Cuttlefish larvae are usually cooked in 10- 15 minutes. The time of cooking squid larvae is mainly related to the size and pot of squid. Generally, it takes 10- 15 minutes to cook cuttlefish larvae in a common pot, and it can be cooked for 10 minutes for taste. If cooked in a pressure cooker, boil the water and cook for 5-8 minutes. If the cuttlefish is small, the cooking time can be appropriately reduced; If you are older, you can extend the time a little.

Cuttlefish can be cooked in a few minutes.

Cuttlefish, also known as squid and cuttlefish. Squid larvae are delicious, nutritious and of high medicinal value. It is rich in protein, fat, inorganic salts, carbohydrates and other substances. Besides, it tastes good. As early as the Tang Dynasty, there was a record of eating cuttlefish, which was a favorite delicacy.

Chinese medicine is called "cuttlefish bone" or "Octopus Conch", which can cure hyperacidity and is a commonly used Chinese medicine for hemostasis and convergence. Cuttlefish, commonly known as squid, is also called "winter chicken", and dried products are also called "moth cricket", commonly known as "squid". Distributed in China's coastal areas, Pingtan dried cuttlefish is rich in nutrition, has the effects of strengthening yang, nourishing blood and kidney, invigorating stomach and regulating qi, and is delicious, so it is a good gynecological diet.

The practice of cuttlefish soup:

Taking out the squid larvae, washing with flour, and draining with salt water; Blanch Chinese cabbage with salt water, cut into appropriate sizes, shred radish, and diagonally cut green onions and peppers; Pour a proper amount of water into the pot, add radish and kelp to boil, take out kelp after radish is cooked, and dissolve soy sauce in the soup; After the soup begins to boil, add cuttlefish larvae, and when it is half cooked, add cabbage and cook for a while; Add green onions and green peppers, season with soy sauce and pepper and serve.