How to deal with dried cuttlefish stew?
1, choose dry cuttlefish, which has no peculiar smell, mildew, natural color and fragrant smell, and soak it in hot water with baking soda powder for about 2~3 hours.
2. The dried cuttlefish is completely opened, that is, it is completely soaked. Carefully clean every gap, especially the cuttlefish head.
3. Tear off the cuttlefish head.
4. The cuttlefish has a hard thing on its head.
5. Pick that hard thing and throw it away.
6. Pinch one end to expose the cuttlefish bone.
7. Peel off the bone.
8. The cuttlefish bone and that hard thing are unwanted things.
9. Clean cuttlefish.
10, these colors behind are indelible, please keep this film, it's a pity to lose it.
1 1, throw these things away.
12. Wash the cleaned cuttlefish with clear water once.
13. Lay the cuttlefish head flat on the cutting board.
14, cut into strips (or cubes) along the tentacles.
15. Cut the cuttlefish into strips.
16, as shown in the figure.
17, now the dried cuttlefish has been processed, whether it is stewed or fried.
Practice of nourishing dried cuttlefish soup
material
Two dried cuttlefish, 300 grams of miscellaneous bones, dried vegetables 100 grams.
method of work
1. Dried cuttlefish is soaked in water for 60 minutes and shredded for standby. Dried vegetables are soaked in water for 60 minutes for standby.
2. Add miscellaneous bones, dried cuttlefish and dried vegetables into the pressure cooker, then add appropriate amount of ginger slices, three dried peppers, yellow wine and water, cover the pot and stew for about 30 minutes.
3. Add proper amount of monosodium glutamate, salt and onion and mix well.
Practice of nourishing dried cuttlefish soup
Ingredients: two dried cuttlefish, 300g miscellaneous bone, and dried vegetable100g.
Do:
1, dried cuttlefish in water for 60 minutes and shredded for later use. Soak dried vegetables in water for 60 minutes.
2. Add miscellaneous bones, dried cuttlefish and dried vegetables into the pressure cooker, then add a proper amount of ginger slices, three dried peppers, yellow wine and water, cover the pot and stew for about 30 minutes.
3. After the dish is cooked, add appropriate amount of monosodium glutamate, salt and onion and mix well.
How to dry dried cuttlefish?
Dried cuttlefish, also known as moth, is a kind of light dried seaweed. When processing dried cuttlefish, if it is washed with seawater, the dried product will be exceptionally clean and transparent, and the flesh will show bright apricot yellow, and then the surface will be covered with mannitol, which will be more beautiful. Do you know how the dried cuttlefish is processed?
1, material selection: cuttlefish should be selected and classified according to its size and freshness before laparotomy, so as to ensure even dryness during drying and facilitate grading and packaging of finished products.
2. Cutting: Hold the fish's back by hand, with the fish's belly facing upwards, slightly pinch it to make the abdomen protrude, and insert a knife from the middle of the upper end of the abdominal cavity to pick the cut or cut the tail gland directly.
3. Visceration: Before eviscerating, remove the ink sac and gently pull up the ink sac gland. If the ink sac is slightly in front, it should be pulled back, and later it should be pulled forward, and then the ink sac should be carefully removed to prevent the ink from polluting the white meat surface and affecting washing and beauty. When eviscerating, you should start from the tail end, tear it to the head, tear it near the gills, and peel off the gills and liver attached to the muscles with your nails.
4. Washing: Put the cuttlefish with internal organs removed in a fish basket, each containing about 5 kilograms, and put it in seawater for soaking and washing, so as to wash off the ink dirt adhering to the cuttlefish.
5, out of the sun: washed cuttlefish should be laid flat on the bamboo curtain to drain. Pay attention to straighten the head and neck, separate the fleshy wrists, with the abdomen facing down and the fleshy wrists in the same direction parallel to the bamboo curtain. At the beginning of drying, the bamboo curtain leans towards the sun, and the flesh wrist faces the lower end of the bamboo curtain. Sun the back, turn it over once every 2 ~ 3 hours, and make the abdomen face up. Straighten the wrist and head and neck when drying. When the abdomen surface is dried to form a film, turn over the back. In the evening, put them indoors together with bamboo curtains or pile them together in the open space, cover them with bamboo curtains and steam them. The sun drying method is the same as the first day, and turn them over for three times. By the next day, it can be dried to 40% to 50%, and at night, two cuttlefish bellies can be collected together. The third day is the same as the second day.
6, shaping: the second day after the sun, the initial shaping begins, that is, the thumb and forefinger are used to twist the two pieces of cuttlefish. From time to time, shake the dialed part with both hands, but don't shake and twist it too much when dialing for the first time, so as not to break the bone and meat. Repeatedly twitch for 3 ~ 6 times. When the sun is 70% dry, the meat becomes hard and is beaten flat with a wooden pestle. When the meat is thick, you should be careful to hit the outside, and you should hit both sides of your back and abdomen. When the sun is 80% dry, it will be leveled for the second time, and then it will be completely dry.
7. Steaming and flowering: When the cuttlefish is dried to 70%, it is collected in a basket. After the flowers are evaporated, they are fully dried in Japan, packaged and put into storage. It is also possible to omit the process of steaming the rail pattern and directly dry and package it.
The method of drying dried cuttlefish by yourself: clean fresh cuttlefish, remove impurities, cut into slices, soak in hydrogen peroxide solution (500 kilograms of water mixed with 7 grams of 39% hydrogen peroxide, 50 kilograms of cuttlefish slices can be soaked) for 3 hours, turn it for about 10 minutes/time, finally rinse it with clear water for 20 minutes, drain it, and soak it in seasoning solution for 10 hours. Then it is dried until it is soft and not hard, and then it can be cut into thin strips of 2-3 mm, that is, dried cuttlefish.