Method 1 of squid cooking: stir-fried cuttlefish with double peppers
material
cuttlefish
ginger
garlic
chili
green pepper
light soy sauce
pepper
Soy sauce optional
Method of frying cuttlefish with double peppers
Soak dried cuttlefish in water, soak it in hair, and chop it into small strips.
Chop ginger and garlic, and cut green and red peppers into small circles.
Heat the oil in the pan, first add a little minced garlic and saute until fragrant, then put all the ginger in the pan, turn it over twice and stir-fry the cuttlefish that smells fragrant.
Stir-fry a few times, and the cuttlefish will fry out water. At this time, put a little pepper and a little soy sauce and turn it evenly.
The water is almost dry, all the green and red peppers are put into the pot and stir-fried, and the rest of the minced garlic is put into the pot.
Add a few drops of soy sauce to color and add salt to taste.
Finally, monosodium glutamate chicken essence chose not to let go.
accomplish
Tips
Stir-fry ~ ~ is mainly to stir-fry the cuttlefish with water and then ~ ~ stew the cuttlefish with water for a while ~ ~ ~ ~ ~ ~ ~ ~ When it is cooked ~ ~ it will be normal to stir-fry on a big fire ~ ~ ~
Squid cooking method 2: green pepper cuttlefish
material
2 Chinese cuttlefish
2 green peppers
3 slices of ginger
Garlic seed 3 petals
Appropriate amount of yellow rice wine
The practice of black fish with green pepper
Preparation: Wash cuttlefish and remove the purple-brown skin film on the surface of cuttlefish itself;
Slice cuttlefish, shred green pepper, dice garlic and shred ginger;
Oil pan, add shredded ginger and brown garlic, saute;
Stir-fry cuttlefish for two or three times, slightly curl and add yellow wine. After the surface of cuttlefish changes color, stir-fry with green pepper;
8 when it is ripe, add a little water;
Adding salt after water boils;
Turn off the fire and add a little monosodium glutamate to taste.
Tips
Cuttlefish should not be fried for a long time, and it tastes bad when it is old; Cuttlefish had better not be watery.
Cooking method 3 of squid: short version of braised cuttlefish
Cuttlefish is cheap and delicious, and boiled or stir-fried is delicious. Is it made? Braised mullet? It is also a top-grade banquet dish. Traditional? Braised mullet? It takes a long time and uses more spices. If you want to be lazy, you might as well try this simple version of the recipe for braised cuttlefish, which can also make the color red and bright, and it is more tender in taste and can be eaten by people with bad teeth.
material
2 cuttlefish (also known as squid/mullet)
2 tablespoons soy sauce
4 tablespoons soy sauce
Spiced powder 1 spoon
2 tablespoons of white sugar
3 spoonfuls of water
Simple version of braising cuttlefish in brown sauce
The head of cuttlefish is stripped of eyes and mouthparts, and the trunk is stripped of internal organs and ink sacs. It is washed for use, and the skin can be peeled or not. There is not much difference in taste after burning.
Mix soy sauce, soy sauce, allspice powder, white sugar and water to make braised juice for later use.
Take a non-stick pan, put the treated cuttlefish into the pan, and heat it on fire without putting oil.
Pour in the braise in soy sauce, and keep it on medium heat. During this period, scoop up the soup with a spoon and pour it on the cuttlefish, turning the noodles once in the middle.
When the cuttlefish meat is tightened and its body swells, take it out and cut it into even circles with a knife. Be careful not to cut it to the end, otherwise it will not look like the picture.
Heat the remaining braise in soy sauce in the pot until it is thick, and then pour the sauce evenly on the cuttlefish. The cuttlefish made in this way tastes fresh and tender, similar to boiled, but it tastes close to the big roast of mullet wrapped in thick sauce.
Tips
If the traditional cuttlefish roasting method is used, the cuttlefish will be heated for a long time, the meat quality will be tightened, and the volume will be greatly reduced. Therefore, some people who don't know how to eat bought a pile of cuttlefish and asked the hourly workers to cook the cuttlefish roasting. When they look back, they will inevitably suspect that others are stealing, which will make a joke.
Method 4 of squid cooking: stir-fry cuttlefish larvae
material
Cuttlefish larvae 200g
A spoonful of seafood sauce
A spoonful of cooking wine
A clove of garlic
3 slices of ginger
One green pepper
Proper amount of salt
A little sugar
Saute cuttlefish larvae.
Wash cuttlefish larvae, put them in a pot and scald them, and then take them out.
Crush garlic cloves and shred ginger. Sliced green pepper
Heat oil in a wok, add garlic, stir-fry shredded ginger until fragrant, add cuttlefish roe, cooking wine, seafood sauce, green pepper slices and salt and sugar and stir-fry for 2 minutes.