2. The dried cuttlefish is completely opened, that is, it is completely soaked. Carefully clean every gap, especially the cuttlefish head.
3. Tear off the cuttlefish head.
4. The cuttlefish has a hard thing on its head.
5. Pick that hard thing and throw it away.
6. Pinch one end to expose the cuttlefish bone.
7. Peel off the bone.
8. The cuttlefish bone and that hard thing are unwanted things.
9. Clean cuttlefish.
10, these colors behind are indelible, please keep this film, it's a pity to lose it.
1 1, throw these things away.
12. Wash the cleaned cuttlefish with clear water once.
13. Lay the cuttlefish head flat on the cutting board.
14, cut into strips (or cubes) along the tentacles.
15. Cut the cuttlefish into strips.
Question 2: How to clean the small cuttlefish? In addition to cutting open the stomach and taking out the red and yellow intestines inside, it also has a soft heel bone in the center, so take it out. In addition, there is a pockmarked flesh-colored film outside the squid body. If you tear it off, you can eat it, but it will affect the taste. Don't eat it. There is also the head of a squid. There is a mouth in the center, and there are some sharp bones in the mouth. If you can't eat them, dig them out. Finally, its eyes, poke them open with scissors or sharp tools, be careful to prevent the ink inside from spraying on you, and rinse them with clear water. In short, during the whole process, I suggest you wear an apron to avoid ink spraying. It's over.
Sauté ed cuttlefish rolls in white.
Raw materials:
400 grams of cuttlefish, 25 grams of winter bamboo shoots, and 0/5 grams of green pepper/kloc-.
Seasoning:
3g of salt, 2g of monosodium glutamate, 0g of garlic10g, 5g of scallion15g, 30g of peanut oil, 2g of starch (broad bean)10g, and 2g of pepper.
Practice:
1, cuttlefish is slaughtered and cleaned, crossed and cut into strips of 6×3 cm;
2, the flower mushroom is pedicled, washed and cut into diamonds;
3, the green pepper is pedicled and seeded, washed and cut into diamonds;
4. Peel, wash and slice the winter bamboo shoots;
5. Wash carrots and slice them;
6. Remove the roots of the onion, wash it, cut the onion into sections, and cut the garlic into rice;
7. Put the wok on a strong fire, pour the cuttlefish when the peanut oil is 70% hot, and pour it into the colander to drain the oil after turning the wok;
8. Leave the remaining oil in the pot. First, put the garlic and scallion in the pot, soak them, then turn over the chopped mushrooms, winter bamboo shoots, green peppers and carrots for a few times, and then add 25 ml of bone soup, seasoning, wet starch (sticky) and oiled cuttlefish rolls in turn, and fry them for a few times.
Tip:
1, 250g of peanut oil needs to be prepared due to the oiling process;
2, the fish carving depth should be consistent, the size should be uniform, the oil should be strong, and the action should be fast.
The practice of shredded ginger cuttlefish
Raw materials:
300g cuttlefish and 50g ginger.
Seasoning:
Half a teaspoon of refined salt and monosodium glutamate, one teaspoon of Shaoxing wine and one teaspoon of salad oil.
Practice:
1, cuttlefish boneless, washed and sliced, evenly smeared with refined salt and Shaoxing wine, and shredded ginger. [Rookie Network? Gourmet]
2. Put the cuttlefish and shredded ginger into a plate, add salad oil and monosodium glutamate, and heat for 8 minutes.
Ancient and modern practices of Dongpo cuttlefish
Raw materials: fresh cuttlefish 1 strip (about 750g), eggplant100g.
Seasoning: onion, ginger, garlic, sesame oil 1 O g, refined salt 2g, monosodium glutamate 3g, sugar10g, vinegar15g, peanut oil1000g, cooking wine10g, tomato.
Method:
1. Slaughter and wash the cuttlefish, put a chrysanthemum knife on the cuttlefish, add salt, monosodium glutamate, onion, ginger rice and cooking wine for a while, and then pat a layer of dried starch evenly.
2. When the oil in the pot is heated to 60% heat, put the fish into the pot evenly, take it out after it is to be shaped, and when the oil temperature rises to 70% heat, add the fish and fry it to light yellow, and then pour it out.
3. Roll out two painting axes with eggplant skin and put them on the plate, then put the cuttlefish flowers on it, and put a Dongpo Guanyan shape pinched with dough plastic on the edge of the plate.
4. Add 5g of oil to the spoon, add onion, ginger and garlic, stir-fry, add broth, sugar and vinegar to taste, thicken with wet starch, quickly take out the pot, pour it on the fish, draw plum blossom patterns on it with chocolate sauce and tomato sauce, and write the words Dongpo cuttlefish with tomato sauce.
Features: beautiful shape, bright color, crisp and tender taste and endless aftertaste.
Question 3: How to clean the dried cuttlefish? Soak the dried cuttlefish in cold water for about 8- 12 hours until the cuttlefish is completely soft (clean water can be changed several times in the middle). The dish cooked by the dried cuttlefish is very chewy and does not need alkali. When cleaning cuttlefish, you must peel off a film on the surface of cuttlefish, then remove the bones and internal organs and wash it, so that the burnt cuttlefish tastes pure and will not have fishy smell. When selecting dried cuttlefish, you should pinch the meat quality of cuttlefish with your hands to see if it is dry, and smell if the smell emitted by cuttlefish is abnormal. A good cuttlefish smells like sea, but it can't smell fishy. You'd better pinch a little fish with your hands and put it in your mouth to taste, because there is a kind of dried cuttlefish in the market that tastes very salty (which indicates that the quality is not good when it is processed). If it is this kind of dried cuttlefish with heavy salty taste, you should change the water several times and soak it for a little longer. Answer: 2006-08- 17 14:47.
Question 4: How to clean dried cuttlefish? Soak in cold water first, take out the cuttlefish bone, and then tear off the outer skin (edible).
Question 5: How to clean the small squid? When cleaning, you should first tear off the epidermis, peel off the back skin and pull off the gray bones.
Then take a container, put more water, put cuttlefish in it, and pull its head and internal organs out together in the water.
Finally, you can dig out the eyes of the cuttlefish in the water to make it run out of ink. Operating in the water can prevent the ink from splashing out and soiling clothes.
In addition, the boiled cuttlefish should be constantly rotated. If it is not rotated, the cooked cuttlefish will be half dark and half light.
Cut the stomach with scissors first, separate the head from the stomach, then tear off all the internal organs of the stomach, leaving no black film, and finally squeeze your head, pinch off your mouth and rinse it off!
Question 6: How to clean the cuttlefish? Cut the neck of the cuttlefish with scissors, cut it from the fish barrel, take out the fish viscera, and then take out a transparent or white fish bone in the middle of the fish endothelium. Squeeze out the teeth of the fish mouth with your fingers at the mouth of the fish head, and cut out the fish eyes with scissors.
Question 7: How to clean the squid and break it all, so as not to break the ink?
Question 8: How to clean small squid? And how? Be more specific, thank you! In addition to cutting open the stomach and taking out the red and yellow intestines inside, there is also a heel bone in the center, which is soft. Take it out, too. In addition, there is a pockmarked flesh-colored film outside the squid body. If you tear it off, you can eat it, but it will affect the taste. Don't eat it. There is also the head of a squid. There is a mouth in the center, and there are some sharp bones in the mouth. If you can't eat them, dig them out. Finally, its eyes, poke them open with scissors or sharp tools, be careful to prevent the ink inside from spraying on you, and rinse them with clear water. In short, during the whole process, I suggest you wear an apron to avoid ink spraying. It's over.
Question 9: How to clean cuttlefish larvae? Pro, cuttlefish larvae only need to be washed outside, but not inside.
Question 10: How to wash cuttlefish? Wash it with rice.