Four fried cuttlefish flowers
raw material
Soy sauce 1 tbsp, salt 1/2 tbsp, sugar 3 tbsp, white vinegar 2 tbsp, sesame oil a little, flour 1 tbsp, water 1 cup, and wine a little. 2 cuttlefish, bamboo shoots 1 branch, 4 carrot slices of pepper, and 2 tablespoons of minced garlic in the nine-story tower.
method of work
① Clean cuttlefish, cut off its head beard, draw a straight edge on the inside and cut it into 3 equal parts, then cut the blade with an oblique knife (that is, the second knife will be cut off after one knife is kept), and marinate it with a little wine (to remove fishy smell) for later use. ② Bamboo shoots and carrots are cooked and sliced, and peppers are sliced obliquely. (3) from the oil pan, stir-fry cuttlefish with 6 tablespoons of oil at high temperature for a while, and then take it out. (4) Stir-fry minced garlic and chili in the remaining oil, add bamboo shoots and seasonings to boil, then add cuttlefish and nine-story tower to stew, and hook it into thin juice with powdered water. ⑤ Sprinkle some sesame oil before cooking to increase the luster and fragrance.
Stir-fried cuttlefish rolls with white sauce
Ingredients: 400g cuttlefish, 25g winter bamboo shoots, and 0/5g green pepper/kloc-.
Seasoning: 3g of salt, 2g of monosodium glutamate, 0g of garlic10g, 0g of scallion15g, 30g of peanut oil, 2g of starch (broad bean)10g, and 2g of pepper.
Practice:
1, cuttlefish is slaughtered and cleaned, crossed and cut into strips of 6×3 cm;
2, the flower mushroom is pedicled, washed and cut into diamonds;
3, the green pepper is pedicled and seeded, washed and cut into diamonds;
4. Peel, wash and slice the winter bamboo shoots;
5. Wash carrots and slice them;
6. Remove the roots of the onion, wash it, cut the onion into sections, and cut the garlic into rice;
7. Put the wok on a strong fire, pour the cuttlefish when the peanut oil is 70% hot, and pour it into the colander to drain the oil after turning the wok;
8. Leave the remaining oil in the pot. First, put the garlic and scallion in the pot, soak them, then turn over the chopped mushrooms, winter bamboo shoots, green peppers and carrots for a few times, and then add 25 ml of bone soup, seasoning, wet starch (sticky) and oiled cuttlefish rolls in turn, and fry them for a few times.
Sauced cuttlefish
Ingredients: 300g fresh cuttlefish.
Seasoning: 750g of oil (about 50g), 2 tablespoons of soybean sauce, 2 tablespoons of Shaoxing wine 1 tablespoon, 2 tablespoons of sesame oil12, 4 tablespoons of refined salt monosodium glutamate14, a little of onion, garlic slices and Jiang Mo, and a proper amount of starch.
method of work
1, the cuttlefish is washed and tidied up, and the cuttlefish is tilted with a "cross" flower knife, then changed into strips with a length of 5cm and a width of 3cm, blanched and curled in boiling water, immediately taken out, drained, and then put into 80% hot oil for frying and poured into a colander.
2. Leave a little base oil in the original pot, use onion, ginger and garlic to cook Shao wine, add soybean sauce, refined salt and monosodium glutamate to stir fry, add soup to boil, thicken with water starch, add cuttlefish roll, stir fry evenly, pour sesame oil, and serve.
Fried leek flowers with dried cuttlefish
Ingredients: dried cuttlefish, chives, dried peppers, oil, fish sauce 1 spoon.
Practice:
1. Soak the clean dried cuttlefish and cut it into thin shreds (otherwise it will be tough). Wash the leek flower and cut it into inch sections. Cut the dried pepper into shreds and remove the seeds (if it is not spicy, keep the seeds).
2. Put the oil in the pan, stir-fry the dried cuttlefish for 2 minutes, then push in the shredded pepper, sprinkle with a spoonful of FISH SAUCE, stir-fry and add the chives, and take off the pan when the chives are ripe.
3. Don't put other seasonings, just take dried cuttlefish and add fish sauce to refresh it.
Tips
It takes time to soak dried cuttlefish. I usually remove all the skin. It takes about three to four days to soak it in clear water and change the water once a day before it is soft enough to be fried like this. Soaking it in rice water is faster and better. I recommend it.
Through the above introduction, some methods of making cuttlefish are also known in the encyclopedia of practices of cuttlefish, so you can choose the above methods when making it, but it should be noted that it should be done correctly when making it, and you can't mix ingredients at will, otherwise it will be unhealthy when eating it.