I believe many people can't resist the charm of seafood, so do you like to eat cuttlefish? What delicious dishes can cuttlefish make? Please keep looking down.

Home-cooked practices of cuttlefish 1 materials:

Ingredients: cuttlefish 650g.

Accessories: oil, salt, celery and pepper.

step

1, cuttlefish viscera. Take off your coat and wash it. The treated cuttlefish is white and textured, so that the cuttlefish is fresh. Then put a flower knife on the soft side.

2. Cut cuttlefish into small pieces, garlic into thin slices, celery into small pieces, and pepper into granules.

3. Boil water, put some cooking wine, add cuttlefish slices, blanch them until they are rolled up, and immediately pick them up for use.

4. Stir-fry garlic slices in hot pot with cold oil

5. Add celery slices and stir fry for a while.

6, turn to the fire, pour in the cuttlefish roll and stir fry for a while, pour some fish sauce and immediately plate it.

Common practice of cuttlefish 2 practices:

Chop garlic into powder, put it into a dish, add a proper amount of soy sauce and mustard, and make a juice for later use;

Clean cuttlefish;

Cut cuttlefish into slightly thinner pieces (about 0. 1 cm);

Boil a pot of water with more water, add ginger slices and pepper, boil, add a little cooking wine, boil and turn off the fire;

Immediately pour cuttlefish slices into boiling water, stir them with a spatula, and take out the cuttlefish slices when they turn from raw transparent white to snowy white;

Rinse the freshly fished cuttlefish slices with cold boiled water, drain the water, put them into a plate, and sprinkle some chopped red pepper and celery leaves to decorate them.

Precautions:

Cuttlefish can't be cut too thick, otherwise it won't be cooked;

Boil more water. In order to remove fishy smell, add ginger slices, pepper and cooking wine to the water.

After the water is boiled to a boil, turn off the fire first, and then pour in the cuttlefish slices, so that the cuttlefish slices will not be overcooked.

Home-cooked practices of cuttlefish 3 materials

Ingredients: 400g cuttlefish.

Accessories: 50g pickled pepper.

Seasoning: vegetable oil 1 00g, scallion10g, ginger 8g, white garlic 5g, coriander10g, salt 3g, monosodium glutamate10g, vinegar10g and cooking wine/kloc-0.

method of work

1, wash cuttlefish larvae.

2. Chop pickled peppers and put them in a bowl for later use.

3. Wash the onion, ginger, garlic and coriander, and cut them separately for later use.

4. Pour oil into the pan, heat it to 60%, add cuttlefish fry until cooked, and remove the oil.

5. Leave a proper amount of base oil in the pot, stir-fry chopped green onion, Jiang Mo and minced garlic, and add salt, monosodium glutamate, vinegar and cooking wine to taste.

6. Pour in pickled pepper, clear soup and cuttlefish fry and stir well. Add coriander powder, thicken with water starch and drizzle with sesame oil.