First of all, how to wash the cuttlefish: cuttlefish because the body contains a lot of ink, cleaning up is not easy. A good method is to tear the skin off the surface of the fresh cuttlefish, peel off the back skin and pull off the gray bone. Take a container, put more water, the cuttlefish into it, in the water to pull out the head, even the viscera pulled off, and then in the water to remove the eyes of the cuttlefish, run out of ink. When removing the eyeballs of the cuttlefish, a lot of ink in the eyes will easily shoot out and dirty your clothes, which can be avoided by operating in the water. Change the water a few times to wash the inside and outside, and the cuttlefish will be cleaned.
How to choose and buy cuttlefish:
Small cuttlefish should be selected snow-white elastic, dull color and soft, for a long time exposed to not fresh products. You should buy cuttlefish with pink spots on the outer membrane and two long tentacles and tender meat.
Small fried cuttlefish
Practice:
1, dry cuttlefish two, soaked in water, washed and cut into thin strips.
2, pork tenderloin two two, shredded with a little cornstarch mix. Bell peppers half, cut into julienne strips. (Bell peppers are color-coordinated, no can also.) A small piece of ginger, also shredded.
3, frying pan oil is hot, put ginger slightly fried for a while, that is, into the pork shredded pork sautéed until the pork brown, add cuttlefish, cooking wine, soy sauce, salt and a little pepper, open the fire, all the materials in the pan fried about three minutes, add bell pepper shredded, mix well, you can get out of the pot.
Note:
1, soaking cuttlefish may take longer, so I put the cuttlefish in water the first night. Soak it overnight and you'll have it by noon the next day!
2, shredded cuttlefish should be cut as thin as possible, easy to cook. If cut too thick, the frying time will be relatively long, and the cuttlefish meat will become old and hard to chew.
3, it is not recommended to put too much seasoning, because the cuttlefish as long as the addition of a little wine fried, cover off its fishy flavor, it will be very fresh and flavorful.
Steamed cuttlefish
Materials:
Cuttlefish 500 g (fresh small cuttlefish)
Ginger 10 slices
Scallion 2 sticks
Seasoning:
Steamed wine 1 tablespoon
Salt 1 teaspoon
Practice:
1. Wash cuttlefish, cut it into smaller pieces if it is too big. Cut it smaller if it's too big. Cut the scallions into pieces.
2. Boil a small pot of water and quickly pour in the cuttlefish to scald. This will prevent water from coming out when frying.
3. Heat a frying pan and stir-fry the scallions and ginger for flavor; add the cuttlefish, add the cooking wine, and salt, and stir-fry slightly, then remove from the pan.
This cuttlefish is very tender, with sweet noodle sauce and chives fried, the flavor is also very fresh. It's very simple. Look at it:
Steamed cuttlefish with leeks:
I don't like sweet, so I don't put sweet noodle sauce
The following is my recipe:
1, remove the skin of the cuttlefish and wash it, cut it into julienne strips; leeks cut into 3-centimeter segments; cut ginger into julienne strips and wait for use.
2, the cuttlefish shredded into the boiling water blanch a little, removed from the drain water to be used.
3, start a frying pan, when the oil is hot, burst the ginger, pour into the cuttlefish silk, cook the wine, add salt to taste, add a little water, until the cuttlefish silk flavor, pour into the leeks to stir-fry that is complete.
Note: Hot cuttlefish shredded time is not too long; available chicken instead of salt to seasoning, taste more fresh.
Cuttlefish stewed cabbage
Raw materials: cuttlefish 300 grams of cabbage 300 grams of dried chili 2 grams of green onions and ginger 8 grams of coriander 10 grams of salt 16 grams of monosodium glutamate 3 grams of cooking wine 8 grams of fresh broth 400 grams of sesame oil 2 grams
How to do it: 1. Cuttlefish after the initial processing and clean. Cabbage head hand-torn pieces,
2. frying pan to stay in the bottom of the hot oil under the dry chili pepper section onion ginger wire burst incense, add the cabbage head slightly stir-fried, add into the fresh broth to boil, seasoning add cuttlefish cooking 2 minutes, sprinkle coriander, point of sesame oil out of the pot to fill the bowl .
Ginger cuttlefish
Ginger juice: 30 grams of vinegar, 10 grams of ginger, salt 1 gram of monosodium glutamate, 1 gram of sesame oil, 1 gram of seasoning
Practice: pot of boiling water to add a clean cuttlefish scalded for 2 minutes (the small cuttlefish is very tender, be sure not to cook too long) into the plate dipped in ginger juice.
White radish burnt cuttlefish
Ingredients: white radish, cuttlefish, red bell pepper, green bell pepper, green onion, ginger
Seasoning: salt, monosodium glutamate, salad oil, broth, cornstarch
Practice: 1, cut the white radish into rhombus-shaped pieces, red and green bell peppers cut into chunks, the vegetables blanched in warm oil.
2, cuttlefish clean, blanch with boiling water, fish up and wait for use.
3, put a little bottom oil in the pot, first put the chopped onion, ginger, and then into all the ingredients and the appropriate amount of broth together for 3 minutes, seasoned thickening, can be.
Cucumber mixed cuttlefish
Raw materials
250 grams of cucumber, 500 grams of frozen small cuttlefish, red oil, seafood sauce, grinding black bean sauce, ginger, white sesame seeds, soy sauce, sugar, vinegar, water starch a little bit of wine, sesame oil 50 grams of wine, a little peanut oil.
Practice
The cuttlefish contains polypeptide substances, protein, fat, carbohydrates, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron and other ingredients, blood nourishment and nourishing yin, replenish the heart through the veins, the benefit of the efficacy of the spirit; cucumber taste sweet, cold, clearing heat and removing toxins, diuretic and swelling. The two together, have the effect of weight loss, suitable for obese children to eat.
Ingredients:
250 grams of cucumber, 500 grams of frozen small cuttlefish, red oil, seafood sauce, grinding black bean sauce, ginger, white sesame, soy sauce, sugar, vinegar, water starch, a little, wine, sesame oil, 50 grams, a little peanut oil.
Preparation: 1, small cuttlefish thawed, washed, and then soaked in hot water, fished out and drained; white sesame seeds in a not too hot pan slightly fried. 2,
1 teaspoon of soy sauce, 1-2 teaspoons of sugar, 1-2 teaspoons of vinegar and water starch, add a little water, make a sauce, set aside. 3?€€?€€?€€?€€?€€?€€Red oil, seafood sauce, black bean paste with seasoning in a bowl, mix well, set aside. 4,
pan peanut oil (or soybean oil), under the ginger particles burst incense, and then into the wine, into the sauce stir fry. 5,
small cuttlefish into the pot to cook, until the juice is dry, drizzle with sesame oil, sprinkle with sesame seeds and mix well. 6,
cucumber clean, cut into slices, put into the plate. Back to the cuttlefish, sesame oil, sesame mix, put on the cucumber can be eaten. Characteristics: cucumber fresh crisp, cool, cuttlefish fresh aroma.
Features
Cucumber is fresh, crisp and cool, cuttlefish is fresh and fragrant.
Pepper and Salt Baby Cuttlefish
Ingredients: 500g baby cuttlefish, 2 teaspoons of wine, 1 egg white, 1 teaspoon of white pepper, 1 teaspoon of salt, and 4 teaspoons of sweet potato flour.
Method: 1. Mix the cuttlefish with the seasonings.
2. Heat oil (about 1/3 of the pot), mix the sweet potato flour with the marinated cuttlefish and deep fry.
3. Wash the pot, dry it on the fire, then add the fried and drained cuttlefish into the pot, and stir fry with the pepper salt, and wait until the pepper salt is all over the cuttlefish, then you can start the pot.
Characteristics: Crispy and flavorful cuttlefish is always a great way to add fuel to the summer fire.
Cooking Tip: To keep squid as dry and cold as possible, wash it when you buy it, dry it with paper towels, and refrigerate it. Before frying, dip the cuttlefish in a moderate amount of sweet potato flour, not too much, so as not to be too sticky and not crispy enough.
Here's how it's done:
Black Bean Cuttlefish Balls:
Main Ingredients: Cuttlefish 200g.
Accessories: 50 grams of green pepper, 50 grams of onion, 2 grams of salt, 1 gram of monosodium glutamate (MSG), 10 milliliters of cooking wine, 0.25 grams of pepper, 6 grams of black beans in Yangjiang, 4 milliliters of dark soy sauce, 3 grams of cornstarch, 40 grams of vegetable oil, 4 grams of green onion, 3 grams of ginger, 2 grams of minced garlic, and 2 grams of carrot flowers.
Method of preparation
1, cuttlefish into flower knife, cut into large triangular pieces, green pepper, onion cut into triangular pieces.
2, cuttlefish over water.
3, hot pan fierce oil, cuttlefish, green pepper, onion oil until cooked.
4, burst spice head, add seasoning, down into the main and auxiliary ingredients stir fry.
Colorful Cuttlefish Shredded
Main Ingredients: 150 grams of sliced cuttlefish, 60 grams of green peppers, 20 grams of red bell peppers, 12 grams of shiitake mushrooms,
Auxiliary Ingredients: 2 grams of salt, 1 gram of monosodium glutamate (MSG), 4 milliliters of cooking wine, 1 milliliter of rice vinegar, 4 grams of corn starch, 4 grams of egg whites, 4 grams of soybean green onions, 6 grams of sliced scallions, 2 grams of ginger, 40 grams of vegetable oil, 10 grams of green onion oil, 25 grams of broth.
Method of production
1, cuttlefish slices cleaned, graved on the word knife, top knife cut into 0.5 cm wide silk, into the bowl with salt, monosodium glutamate, egg white, starch, catching evenly slurry good.
2, green peppers, red bell peppers, mushrooms were cut into julienne strips, the same thickness as the cuttlefish.
3, cooking wine, monosodium glutamate, salt, vinegar, starch, green onions, garlic, and ginger rice, broth together into juice.
4, frying spoon on the fire, injected peanut oil burned 5 into the heat, down into the cuttlefish silk scattered slip through, followed by auxiliary materials slightly slippery, poured into the funnel to filter the oil.
5, frying spoon to stay in the bottom of the oil hot, speed into the main auxiliary, pour the gravy, stir-fry a few times, pouring into the green onion oil that is.
Production area of Zhoushan fishermen's traditional practices are introduced:
Cuttlefish, also known as squid, also known as "squid", in fact, cuttlefish is not a fish, but the largest spine-less animals in the sea, belonging to the cephalopods, squid family. Cuttlefish can also be divided into fresh, pickled or sun replica bags china, Zhoushan squid replica bags china is called "borer crab replica bags china", has been very famous.
Cuttlefish fresh cooking, there are stewed cuttlefish, white cuttlefish, cuttlefish fried veggies, cuttlefish rolls and so on.
Cuttlefish in oil is commonly known as squid in oil, not often seen nowadays. But cuttlefish resources in the era of abundance, is Zhoushan fishing area family table a regular delicacy. Its method of operation, puncture its eyes to let out the sewage, take out the ink sacks and other fish in the abdomen of the inedible things, washed to ten or twenty or thirty for a pot, accompanied by oil, soy sauce and sugar, wine, etc., with a lid simmering. Stewed squid characteristics, meat "rotten" soft and crispy and delicious, coupled with the role of condiments, stewed the entire body of the fish was a light soy sauce red, and the aroma of the nose, can be described as fish food strange flavor.
White cuttlefish practice is relatively simple, that is, cuttlefish cut open, in addition to the head and viscera, peel the skin, remove the cuttlebone, into the pot of water stewed, and then cut into pieces, dipped in soy sauce and vinegar, oyster sauce and other condiments can be eaten. Its characteristic is to do, eat the method is simple, keep the original color and flavor.
Cuttlefish fried veggies, is also a Zhoushan fishermen's home cooking. First kill the cuttlefish, wash and remove the head and skin, cut the meat into strips, and then with soybean sprouts, celery, pickled vegetables or bok choy stir-fried.
Cuttlefish rolls, is a cuttlefish cooking method in recent years, will be cleaned two large pieces of flesh, cut into several pieces, and then use a knife fine edge, fried cuttlefish slices automatically rolled up. Cuttlefish rolls have stir-fried, but also with fresh bamboo shoots and other slices of fried food together.