How to make fresh cuttlefish:

Shredded cuttlefish with green pepper:

Cut the cuttlefish into shreds, boil water in a pot with a little more water, and put in the cuttlefish shreds Water, boil the water, remove it and set aside. Don't throw away the water, you can eat it below, it's very fresh.

Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.

Put oil in the pot, turn on high heat, add shredded pork, stir-fry until cooked, add shredded green pepper, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper, a little MSG, stir-fry for a few times Just download it.

Name: Grilled Cuttlefish

Cuisine: Shanghainese

Author: Cathy

Rating: 5.0 (*** 2 people Vote)

Features: Very delicious, highly recommended!

Ingredients: Chilled cuttlefish

Seasoning: soy sauce, minced garlic, cooking wine, a little sugar, ginger slices, green onions

Method: Recently found in Chinese supermarkets Chilled cuttlefish grows big and fat, so it would be good to make grilled cuttlefish.

I have always thought that cuttlefish, like all seafood, is too high in cholesterol. I found some information online, but it's actually pretty good. The fat content is 1-5, the main one being cholesterol. However, because its total fat content is very low, the amount of cholesterol in it will not cause harm to health, and even people on a diet can enjoy it occasionally. (Reference: Squid)

The grilled cuttlefish seems to belong to Ningbo cuisine. The word "grill" should be added next to the word "fire" and "depend", which means stewed on a low fire. The method is braised.

The method is as follows:

1 My cuttlefish is 2.55 pounds, a very huge one, and the meat is very thick. Take it out of the freezer in the morning, defrost it and soak it in the marinade. My marinade consists of soy sauce, minced garlic, cooking wine, a little sugar and water.

2 In the evening, pour the cuttlefish and marinade into the pot, then add ginger slices and green onion segments. Bring to a boil over high heat, simmer over low heat for about 45 minutes, then turn up the heat and add sugar until the soup dries up.

3 Slice and put into pots.

It’s easy, right? But really delicious! Highly recommended!

PS: You can also add aniseed and cinnamon to marinate it, it will be equally delicious.

Cold cuttlefish

Ingredients: Ingredients:

1 cuttlefish, 1/4 onion, 2 stalks of celery, 1 tsp of minced garlic, appropriate amount of coriander, 1 chili, 1 tablespoon of lemon juice, 1 small piece of spice, 1 teaspoon of sesame oil, a little sugar

Preparation method: 1) Cut the cuttlefish with a knife, shred the onion, cut the celery into sections and lightly season with salt Marinate and mix, cut the coriander into small pieces, dissolve the spices with a little cold water, add lemon juice, sesame oil and sugar and mix well to form a juice.

2) Fill the wok with cold water, add the cuttlefish and start to light the fire. Heat until the water in the pot bubbles and almost boils, then turn off the heat. Take out the cuttlefish and soak it in the cold water pot for 1-2 minutes, then remove and drain.

3) Put all the processed materials into a large bowl, add the prepared juice and mix well.

Features: When cutting cuttlefish, place the knife edge on the inside and cut it into small square grids or diamond-shaped openings. The more inclined the knife edge is, the deeper the pattern will be, and the more beautiful the pattern will be when the cuttlefish is rolled into the pot.

Dried cuttlefish roasted pork:

-Burned pork belly or straight ribs without salt.

Cut the cuttlefish into mahjong-sized pieces.

Cut the good pork belly into pieces, put oil in the pot, fry the meat (pork ribs) first, then add the cuttlefish, stir-fry until the water is dry, add cooking wine, add a little Haitian soy sauce for color, add Haitian soy sauce Smoke and fry for a few times, add water to cover the fish, cook over low heat (keep the water boiling but not boiling) for 1-2 hours, if you think it is rotten, drain the water over high heat, not too dry, add pepper, a little MSG, and put A little sugar and some chives. Finish.

Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality). You can only soak it more, and do not add dark soy sauce or light soy sauce when cooking.

Cuttlefish and local chicken soup:

Add raw chicken pieces and cuttlefish to cold water and bring to a boil over medium heat. When it's about to open, skim the foam off the face.

Open, change to low heat, keep it open but not open, until it is rotten, add salt, and that's it. When eating, add pepper and a little MSG to the bowl.

1. Fresh cuttlefish tastes very good, whether fried or braised. Of course, a better way to eat it is braised cuttlefish. People in Ningbo, Zhejiang, call cuttlefish squid. When it comes to the market in the spring, they braise the cuttlefish with skinless pork belly and southern milk, which is called "squid peeling and grilling." In the past, many Ningbo restaurants in Shanghai alleys served this dish. Dishes come to attract customers.

2. Cooking methods of dried squid and dried cuttlefish. There are many ways to cook dried squid and dried cuttlefish after swelling. They can be stir-fried, stir-fried, roasted, braised or rinsed. Here are just two family-style examples. (1) Pickled cabbage and squid (pickled cabbage and squid) 1. Ingredients: 250 grams of thickened dried fish; 100 grams of pickled mustard greens. 2. Seasoning: 3-5 grams each of ginger, chopped green onion, 3 garlic, one dried pepper, 10 grams cooking wine, a little soy sauce, appropriate amount of refined salt, a little sugar, 50 grams vegetable oil, 80 grams fresh soup. 3. Operation method: (1) Cut the squid (cuttlefish) that has been rinsed and washed with a knife or knife (to facilitate the flavor and maturity), blanch it in boiling water; cut the ginger into rice grains and slice the garlic seeds. ; Cut dried chilies into sections; cut pickles into cubes. (2) Heat the wok, add vegetable oil, stir-fry garlic slices, add pickles and stir-fry until cooked, pour in fresh soup, ginger, green onion and squid pieces in order, add soy sauce and other condiments, and finally add sugar , turn it over a few times, and then put it in the basin and put it on the table. (2) (Microwave) grilled squid (cuttlefish) tubes 1. Ingredients: two whole squid (cuttlefish) tubes. One green onion, and appropriate amounts of other ingredients (you can use cabbage, bamboo shoots, coriander, green onions, tomatoes, etc. that you like). 2. Seasoning: 15 grams of cooking wine; 5 grams of ginger and garlic paste; 50 grams of soy sauce; a little pepper; 15 grams of peanut butter; 100 grams of soup stock; a little each of MSG and white sugar; 10 grams of vegetable oil. 3. Operation method: (1) Wash the swollen fish tube, scald it slightly with boiling water, soak it in a sauce made of various seasonings for half an hour, pick it up and dry it, and then soak it to taste; Cut green onions into 2cm long sections. (2) Arrange the scallions on the bottom of the basin, place the soaked fish tubes on the scallions, put the basin into the microwave, and set the function button of the microwave to the grilling function for two minutes. When the microwave oven stops rotating, take out the squid rolls and soak them in the sauce. Add other ingredients to the basin (you can choose one or two of your favorites), then cut the soaked fish tubes into sections and place them on top. Then put it in the microwave and grill it for about two minutes. Serve as a pot of fragrant grilled squid (squid) tube. Sprinkle with pepper before serving for even better flavor. Notes: 1. To make the cooked squid (cuttlefish) tender but not old, you need to master the cooking time. Since most of the squid is protein, which solidifies when heated, the longer the cooking time, the harder the squid becomes. 2. When grilling the squid in the microwave, the size, age and tenderness of the squid should be considered, and the time should be controlled well, so as not to make the squid inedible if the grilling time is too long, and it cannot be eaten if it is raw, so you must flexibly control the heat (time). Length and firepower