<h1>The deeply hidden cuttlefish, spitting out your face is full of black, grabbing and arresting, colorful on the table</h1>
Cuttlefish, kill it the most annoying thing is that it will play Lai, the ink sac is the worst, break it, all dirty, stained black cuttlefish meat, dirty their hands, but it is a good thing, we eat in western food black whirring cuttlefish rice, cuttlefish noodles and cuttlefish balls, all of which are its masterpieces! There is also a "pop egg" to kill cuttlefish, which is the eyes, which are not handled well, rattling, finished, and the face is black. This guy, bad, specializes in bullying newbies.
The more difficult the ingredients, the taste must not be bad, just like chasing handsome men and beautiful women, with sweetness in the difficulties. The skin of cuttlefish, although not as thick as rhinoceros, is also quite difficult to peel. Today by the way, how to happily peel its skin and eat its flesh.
It does not belong to the fish, people are accustomed to calling it "cuttlefish" or "mullet", but when encountering a strong enemy, that is, the belly of the drum spews out ink to stir the water black, take the opportunity to escape, the elf sprays ink, the action is as fast as a thief, so posterity also calls the cuttlefish "squid".
Cuttlefish cast "smoke screen bombs" to spray "ink" from the ink sacs, create barriers, confuse each other, and the "ink" contains toxins, which can be used to paralyze enemies and play a strong role in resisting enemies. However, this kind of "ink" needs to be stored for a long time, so the cuttlefish is not willing to spray "ink" easily until it is in a critical moment. I cherish it. No wonder western food to take such a rare "ink" to dye black rice and noodles, the price of thieves and thieves expensive drops.
Killing cuttlefish at home can collect the cuttlefish sacs and make cuttlefish handmade noodles.
Bell pepper is a good way to rescue a small partner who does not eat spicy and wants to ingest vitamin C. Dazzling colors, decorated with white cuttlefish meat, make people's appetite increase.
In contrast, cuttlefish are more compact than squid flesh, of course! The price is also much worse, and the occasional change of taste does not hurt the purse. Fat cuttlefish, cooking can not be cooked old, not cooked is not good, at this time cut a "flower knife" to beautify the vision, shorten the cooking time, but also to ensure the taste of the teeth. Fortunately, the selected bell peppers are also fast-cooked ingredients, and raw food is no problem.
The sauce for kuaishou must be prepared in advance to be completed in one go. Don't hate your stove, you can do it. After the pot, quickly shoot, race against the clock to taste, sure enough, the cuttlefish meat is very crisp, the sauce is stuck in the seam of the flower knife, colorful peppers, clicking, full of incense.
Material Purchase〕
Cuttlefish (chilled or frozen), bell peppers, shallots, ginger
〔Specific Method〕
丨Step 丨
After buying the cuttlefish back, you must first take a bath, what to wash, is to learn, salt and vinegar, constantly rub the cuttlefish, at this time the water is turbid, you can wash it away with water, and then you can easily peel off its thick skin!
To draw a flower knife, you must choose the inside of the cuttlefish, and the outside side cannot bloom. (If you can't cut the flower knife, slice it well, I'm worried that you hurt your hand) The knife is tilted, crossed back and forth, but it can't be cut, and finally cut the piece according to the size of a bite.
Bell peppers are much simpler, wash and cut into medium diamond-shaped pieces.
Cut the green onion into sections and slice the ginger.
Soy sauce, fish sauce, sugar, lemon juice, cooking wine, pepper and water starch are first mixed into a sauce.
Add water, green onion ginger wine to the pot, and blanch the cuttlefish at medium temperature. (Cuttlefish is not tolerant of "grilling test", the water temperature is too high, and the cuttlefish will harden)
Rinse for 1 to 2 minutes, remove impurities, take a cold shower, and maintain youthful elasticity.
Stir-fry shallots and ginger and bell peppers.
Add cuttlefish fillets.
Stir-fry a few times, quickly into the pre-mixed sauce, twist the pot evenly into the flavor, immediately start the pot, don't linger on the temperature of the pot, it will make you fail Oh.
