Ingredients: Lentinus edodes10g, celery 300g, cuttlefish 200g.
Method: Boil mushrooms with water, remove pedicels, wash them and cut them into shreds; Celery, remove roots and leaves, wash and cut into 2 cm long segments; Cuttlefish, washed and shredded. Add 100 ml of water to the wok, add 30 ml of cooking wine after boiling, then put the cuttlefish shreds in the wok, cook for 1 min, and take them out for later use. Heat the pan, add salad oil, add celery when it is 70% hot, stir-fry for 3-4 minutes, then add shredded mushrooms and cuttlefish, stir-fry for 2 minutes, and sprinkle with refined salt and monosodium glutamate to taste. 2, fragrant roasted cuttlefish
Ingredients: 3 ~ 4 fresh cuttlefish (about1500g), 75g carrots and 75g cucumbers.
Seasoning: salad oil 25g, cooking wine 30g, green garlic 50g, refined salt and monosodium glutamate 50g, soy sauce 50g.
Cooking method: Skin cuttlefish, remove viscera, wash and control drying, and dry the deep part of its abdominal cavity with a little salt, monosodium glutamate and soy sauce cooking wine for a while; Cleaning carrots, cucumbers and green garlic, and cutting into 4-6 strips with a length of about15-20cm and a width of about1.5cm; Spare.
Insert carrots, cucumbers and garlic strips into the abdominal cavity of cuttlefish at intervals, insert toothpicks at equal intervals to fix the strips inside, put them into a baking tray, pour salad oil, put them in an oven for about 20 minutes with medium fire until they are fragrant, take them out, slice them with a knife, take out toothpicks, carrots, cucumbers and garlic strips, put them on a plate, and eat them while they are hot.
Features: fresh and delicious, fresh and tender meat. 3, green pepper cuttlefish shredded meat:
Cut cuttlefish into shreds, boil water in the pot, the water is much less, put cuttlefish shreds into the water, and remove the water for later use. Never pour out the water. You can eat it below. It's very fresh.
Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.
Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times. 4, leek cuttlefish silk
Its cuisine is Zhejiang cuisine.
Features Don't scald cuttlefish for too long; Chicken essence can be used instead of salt to taste, and the taste is fresher.
Raw materials: 500g cuttlefish, 20g ginger, 250g leek, proper amount of salt and Shaoxing wine, and 2 tablespoons oil.
Production process 1, remove the skin of cuttlefish, wash it and cut it into shreds; Cut leek into 3 cm segments; Cut the ginger into shreds for later use. 2. Blanch the cuttlefish shreds in boiling water, take them out and drain them for later use. 3, from the oil pan, stir-fry shredded ginger after the oil is hot, pour in shredded cuttlefish, cook Shao wine, add salt to taste, add a little water until shredded cuttlefish is tasty, and pour in leeks and stir-fry.