Cooking method of cuttlefish larvae: Sauté ed cuttlefish larvae materials.
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.
Cooking method of cuttlefish larvae: dry pot cuttlefish larvae materials
250g cuttlefish larvae, a little diced green pepper with scallion, ginger and red pepper in hot sauce.
method of work
1, wash cuttlefish larvae, blanch them with water, then take them out, and drain the water as much as possible.
2. Heat the oil in the wok. Add the 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 cuttlefish larvae until the cuttlefish is evenly wrapped in Chili sauce, and you can go out of the pot.
Cooking method of cuttlefish larvae: spicy cuttlefish larvae materials
Cuttlefish, one onion, Chili sauce
method of work
Step 1: Wash the onion and cut into pieces, wash the cuttlefish larvae and remove the internal organs and inner shells.
Step 2: Blanch cuttlefish larvae in boiling water with ginger slices and pepper grains for 30 seconds, then take them out and drain them as much as possible. Cuttlefish larvae: small cuttlefish, most of which are frozen cuttlefish larvae bought in supermarkets in the mainland. Because this cuttlefish larvae have been left for too long, the step of blanching is particularly important, and adding ginger slices and pepper particles is a good way to remove fishy smell.
Step 3: Heat the pan to cool the oil and saute the fragrant foreign blocks, then stir fry the cuttlefish and Korean hot sauce.
Step 4: Stir-fry a few times, then put soy sauce, sugar and salt according to your own taste; Continue to stir-fry until the Chili sauce turns deep red, and the cuttlefish larvae are evenly wrapped in Chili sauce.
Step 5: Finally, sprinkle some shallots and a plate of spicy cuttlefish can entertain friends.