Crisp-fried cuttlefish balls, golden seafood bombs

Squid is easier to manipulate, and it’s not difficult to make some tricks: crispy-fried cuttlefish balls. Otherwise, other methods will make your hands full of sauce, waste the ingredients, and make you feel sick to your stomach just looking at it. The taste of fresh cuttlefish is bland and not as delicious or sweet as other seafood, so you need to add more seasonings. Its biggest feature is its crisp and tender taste and snow-white meat, which sells very well. Choose larger cuttlefish to make cuttlefish glue for better results.

Ingredients (for two people) 300 grams of cuttlefish meat, trimmed and wrapped into two slices, with a little fat;

Seasoning: 1/4 teaspoon salt, sesame oil, pepper A little of each, one tablespoon each of egg white and cornstarch, and half a teaspoon of Shaoxing wine.

Method:

1. Cook the fat meat in boiling water, take it out, rinse with water and freeze, and cut into cubes.

2. Cut into cubes and set aside.

3. Wash the cuttlefish meat, chop into pieces and stir well.

4. Stir the chopped cuttlefish meat and seasonings until it becomes gelatinous, add the fat and mix well to make cuttlefish balls, roll them into cubes and stir-fry them in hot oil until golden and cooked. become.