First, the practice of cold cuttlefish shreds
material
Fresh cuttlefish 500g red pepper 1 green pepper 1 shallot 1 ginger 1 small piece of sesame oil 6g soy sauce 6g cooking wine 30g refined salt 3g white sugar 3g monosodium glutamate1.5g.
method of work
1. Remove the bones, internal organs, eyes and ink skin from the cuttlefish and wash it;
2. Wash the onion and cut into sections; Wash fresh ginger and cut into thin slices; Shred green and red peppers for later use;
3. Add a proper amount of water to the pot, bring it to a boil, and then put the washed cuttlefish into boiling water (add cooking wine, ginger slices and onion segments at the same time). After cooking thoroughly, take out the cuttlefish, drain it, and let it cool;
4. Cut the cooled cuttlefish into filaments, put them into a plate, add refined salt, white sugar and soy sauce to marinate for 10 minute, and finally add monosodium glutamate, sesame oil and shredded pepper, and mix well to serve.
pay attention to
The meat is delicious, tender and delicious. Boil the cuttlefish quickly, so as not to harden the meat.
Second, the practice of frying small Mo Dou fish with leeks
material
Twenty pieces of cuttlefish soaked in hair, half a catty of leek cut into pieces, a little peanut oil, a little salt, a little chicken essence, a little garlic and a little ginger.
method of work
1. Heat the oil in the pan and add garlic and ginger to the pan.
2. Add the cooked cuttlefish and fry for one minute after the fragrance is released.
3. Pour the chopped leek and salt, stir-fry and change color, and add chicken essence to stir-fry the dressing plate.
Tips
Cuttlefish belongs to seafood and should not be fried for a long time. It is not fresh when fried, and it has a salty taste, so just add a little salt.
Third, the practice of burning cuttlefish raw.
material
Fresh cuttlefish 1 only about 750g. Seasoning citrus oil10g, Lee Kum Kee garlic hot sauce10g, monosodium glutamate 5g, chicken powder 3g, sugar 6g, salad oil1000g.
method of work
1, wash the cuttlefish, peel off the film skin on the surface, punch a parallel straight knife with a depth of about 2/3, and marinate it with garlic hot sauce, monosodium glutamate, sugar and chicken powder for 1 hour.
2. Put salad oil on the wok and burn it to 40% heat. Add cuttlefish and fry it for 3 minutes on low heat. Then, raise the oil temperature to 60% heat. Take the cuttlefish with dry skin and golden red color out of the wok, put it on the chopping board and cut it into pieces with a thickness of 0.2 cm. Put it in a fan shape and serve it with citrus oil.
Tips
characteristic
Original flavor, sweet taste.
Production key
The oil temperature of fried cuttlefish should be low, 40% hot. When frying, it should be turned constantly, and the skin can be fished out when fried dry. If fried too dry, it will affect the taste.
Fourth, the practice of Mo Dou fish with strange taste
material
Ingredients: fresh cuttlefish seasoning: onion, ginger, garlic, pepper powder, sugar, vinegar, soy sauce, Chili oil, sesame sauce, cooked sesame seeds, chicken essence and sesame oil.
method of work
1. Wash cuttlefish, shred it, blanch it with boiling water, take it out and cool it, wash onion, ginger and garlic and cut it into powder;
2. Put chopped green onion, Jiang Mo, minced garlic, pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence and sesame oil into a container, and mix them evenly to make a strange sauce;
3. Put the shredded cuttlefish into a vessel, add the miso sauce, and stir well to serve.
Tips
characteristic
Multi-flavored and palatable.