The internal organs of cuttlefish (male testis, female ovary and ovulatory gland) are used as raw materials. Put the raw materials (first separated from the viscera of cuttlefish < P >) in a container, crush them, and mix them evenly to form a colloid. Then put it in a pot and fry it into a cake to cook. Fishing villages have the habit of drying cuttlefish cakes for a long time and hiding them as medicine, which has the effect of thermal annealing.
2 production method
Take the inner sac of cuttlefish, select the testis of the male cuttlefish, and select the ovary and ovary gland of the female cuttlefish, crush them together and mix them evenly to form a thick colloid, then spread a proper amount in an oil pan and fry them into cakes, and then turn them over on both sides with slow fire. The fried cuttlefish cake is yellowish in color and fresh and tough in taste.
the dried cuttlefish after processing is called moth-flies, which are sold all over the country. With a large number of inner sacs left, the fishermen will select the spermary of the male cuttlefish and the ovary and ovum-wrapping gland of the female cuttlefish, knead them together and mix them into a thick jelly, then spread an appropriate amount in a hot oil pan every time and fry them into a round cake shape, turn them over on both sides with slow fire, take them out with a slight Huang Shi, steam them in a cage and dry them in the sun for later use (now most of them are steamed and cooled, and then put them in the refrigerator for refrigeration). Cuttlefish cake is rich in nutrition because of careful selection of materials, and good in color and taste because of intensive production. The high-quality cuttlefish cake is yellowish in appearance, moderately tough and crisp after entering the mouth, and is delicious and full of mouth, which is very popular among people.
3 edible value
cuttlefish cake can be used to make dishes, which can be fried hot, with vegetable pepper or cabbage stalks and black fungus. You can also make soup. The single flavor is cuttlefish cake and cauliflower, and the double flavor is cuttlefish cake and small ribs, all of which are fresh and delicious. Can be eaten fresh or dried; Can be used as seasoning, but also can be used to cook soup. The cuttlefish cake burns soup, which is especially tender and sweet.
cuttlefish cake can be used to make a variety of dishes, both hot and cold, and can be fried and stewed. As a cold dish, you only need to heat the cuttlefish cake and slice it, then you can put it on the plate. Stir-fry, slice and add cabbage stalk, black fungus or pepper, the color is clear and complement each other; Such as soup, it can be cooked with small ribs or cauliflower, all of which are fresh and delicious. Especially the latter, Dongtou cauliflower, with slender stems, tender quality and slightly sweet taste, is really a genuine Dongtou fisherman's dish, which is a perfect match.
4 medicinal value
The cuttlefish cake also has special medicinal effects. The dried cuttlefish cake turns brown after being stored in jar for a long time, which has the function of clearing heat and annealing. Any heat disease such as gum pain, oral ulcer, sore throat, etc., can be cured immediately by boiling the soup with aged cuttlefish cake and white radish.
5 introduction of cuttlefish
cuttlefish cake is a kind of fish cake food made from the essence of cuttlefish inner capsule. Cuttlefish was originally one of the four major economic fishes in Dongtou Fishing Ground (the other three species are Pseudosciaena crocea, Pseudosciaena crocea and hairtail), and it is the main fishing species in spring flood, and it thrives in February and March of the lunar calendar. The fishing proverb "Qingming Festival and March Festival, cuttlefish have nowhere to fold" refers to the grand occasion when cuttlefish flourished.