[How to make cuttlefish]_How to eat

[How to make cuttlefish]_How to eat

Many people may have heard of cuttlefish, but they are rarely eaten when they are at home, because this replacement is more difficult if you want to make it. After all, it requires complicated procedures.If it is a program error, it will cause some influence on the overall taste of this relatively, and the most important thing to use in this relatively is oyster sauce.

Oyster sauce is sold in all major supermarkets.

Ingredients: ground ginger, minced garlic, oyster sauce (sold by major supermarkets.

) Green peppers, carrots.

Preparation: Wash the cuttlefish and wash it with boiling water (it doesn’t take too long, otherwise it won’t taste good as it gets older.

) Green peppers and carrot slices, fried with hot oil, not easy for a long time when oily, easy to destroy the nutritional value of vegetables.

Stir-fry: put oil in the pan, add ginger, minced garlic, and oyster sauce when the oil is hot (be careful not to get hot when putting oyster sauce, be careful when putting oyster sauce in the pot.

) Add cuttlefish, green peppers, carrots and stir-fry, add salt, and chicken essence (MSG is fine).

Stir-fry evenly.

The baby cuttlefish cuttlefish gave birth to a cute little cute face. We always linger on its tenderness in the hot pot, but its swollen white belly can not help but make people imagine-this kind of tenderness may give something insideJust as fresh?

Sure enough, the rice it cooks is called fresh!

Ingredients: 100 grams of rice, 7 cuttlefish cubs, 50 grams of onion, 1 green and 1 red pepper.

Seasoning: salt, oil, vinegar, cooking wine, shallot, ginger.

Practice: 1.

Wash the rice.

Wash and dice onions, green and red peppers.

2.

The above raw materials are put in salt, and the oil is mixed well for use.

3.

Cuttlefish garnished with shallots, ginger, salt, vinegar, cooking wine and marinate for 10 minutes.

4.

Fill the cuttlefish belly with the mixed ingredients and steam them in a pot.

Cuttlefish larvae can’t be picked too small, the rice grains don’t fit well, and they can’t be made with frozen cuttlefish larvae. When thawing, the head and body are easy to loose and not form.

The ingredients in the rice can be mixed by yourself, but it is best not to lack onions. It is used to deodorize cuttlefish.

Ingredients for pickled pepper fish: cuttlefish seasoning: Sichuan pickled pepper, pickled ginger and spring onion, production method: A, simmer cuttlefish pickled in water, stir-fried Sichuan pickled pepper, ginger, and spring onion B, add seasoning, cuttlefish, etc.Quickly stir-fry.

Features: Spleen appetizer, qi and dampness, spicy cuttlefish cuttlefish cuttlefish time is very short, be sure to add some cooking wine to fishy.

The method is as follows: Ingredients: Cuttlefish seasoning: Sichuan pickled pepper, ginger, shallot, garlic, cooking wine Production method: 1.

Simmer the cuttlefish simmered in water, stir-fry the Sichuan peppers, ginger, spring onions, and garlic together 2.

Add stir-fried seasoning, cuttlefish, stir-fry the cooking wine, and simmer.