Little seafood is loved by people for its quickness, easy cooking, rich nutrition and delicious taste. There are many ways to make juice in little seafood, whether it is octopus, cuttlefish larvae, scallop meat, shredded squid, flower shells, crab claws, etc. I'll share with you two practices in little seafood.

Fresh fish juice:

: 1: Take 200g of chilled squid, take the tail and cut it into cross knives. Shrimp 100g, use a knife from the back to remove the sand glands.

2. Wash and shred cucumber 150g. Wash Flammulina velutipes and remove the roots. Make a box of mushrooms, a little chopped green onion, a little garlic and a little diced millet.

3. Heat the fire and boil the water. After the water is boiled, blanch the squid flowers, shrimps and Flammulina velutipes in turn, remove them and cool them with clear water for later use.

4: Take 250g purified water, 5g salt, 2 g monosodium glutamate 1g chicken powder, 3g white vinegar 10g oil consumption, 3g white vinegar 10g oil consumption, 3g first-class fresh soy sauce and 3g spicy fresh dew, and put them into the pot.

Cook together, then turn to low heat for 20 minutes, and turn off the heat to cool down.

5. Put shredded cucumber, Flammulina velutipes and taro into a wok, then add shrimps and squid flowers, sprinkle with chopped green onion, garlic and millet, pour in the prepared juice, pour in a little sesame oil and add a tablespoon of Chili oil.

Juice fishing is done.

Small squid larvae:

1: Take 200g fresh squid larvae, remove sand teeth, extract soft ridges, then wash them, blanch them in boiling water, take them out immediately, and take a shower with clear water for later use.

2: A little shredded cucumber, Flammulina velutipes, remove its roots, wash and boil in a pot, then take it out and let it cool. A box of taro, a little chopped green onion, a little garlic and a little spicy red millet.

3: Put shredded cucumber, Flammulina velutipes and konjac knots into the nest. Then put the cuttlefish larvae on it, pour the fishing juice, sprinkle with chopped green onion, garlic and millet spicy, pour a little sesame oil and add a spoonful of Chili oil.

Note: when scalding cuttlefish larvae, be sure to pay attention to the heat, and don't scald them too much.

The cuttlefish in the sauce is ready. Like friends can pay attention to me, ask for praise and forward, or trust the discussion. Thank you very much