Introduction and characteristics of mixed cuttlefish

Fresh and tender, delicious and delicious.

The dishes taste salty and delicious

Main mixing techniques

Ingredients details

600 grams of cuttlefish

80 celery 10 grams of green onion

5 grams of ginger 10 grams of cooking wine

5 grams of salt 3 grams of white sugar

10 grams of soy sauce 5 grams of sesame oil

2 grams of MSG

Detailed steps for mixing cuttlefish

1. Remove the bones and internal organs of the cuttlefish, peel off the black skin, clean it thoroughly, and then put it into a pot of boiling water to cook Bring to a boil, add green onions, ginger, refined salt, and cooking wine, cook for another 10 minutes, take out the cuttlefish and let cool.

2. Pick off the leaves of young celery and wash them, blanch them in a pot of boiling water until cooked, take them out and let them cool, cut them into 3 cm long sections, put them on a vegetable plate, sprinkle with a little salt and mix well.

3. Cut the cooled cuttlefish into thin strips 3 cm long and 0.5 cm wide, place them on a celery plate, add sugar, soy sauce, sesame oil and MSG, mix well.

Tips for mixing cuttlefish

Preparation tips:

Squid is also called cuttlefish.

Foods that are incompatible with each other:

Squid: Cuttlefish and eggplant are incompatible with each other, and eating them together can easily cause cholera.

Onion white: take Rehmannia glutinosa and Changshan people, avoid eating onions.