The practice of big squid

How to make cuttlefish delicious and simple: cuttlefish old duck soup

Materials:

An old duck, three cuttlefish, a piece of ginger, two onions and half a bowl of rice wine.

Exercise:

1. Cut the old duck into large pieces, blanch it in cold water, and wash off the floating foam for later use.

2. Soak cuttlefish in cold water for fifteen minutes, and then slice the soaked cuttlefish.

3. Put the duck pieces and cuttlefish into the casserole, add ginger slices and onion knots, and inject enough cold water. After the fire boils, turn to low heat and simmer for an hour.

4. after one hour, pour half a bowl of rice wine, boil it again, and then turn to low heat for one hour to eat.

Squid has its own salty taste, so this soup doesn't need seasoning.

How to cook cuttlefish is simple: stir-fry cuttlefish with garlic sprouts.

Materials:

300g garlic bolt, 2g salt, 2 tbsps soy sauce, 1 tbsps soy sauce, appropriate amount of chopped green onion, appropriate amount of Jiang Mo and appropriate amount of edible oil.

Exercise:

1, cut the cuttlefish first.

2. Then wash the garlic seedlings, cut the carrots, and wash the onions and ginger.

3. Then put the oil in and fry all the food.

How to make cuttlefish delicious and simple: cuttlefish balls with sesame sauce

Materials:

A few cuttlefish balls, Flammulina velutipes, Fat Beef, Sesame Sauce, a spoonful of sesame oil, Chili oil, garlic and soy sauce.

Exercise:

1. First, prepare all the ingredients.

2. After the water is boiled, add cuttlefish balls, Flammulina velutipes and fat beef in turn.

3. After the ingredients are cooked, put them in a bowl for later use. Pour sesame oil, garlic and soy sauce into sesame paste and stir well.

4. Pour the prepared sauce on the cuttlefish balls and fat cows, sprinkle with Chili oil, sprinkle with sesame seeds, chopped green onion and millet, and sprinkle more Chili noodles if you like spicy food.

5. The fresh and sweet cuttlefish tastes spicy. Come on.

How to make cuttlefish delicious and simple: cuttlefish pork tripe soup

Materials:

6 cuttlefish, half pork belly, proper amount of lotus seeds and a little medlar.

Exercise:

1, wash the pork belly first. When buying pork belly, wash it with three spoonfuls of salt, wash it inside and outside, and rub it.

2. Then rinse. Wash it with flour, wipe it inside and out, and then rinse it off.

3. Finally, wash with vinegar. After washing, the mucus on the basic pork belly has been washed clean, and the taste of the pork belly itself is not so heavy.

4. Then deodorize. Put a handful of ginger slices, garlic, shallots and pepper in the pot to boil, then put cooking wine, and put pork belly in a low heat for about five minutes.

5. Then remove it and wash it again with salt, mainly to wash the white things cooked on the pork belly.

6, fresh cuttlefish, wash clean, tear off the white membrane in the stomach. Cuttlefish and pork belly are cut into strips. Shred ginger slices and stir-fry in a pot.

7. Stir-fry pork belly strips and cuttlefish strips, pour in a little cooking wine and stir-fry quickly, then add water to boil.

8. Put two cloves of garlic and three segments of onion roots into the soup, and put lotus seeds into the soup pot. Boil the soup with a small fire. It will be ready in an hour or so.

9. Put salt and monosodium glutamate in the cooked soup, sprinkle some medlar and simmer for a while before drinking.

How to make cuttlefish delicious and simple: cuttlefish tube bone porridge

Materials:

1 barrel, 1 slice of dried cuttlefish, a bowl of fresh flowers, a bowl of rice, a handful of peppers, a handful of chopped green onion, a piece of ginger, a spoonful of white wine and a proper amount of salt.

Exercise:

1. Chop the bones, put them in a pot with cold water, add 3 slices of ginger, a pinch of pepper and a spoonful of white wine, boil the water for about 2 minutes, take them out, rinse them with cold water, and remove fishy smell and blood foam.

2. Put the dried cuttlefish into the oven and bake at 200 degrees for about 5 minutes to bake the fragrance.

3. Soak the baked cuttlefish slices in cold water, put 2 slices of ginger in water to remove fishy smell, soak until soft, and then shred.

4. Put the bone, shredded cuttlefish and peanuts into a pressure cooker, add cold water and pass the ribs.

5, medium fire, water to boil, cover the high-pressure pot cover, turn off the fire after charging, turn off the fire for about 10 minutes, and open the cover after the air pressure is stable.

6. Tommy's ratio is about 8: 1. Pour in the rice, bring it to a boil over medium fire, cover it with a high-pressure pot cover, turn it down after charging, turn off the fire for about 3 minutes, and open the lid after the air pressure is stable.

7. Sprinkle salt into the pot, take it out and spread it with shredded ginger and chopped green onion.

How to make cuttlefish delicious and simple: cuttlefish braised pork

Materials:

130g cuttlefish, 400g pork belly, 10g oil, 20g chopped green onion, 2 slices of ginger, 50g butter, 30g soy sauce, 10g red rot juice, 5g soy sauce, 600g purified water, 40g rock sugar, 1 octagonal, 1 octagonal.

Exercise:

1, pork belly washed and cut into pieces, cuttlefish washed and cut into thick pieces for later use.

2. Pour the oil into the pot. Stir-fry the onion and ginger, then pour in the pork belly. After the meat is fried, pour in yellow wine, soy sauce, red rot juice, soy sauce, star anise and cinnamon. After the rock sugar is colored, add water to open the fire. After boiling, simmer for about 50 minutes on low heat.

3. Take another pot, wash the cuttlefish with clear water, drain the water and add a little soy sauce to color it for later use.

4. Pour the processed cuttlefish into the pot before the pork belly is concentrated, slowly collect the juice, and sprinkle a little chopped green onion after serving.