1. Stir-fry cuttlefish
ingredient
Cuttlefish berry to taste, Miyokawa Mapo tofu sauce to taste, bell pepper to taste, ginger to taste, garlic to taste, green onion to taste, sugar to taste, salt to taste.
method
1: Cut ginger into strips, minced garlic, green onion and bell pepper with a knife.
2: Wash the cuttlefish, blanch it in boiling water, drain and set aside.
3: Heat the oil, add ginger and minced garlic and stir-fry until fragrant.
4: Add Mapo bean paste and fry until red oil comes out.
5: Add cuttlefish and stir-fry for a while.
6: Stir-fry the green onion and bell pepper.
7: Add sugar and salt and stir-fry until taste, then put on the pan and plate.
Second, take the oil meat to roast cuttlefish
1 piece of pork belly, 6 cuttlefish cubs, appropriate amount of oil tofu, 1 piece of ginger, appropriate amount of green onion, 1 tbsp of dark soy sauce, 2 tbsp of light soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of salt.
1: Blanch pork belly with green onion, ginger and cooking wine.
2, cuttlefish also add green onion, ginger, cooking wine blanched water.
3: Heat the pan with cold oil, blanch the pork belly, wash the blood foam and drain, then fry in the oil pan on low heat, and fry all the noodles until golden brown.
4: Let cool and cut into chunks.
5: Sauté ginger slices in oil at the bottom of the pan and add the meat pieces.
6: Add soy sauce, stir-fry the cooking wine to color, add the right amount of water and bring to a boil.
7: Simmer for about 50 minutes, add cuttlefish and oil tofu. Soy sauce, sugar, add the right amount of salt according to saltiness.
8: Bring to a boil over high heat, reduce the heat to simmer for about 10 minutes, then thicken the soup on high heat.
9, sprinkle some green onions at the end.
3. Grilled cuttlefish with black pepper
1000 g cuttlefish, 2 tbsp black pepper paste, a little black pepper, cooking wine, green onion, ginger, cooked sesame seeds, paprika, salt.
1. Treat the cuttlefish cleanly and draw a cross knife on the back of the fish.
2: Add green onion, mix, cooking wine, salt and marinate for half an hour.
3: Wash and drain, then add black pepper paste and black pepper.
4. Grasp well and refrigerate for more than 2 hours.
5. String them together at both ends with bamboo sticks.
6: Brush with a layer of oil and bake in the oven at 200 degrees Celsius for 20 minutes.
7: Sprinkle with cooked sesame seeds and paprika.
Fourth, sauce roast cuttlefish baby
Cuttlefish 300g, onion 40g, 5 cloves of garlic, 1 green onion, 1 piece of ginger, 100ml of water, 2 millet peppers, 1.5 teaspoons of rice vinegar, 4 tablespoons of oyster sauce, 1/2 tablespoons of tomato paste, 1/2 teaspoons of salt, 2 teaspoons of sugar.
1, cuttlefish to remove the internal organs, in addition to the suction cup, take the mouth. Wash and set aside.
2. In order to avoid the cuttlefish from coming out of the water during cooking, first add the green onion and ginger slices to boil the water, and open the water to open the octopus fillets.
3. Fish out the cuttlefish and set aside. Take another pot and add 150ml of water, boil the water and cook the garlic cloves and onion grains over medium heat (without lid).
4: Cook for 15-20 minutes, strain and set aside.
5: Take a container and mix rice vinegar, oyster sauce, tomato sauce, salt and sugar.
6: Pour the oil from the wok and sauté the ginger shallots and millet peppers in turn.
7: Pour in the sauce you just mixed and stir-fry a few times, add the filtered onion soup.
8: Pour in the cuttlefish, stir-fry continuously, and finally collect the juice over medium heat.
Fifth, sauce burst cuttlefish boy
Cuttlefish 250g, 1 handful of black fungus, 1 red pepper, 1/2 cucumber, 1 tbsp seafood sauce, 1 tbsp sweet noodle sauce, 1 tbsp cooking wine, ginger, 1 tbsp light soy sauce, oil, garlic, salt.
1. Mix the seafood sauce and sweet noodle sauce in a 1:1 ratio, add some cooking wine, soy sauce, salt and a little water, mix and mix evenly and set aside;
2, boil the pot of water, put the cuttlefish into it and blanch it, slightly roll it up and then fish it out for later;
3、Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant;
4: Stir-fry black fungus, red pepper and cucumber slices and stir-fry;
5, stir-fry a few times, then add cuttlefish to continue stir-frying;
6、 Pour in the prepared bowl of juice;
7: Collect the juice over high heat and put it on a plate, sprinkle some chopped shallots on the surface.
8: Place on a plate and sprinkle with chopped shallots.
6. Pickled pepper cuttlefish
Cuttlefish cuttlefish to taste, salt to taste, cooking wine to taste, ginger shredded to taste, pickled pepper to taste, celery to taste, green onion to taste, ginger to taste, dried pepper to taste, salt to taste, pepper to taste, chicken essence to taste, soy sauce to taste.
1: Add water to a pot and simmer until bubbles, add cuttlefish, salt, cooking wine and ginger shreds.
2, the edge of the water began to bubble pure white bubbles, out of the pot, this step and the previous step together within 1 minute to complete.
3: Heat the oil in a hot pan, add ginger shreds, white part of green onion, pickled pepper and dried chili pepper and simmer (low heat).
4: Mix well with celery and over high heat.
5: Add cuttlefish, white pepper, soy sauce and chicken essence.
6: Mix quickly and evenly over high heat, add the green part and turn off the heat.
7. Black pepper cuttlefish
Cuttlefish cuttlefish to taste, two green peppers, one green onion, ginger, garlic, oil, sugar, black pepper juice, oyster sauce, soy sauce.
1. Treat the cuttlefish cubs cleanly and change the knife for later.
2: Change the green pepper, ginger and garlic to a knife and set aside.
3: Sauté chives, ginger, garlic and green peppers in oil.
4: Pour in the cuttlefish and stir-fry.
5: Add black pepper juice and oyster sauce, stir-fry with soy sauce.
6, out of the pot with sugar to taste, sauce and oyster sauce soy sauce saltiness is moderate.
8. Stir-fried cuttlefish in spring leeks
Cuttlefish 150 g, leek 100 g, oyster sauce 1 tsp, cooking wine 1 tbsp, green onion 2 g, garlic 2 g, ginger 2 g, salt 2 g.
1. Treat and clean the cuttlefish.
2: Blanch in water for a while, drain and set aside.
3: Wash and cut the leeks into small pieces, finely chop the green onion, ginger and garlic.
4: Heat the oil and sauté the chives, ginger and garlic.
5: Add cuttlefish, oyster sauce and cooking wine and stir-fry for a while.
6: Add the leeks and stir-fry until off.
7: Finally, add a little salt and stir-fry evenly.
Nine, sauce fried cuttlefish
Cuttlefish cuttlefish to taste, half a spoon of pickled pepper, half a spoon of Pixian bean paste, one green pepper, garlic slices, ginger, peanut oil.
1: Chilled cuttlefish to taste appropriate, wash off the ice ballast.
2: Peppercorns and peppercorns, garlic slices and ginger minced.
3: Cut the green pepper into diamond-shaped pieces and set aside.
4: Add a little cooking wine to the boiling water and fish it out.
5: Heat the peanut oil in a pot.
6: Stir-fry the peppercorns, peppercorns, garlic slices and minced ginger until fragrant.
7: One spoonful of Pixian bean paste, one spoonful of pickled pepper and stir-fry well.
8: Stir-fry the cuttlefish for 2 or 3 minutes.
9: Pour the green peppers into the pan and stir well. No need to put salt ha.
10. Grilled cuttlefish in sauce
Cuttlefish 300g, 1 spoonful of cooking wine, 2 garlic cloves, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 2 spoons of hoisin sauce, 1 spoonful of honey, 3 slices of ginger.
1. Use your index finger and thumb to pinch the lower part of the cuttlefish whiskers tightly, squeeze hard, and pull out the small black dot in the middle. Then use scissors to cut open the eyes of the cuttlefish boy, first squeeze out the black juice inside, and then rinse thoroughly to absorb the water.
2: Take a small bowl and add cooking wine, seafood sauce, soy sauce, soy sauce, honey, garlic cloves and ginger slices and mix well.
3: Put the washed cuttlefish into the marinade and grasp well.
4, put in the plastic bag and marinate for more than 2 hours (put in the refrigerator to marinate overnight, the taste will be better).
5: Place the marinated cuttlefish on the grill, and under the grill should be a baking tray covered with tin foil.
6: Put it in the preheated oven, bake at 200 degrees for 10 minutes, then brush a layer of marinade sauce, and bake for another 5 minutes.
11. Stir-fry cuttlefish with soy sauce
2 green onions, 2 green peppers, 4-6 cloves of garlic, 1 small piece of ginger, 10g tempeh, corn oil, soy sauce, sugar, salt, starch, water, cuttlefish 400g.
1: Chop ginger, tempeh and garlic, cut green pepper half and half seed diagonally, cut off green onion.
2: Rinse the cuttlefish and blanch in water for 5 minutes.
3: Scoop up the cold water 2 times and drain the water.
4: Heat the oil in a hot pan, add the ingredients after the oil is boiled, and sauté until fragrant.
5: Stir-fry for 10 minutes.
6: Mix all the ingredients together and stir-fry until boiling.
7: Turn off the heat and stir-fry the shallots twice.
12. Stir-fried cuttlefish with bell pepper
Cuttlefish cunei to taste, bell pepper to taste, onion to taste, salt to taste, cooking wine to taste, soy sauce to taste.
1: Cut the bell pepper onion into cubes.
2: Put water in a pot, put a little cooking wine to boil, add cuttlefish, cook until the cuttlefish must be rolled up and fished out.
3: Heat the oil in a pan and sauté the onion until slightly brown.
4: Stir-fry the bell pepper and cuttlefish for 2 minutes.
5: Mix salt and soy sauce well and turn off the heat.
13. Cuttlefish boy with sharp pepper
Cuttlefish cuttlefish, pepper, green onion, ginger, cooking wine, salt.
1: Wash the peppers and cut into cubes and set aside.
2: Oil the peppers and set aside.
3: Blanch cuttlefish and set aside.
4: Heat the oil and simmer the green onion and ginger.
5: Put the cuttlefish and sauté the cooking wine.
6: Put the pepper, put the salt and stir-fry evenly.
14. Spicy cuttlefish
Cuttlefish cunei to taste, millet pepper to taste, yellow pepper to taste, black fungus to taste, leek flower to taste, ginger slices to taste, garlic to taste, chili sauce to taste.
1, after the thawing cuttlefish cub poured into the bowl with water to clean, remove the cuttlefish punctate, buckle off the cuttlefish punta teeth, wash and fish out for later.
2: Bring water to a boil in the pot, pour in the cuttlefish and fish it out, wash the foam with water and remove it for later.
3: Cut millet pepper and yellow pickled pepper into small pieces, black fungus, leek flower, ginger slices and garlic seeds.
4, the pot is heated to remove the oil, pour in the ginger slices and millet pepper and stir-fry, in order to remove the dryness of the millet pepper, you need to pour a small amount of water and stir-fry several times. After the millet pepper is thoroughly sautéed, add the yellow pickled pepper and garlic seeds, sauté together, and then add the appropriate amount of Ashan Po chili sauce and stir-fry together.
5: Pour in cuttlefish, pour a spoonful of two-pot wine on cuttlefish and simmer for 10 seconds, then fry on high heat, pour in black fungus and stir-fry together.
6, add an appropriate amount of salt, pepper, chicken essence, soy sauce, go along the edge of the pot to a small amount of water and stir-fry, stir-fry along the side of the pot to remove a small amount of water, to prevent the sauce sticky pan has a paste taste.
7, add the appropriate amount of steamed fish soy sauce and stir-fry evenly, pour in leek flowers, add an appropriate amount of corn starch water to collect the juice on high heat, and finally pour a little cooking oil to increase the brightness, stir-fry evenly to start the pot.
Fifteen, cuttlefish fry lotus beans
Cuttlefish to taste, lotus beans to taste, onion to taste, ginger slices to taste.
1: Heat the pan and add a little olive oil to the ginger slices and sauté for a while.
2: Add the blanched cuttlefish to high heat and stir-fry.
3: Then pour the washed and picked lotus beans into the mixture and stir-fry.
4: Sauté until the lotus beans change color a little and add the onion quickly.
5: Stir-fry a little fish sauce, soy sauce, sugar, pepper and chicken essence over high heat. Just sauté for a moment and turn off the heat on the plate.
Sixteen, green pepper onion fried cuttlefish
Cuttlefish trove, garlic, ginger, green, red, yellow pepper, onion cubes.
1. Cuttlefish boy. Boil ginger ➕ and shallot ➕ cooking wine in water for 30 seconds and set aside.
2: Pour in cuttlefish and blanch the water.
3: Add salt and blanch the green and red peppers, pour the vegetables into the cuttlefish in a hot pan with cold oil, add salt sugar and hook the water.
4. Plate can be plated.
Seventeen, white-burned cuttlefish
Cuttlefish to taste, 1 green onion, ginger to taste, 1 pepper.
1, pepper with the side of the ingredients, a small part of the shredded; the ginger part of the sliced part of the shredded; a small part of the green onion shredded the rest of the whole section can be.
2, cuttlefish cub in the head here cut a knife, here is relatively thick cut to open will be easy to cook.
3: When the water is almost boiling, blanch the green onion, ginger and pepper shreds.
4: Blanch the water well and put down the green onion, ginger slices, pepper.
5: Cook a little more after the water boils to let the taste come.
6: Then add cuttlefish and cook over high heat for about 2 minutes.
7, I have about 30 grams of cuttlefish, I cooked for two minutes.
8: Cook well and drain the water to plate, and then garnish with green onion, ginger and pepper shreds in the middle.
9, when eating, it is more delicious to dip it with soy sauce mustard.
Well, today's food sharing is here! Like to like + follow!