1. Steamed cuttlefish eggs with Chinese cabbage
[Ingredients] 350g of fresh squid eggs and 80g of canned potherb mustard.
[Seasoning] Pickled pepper 10g, shredded green onion, Jiang Mo 3g, salt 1g, monosodium glutamate 1g, pepper 0. 1g, clear oil 5g, white wine 2g, shredded red pepper 2g and coriander 3g.
[Operating procedure]
1. Wash fresh squid eggs, drain water, put them in a bowl, add salt, monosodium glutamate and white wine, and marinate for 1-2 hours. Put clean water in the pot, heat to 90℃, add cuttlefish eggs, blanch, remove and put on a plate, sprinkle with pepper, a little salt and monosodium glutamate.
2 Cut the cabbage and pickled pepper into pieces respectively. Put some oil in the pan, stir-fry onion ginger, cabbage and pickled pepper, pour them on cuttlefish eggs, steam them in a cage for 8 minutes, take them out, add shredded onion and red pepper, dip them in hot oil and add fragrant leaves.
[Feature Comments] Cabbage is green, cuttlefish is protein-colored, and the color is pleasing to the eye; The taste is tender, smooth and refreshing, and the nutrition is extremely rich.
Second, salted squid eggs
【 raw material l fresh squid eggs 300g.
[Seasoning] 3 grams of white wine, 3 grams of salt, 0. 1 g of pepper, 2 grams of monosodium glutamate, 0/0 slices of pepper/kloc-0, 5 grams of onion, 3 grams of ginger slices and onion ginger juice.
[Operating procedure]
1. Tear off the coating on cuttlefish eggs, wash them with salt water, drain the water, put them in a bowl, add salt, white wine, pepper, monosodium glutamate and onion ginger juice, marinate for 2-5 hours and then wash them.
2. Blanch the cuttlefish eggs in a boiling water pot, then put them in another clear water pot, add pepper, onion and ginger slices, simmer for 5 minutes after boiling, cool them, slice them and plate them.
[Feature Comment] The color is bright, fresh and refreshing, especially in summer.
[Tips: 1 Do not cook for too long, otherwise it will affect the taste and luster.
Third, squid eggs
[Ingredients/Seasoning] 50g of Yaozhu, 50g of mullet eggs, 200g of chicken soup, 2g of salt, 2g of monosodium glutamate, 5g of pepper, 5g of rice vinegar, appropriate amount of coriander and cornmeal. [Production process] 1. Put Yaozhu in a container, add soup and cooking wine, steam in a cage for 2 hours, take it out and tear it into filaments for later use. Wash cuttlefish eggs with cold water 1~2 hours, tear them into pieces by hand, and blanch them twice in a cold water pot.
2. Put the chicken soup in the pot and put the scallops and cuttlefish eggs together. Season with pepper and rice vinegar, boil, thicken, drizzle with scallion oil, put in a bowl, and remove leek leaves.
Features: fresh and sour, soft and smooth.