Cuttlefish has its unique flavor when used for stewing, frying, braising and making soup. The famous snack "Boat porridge" in Guangdong Province also uses it as an ingredient. Cuttlefish can also replace squid as a feast treasure. Before cooking, cuttlefish should be made, and the method of making is the same as squid. Cuttlefish has its own unique flavor when used for stewing, frying, braising and making soup. Before cooking, cuttlefish should be fermented, which can only be soaked in water. Usually, after soaking for half an hour, it is taken out and washed, and then boiled in boiling water for 5 minutes. Because cuttlefish is different in size, it is advisable to soak it without hard heart. There are many ways to cook dried cuttlefish after swelling, such as frying, frying, burning, stewing and rinsing.

(microwave) baked cuttlefish tube

1, raw materials: two whole cuttlefish barrels. One green onion, and other ingredients (cabbage, bamboo shoots, coriander, onion, tomato and other personal favorites) are appropriate.

2. Seasoning: cooking wine15g; 5 grams of ginger and garlic paste; 50 grams of soy sauce; A little pepper; Peanut butter15g; Soup100g; A little monosodium glutamate and sugar; Vegetable oil10g.

3. Operation method:

(1) Wash the swollen fish barrel, scald it slightly with boiling water, soak it in the sauce made of various seasonings for half an hour, pick it up and dry it, and then soak it for taste; Beijing onion is cut into two-centimeter-long sections.

(2) Lay the scallion section on the bottom of the basin, place the soaked fish barrel on the scallion section, connect the basin to the microwave oven, and turn the function key of the microwave oven to the barbecue function for two minutes. When the rotation of the microwave oven stops, take out the squid rolls, soak them in the sauce, add other ingredients (you can choose one or two you like) to the basin, then put the re-soaked fish barrel on it, put them together in the microwave oven, and bake them for about two minutes by barbecue. That is, it becomes a pot of fragrant roasted cuttlefish. Sprinkle pepper before serving, it tastes better.

Precautions:

1, to make the cooked cuttlefish tender but not old, it is necessary to master the cooking time. Because most squid is protein, it solidifies after heating, so the longer the cooking time, the harder the cuttlefish.

2. During microwave baking, we should master the time according to the size and tenderness of the squid, so as not to bake it for a long time and make it inedible. But it's raw and inedible, so we must master the heat (the length of time and the size of firepower) flexibly.

Roast meat with dried cuttlefish:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the pork (ribs) first, then add cuttlefish, stir-fry to dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water open but not open) 1-2 hours, as long as you feel rotten, and the fire will dry up. End.

Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking.

The practice of cuttlefish larvae

Sauté ed cuttlefish with soy sauce

material

Cuttlefish, Korean Chili sauce, onion, ginger, diced green and red pepper

method of work

1. Wash cuttlefish larvae, blanch them with water and take them out. Drain as much as possible.

2. Heat the oil in the wok. Add Chili sauce after the onion, ginger and garlic are sauté ed. After stir-frying for a few times, add soy sauce, sugar and salt according to your own taste.

3. Continue to stir-fry until the Chili sauce turns deep red, add the cuttlefish larvae until the cuttlefish is evenly wrapped in Chili sauce, and you can go out of the pot.

Cuttlefish with garlic

As soon as the small cuttlefish is out of the pot, it bulges its belly, as if to tell everyone that it has swallowed the essence of seasoning all at once, looking like a boiled egg that has just been peeled off, all smooth and full of energy. Calorific label: the calorie of this dish is 150 kcal/person.

material

500g cuttlefish larvae, shallots 1 tree, light soy sauce 1 spoon (15ml), 5 cloves of garlic, 4 teaspoons of Shaoxing wine (20ml), 3 teaspoons of white pepper 1 (2g) and salt 1 teaspoon.

method of work

Clean the internal organs of cuttlefish larvae, remove the head, and then wash and drain.

Break the garlic and chop it into minced garlic. The old ginger is peeled and chopped. Wash shallots and cut them into chopped green onions. Wash and chop the red pepper.

Add salt, Shaoxing wine, light soy sauce, minced garlic, shredded ginger and white pepper into cuttlefish larvae, mix them evenly, put them in a steamer, steam them for 5 minutes with high fire, take them out and sprinkle with chopped chives and red pepper for later use.

Finally, pour the oil into the wok, heat it to 80% heat (put your palm on the top of the wok, you can feel the obvious burning sensation), and then pour it on the chopped chives and red peppers.

Tips:

Cuttlefish larvae are cuttlefish that have not yet grown up, also known as squid or cuttlefish. Can be purchased in the general aquatic products market.

Cuttlefish larvae come in different sizes. In order to keep the appearance of the dish consistent with the cooking time, it is best to choose cuttlefish larvae with similar sizes when buying.

When steaming, do not pile cuttlefish larvae together, and put them on the plate as flat as possible, so as to facilitate the uniform heating of ingredients.

If you like spicy taste, you can first cook cuttlefish larvae in boiling water, and then stir-fry them with the above raw materials, pickled peppers and pickled ginger to form the popular cuttlefish larvae with pickled peppers.