Introduce a Chinese cabbage cuttlefish trotter soup. The method is as follows: wash Chinese cabbage, cut into pieces, wash red dates, remove cores, wash pig's feet with flying water, slice prepared cuttlefish, add water (more) at one time, first boil cuttlefish, red dates, pig's feet and ginger with strong fire, then simmer for 2 hours, add Chinese cabbage 1 hour, and season with salt, which has both meat flavor and fragrance.
After adding water, cuttlefish can cook and make soup. Good food is delicious. You can do it yourself. If you have any questions, just ask.
In addition, dried cuttlefish contains cuttlefish bone, also called conch octopus, which is a traditional Chinese medicine. Don't throw it away. Soak in clear water for 3-5 days (press stones to prevent floating), change the water 1-2 times a day until there is no salty smell, take out the night dew exposed to the sun 1 week, and fold it into small pieces for use. It can also be decocted with slow fire until it is yellow, and the hemostatic and astringent effects are enhanced after decoction. Functions: acid-making, hemostasis, wound healing, dampness-removing and leucorrhea-stopping. Can be used for treating stomachache, acid regurgitation, gastric ulcer, hematemesis, epistaxis, metrorrhagia, leukorrhagia, traumatic hemorrhage, tears, and ulcer.
Decoct 6- 10g, or grind 1-3g. Grind into fine powder for external use and apply it to the affected area. Usually put in a dry place, it is best to seal it, ok. Natural food herbs do not have toxic side effects like chemicals.
Practice of fresh squid and dried squid
Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali.
Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash.
The practice of fresh cuttlefish:
Shredded cuttlefish with green pepper:
Cut the cuttlefish into shreds, boil the water in the pot, the water is much less, put the cuttlefish shreds into the water, and remove the water for later use. Never pour water. You can eat it below. Very fresh.
Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.
Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.
Dried cuttlefish barbecue:
-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 meat (ribs) first, then add cuttlefish, stir-fry until 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 boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.
Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking.
Cuttlefish chicken soup:
Add cold water to raw chicken nuggets and cuttlefish and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it seemingly open but not open until it is rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.
1. Fresh cuttlefish tastes very good, whether fried or red, it is extremely delicious. Of course, a better way to eat is to pickle cuttlefish. People in Ningbo, Zhejiang are called cuttlefish cuttlefish. When they went on sale in spring, they stewed cuttlefish with pork with streaky skin and southern milk, which was called "squid skinning barbecue". In the past, the small restaurants in Ningbo of Shanghai Lane Hotel used this dish to attract customers.
2. Cooking methods of dried squid and dried cuttlefish There are many cooking methods of dried squid and dried cuttlefish, such as frying, frying, burning, stewing and rinsing. There are only two family-style ones here. (1) squid flower with pickled cabbage (black flower with pickled cabbage) 1, raw material: 250g of dried fish after soaking; Potherb pickle100g. 2. Seasoning: 3-5g of chopped green onion with ginger rice, 3 pieces of garlic, dried pepper 1 piece, cooking wine 10g, a little soy sauce, a little salt, a little sugar, 50g of vegetable oil and 80g of fresh soup. 3. Operation method: (1) Replace the swollen and washed cuttlefish (squid) with a knife or put a flower knife (to facilitate tasty and mature) and blanch it with boiling water; Slice ginger into rice grains and garlic seeds; Cutting dried chili into sections; Dice pickles. (2) When the wok is on fire, add vegetable oil, stir-fry garlic slices, stir-fry pickles until cooked, pour fresh soup, ginger, onion rice and squid slices in turn, add various seasonings such as soy sauce, and finally add sugar, and turn it over a few times to serve in a pot. (2) (microwave) baked squid (ink) fish tube 1. Ingredients: two whole squid (ink) fish tubes. An onion and other ingredients (cabbage, bamboo shoots, parsley, onions, tomatoes and other personal favorites) are suitable. 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 oil 10g. 3. Operation method: (1) Wash the swollen fish barrel, slightly scald it 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 centimeters long. (2) Spread the scallion section on the bottom of the pot, put the soaked fish bucket on the scallion section, connect the pot with the microwave oven, and adjust the function key of the microwave oven to the barbecue function for two minutes. After 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 barrels on it, put them together in the microwave oven and bake them for about two minutes by barbecue. That is, a pot of delicious grilled squid (ink) fish tube is formed. Sprinkle some pepper before serving, it tastes better. Note: 1. To make the boiled squid (ink) tender but not old, it is necessary to master the cooking time. Because squid is mostly protein, it will solidify after heating, so the longer it is cooked, the harder it will become. 2. When microwave roasting, you should master the time according to the size and tenderness of squid, so as not to eat it for a long time. But it is raw and can't be eaten, so we must master the temperature flexibly (the length of time and the size of firepower)