I. Ingredients
cuttlefish
Two. pace
1. Peel off the skin of the squid larvae, then cut open the belly of the squid larvae with scissors, separate the head from the belly, then tear off all the internal organs of the belly, take out the small hard shell inside, and tear off the black film on the inner wall of the squid larvae.
2. Hold the lower part of the tentacle of the squid larva tightly with your index finger and thumb, and squeeze it hard to pull out the small black spot in the middle. Then cut the eyes of the squid larvae with scissors, squeeze out the black juice inside first, and then rinse it thoroughly.
3. Many cuttlefish larvae sold in the market are cleaned by the store, and you can go directly to the second step after buying them back.
4. When squeezing the eyes of squid larvae, be sure to cut a bigger mouth, and then squeeze and rinse it in the pool. If the cut is not big enough, the black juice inside will be easily squeezed everywhere when squeezing, and the operation in water can be avoided.
The ink of cuttlefish contains a substance called mucopolysaccharide, which has been proved by animal experiments to have a certain effect on inhibiting cancer in mice. Therefore, it is suggested that when cooking with cuttlefish, try not to throw away the ink bag or squeeze out the ink in the ink bag.
6. If the washed cuttlefish larvae were not used at that time, it is best to dry them with paper towels and store them in cold storage, which will make the cuttlefish larvae taste more refreshing.
Three. Production method 2
Step 1: preparation-firstly, wash the onion and cut it into small pieces, wash the squid larvae with water, and remove the internal organs and inner shells of the squid larvae.
Step 2: Deodorization-take a proper amount of ginger slices and pepper, blanch the squid larvae together with ginger slices and pepper granules in boiling water, take them out after about 30 seconds, and drain the excess water for later use.
Step 3: Stir-fry in the pan-heat the pan, put oil, stir-fry the onion pieces first, then stir-fry the cuttlefish and hot sauce. According to the taste of hot sauce, you can choose Sichuan bean paste and Korean hot sauce.
The fourth step: seasoning to enhance fragrance-after a few times of stir-frying, add a little soy sauce, a little sugar and salt (appropriate amount) according to the amount of ingredients; Continue to stir-fry At this time, the hot sauce and the squid larvae are colored, and the squid larvae are evenly wrapped in the hot sauce and ready to go out.
Step 5: Take out the pan and put it on the plate-sprinkle a little onion foam, and the spicy cuttlefish with good color and fragrance will be ready.
Four. preventive measure
If it is a frozen squid larva, the blanching step of this squid larva is very important because of the preservation time. Adding ginger slices and pepper particles to remove the fishy smell can also enhance the taste.