How to make cold shredded cuttlefish

Ingredients: 500 grams of fresh cuttlefish; 1 red pepper; 1 green pepper; 1 chive; 1 small piece of ginger

Seasoning: 2 tsp sesame oil (6g); 2 tsp soy sauce (6g); 1 tbsp cooking wine (30g); 1 tsp refined salt (3g); 1 tsp sugar (3g); 1/2 tsp MSG (1.5g)

Method: 1. Remove the bones, internal organs, eyes and ink skin of the cuttlefish and wash them;

2. Wash and cut the green onions. section; wash fresh ginger and cut into thin slices; cut green and red pepper into shreds and set aside;

3. Add appropriate amount of water to the pot, bring to a boil, then put the washed cuttlefish into the boiling water (add cooking wine at the same time) , ginger slices, green onion segments). After cooking, take out the cuttlefish, drain, and let it cool;

4. Cut the cooled cuttlefish into thin strips, put it in a plate, add refined salt, sugar, and soy sauce and marinate for 10 minutes, and finally Add MSG, sesame oil and chili shreds, mix well and serve.

Characteristics: The meat is delicious, tender and delicious.

Tip: Boil the cuttlefish quickly to avoid the meat becoming tough.

How to cook cuttlefish in sauce

300 grams of fresh cuttlefish.

750 grams of oil (approximately 50 grams consumed), 2 tablespoons of soybean paste, 1 tablespoon of Shaoxing wine, 1/2 tablespoon of sesame oil, 1/4 teaspoon each of salt and MSG, green onions, garlic slices, A little minced ginger and appropriate amount of starch.

1. Wash and tidy the cuttlefish, cut it into 5cm long and 3cm wide strips with a slanted knife, blanch and curl them in boiling water, take them out immediately and drain them. water, then put it into 80% hot oil, fry it, and pour it into a colander.

2. Leave a little base oil in the original pot, simmer the pot with onions, ginger, and garlic, cook with Shaoxing wine, add soybean paste, refined salt, and MSG and stir-fry until fragrant, add soup and bring to a boil, thicken with water starch, and add Stir-fry the cuttlefish rolls evenly, drizzle with sesame oil, remove from the pan and serve on a plate.

Tips:

1. Replace the cuttlefish with sea hare and fry the sea hare in sauce.

2. Use green onion segments instead of soybean paste, which is called green onion.

Ingredients for making fried cuttlefish:

500 g cuttlefish (fresh small cuttlefish)

10 slices of ginger, 2 slices of green onion, seasoning: 1 cooking wine tbsp salt 1 tsp Method:

1. Wash the cuttlefish and cut it into smaller pieces if it is too big. Cut green onions into sections.

2. Boil a small pot of water, quickly pour in the cuttlefish and blanch it. This will prevent water from coming out when frying.

3. Heat the oil in a pan, add onion and ginger and stir-fry until fragrant; add cuttlefish, add cooking wine and salt, stir-fry slightly, and remove from the pan.

This kind of cuttlefish is very tender, fried with sweet noodle sauce and leeks, and tastes very fresh. Very simple. Take a look:

How to make stir-fried cuttlefish with leeks

I don’t like sweet food, so I don’t add sweet noodle sauce

The following is my recipe:

1. Remove the skin of the cuttlefish, wash and cut into shreds; cut the leeks into 3 cm sections; cut the ginger into shreds and set aside.

2. Blanch the shredded cuttlefish in boiling water, take it out and drain it for later use.

3. Heat the oil in a pan, sauté the shredded ginger until fragrant, pour in shredded cuttlefish, add Shaoxing wine, add salt to taste, add a little water until the shredded cuttlefish is fragrant, add in leeks and stir-fry until cooked. .

Note: Do not blanch shredded cuttlefish for too long; you can use chicken essence instead of salt to season it for a fresher taste.

How to make stir-fried cuttlefish

Method:

1. Soak two dried cuttlefish in water, wash and cut into thin strips.

2. Cut two ounces of pork tenderloin into shreds, add a little cornstarch and mix well. Half a bell pepper, cut into strips. (Bell peppers are for color matching, you can use them without.) A small piece of ginger, also cut into shreds.

3. After the oil in the wok is hot, add shredded ginger and stir-fry for a while. Then add shredded pork and stir-fry until the pork changes color. Add shredded cuttlefish, cooking wine, light soy sauce, salt and a small amount of pepper, and stir-fry. Turn on high heat and stir-fry all the ingredients in the pot for about three minutes. Add the shredded bell peppers, mix well, and take it out of the pot.

Notes:

1. It may take a long time to soak the cuttlefish, so I put the cuttlefish into the water the night before. Soak it overnight and you’ll have something to eat at noon the next day!

2. The shredded cuttlefish should be cut as finely as possible to make it easier to cook. If cut too thickly, the frying time will be relatively long, and the cuttlefish meat will become old and difficult to chew.

3. It is not recommended to add too much seasoning, because as long as the cuttlefish is fried with some cooking wine to cover up its fishy smell, it will be very delicious.

How to prepare cuttlefish in ginger juice

Ginger juice: 30 grams of vinegar, 10 grams of grated ginger, 1 gram of salt, 1 gram of MSG, 1 gram of sesame oil and mix thoroughly

Method: Pot roast Add clean cuttlefish to boiling water and blanch for 2 minutes (the cuttlefish is very tender, so be sure not to cook it for too long), put it into a plate and dip it in ginger juice.