This issue of the introduction: dried cuttlefish do not only boil soup to drink, teach you this method, fresh and fragrant, so delicious
Dried cuttlefish is a lightly dried seafood product, a dried product made from fresh cuttlefish processing. Dried cuttlefish is rich in nutrients, rich in protein, and delicious in taste. Pairing dried cuttlefish with other ingredients will make the soup delicious and fragrant, and allow the body to absorb rich nutrients.
Dried cuttlefish don't only cook soup to drink, today teach you this method, and leeks together with fried to eat, the taste is fresh and fragrant, the taste is too delicious, chewy, the more you eat the more fragrant, under the wine under the rice are good. Here's how to do it:
【Dried cuttlefish stir-fried leeks】Ingredients required: 2 dried cuttlefish, 150 grams of leeks, oil and salt to taste, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of seafood soy sauce, a little soy sauce,
Procedure steps:
1. Put the dried cuttlefish in clean water, cover it with a bowl or plate and press it to prevent the dried cuttlefish from floating up and soak it overnight.
2. After the cuttlefish is soaked, peel off a layer of film on the cuttlefish, take out the bone and internal organs, and turn the eyeballs out, and finally do not forget to take out the teeth in the mouth and wash the cuttlefish.
3. Cut the cuttlefish into strips.
4. Wash the leeks, cut into segments, slice the ginger and slice the garlic.
5. Heat oil in the pan, stir-fry ginger and garlic slices, then stir-fry the cuttlefish evenly.
6. Drizzle in cooking wine and seafood soy sauce, soy sauce, add half a bowl of water, bring to a boil over high heat, turn to medium heat, and simmer the cuttlefish for a few minutes.
7. When simmering a little soup, add leeks, add salt, stir-fry over high heat, fry the leeks until slightly soft, turn off the heat, put out the plate, a plate of delicious, strong taste of leeks fried dried cuttlefish is fried.
Tip: When soaking dried cuttlefish, do not put alkali, so that the cuttlefish is chewy and delicious.
Dried cuttlefish is complete in size, bright and clean, color persimmon or brownish red, translucent, flat and thick flesh, dry and tough, with fresh flavor, no salt as the top product; the body is basically complete, there are local black spots, the surface is pink white, the back is dark red, and the umami is poor.
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