Home-cooked white-seared cuttlefish, fresh and crisp, endless aftertaste, never tired of eating
The dishes of the incandescent type pay attention to the freshness of the ingredients and the original taste. If the ingredients are not fresh, they can only be braised, stewed, added peppers, bean paste and other condiments to cover up the original taste, so that people can not eat, this is also no way to do it. Of course, like to eat this taste of the exception, different living habits around the place.
I just want to remind everyone to eat outside and try to order steamed, white-seared, stir-fried dishes. With my many years of experience in the industry, the owner of the general hotel, when encountering guests ordering these types of dishes, dare not fake, guests are not stupid, a try to know.
In the second restaurant where I worked, when the owner was training waiters, the focus was to learn to persuade guests to order more fried dishes. Without him, the ingredients are cheap, taking pig's trotters as an example, the price difference between fresh and frozen is about 30% or 40%. And white cut pig's trotters with fresh goods, braised pig's trotters with frozen goods, the price is the same, how deep the water is, don't need me to say more about it.
<h1 class="pgc-h-arrow-right" > incandescent cuttlefish</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
Fresh cuttlefish 1500 g, ginger 1 piece, spring onion 50 g, beer 20 g. Sugar 2 g, salt 5 g, soy sauce 10 g, oyster sauce 10 g, cooking oil 500 g.
< h1 class="pgc-h-arrow-right" > production method</h1>
(1) Wash the ginger and cut into strips. Wash the shallots and shred them. The cuttlefish is cleaned up, the tentacles are cut into strips, the fish meat is cut into wheat ear flower knives, and then cut into pieces.
(2) Pour the beer into the cuttlefish meat and mix well, marinate for 20 minutes. Pour a small amount of water into the pot, add sugar, salt to boil, add soy sauce, oyster sauce and mix well, put out and set aside.
(3) Restart the pot, pour in the cooking oil, heat until 3-4, add the cuttlefish meat and burn for about 1 minute, then remove the oil control.
(4) Plate the cuttlefish meat, spread it with ginger and shallots, and drizzle with the cooked juice.
<h1 class="pgc-h-arrow-right" > key to production</h1>
<h1 class="pgc-h-arrow-right" >1</h1>
Place the cuttlefish on the board, back up, then cut the skin from the middle and remove the cuttlefish bone. Then turn the cuttlefish over, cut it from the softest part of the stomach, and remove the internal organs. Among them, the ink sac, roe, liver, etc. are retained, these sewage are rich in nutrients, are rare good things, can be boiled soup, fried eggs and so on.
Cut off the cuttlefish head and cut off the tentacles one by one. Cut the fish into ears of wheat with a knife, that is, slice it with a diagonal knife, but do not cut it, after all the cutting, turn the fish meat ninety degrees, the same operation, and finally cut into two finger-wide, seven-centimeter-long chunks.
<h1 class="pgc-h-arrow-right" >2</h1>
I'm using pull oil to burn, and this is the restaurant practice. I can use water to make noodles at home. The method is to pour a lot of water into the pot, add the scraps of ginger and shallots to boil, pour in the cuttlefish, and shake it with a spatula. Bring the water to a boil again, continue to sear for 1-1.5 minutes, and after the fish is all rolled, drain and plate.
<h1 class="pgc-h-arrow-right" >3. Cut the shallots</h1>
Since spring onions are used, it is a little difficult to cut into strips. First cut off the shallots, this part should not be wasted, can be used to stir-fry omelettes or something. Then roll the green onion into a cylinder (similar to a flower roll), then cut the shreds, don't be in a hurry, and slowly cut it with a knife.
The chopped shallots are straight and can actually be used. If you need to be more beautiful, you can put the shredded shallots in a bowl, add an appropriate amount of cool white and soak for a while, the shredded shallots will curl up, and the shape will be more beautiful. Finally, remove the shredded shallots, drain and mix with the ginger shreds before using.
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