Dried cuttlefish, a must-have small dish for the New Year, fresh and tender and super delicious, and it is indispensable for guest banquets.
I've ever seen the most bizarre appetizer, guess what? Believe you can't guess. I have seen a neighbor an old Abel in his 80s, using bananas to make wine dishes, seeing peanuts and rice as a wine dish, using fennel beans as a wine dish, using bananas is the first time to see, is not a little strange, haha.
Hometown by the sea, the older generation of the village to fish for a living, the old father of the family is an old fisherman, playing from childhood memories, the old father will drink a cup every day, and for what to use when the wine dish, it is a variety of kinds, like a variety of dried fish, all kinds of seafood stir-fry, peanut rice, cold cucumber and so on, these were once the eyes of the older generation of wine and small dishes.
Soon it will be almost the New Year, the New Year to eat reunion dinner dinner is indispensable, today to share a seaside people like to drink dishes, used for hospitality or current wine dishes are quite good. This is a delicious seafood stir-fry, with cuttlefish as the main ingredient, green pepper and garlic as the ingredient, with the method of dry sautéing, without adding a drop of water, so that the cuttlefish, especially tender, taste Q bomb, no fishy taste at all, hospitality or family banquets are used, is also a good side dish.
Dry sauté cuttlefish
Ingredients: 1 cuttlefish, 1 green pepper, 1 red pepper, 1 garlic sprout, 1 ginger, soy sauce, salt, pepper
Directions:1. Treat the internal organs of the cuttlefish clean, and then tear off a thin layer of skin on the surface of the cuttlefish, which is very hard and tough and cannot be eaten.
2． Cut the processed cuttlefish in half, change the cuttlefish to a flower knife, take half of it and cut a few knives vertically, then cut horizontally, first cut a knife, then cut, cut like this in the picture.
3． Cut the side dishes to add flavor to the fishy taste, cut the ginger into strips, cut the green pepper and red pepper into small pieces, and cut the garlic seedlings into sections and set aside.
4． First blanch the cuttlefish, remove the fishy smell, after the water in the pot boils, put a few slices of ginger, and then pour in the cuttlefish, after changing color, you can fish it out, rinse it with cold water, drain the water.
5． Heat the pan with oil, add shredded ginger and sauté until it is broken.
6． Pour the cuttlefish into a pot, sprinkle with red peppers and add the garlic fry to turn well.
7． Finally, season with 1 scoop of light soy sauce, salt and a pinch of pepper and it takes less than 3 minutes to get out of the pan.
A fresh and tender Q bomb, fresh and delicious dried sauté cuttlefish is ready, the whole dish does not need to add a drop of water, the cuttlefish that comes out of this way, there is no fishy taste, crisp and refreshing, fresh and tender, is the appetizer in the eyes of the older generation, but also a good hospitality dish.
Tips for Li's Mother:
1, the larger the price of cuttlefish, the more expensive, usually choose medium size, the price of this cuttlefish is relatively close to the people, a pound of about 20.
2, when choosing cuttlefish, the surface of the cuttlefish will be glued with a little black ink, this cuttlefish can be bought with confidence, it is fresh.
3, first blanch the cuttlefish, one can remove the fishy smell, and the other can prevent the water from coming out when frying.
"Fireworks in the world are nothing more than a bowl of coarse tea and light rice." I am Li's mother food, sharing home cooking every day, thank you for your attention and likes. This article is original by Li Jiama's gourmet food and is strictly prohibited from being carried.