuttlefish larvae in water, and stir-fry Sichuan pickled peppers, pickled ginger and shallots.

B, add seasoning and cuttlefish larvae, stir-fry at the same speed, and thicken.

Features: invigorating spleen, stimulating appetite, benefiting qi and eliminating dampness.

Tomato sour bean cuttlefish noodles

Ingredients: 50 grams of sour beans, tomato 1 piece, 50 grams of fresh cuttlefish, 4 onions1/pieces, 3 cloves of garlic, 30 ml of white wine, and 3 spherical Italian vegetable noodles.

Practice: 1. Use olive oil to stir-fry onion and garlic, and cook pasta for later use; 2. Add cuttlefish, drizzle with white wine and stir fry; 3. Add sour beans and tomatoes and stir-fry; 4. Finally, stir-fry with the cooked spaghetti.

Chef's Note: Authentic cuttlefish noodles are made of cuttlefish juice, which is said to have anti-cancer effect, but it is very troublesome to make them. Other pasta can be used instead, and fresh cuttlefish is mixed and fried, which is also full of cuttlefish flavor.

Fried cuttlefish flower

Ingredients: * 2 cuttlefish * bamboo shoots 1 branch * 4 peppers * carrot slices, a little * 2 tablespoons minced garlic in the nine-story tower.

Seasoning: * soy sauce 1 tbsp * salt 1/2 tbsp * sugar 3 tbsp * white vinegar 2 tbsp * sesame oil a little * white powder 1 tbsp * water 1 cup * wine a little.

Method:

Clean cuttlefish, cut off its head and beard, draw a straight knife edge on the inside and cut it into 3 equal parts, then cut it with an oblique knife (that is, the second knife is cut off after one knife is kept), and marinate it with a little wine (to remove fishy smell) for later use.

Bamboo shoots and carrots are cooked and sliced, and peppers are sliced obliquely. Stir-fry cuttlefish in 6 tablespoons oil at high temperature for a while, then take it out. Stir-fry minced garlic and pepper in the remaining oil, add bamboo shoots and seasonings to boil, then add cuttlefish and nine-story tower to stew, and hook it with white powder water to make a thin juice.

Pour some sesame oil before cooking to increase the luster and fragrance.

Cooking guide: cuttlefish can be cut into cross patterns and made into a cylinder. The cutting method described in this paper is the cutting method of pork loin, which feels more weighty.

"Dongpo cuttlefish"

It is a famous traditional dish in Sichuan. Dongpo cuttlefish in Leshan, Sichuan, is said to have started in the Song Dynasty and is related to Su Dongpo. Dongpo cuttlefish, formerly known as cuttlefish, is a black-skinned fish with a small mouth, a long body and a lot of meat, which is produced in the Minjiang River at the foot of Lingyun Mountain in Leshan, Sichuan and Wulong Mountain. Originally, it was also used locally to make dishes, but it was not famous. According to the myth, when Su Dongpo, a poet of the Song Dynasty, was studying in Lingyun Temple, he often went to wash the inkstone under Lingyun Rock. The fish in the river ate its ink, and its skin was thick and black as ink. People called it Dongpo cuttlefish, which became famous in the whole province from then on. Together with Jiangtuan and Fat Snake, it became the three famous fish in Chuanjiang, and became a famous specialty of Leshan, famous at home and abroad. Chinese and foreign tourists who come to Leshan, Sichuan now enjoy tasting this dish. Clean the cuttlefish, cut it into two slices, with the heads connected, with half tails left on each side, remove the spine, cut six or seven knife lines (2/3 of the fish) with a straight knife on both sides of the fish, and then wipe it all over the body with refined salt and Shaoxing wine. Cut the scallion into 7 cm long segments, then shred it and float it in clear water. Slice sesame oil and watercress. The wok is lit, the cooked vegetable oil is heated to 80% heat, the fish is covered with dry starch, the fish tail is lifted, and the oil is poured on the knife edge with a frying spoon. After the knife edge is turned over and shaped, the fish belly is put in the oil, and when it is fried to golden brown, it is taken out and put on a plate. Leave 50g of oil in the wok, add 50g of lard, stir-fry onion, ginger, garlic and sesame bean paste, add broth, sugar and soy sauce, thicken with wet starch, sprinkle chopped green onion, cook vinegar, add sesame oil, quickly take out the wok, pour the marinade on the fish and sprinkle shredded green onion.

Cuttlefish roast

Raw materials: 2 fresh cuttlefish (about 500g), 600g peeled pork sandwich, onion10g, bean curd sauce15g, sugar 25g, yellow wine 25g, salt 2g, white soup 300g, wet starch10g and salad oil 75g.

Method:

1. Peel the cuttlefish from head to tail, gut it, wash it in two, cut it into elephant-eye pieces with a side length of 5cm, put it in a boiling water pot and wet it to remove the fishy smell.

2. The pork sandwich is cut into pieces with a length of 64cm, a width of 2cm and a thickness of 0.5cm.

3. Put the wok on high fire, add 25g of salad oil and 5g of onion to stir-fry the flavor, stir-fry the pork sandwich in the wok, then add rice wine, salt, red bean curd marinade and white soup, add the boiled cuttlefish pieces to stir-fry the salt/kloc for-0/5min, and then.

Flavor characteristics: red and bright, cuttlefish fat and tender, fresh and mellow.

Braised cuttlefish with rice

Ingredients: rice 1 00g, 7 cuttlefish larvae, 50g onion, green pepper and red pepper1each.

Seasoning: salt, oil, vinegar, cooking wine, onion and ginger.

Practice:

1. Wash the rice. Wash onion and green pepper and dice them.

2. Add salt and oil to the above raw materials and mix well for later use.

3. Mix cuttlefish larvae with onion, ginger, salt, vinegar and cooking wine, and marinate for 10 minute.

4. Fill the mixed raw materials into the belly of cuttlefish larvae and steam them in the pot.

Tips Cuttlefish can't be too small, rice grains can't be stuffed in, and it can't be made of frozen cuttlefish. When thawing, the head and body are easily scattered and deformed. The ingredients in the rice can be matched by yourself, but it is best not to lose onions, which are used to deodorize cuttlefish larvae.

Black bean and pepper cuttlefish ball

Raw material:

200 grams of cuttlefish, 50 grams of green pepper, 50 grams of onion, 2 grams of salt, monosodium glutamate 1 g, cooking wine 10 ml, 0.25 grams of pepper, and Yangjiang lobster sauce.

6 grams, 4 ml of soy sauce, 3 grams of raw flour, 40 grams of vegetable oil, 4 grams of onion, 3 grams of ginger slices, 2 grams of garlic and 2 grams of carrot flower.

Production process:

1. cuttlefish is cut into flower knives and cut into large triangular pieces. Green pepper and onion are cut into triangular pieces.

2. cuttlefish flies.

3. Heat the oil in a hot pan and oil the cuttlefish, green pepper and onion until cooked.

4. Stir-fry the spice head, add the seasoning, add the main auxiliary materials and stir fry.

Flavor characteristics:

White and green, salty and fresh in taste, fragrant with lobster sauce, tender and refreshing in texture.

Fried cuttlefish roll

The raw material is 300 grams of clean cuttlefish. 500g of lard (75g of actual oil consumption), 50g of wet starch, 2.5g of refined salt, 2.5g of monosodium glutamate, 2.5g of Shaoxing wine, 50g of shrimp oil 1 saucer, 50g of clear soup and 5g of garlic head.

Method: Put cuttlefish on the chopping block, gently trim the edge with a knife, cut it from the inner layer of cuttlefish, first cut off the oblique knife, then cut cuttlefish straight at a different angle, with a knife distance of about 0.5 cm and a knife depth of 3/4 of the meat thickness, then cut it into long squares with a length of 5 cm and a width of 2.5 cm, put it into a bowl, add refined salt 1.5 g, and then humidify the starch. Crush garlic heads into mud, put them in a bowl, add Shao wine, monosodium glutamate and salt 1 g, and 20 g of wet starch to make a sauce for later use. Heat a wok, add lard to 60% heat (about 132℃), add cuttlefish, spread it with chopsticks for about 10 second, pour it into a colander to drain the oil, pour cuttlefish into the original wok, then add clear soup into the wok, stir well, pour it into the wok, turn it over a few times, and pour lard on it.

Features exquisite knife work, uniform size, similar to wheat ears, white color, tender and refreshing, and rich garlic flavor.

Laoganma cuttlefish with garlic

Raw materials: 500g of cuttlefish larvae, 50g of snow cake 1 00g, 50g of Laoganma-flavored douchi, 20g of fish sauce 1 5g, 20g of minced garlic, 5g of green and red peppers15g, 5g of Jiang Mo, 5g of cooking wine10g, 5g of minced onion.

Method:

1, wash cuttlefish larvae into boiling water (add a little cooking wine), shape them and take them out.

2. Put the cuttlefish larvae flat on a disk, mix all the seasonings evenly, put them on the cuttlefish larvae, steam them in a cage pot for about 3 minutes, take them out, sprinkle chopped green onion with hot oil and serve them with snow cakes.

Shredded Chinese chive cuttlefish

Its cuisine is Zhejiang cuisine.

Features Don't scald cuttlefish for too long; Chicken essence can be used instead of salt to taste, and the taste is fresher.

Raw materials: 500g cuttlefish, 20g ginger, 250g leek, proper amount of salt and Shaoxing wine, and 2 tablespoons oil.

Production process 1, remove the skin of cuttlefish, wash it and cut it into shreds; Cut leek into 3 cm segments; Cut the ginger into shreds for later use. 2. Blanch the cuttlefish shreds in boiling water, take them out and drain them for later use. 3, from the oil pan, stir-fry shredded ginger after the oil is hot, pour in shredded cuttlefish, cook Shao wine, add salt to taste, add a little water until shredded cuttlefish is tasty, and pour in leeks and stir-fry.

Cuttlefish ribs soup with sprouts-

Ingredients: bean sprouts 8 Liang, cuttlefish (320g), ribs 2 Liang, ginger (80g), salt 6 Liang.

System:

1. Cut off the roots of the bean sprouts, wash them, drain them, and stir-fry them with a hot wok to dry the water.

2. Wash the ribs, chop them, and drain them in water.

3. Wash cuttlefish with warm water and soak for 20 minutes.

4. Boil 6 cups of water, put all the ingredients in, simmer for 10 minute, then simmer for 1 hour, and add salt to taste.

Cuttlefish Chili sauce mixed with young noodles

Ingredients: Korean young noodles, one cuttlefish, four carrots, one onion, and half a tablespoon of garlic.

Seasoning: three tablespoons of Korean Chili paste, one teaspoon of Chili powder, half teaspoon of salt and two cups of water.

Practice: 1. cuttlefish is cut, washed and sliced. Shred carrots and onions.

2. Stir-fry minced garlic in oil, add shredded onion, shredded carrot and cuttlefish slices, stir well, pour in seasoning, cook for 20 minutes on slow fire, and cook into a sauce with strong spicy flavor.

3. Boil the young Korean noodles in boiling water for five minutes, drain and serve on the plate, and mix with cuttlefish hot sauce for food.

Braised cuttlefish with shrimp

Ingredients: 200g cuttlefish, 80g river shrimp, 0/0g ginger/kloc, 0/00g kale/kloc.

Seasoning: 5g of salt, 2g of monosodium glutamate, sugar 1 g, oyster sauce 1 g, Shaoxing wine 1 g, appropriate amount of wet starch and sesame oil 1 g.

[Cooking process]

1. Wash cuttlefish and cut into rolls. Remove shrimp gun from river shrimp and wash. Peel ginger and cut into small pieces. Cut kale into pieces and wash.

2. Boil the pan and add oil. When the oil temperature is 90 degrees, add cuttlefish rolls and river shrimps, fry them until cooked, and pour them out.

3. Leave oil in the pan, stir-fry ginger slices and Chinese kale for a while, add cuttlefish rolls and shrimp, pour Shao wine, add salt, monosodium glutamate, sugar and oyster sauce, stir-fry with high heat until it tastes good, then thicken with wet starch and pour in sesame oil.

[Remarks] Cuttlefish can stop bleeding, nourish yin and blood, and reduce blood fat. Shrimp has high protein content and low fat content. Eating this dish often has the effect of slimming and beautifying women with slightly fat body.