Royalties
<h3 class="pgc-h-arrow-right" > the main ingredient</h3>
Cuttlefish 300 g
100 g leeks
<h3 class="pgc-h-arrow-right" > seasoning</h3>
1 teaspoon salt
1/3 teaspoon chicken essence
Ginger 3 g
1/2 tablespoon cooking wine
1/3 tablespoon light soy sauce
1.5 tablespoons vegetable oil
1/2 teaspoon of sugar
< h2 class="pgc-h-arrow-right" > the practice of stir-frying leeks with cuttlefish</h2>
1. Prepare the ingredients used, wash the leeks and cut into small pieces
2. Wash the cuttlefish, remove the internal organs and ink sacs, cut the head and body into small pieces, and cut the ginger into strips for later
3. Bring water to a boil in a pot, blanch cuttlefish, drain the water, pour vegetable oil into another pot, and sauté ginger shreds
4. Stir-fry the drained cuttlefish, cook the cooking wine, add soy sauce and sugar and stir-fry evenly
5. Add the leeks and stir-fry evenly, add salt and chicken essence to taste
<h2 class="pgc-h-arrow-right" > cooking technique</h2>
Cuttlefish blanching water can make the dish not out of the soup, after the leeks are added, they should be quickly stir-fried on high heat, and the leeks will be fried for a long time, affecting the taste.
<h2 class="pgc-h-arrow-right" > nutritional benefits</h2>
Cuttlefish not only taste delicious, but also nourish the blood and nourish the yin, dispel congestion and relieve pain, very suitable for women to eat, can nourish the blood and menstruation, can be safe and fertile, but also can stop bleeding and prolactin.