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 2: How to clean cuttlefish larvae? Pro, cuttlefish larvae only need to be washed outside, but not inside.
Question 3: 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. 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.
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 4: How to wash cuttlefish larvae? Illustrate the correct way to wash cuttlefish larvae. Dear, as long as the cuttlefish larvae are washed outside, there is no need to wash them inside.
Question 5: How to wash and clean frozen cuttlefish larvae:
Hold the lower part of cuttlefish larva whiskers tightly with index finger and thumb, and squeeze hard to find out the small black spots in the middle. Then use scissors to cut the eyes of cuttlefish larvae, squeeze out the black juice inside first (don't face yourself), and then rinse thoroughly.
At present, many cuttlefish larvae sold in the market are cleaned by the store. When you buy them back, you only need to pull out the small black spots in the middle of the whiskers and squeeze out the eyes of the cuttlefish larvae. When squeezing the eyes of cuttlefish larvae, be sure to cut a bigger mouth, and then squeeze and flush in the pool. If you don't cut it big enough, when you squeeze it, the black juice inside will easily squeeze everywhere.
If the cuttlefish larvae are frozen and have not been treated by the store. After you buy it back, in addition to the above, you have to thaw the cuttlefish larvae, break them open, take out the small hard shell inside, take out the internal organs and head, and tear off the black film on the inner wall of the cuttlefish larvae before you can eat it.
Question 6: How to clean the internal organs of cuttlefish larvae
Cleaning method 1 of cuttlefish larvae
1, when cleaning cuttlefish larvae, tear off its epidermis, then peel off the hard skin on its back and remove the gray bones inside.
2. Put more water in a basin, put the treated cuttlefish larvae in it, and then clean up its head and internal organs together.
3. Remove the eyes of the cuttlefish in the water, let it flow out the ink in the body, then change the water and wash the cuttlefish larvae.
4. When the washed cuttlefish larvae are boiled in water, remember to turn them back and forth. If you don't turn them, the boiled cuttlefish will appear "yin and yang".
Cleaning method 2 of cuttlefish larvae
1, there is a relatively simple method when cleaning cuttlefish larvae. Before cleaning, cut off its belly with scissors, remove its head, then take out all the internal organs of cuttlefish larvae, throw them away, clean up the black film inside, and finally remove the mouth of cuttlefish larvae, and then wash them with clear water.
2. Here, I want to remind everyone that when removing the eyes of cuttlefish larvae, if it is not operated in water, it is necessary to cut the mouth larger, which is conducive to the outflow of ink in its body, and pay attention to squeezing the ink while flushing, otherwise it will spray everywhere, which is very unsanitary.
Question 7: Cleaning treatment of cuttlefish larvae As shown in the figure, how to eat green pepper cuttlefish larvae: cuttlefish 300g leek 1 00g seasoning: vegetable oil 1 5g scallion 5g garlic 3g salt 1 0g cooking wine10g monosodium glutamate1g stir-fried cuttlefish larvae with appropriate amount of leek. 2. Wash cuttlefish larvae, blanch them in a boiling water pot, remove them and drain them; 3. Mix shredded onion, garlic slices, cooking wine, salt, vinegar and monosodium glutamate into flavored juice for later use; 4. Put a small amount of oil in the pot and heat it to 60%. Add cuttlefish larvae and stir fry quickly, and take out the oil control; 5. Add leek and stir-fry a few times, then pour in the flavor juice and stir well; 6. Turn off the fire, put the oiled cuttlefish larvae into the pan and mix well. Spicy cuttlefish: a lettuce, cut into an inch-long diamond, salted and drained.
Mix onion, ginger, yellow wine, salt, sugar and cuttlefish roe, heat the pan, pour oil, pour cuttlefish roe and lettuce into stir fry, pour broth, pickled pepper and fennel over it for 2 minutes, cover the pan and simmer, and after 10 minute, remove the pan and plate.
Question 8: How to clean cuttlefish Illustration Cut the neck of 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 9: How to deal with the cleaning of dried cuttlefish hair 1, choose dry cuttlefish with natural color and fragrant smell, and soak it in hot water with baking soda powder for about 2~3 hours.
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 10: How to clean the squid and break it all, so as not to break the ink?