How to make cuttlefish delicious?

Braised cuttlefish in sauce

Let’s first talk about the main seasoning of this dish - sauce. The sauce we often eat in the north is made from soybeans as the main ingredient and is made through fermentation process. The taste of soybean paste is different from that in the south, which is made from broad beans as the main ingredient. Soybean paste has a salty and rich taste, and is more suitable for braised, stir-fried, and deep-fried sauces. Broad bean paste has a delicate texture and a rich aftertaste. It has a long-lasting aroma and is more suitable for making Sichuan-flavored bean paste and other sauces. No matter what kind of sauce it is, because it is made by fermentation, the amino acid content in the nutritional ingredients is very high, and it has the therapeutic effect of delaying aging.

Method:

1. Cut the cuttlefish body open, remove the internal organs, remove the soft spines, wash and drain

2. Add base oil to the pot, Heat the fire until it is eighty-nine minutes hot. Add the cuttlefish and chopped green onions to the pot at the same time, stir-fry quickly, and add slightly diluted soybean paste at the same time. (The ratio of sauce to black fish is about 1:10, that is, add 50% to 500g of cuttlefish. Grams of soybean paste)

3. When the body of the cuttlefish curls up and the meat color changes from transparent to white, it means it is cooked. Before taking out the pot, turn to high heat and add a small spoonful of white wine and simmer for a while. The meat will be more tender

When making this dish, special attention should be paid to the fact that the heat should not be too high, otherwise the meat will become old and taste bad, and nutrients will be lost.

The same method can also be used to cook soft seafood such as squid. Of course, the sauce can be changed according to personal taste, and the amount can be increased or decreased.

Colorful shredded cuttlefish

Ingredients: 150g cuttlefish fillet, 60g green pepper, 20g red pickled pepper, 12g shiitake mushroom,

Accessories: 2 grams of salt, 1 gram of MSG, 4 ml of cooking wine, 1 ml of rice vinegar, 4 grams of starch, 4 grams of egg white, 4 grams of watercress and green onions, 6 grams of green onion slices, 2 grams of ginger, 40 grams of vegetable oil, 10 grams of green onion oil, 25 grams of stock gram.

Preparation method

1. Wash the cuttlefish fillets, cut them into 0.5 cm wide slices with a flat knife, put them into a bowl and add salt, monosodium glutamate and egg white. The starch is well homogenized.

2. Cut green peppers, red pickled peppers, and shiitake mushrooms into shreds, the same thickness as cuttlefish.

3. Cooking wine, monosodium glutamate, salt, vinegar, starch, onions, garlic, Combine with ginger, rice and stock to make a juice.

4. Heat the frying spoon, add peanut oil and heat it for 50%, add shredded cuttlefish and spread it until it is smooth. Then the auxiliary ingredients are slightly smooth, pour it into a colander and filter out the oil. .

5. Leave the bottom oil in the frying spoon and heat it up over high heat. Quickly add the main and auxiliary ingredients, pour in the gravy, stir-fry for a few times, and pour in the scallion oil and serve.

Black pepper cuttlefish Ball:

Ingredients: 200g cuttlefish.

Accessories: 50g green pepper, 50g onion, 2g salt, 1g MSG, 10ml cooking wine, 0.25g pepper, 6 grams of Yangjiang tempeh, 4 ml of dark soy sauce, 3 grams of corn starch, 40 grams of vegetable oil, 4 grams of green onions, 3 grams of ginger slices, 2 grams of minced garlic, and 2 grams of carrot flowers.

Preparation method

1. Cut the cuttlefish into large triangular pieces, and cut the green pepper and onion into triangular pieces.

2. The cuttlefish crosses the water.

3. Heat oil in a pan and fry cuttlefish, green pepper and onion until cooked.

4. Fry the spice heads, add seasonings, add the main ingredients and stir-fry

Grilled cuttlefish with white radish

Ingredients: white radish, cuttlefish, red radish Hot pepper, green hot pepper, green onion, ginger

Seasoning: salt, monosodium glutamate, salad oil, stock, starch

Method: 1. Cut white radish into diamond-shaped pieces, red and green Cut the pepper into pieces and blanch the vegetables in warm oil.

2. Wash the cuttlefish, blanch it in boiling water, pick it up and set aside.

3. Put a little base oil in the pot, first add the minced green onion and minced ginger, then add all the raw materials and appropriate amount of stock and cook for 3 minutes, season and thicken.

Cucumber mixed with cuttlefish

Ingredients

250 grams of cucumber, 500 grams of frozen cuttlefish, red oil, hoisin sauce, black bean sauce, ginger, white Appropriate amounts of sesame, soy sauce, and sugar, a little vinegar and water starch, 50 grams each of wine and sesame oil, and a little peanut oil.

Method

Cuttlefish contains polypeptides, proteins, fats, carbohydrates, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron and other ingredients, which can nourish blood and yin. , tonify the heart and stimulate the meridians, replenish qi and strengthen the will; cucumber is sweet in taste, cold in nature, clears away heat and detoxifies, diuresis and reduces swelling. The combination of the two has the effect of losing weight and is suitable for obese children.

Preparation

1. Thaw the small cuttlefish, wash it, soak it in hot water, take it out and drain it; lightly fry the white sesame seeds in a pot that is not too hot.

2. Use 1 teaspoon of soy sauce, 1-2 teaspoons of sugar, 1-2 teaspoons of vinegar and water starch, add a little water to make a sauce and set aside.

3. Put red oil, hoisin sauce, black bean sauce and seasoning in a bowl, mix well and set aside.

4. Add peanut oil (or soybean oil) to the pot, add ginger and sauté until fragrant, then add wine and seasoning and stir well.

5. Put the small cuttlefish in the pot and cook until the juice is reduced. Drizzle with sesame oil, sprinkle with sesame seeds and mix well.

6. Wash the cucumber, cut it into slices and put it on a plate. Mix the twice-cooked cuttlefish, sesame oil and sesame seeds, place it on the cucumber and serve.

The special cucumber is crisp and cool, and the cuttlefish is delicious.

Salt and pepper cuttlefish

Ingredients: 500 grams of cuttlefish, 2 teaspoons of wine, 1 egg white, 1 teaspoon of white pepper, 1 teaspoon of salt, and 4 tablespoons of sweet potato powder.

Method: 1. Mix the cuttlefish and seasonings evenly.

2. Heat the frying oil (about one-third of the pot), mix the sweet potato flour into the marinated cuttlefish, fry it in the oil and remove.

3. Wash the pot, dry it on the fire, then add the fried and drained cuttlefish into the pot, stir-fry with salt and pepper, wait until the salt and pepper are all over the cuttlefish, then it is ready. pot.

Features: Crispy and delicious cuttlefish is always a special dish that makes summer more popular.

Cooking experience: Cuttlefish should be kept dry and cold as much as possible. You can wash it before buying it, dry it with paper towels, and put it in the refrigerator for later use. Before putting it in the pan, dip it in an appropriate amount of sweet potato flour and fry it. It is not advisable to dip it in too much, so as not to make it too sticky and not crispy enough.

Braised cuttlefish

Ingredients: cuttlefish, green onion, ginger, shallot, garlic rice

Seasoning: dark soy sauce, soy sauce, oyster sauce, water, rock sugar

Method:

1) Wash and boil cuttlefish, drain and set aside.

2) Heat a pan, add oil, sauté shallots, garlic and ginger until fragrant.

3) Add the cuttlefish and sear it a few times.

4) Pour in the prepared sauce. Add a little more water or stock.

5) Add rock sugar. Keep turning the pot to let it color and flavor.

6) Bring to a boil over high heat to collect the juice. Be sure to use high heat, because the cuttlefish cooks quickly and loses its taste after being cooked for a long time.

7) Pour in the green onion segments and stir-fry briefly. Remove the cuttlefish from the pan and slice into pieces. Be careful not to get too hot, and serve on a plate.

Intimate tips:

Cleaning cuttlefish: The body of cuttlefish contains a lot of ink, which is difficult to clean. You can first tear off the skin, pull off the ashes, and put the cuttlefish in a basin filled with water. , pull out the internal organs in the water, then dig out the eyes of the cuttlefish in the water to drain out the ink, then change the water several times to wash the inside and outside.

Squid stewed with soybeans and pig trotters:

Ingredients: 1 pig's trotter, 100 grams of dried soybeans, 3 dried cuttlefish

Seasoning: 2 grams of salt, 1 large piece of ginger, 1 green onion, 20 grams of rice wine, 5 grams of oil

Method:

1. Prepare the ingredients, clean the pig trotters, cut them into large pieces, and soak the dried soybeans in water for 1 hour.

2. Cut the dried cuttlefish with scissors and soak in warm water until soft.

3. Put water in the pot, put the pig's trotters in the pot, boil the water, and blanch the blood foam.

4. Put the blanched pig's feet, soaked soybeans, ginger and green onions into the soup pot, and bring to a boil over high heat.

5. Heat the wok, pour in the oil, put the soaked cuttlefish into the wok and stir-fry, add rice wine and shredded ginger to remove the fishy smell and improve the aroma.

6. Put the fried cuttlefish into the pig's trotters and soybean soup, add salt, boil over high heat for 5 minutes, then reduce to medium to low heat and simmer for 2 hours until the soup becomes thick and the collagen is Lots and lots.

Squid and chicken soup

Ingredients:

Ingredients: 1 three-yellow chicken, 1 dried cuttlefish, 1 iron stick yam, 1 piece of ginger, chopped green onion A little

Seasoning: salt, white pepper

Cuttlefish simmered chicken soup method:

1. Wash the processed chicken and chop it into pieces, and remove the chicken fat. Cut into cubes and set aside; soak the dried cuttlefish in water until soft, peel off the film on the cuttlefish, clean the hard bones and internal organs, and cut into strips for later use;

2. Heat the oil in a wok over high heat and add the chicken Add the diced oil and ginger slices to the pot. After refining the chicken fat, remove the oil residue and throw it away. Pour the chicken nuggets and cuttlefish strips into the pot and stir-fry. When the skin and meat of the chicken nuggets tighten, add an appropriate amount of refined salt and continue to stir-fry. Until the aroma of the chicken overflows;

3. Pour the chicken pieces into the casserole, add 2-3 times of water, bring to a boil over high heat, then reduce to medium heat and keep the soup boiling until the soup turns golden brown, turn Low heat;

4. Continue to simmer on low heat for about 2 hours. When the soup is thick and fragrant, peel and cut the iron stick yam into sections, then simmer for 20-30 minutes. . When eating, skim off the chicken fat, add refined salt as appropriate, and sprinkle with a little white pepper and minced green onion.

Green pepper cuttlefish flowers

Ingredients: green pepper cuttlefish, rice wine, salt, chicken essence, water starch

How to make delicious green pepper cuttlefish flowers

1. Tear off the skin of the fresh cuttlefish and scoop out the internal organs. Cut off the sides of the cuttlefish and cut the flesh with a cross-shaped knife. Wash it well

2. Pour in rice wine and marinate for 15 minutes

3. Cut open the green peppers Remove the seeds and cut into slices, peel off the skin of the carrots and cut into thin slices

4. Put the cuttlefish slices in a pot of boiling water, blanch the water to remove the fishy smell, wait for the cuttlefish slices to be rolled up, and then remove the dried cuttlefish

5. Heat the oil pan, put the carrot slices and green pepper slices into the pan and stir-fry quickly, then stir-fry the carrot slices and green pepper slices until cooked through.

6. Add the cuttlefish rolls Stir-fry quickly in the pot for a while, then add salt, chicken essence, and water starch to thicken the gravy and stir in the flavor.

Pop the cuttlefish flowers

400 grams of clean cuttlefish meat. 5g refined salt, 3g MSG, 1g pepper, 3g minced ginger, 15g Shaoxing wine, 5g minced garlic, 2g minced green onion, 15g wet starch, 1000g cooked lard

Place Cut the cuttlefish meat open with a wheat flower knife, and then cut it into rectangular cubes 5 cm long and 2.5 cm wide. Take a small bowl, add refined salt, Shaoxing wine, pepper, MSG, white soup and wet starch to make gravy. Put the cuttlefish into the boiling water for a while and take it out. Then, put the wok on the stove, add cooked lard and heat it until it is 70% hot (about 175℃). Fry the cuttlefish oil, then take it out and drain it, leaving the bottom oil in the original pot. Add minced garlic, minced green onion, and minced ginger, stir until fragrant, pour in the cuttlefish, cook in the gravy, quickly stir-fry the marinade and tightly wrap the cuttlefish and serve.

Mixed cuttlefish

500g clean cuttlefish, 250g sweet green pepper, 250g green onion, 50g sugar, 100g soy sauce, 75g sesame oil, 25g MSG, 5g sesame ( Baked)

1. Clean the ink, cut it into a tic-tac-toe pattern with a width of 2 mm and a depth of 2/3 of the cuttlefish, then cut it into 1 cm squares, put them in a pot of boiling water, and blanch Until crispy and soft.

2. Wash the sweet green peppers, remove the roots and seeds, wash them, and cut them into 1 cm cubes; peel the green onions, wash them, cut them into 1 cm segments, and cut them into 1 cm pieces with oil. Fry the green pepper cubes and green onion segments in hot oil until fragrant

3. Add sugar and MSG to the soy sauce and cook over low heat until it becomes a thick sauce. When eating, put the cuttlefish cubes, green onion segments, green pepper chunks and soy sauce thick juice together. Stir evenly, pour into the plate, sprinkle with sesame seeds, and serve

Fresh fried cuttlefish

250 ??grams of fresh cuttlefish (cuttlefish) meat, 150 grams of snow peas (you can also use kale stems instead) g, 50g fresh garlic, 50g fish sauce, 5g MSG, 15g cornstarch, 0.1g pepper, 1g sesame oil, 500g raw oil (100g consumption).

(1) First wash the cuttlefish meat, use the tip of a knife to draw a number of straight lines on the cuttlefish, and then use the diagonal knife method to fly the blade (that is, the two pieces are connected). Wash the fish and garlic and cut into diagonal sections. Wash the snow peas and set aside.

(2) Heat the cauldron, add raw oil, wait until the oil heats to about 200℃, add cornstarch and a little water to the cuttlefish fillets, mix well, pour the cauldron into the cauldron and drain the oil, then scoop it up , then put the garlic segments and snow peas into the frying pan and stir-fry until cooked. Add fish sauce, MSG, pepper and sesame oil, then pour the cuttlefish slices into the frying pan and mix well.

Squid and pickled vegetables

600 grams of cuttlefish, 150 grams of pickled mustard (Potherb mustard) 2 teaspoons of soy sauce, 1/2 teaspoon of sugar

1. Wash the cuttlefish Clean, cut flowers inside, then cut crosswise into small sections, blanch them quickly in boiling water, take them out, and rinse them with cold boiling water.

2. Chop the pickled vegetables.

3. Heat the pot, add 3 tablespoons of oil, stir-fry the pickled vegetables first, then add the cuttlefish and seasonings and stir well.

Reminder:

1. Do not blanch cuttlefish for too long, otherwise the meat will be too old.

2. Stir-fry the pickled vegetables quickly, and do not cover the pot, so that the color will be emerald green.

Homemade cuttlefish soup recipe

Ingredients: dried cuttlefish, shiitake mushrooms, black fungus, red dates, ginger (plus a few slices of fat and thin pork belly)

Dried cuttlefish : Soak in cold water one day in advance. Shiitake mushrooms and black fungus: Soak in cold water and set aside.

Preparation:

1. Remove the stems of the soaked shiitake mushrooms and cut the surface with a cross-cut knife; remove the stems of the black fungus and break it into small petals;

2 , Peel off the thin film on the surface of the soaked dried cuttlefish, then remove the bones and internal organs and wash them:

3. Add enough water to the pot, add the chopped dried cuttlefish, shiitake mushrooms, and black pepper. Stew fungus, red dates, ginger slices, and pork belly together for 20 minutes, then season.

Squid cheese roll

Ingredients: squid, whole, 400g clean inside, 150g mozzarella, bell pepper, lightly roasted in oil, finely chopped 150g , shallots, chopped 1/8 cup, chives, chopped 1 handful, coriander, chopped 1 handful, freshly squeezed lemon juice 2 tablespoons

Method:

1 .Preheat the oven to 180 degrees

2. Mix all the above ingredients (except squid and lemon juice) thoroughly in a bowl

3. Put it into the squid and sprinkle lightly Order some lemon juice

4. Wrap the squid loosely with baking paper and tie up both ends (like candy)

5. Place it on the baking sheet and put it in the oven. Bake for 15-20 minutes

6. Let cool for 5-10 minutes, cut diagonally in half, arrange on a plate and serve

Squid wide flat noodles

Ingredients: 1 squid, 50cc olive oil, 1 tablespoon chopped onion, 10g chopped garlic, appropriate amount of nine-layer tower, 2 tablespoons black sauce, 180g cooked cuttlefish wide noodles, appropriate amount of salt, appropriate amount of pepper

Method:

1. Remove the internal organs of the squid, wash them, and cut them into long pieces for later use.

2. Use olive oil to sauté the chopped onion and garlic over low heat for 1 minute, then add the squid slices and the nine-layer pagoda and sauté over medium-low heat for 2 minutes.

3. Add the dark sauce and cooked cuttlefish noodles, mix well, sprinkle with salt and pepper to taste, and serve on a plate.

Chives and cuttlefish soup

Ingredients: fresh cuttlefish, leeks, fresh ginger, seasoning salt, cooking wine, pepper, rice vinegar, sesame oil, soy sauce, water starch.

Method:

1. Wash the cuttlefish and cut into thick shreds, wash the leeks and cut into thick pieces;

2. Put the pot on the fire and pour Add a little oil, add shredded ginger and stir-fry until fragrant. Pour in appropriate amount of water. Add cooking wine, salt, soy sauce, chicken essence, pepper, and rice vinegar to taste. After the soup boils, add shredded cuttlefish and thicken with water starch. Add minced leeks and pour on top. Just use sesame oil.

Fresh cuttlefish with black soybean pepper

200g cuttlefish

Seasoning: chili (red, pointed, dry) 5g garlic 5g green onion 5g tempeh 10g vegetable oil 20 grams

Preparation method

1. Wash the fresh cuttlefish, blanch it in boiling water, and filter out the water;

2. Heat the oil in the pot until When it is 40% hot, add cuttlefish and stir-fry until raw, then drain the oil;

3. Heat the wok, add black bean paste and saute until fragrant;

4. Add chili and stir-fry , add water and cuttlefish and stir-fry evenly;

5. Thicken the soup, add green onions and stir-fry evenly, add sesame oil and mix well.

Stewed cuttlefish with dates

Recipe ingredients:

50 grams of dates, 300 grams of cuttlefish (dried), 100 grams of ribs, 3 grams of wolfberry, 15 grams of ginger, 10 grams of green onions, 8 grams of salt, 3 grams of Shaoxing wine, and a little pepper.

Process: stew.

Special section for side dishes: confinement recipes; hot dishes; meat dishes.

Recipe location: Cantonese cuisine.

Preparation method:

1. Wash the jujubes and wolfberries; wash the cuttlefish and ginger and slice them; chop the ribs into pieces; cut the green onions into sections.

2. Boil water in a pot, add the ribs after the water boils, cook all the blood over medium heat, remove and set aside.

3. Take a stew pot, add ribs, cuttlefish, jujubes, wolfberry, ginger, green onions, add appropriate amount of clear soup, add salt, Shaoxing wine and pepper, and stew for 3 hours.

Braised cuttlefish with white radish

Ingredients: white radish, cuttlefish, red pepper, green pepper, green onion, ginger

Seasoning: salt, MSG , salad oil, stock, starch

Method: 1. Cut white radish into diamond-shaped pieces, cut red and green pepper into pieces, and blanch the vegetables in warm oil.

2. Wash the cuttlefish, blanch it in boiling water, pick it up and set aside for later use.

3. Put a little base oil in the pot, first add the minced green onion and minced ginger, then add all the raw materials and appropriate amount of stock and cook for 3 minutes, season and thicken.

Cuttlefish mixed with cucumber

Cuttlefish contains polypeptides, proteins, fats, carbohydrates, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron and other ingredients, which are nutritious It has the functions of nourishing yin, nourishing the heart and dredging the meridians, replenishing qi and strengthening the will; cucumber is sweet in taste, cold in nature, clears away heat and detoxifies, diuresis and reduces swelling. The combination of the two has the effect of losing weight and is suitable for obese children.

Ingredients:

250g cucumber, 500g frozen cuttlefish, appropriate amounts of red oil, hoisin sauce, black bean sauce, ginger, white sesame, soy sauce, sugar, vinegar, A little water starch, 50 grams each of wine and sesame oil, and a little peanut oil.

Preparation:

1. Thaw the small cuttlefish, wash it, soak it in hot water, take it out and drain it; fry the white sesame seeds in a pot that is not too hot. .

2. Use 1 teaspoon of soy sauce, 1-2 teaspoons of sugar, 1-2 teaspoons of vinegar and water starch, add a little water to make a sauce and set aside.

3. Put red oil, hoisin sauce, black bean sauce and seasoning in a bowl, mix well and set aside.

4. Add peanut oil (or soybean oil) to the pot and stir-fry ginger until fragrant, then add wine and seasoning and stir well.

5. Put the small cuttlefish into the pot and cook until the juice is reduced. Drizzle with sesame oil, sprinkle with sesame seeds and mix well.

6. Wash the cucumber, cut into slices and put in a plate. Mix the twice-cooked cuttlefish, sesame oil and sesame seeds, place it on the cucumber and serve.

Features:

The cucumber is crisp and cool, and the cuttlefish is delicious.