This is a very simple banquet dish A plate of two flavors of cuttlefish is beautiful and delicious, incandescent cuttlefish & cuttlefish big tart Students who like to eat cuttlefish must not miss it!
By having a humidifier for small oranges
<h2>Royalties</h2>
2 fresh cuttlefish
Star anise cinnamon eight pepper dried pepper to taste
Dark soy sauce 1 tablespoon
Light soy sauce 2 tablespoons
2 tablespoons of cooking wine
Rock sugar 20-25 g
A few spring onions
Ginger slices A few slices
Green and red pepper to taste
Mustard to taste
Ginger shredded to taste
<h2>Practice steps</h2>
1, buy fresh cuttlefish I bought this time about 9 two or so weight one do not recommend using too small cuttlefish about 1 pound of the best 2 just a plate
2, cuttlefish bone removal, internal organs, mouth shell and eye bags Be careful to try to ensure that the cuttlefish is intact
3. Wash the processed cuttlefish and set aside
4, first prepare the marinade of cuttlefish big spoon Cinnamon section, star anise 2-3, dozens of peppercorns, 1-2 dried peppers, a few slices of ginger Onion knots, 1 soup spoon of dark soy sauce 2 tablespoons cooking wine 1 tablespoon of rock sugar half two (without rock sugar can also use brown sugar because the soy sauce at home is relatively salty there is no extra salt If you use light soy sauce as appropriate, you can put more salt onions, love to eat spicy, more dried peppers)
5: Bring the marinade to a boil over high heat, cover and simmer for 7-8 minutes
6, add cuttlefish medium-low heat for about 30-35 minutes, turn the noodles in the middle 1-2 times, the last few minutes can collect the juice (this half pot of marinade finally boiled until the remaining small half rice bowl can be)
7, another cuttlefish is also processed clean and white-seared I am using a pressure cooker to prepare water or broth in the pot today, add a few slices of ginger, a spoonful of cooking wine, put in the cuttlefish, cook on high heat until the pressure cooker is steamed, steamed for 2 minutes, time to turn off the heat, first do not open the lid and simmer for about 3-4 minutes And then open the lid to fish out the cuttlefish (I usually boil the broth or chicken broth with ice cubes, store it in the refrigerator as you go, if there is no broth, you can add some chicken powder to the water to cook the cuttlefish)
8, cooked cuttlefish fish out of the cold, you can cut or tear and then plate
9, prepare the sauce White seared cuttlefish with chili ring mustard juice with raw soy sauce fresh shellfish mustard Fresh green pepper and red millet pepper cut into small rings The big mochi is the marinade of the cuttlefish After the marinade of the cuttlefish is finally thickened, pour it into the dipping sauce dish and add a few ginger shreds
10. Everyone praised this dish for this dish at the Chinese New Year's Eve meal this year
11, if you like sweet taste, you can add more sugar
12, wasabi taste is very cool ~ ~
<h2>Tips</h2>
There is no fixed amount of salt in the dish, and you have to do it according to your own taste ~ ~ If you make this dish in the summer, you can chill the cuttlefish for a while and then serve it
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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