[How to eat fresh cuttlefish]_ practice _ nutritional value

[How to eat fresh cuttlefish]_ practice _ nutritional value

Cuttlefish is mainly produced in the upper East China Sea. It is delicious and has high nutritional value, so it has won the trust of people.

But if I really give you a cuttlefish, how would you make it, can you make it delicious?

In life, when we eat, we will choose the freshest cuttlefish, as well as cuttlefish, we must choose fresh cuttlefish, so that the meat quality will be better.

Today I will tell you how to make fresh cuttlefish.

Homemade cuttlefish balls with fresh cuttlefish 250g, appropriate amount of fat, salt, sugar, pepper, sesame oil, cheng noodles, raw flour method1.

Fresh cuttlefish half a catty choose the middle section, peel, wash, dry, and cut into small pieces.

A few pieces of fat (I just tried to put them).

Mix in the same mixer.

Add salt / a bit of sugar / pepper / sesame oil and mix until gelatinized.

2.

Add a tablespoon of Cheng noodles (I think it’s OK to use horseshoe powder to make the balls transparent).

Mix a tablespoon of raw flour.

3.

Squeeze into balls by hand.

Bring to a boil over low heat and simmer over low heat.

.
Just pick up what you want.

Anyway, it’s rare.

300g fresh cuttlefish with soy sauce.

750 grams of seasoning oil (about 50 grams), 2 tablespoons of soy sauce, 1 tablespoon of wine, 1/2 teaspoon of sesame oil, 1/4 teaspoon of salt and MSG, onion, garlic slices, ginger, and starch.
Method 1: Wash and clean cuttlefish, obliquely “cross” the flower knife, and then change it into a strip of 5 cm long and 3 cm wide, put it in boiling water and scorch, remove it immediately, drain the water, and then put in 80% heatFry in oil and pour into a colander.

2. Leave a small amount of base oil in the original pot, use the onion, ginger, garlic shabu-shabu, cook the wine, add soy sauce, refined salt, MSG and stir-fry, add the soup and boil it with water starch.Drain the sesame oil.

Material replacement uses cuttlefish to replace cuttlefish.

Taste changes replace soy sauce with green onion segments, known as green onion burst.

Ingredients for cuttlefish fried cuttlefish, cuttlefish, red pepper, ginger, cooking wine, sugar.

Method 1 First cut a slice of cuttlefish approximately half a centimeter wide across with a knife. Do not slice cuttlefish, cut only 1/2 of the top, leaving 1/2 of the surface; 2 cut out cutouts of half cm wide verticallyCut the whole strip this time to make it a bit like a gear-shaped strip; 3 Wash and chop the chopped vegetables, cut the ginger, slice the red peppers, and cut the seeds into circles;After boiling, add a small amount of cooking wine, put the cuttlefish sticks in the simmer for 15 seconds, remove and drain; pour the oil in the 5 pots, and when the oil is 40% hot, add the gingerFor flavor, add snow cabbage and red pepper rings and stir fry for half a minute. 6 Add cuttlefish fry and stir fry for 10 seconds, season with sugar, and fry for a few more times.

Tip: As the vegetables are salty, you don’t need to put salt anymore, just use any sugar to freshen them.

The main ingredients of pepper cuttlefish: 200 grams of cuttlefish, seasoning: 5 grams of pepper (red, pointed, dried), 5 grams of white garlic, 5 grams of green onions, 10 grams of tempeh, and 20 grams of vegetable oil.

Wash the fresh cuttlefish and boil it with boiling water to filter out the water; 2.

2. When the oil in the pot is heated to 40% heat, add cuttlefish and fry until it is broken and filter the oil; 3.

Heat up the wok and add the tempeh puree to make the incense; 4.

Add pepper and stir fry, add water, cuttlefish and stir well; 5.

Stir, add onion segments and stir well, add sesame oil and mix well.

Broccoli carrot fried cuttlefish Green broccoli and red carrots are fried with fresh cuttlefish together. The color is beautiful and the taste is light and delicious.

Cuttlefish, 1 broccoli, 2 carrots, 1 vegetable oil, 2 tablespoons, garlic, 2 cloves, starch water, 3 tablespoons, salt, 1 tablespoon
.

Cuttlefish cut flowers, hot water with boiling water, be careful not to burn too much, cuttlefish rolled up and serve.

Cut the broccoli into small flowers and blanch with boiling water until it turns dark.
Carrots, sliced.

Garlic, chopped.
2.

Heat the pan over high heat, add oil and minced garlic. After the minced garlic is sautéed, stir-fry the carrots. Stir-fry until the 8 is mature. Stir-fry the cuttlefish. After the cuttlefish is out of juice, add broccoli and continue to fry.

Finally, put salt and starch in water and stir well.