What I want to bring to you today is
Six tricks of cuttlefish boy:
"Oyster Cuttlefish Boy"
「Korean Cold Mix Cuttlefish Boy」
「Miyabuki Cuttlefish Boy」
"Tempeh Cuttlefish Boy"
"Taste of Cuttlefish Boy"
"Fried cuttlefish in onion sauce"
Check out which approach best suits your appetite
Cuttlefish boy knowledge
Cuttlefish pups are "juvenile" cuttlefish that have not yet grown completely hard sea slugs. Therefore, the fleshy taste of cuttlefish and cuttlefish is also different; cuttlefish meat has a distinct fibrous silky taste, and cuttlefish is a smooth whole tender and crisp meaty taste. Cuttlefish, together with the East China Sea yellow croaker, small yellow croaker, striped fish, etc., are called the four major economic fish in the East China Sea.
Cuttlefish is also known as squid, the real name is squid, also known as flower branches, cuttlefish. It is a mollusk of the order Phytopod steel squid. When the squid encounters a strong enemy, it will use "inkjet" as a method of escape and wait for the opportunity to leave, so it has names such as "squid" and "cuttlefish". They have pigmented sacs in their skin that change color and size as "mood" changes. Dried cuttlefish is also known as "borer", commonly known as "squid".
Cooking method recommended
Cuttlefish due to fresh and crisp, white burning and other light methods are also simple and can eat the original taste of a very good way to eat, of course, with tomato juice and other seasoning color can be, change a variety of flavors depends on each person's own habits of sour, sweet, spicy, fragrant, fresh.
Oyster cuttlefish boy
Preparation of ingredients
Cuttlefish 200 grams, ginger to taste, garlic to taste, 1 spoon of cooking oil, 1 spoon of oyster sauce, half a spoon of salt, half a spoon of chicken essence, a green pepper, a carrot.
Preparation method
Preparation: Wash the cuttlefish and turn to boiling water. Green peppers and carrots are sliced and fried in hot oil, which is not easy to take a long time when oiled, and it is easy to destroy the nutritional value of the dish.
Stir-fry: Put oil in a pan, let the oil heat in the ginger, minced garlic, and then add oyster sauce. Add cuttlefish, green pepper and carrots and sauté, add salt, chicken essence (MSG is OK).
Stir-fry well and remove from the pan.
Tips
Cuttlefish boy does not need to be too long, otherwise it will not be delicious when it is old;
Be careful not to burn when adding oyster sauce, and be careful when putting oyster sauce into the pan.
Menu features
Vegetables are rich in nutrition and color, and the taste is crisp and tender, fresh and sweet.
Korean cold mix cuttlefish baby
Cuttlefish 250 g, white sesame seeds 10 g, soy sauce half spoon, vinegar 1 spoon, ginger 3 slices, garlic 3 cloves, Korean hot sauce 1 spoon, paprika small half spoon, sugar 1 spoon, lemon 1 spoon.
After the various main materials are prepared, peel off the skin of the cuttlefish, remove the small hard shell (sea mantis), remove the internal organs, cut off the eyes, rinse and set aside.
Sauté the sesame seeds until fragrant.
Bring water to a boil, bring slices of ginger, cooking wine and cuttlefish to a boil, then turn off the heat and simmer for 3 minutes.
Scoop up the cuttlefish and immediately soak in ice lemonade for 5 minutes.
Cut the garlic and ginger into small pieces, then mix the Korean hot sauce, paprika, soy sauce, sugar, vinegar, garlic, ginger and cooked sesame seeds.
Drain the cuttlefish into a bowl, pour the seasoning into the bowl and stir well.
Cover and refrigerate for 1-2 hours before eating.
Tips
Cuttlefish boy water time control is good, otherwise it will not be delicious when you are old;
The longer you put it in the refrigerator, the better.
Palace burst cuttlefish boy
Cuttlefish 400 grams, peanut kernels (cooked) 100 grams, soy sauce 10 grams, salt 10 grams, monosodium glutamate 3 grams, cooking wine 5 grams, white sugar 10 grams, peanut oil 20 grams, green onion 5 grams, ginger 5 grams, garlic (white peel) 5 grams, pickled pepper 10 grams, starch (peas) 5 grams.
Wash the cuttlefish.
Finely chop the green onion, ginger and garlic.
Bring water to a boil in a pot, add cuttlefish and remove.
Heat the pot with oil, stir fry the onion, ginger and garlic, season the sauce and stir-fry the cuttlefish.
Add peeled peanut rice and diced pickled pepper and stir-fry well, then serve on a plate.
Cuttlefish should be washed, cooked thoroughly when watered, do not overheat, stir-fry quickly, so as not to become old.
The cooking process is stir-fry, so it takes a short time to cook on the high heat.
The color is white, the taste is fragrant, and it belongs to the salty and umami taste.
Soy sauce cuttlefish boy
150 grams of cuttlefish, 10 or so pickled peppers, 3 young bamboo shoots, 4 or 5 slices of ginger, 1 tablespoon of tempeh, 1 tablespoon of seafood sauce, a little chives, half a tablespoon of cooking oil, 1 tablespoon of cooking wine, and an appropriate amount of corn starch.
Boil a pot of water, put ginger, chives, cooking wine, and when the water is boiling, put the cuttlefish in it, and fish it out after a while, so as to remove the sea smell of the cuttlefish.
Cut the cuttlefish in two, put it in a bowl, put some cooking wine, salt and pepper, and grasp well and set aside.
Heat the pot, put half a tablespoon of oil in it, wait for the oil to be 70% hot, put the tender shoots (cut into slices), pickled pepper (cut into strips) into the pot, add a little salt (the pickled pepper is already salty, can not put more salt), stir-fry, and so that the bamboo shoot slices are almost crepe, then fish out and set aside.
Heat another pot, enlarge half a tablespoon of oil, and when the oil is 70% hot, pour down the cuttlefish and stir-fry.
Add the tempeh (already soaked in water), and then it is important to add a tablespoon of seafood sauce (just rely on it to season), stir-fry evenly, and pay attention to the heat not too big.
Finally, put the young shoots and pickled peppers in, stir-fry, you can add some sweet and sour pickled pepper juice, and then use a little water starch to hook a thin mustard (that is, with a small amount of corn starch mixed with more water), stir-fry a few times to get out of the pot.
Pickled pepper should be produced in Hunan, yellow, sour and sweet, so that the cuttlefish made of cuttlefish has a unique taste of salty and sweet. The red pickled pepper used in Sichuan cuisine and the wild mountain pepper in Cantonese cuisine are too spicy and are recommended not to be used.
Lettuce can also be used as a lettuce, depending on the season.
Tempeh tastes heavy bamboo shoots, tastes fresh, spicy pepper, belongs to young people especially like seafood products.
Taste extreme cuttlefish
200 grams of cuttlefish, 1 tablespoon of cooking oil, 1 tablespoon of extremely fresh flavor, 4 or 5 slices of ginger, 3 cloves of garlic, shredded chili pepper, peppercorns, pepper noodles to taste.
Thaw and dry cuttlefish or use kitchen paper to dry the water, pass the oil in the oil (so as not to burn too much water), and pick it up and set aside.
Stir-fry the ginger garlic pepper and a few peppercorns until fragrant.
Pour in the cuttlefish and sprinkle a little pepper noodles.
Infused with a very fresh taste.
Stir-fry evenly and serve.
If you forget to buy the taste is very fresh, use raw soy sauce plus a little fish sauce and chicken essence to mix it into a cottage "taste pole".
Through a variety of spices, and then through the taste of extremely fresh seasoning, so that the original cuttlefish puddle taste fresh and fragrant.
Sauté cuttlefish in onion sauce
200 grams of fish, 1 onion, 1 tablespoon of cooking oil, 1 tablespoon of hot sauce, 3 slices of ginger, a little salt, a little soy sauce, a little sugar, and a suitable amount of peppercorns.
Wash and cut the onion into small pieces and wash the cuttlefish.
Blanch the cuttlefish in boiling water with ginger slices and peppercorns and serve for 30 seconds.
Light a hot pan, add oil and sauté the onion cubes.
Over high heat, add cuttlefish and stir-fry with hot sauce.
Add salt, a little soy sauce and sugar according to the amount of ingredients used.
The cuttlefish are evenly wrapped in hot sauce and ready to come out of the pan.
Onions with cuttlefish are very refreshing, but the onions should be fried appropriately, not too crispy.
Onions are stir-fried with a strong aroma, salty and slightly sweet, fresh with salty.
Therapeutic effect
Cuttlefish is a delicious seafood rich in seafood, 13 grams of protein, 0.7 grams of fat, 1.4 grams of carbohydrates, 64 kcal of calories, 14 mg of calcium, 0.6 mg of iron, 0.01 mg of thiamine, 0.06 mg of riboflavin, and 1 mg of niacin. It contains polypeptides that have antiviral and anti-radiographic effects. The same is basically true of cuttlefish boys.
Dried cuttlefish is delicious, nutritious, has the effect, is a good gynecological dietary therapy product, and has high medicinal value. In Chinese medicine, it is called "squid bone" or "conch cockroach", and it is commonly used in Chinese medicine.