Let's talk about the main seasoning of this dish-sauce. The sauce we often eat in the north is soybean sauce, which is mainly made of soybeans and fermented. This is different from the bean paste made of broad beans in the south. Soy sauce is salty and delicious, which is more suitable for sauce stew, sauce stir-frying and sauce frying. Bean paste has a delicate taste and lasting fragrance, which is more suitable for making Sichuan bean paste and other sauces. No matter what kind of sauce it is, because it is made by fermentation, the amino acid content in the nutrients is very high, which has the dietotherapy effect of delaying aging.
Exercise:
1. Cut the cuttlefish, remove the internal organs, remove the soft spines, wash and drain.
2. Add the base oil into the pot and heat it to 89 degrees. Put cuttlefish and chopped onion into the pot at the same time, stir fry quickly, and add slightly diluted soy sauce (the ratio of soy sauce to cuttlefish is about 1: 10, that is, add 500 grams of cuttlefish to 50 grams of soy sauce).
3. When the cuttlefish body curls and the flesh color changes from transparent to white, it means it is ripe. Turn it into a big fire before cooking, and add a spoonful of white wine to make the meat tender.
When cooking this dish, we should pay special attention to the heat, otherwise the meat will get old, on the one hand, the taste will be poor, on the other hand, the nutrition will be lost.
The same method can also be used to cook soft seafood, such as squid. Of course, the sauce can be changed according to personal taste, and the dosage can be increased or decreased.
Colorful cuttlefish shreds
Ingredients: cuttlefish fillets150g, green peppers 60g, red peppers 20g, water-borne mushrooms12g,
Ingredients: salt 2g, monosodium glutamate 1g, cooking wine 4ml, rice vinegar 1ml, starch 4g, egg white 4g, douban onion 4g, onion slices 6g, ginger rice 2g, vegetable oil 40g, onion oil 10g and broth 25g.
manufacturing method
1. Wash cuttlefish, slice it, put a flower knife, cut it into 0.5cm-wide shreds with the top knife, put it in a bowl, add salt, monosodium glutamate, egg white and starch, and homogenize.
2. Shred green pepper, red pickled pepper and water mushroom respectively, with the same thickness as cuttlefish.
3, cooking wine, monosodium glutamate, salt, vinegar, starch, onion, garlic, ginger rice, broth together into juice.
4. Stir-fry the spoon with high fire, inject peanut oil and burn it to 50% heat, add cuttlefish shreds to disperse and mix well, then pour the auxiliary materials into the colander to filter oil.
5. Stir fry with a spoon and base oil, quickly add the sauce, stir fry a few times, and pour in the onion oil.
Black bean, pepper and cuttlefish balls:
Ingredients: 200g cuttlefish.
Ingredients: 50g green pepper, 50g onion, 2g salt, monosodium glutamate 1g, cooking wine 10ml, 0.25g pepper, 6g Yangjiang lobster sauce, 4ml soy sauce, 3g cornmeal, 40g vegetable oil, 4g onion, 3g ginger slices, 2g garlic and 2g carrot flower.
manufacturing method
1, cuttlefish into the flower knife, cut into large triangles, green pepper and onion into triangles.
2, cuttlefish crossed the water.
3, hot pot fierce oil, cuttlefish, green pepper, onion oil until cooked.
4. Stir-fry the spice heads, add seasonings, and stir-fry the main accessories.
Stewed cuttlefish with white radish
Ingredients: white radish, cuttlefish, red pepper, green pepper, onion and ginger.
Seasoning: salt, monosodium glutamate, salad oil, broth, starch.
Practice: 1, cut the white radish into rhombic pieces, cut the red and green peppers into pieces, and blanch the vegetables with warm oil.
2. Wash the cuttlefish, blanch it with boiling water and pick it up for later use.
3. Put a little base oil in the pot, first add chopped green onion and Jiang Mo, then add all the raw materials and a proper amount of stock, and cook for 3 minutes. Thicken after seasoning.
Cucumber mixed with cuttlefish
raw material
250g cucumber, 500g frozen cuttlefish, appropriate amount of red oil, appropriate amount of seafood sauce, appropriate amount of soy sauce, ginger, white sesame, soy sauce and sugar, a little vinegar and starch, 50g wine and sesame oil, and a little peanut oil.
working methods
Squid contains polypeptide substances, protein, fat, carbohydrate, vitamin B 1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and other components, and has the effects of nourishing blood and nourishing yin, nourishing heart and activating collaterals, benefiting qi and strengthening the will; Cucumber is sweet and cold, clearing away heat and toxic materials, promoting diuresis and reducing swelling. The combination of the two can reduce weight and is suitable for obese children.
manufacture
1, the cuttlefish is thawed, washed, soaked in hot water, taken out and drained; Stir-fry white sesame seeds in a pot that is not too hot.
2. Use 1 teaspoon of soy sauce, 1-2 teaspoons of sugar, 1-2 teaspoons of vinegar and water starch, and add a little water to make a sauce.
3. Put the red oil, seafood sauce, ground soy sauce and sauce into a bowl and mix well for later use.
4. Put peanut oil (or soybean oil) in the pot, add Jiang Mo to fragrant, then add wine, add sauce and mix well.
5. Put the small cuttlefish into the pot and cook until the juice is dry, sprinkle with sesame oil and sprinkle with sesame seeds and mix well.
6. Wash the cucumber, cut it into pieces and put it on the plate. Mix the returned cuttlefish, sesame oil and sesame seeds, and put them on the cucumber to serve.
Special cucumber is crisp and refreshing, and cuttlefish is delicious.
Small cuttlefish with salt and pepper
Ingredients: 500g cuttlefish, 2 teaspoons of wine, egg white 1 teaspoon, white pepper 1 teaspoon, salt 1 teaspoon, and 4 teaspoons of sweet potato powder.
Practice: 1. Mix cuttlefish with seasoning.
2. Stir-fry the oil (about one third of the pot oil). Mix the sweet potato powder into the pickled cuttlefish, fry it in oil and take it out.
3. Wash the pan and put it on the fire to dry, then put the fried and drained cuttlefish into the pan and stir-fry with salt and pepper. When the salt and pepper are on the cuttlefish, you can cook.
Features: crispy and delicious cuttlefish is always a special dish that adds fuel to the fire in summer.
Cooking experience: In order to keep cuttlefish as dry and cold as possible, you can wash it first, dry it with paper towels and put it in the refrigerator for later use. Before cooking, dip a proper amount of sweet potato powder into the pot and fry it, not too much, so as not to be too sticky and brittle.
Braised cuttlefish
Ingredients: cuttlefish onion ginger onion garlic rice
Seasoning: soy sauce, oyster sauce, water, rock sugar.
Exercise:
1) Wash and soak cuttlefish, and drain for later use.
2) Heat a wok to put oil, saute shallots, saute garlic and ginger slices.
3) Add cuttlefish and cook a few times.
4) Pour in the prepared sauce. Add a little more water or broth.
5) Add rock sugar. Keep turning over the pot to make it colorful and delicious.
6) It must be a big fire when cooking juice, because cuttlefish is cooked quickly, and it will lose its taste if it is cooked for a long time.
7) Pour in the shallots and stir fry a little. Carefully slice the cuttlefish and burn it. Serve.
Intimate whisper:
Cleaning cuttlefish: Cuttlefish contains a lot of ink and is not easy to clean. First, peel off the epidermis, remove the gray bones, put the cuttlefish into a basin full of water, pull out its internal organs in the water, then dig out the eyes of the cuttlefish in the water to make its ink exhausted, and then rinse the inside and outside with clear water several times.
Stewed trotters with cuttlefish and soybeans;
Ingredients: trotters 1 piece, dried soybeans100g, and dried cuttlefish 3 pieces.
Seasoning: 2g salt, ginger 1 piece, onion 1 root, 20g rice wine and 5g oil.
Exercise:
1. Prepare ingredients, wash trotters, cut into large pieces, and soak dried soybeans in clear water 1 hour.
2. Cut the dried cuttlefish with scissors and soak it in warm water.
3, put water in the pot, put the trotters in the pot, boil the water, and remove the blood foam.
4. Put the cooked trotters, soaked soybeans and ginger onions into the soup pot and bring to a boil.
5. Heat the wok, pour in the oil, stir-fry the soaked cuttlefish in the wok, pour in the rice wine and shredded ginger, and smell the fragrance.
6. Put the fried cuttlefish into the pig's trotters and soybean soup, add salt, and cook for 5 minutes on high fire and 2 hours on low and medium fire until the soup becomes thick and there is a lot of collagen.
Braised chicken soup with cuttlefish
Raw materials:
Ingredients: Sanhuang chicken 1, dried cuttlefish 1, iron stick yam 1, ginger 1, a little chopped green onion.
Seasoning: salt and white pepper.
Braised chicken soup with cuttlefish;
1. Wash and chop the processed chicken, take out the chicken oil and dice it for later use; Soak dried cuttlefish in clear water until soft, peel off the film on cuttlefish, remove the hard bones and internal organs, and cut into strips for later use;
2. Heat the oil in a wok, put the diced chicken oil and ginger slices into the wok, remove the oil residue after extracting the chicken oil and throw it away, pour the chicken pieces and cuttlefish strips into the wok and stir fry, add a proper amount of refined salt when the skin and meat of the chicken pieces are tight, and continue to stir fry until the flavor of the chicken overflows;
3. Pour the chicken pieces into the casserole, add 2-3 times of clear water, bring to a boil with strong fire, then change to medium fire to keep the soup boiling and simmer with low fire until the soup is golden yellow, and turn to low fire;
4. Continue to simmer for about 2 hours. When the soup is thick and delicious, peel the iron stick yam and cut it into pieces, then simmer for 20-30 minutes. When eating, skim the chicken oil, add salt appropriately, and sprinkle with a little white pepper and chopped green onion.
Black pepper squid flower
Ingredients: green pepper, cuttlefish, yellow wine, salt and chicken starch.
How to make green pepper cuttlefish flowers delicious?
1. Peel the skin of fresh cuttlefish, dig out the internal organs, cut off the cuttlefish side meat, cut it with a cross knife and wash it.
2. Pour in yellow rice wine and marinate for 15 minutes.
3. Cut the green pepper into sections, remove seeds and slice, and peel and slice the carrot.
4. Put the cuttlefish slices into a boiling pot, blanch them to remove fishy smell, and then take them out and drain them.
5. Heat the oil pan: put the carrot slices and green pepper slices into the oil pan and fry them quickly until they are fried in oil and cut off.
Sixth, fry the cuttlefish roll in the pot for a while. Finally, add salt, chicken essence and water starch to thicken and taste bad.
Fried cuttlefish flower
400g clean cuttlefish. 5g of refined salt, 3g of monosodium glutamate, 3g of pepper, 3g of Jiang Mo, 5g of Shaoxing wine, 5g of minced garlic, 2g of chopped green onion, 0/5g of wet starch1000g of cooked lard.
Cut cuttlefish into a square with a length of 5 cm and a width of 2.5 cm, take a small bowl, add refined salt, Shaoxing wine, pepper, monosodium glutamate, white soup and wet starch, and make a sauce. Remove cuttlefish in boiling water, then put a wok on the stove. When cooked lard is added and burned to 70% heat (about 175℃), the cuttlefish is fried in oil and then taken out and drained. Leave the bottom oil in the original pot, add minced garlic, chopped green onion and Jiang Mo, stir-fry and pour in cuttlefish. Cook the sauce and turn it quickly.
Mixed cuttlefish
500g of washed cuttlefish, 250g of sweet green pepper, 250g of scallion, 50g of white sugar, 75g of sesame oil, 25g of monosodium glutamate and 5g of sesame (baked).
1. Wash the clean ink, cut it into 2 mm wide and 2/3 deep herringbone patterns, then cut it into squares of 1 cm, put it in a boiling water pot, and scald it until it is crisp and soft.
2. Wash sweet green peppers, remove pedicels and seeds, wash and cut into 1 cm square; Peel the scallion, wash it, cut it into small pieces of 1 cm, and fry the green pepper pieces and scallion pieces with oil respectively.
3. Add sugar and monosodium glutamate to the soy sauce, and turn it into a thick juice with low heat. When eating, mix cuttlefish, onion, green pepper and soy sauce thick juice together, pour into a plate and sprinkle with sesame seeds.
Fried cuttlefish
250g fresh cuttlefish (Mo Dou) meat, peas 150g (which can also be replaced by Chinese kale stalks), 50g fresh garlic, 50g fish sauce, 5g monosodium glutamate, raw flour 15g, pepper 0. 1g, sesame oil 1g and raw oil 500g.
(1) Wash the cuttlefish first, draw a few straight lines on the cuttlefish with the tip of the knife, and then fly the knife pieces with the oblique knife method (that is, the two pieces are connected together). Wash the fish and garlic and cut them into oblique sections. Wash the peas for later use.
(2) Heat a cauldron, add cooking oil until the oil temperature reaches about 200℃, add cuttlefish slices, add cornstarch and a little water and mix well, pour into the cauldron to get oil, then take out, then pour garlic slices and peas into a wok and fry until cooked, add fish sauce, monosodium glutamate, pepper and sesame oil, and then pour cuttlefish slices into the cauldron and mix well.
Saussurea medusa
600g of cuttlefish, 50g of potherb mustard150g, 2 teaspoons of soy sauce and 2 teaspoons of sugar 1/2.
1. Wash the cuttlefish, cut the flowers inside, cut them into small pieces, blanch them quickly with boiling water, then take them out and shower them with cold boiling water.
2. Chop cabbage.
3. Put 3 tablespoons of oil in the pot, stir-fry the cabbage first, then add the cuttlefish and seasoning and stir well.
Reminder:
1. Don't blanch the cuttlefish for too long, or the meat will be too old.
2. the cabbage is fried quickly, and the lid can't be covered. the fried color is green.
Practice of home-made cuttlefish soup
Ingredients: dried cuttlefish, mushrooms, black fungus, red dates, ginger (plus a few pieces of fat and thin pork belly)
Dried cuttlefish: soak in cold water one day in advance, and soak mushrooms and fungus in cold water for later use.
Making:
1, pedicled the soaked mushrooms and sliced them with a cross knife; Auricularia auricula is pedicled and broken into small petals;
2. Peel off a layer of film from the surface of the soaked dried cuttlefish, then remove bones and viscera and wash it;
3, add enough water to the pot, add chopped dried cuttlefish, mushrooms, black fungus, red dates, ginger slices, pork belly, stew together for 20 minutes, seasoning.
Squid cheese roll
Ingredients: 400g of whole squid, cleaned inside, Italian soft cheese 1 50g, sweet pepper, slightly roasted in oil, chopped into150g, red onion, chopped into 1/8 cups, chopped into1handful and chopped into coriander.
Exercise:
1. Preheat the oven to 180 degrees.
2. Mix all the above materials (except squid and lemon juice) in a bowl.
3. Put in squid and sprinkle with lemon juice.
4. Wrap the squid loosely in baking paper and tie the two ends tightly (like candy).
5. Put it on a baking tray and put it in the oven for 15-20 minutes.
6. Cool for 5- 10 minutes, cut diagonally, and serve.
Squid cuttlefish wide flat noodles
Ingredients: 1 squid, 50cc olive oil, 1 tbsp chopped green onion, 10g chopped garlic, 2 tbsp black sauce, 180g cooked cuttlefish noodles, appropriate amount of salt and pepper.
Exercise:
1. eviscerate the squid, wash it and cut it into long strips for later use.
2. Stir-fry chopped green onion and garlic in olive oil for 1 minute, then add squid slices and nine-story tower and stir-fry for 2 minutes.
3. Add black sauce and cooked cuttlefish noodles, mix well, season with salt and pepper, and serve.
Shredded Chinese chives and cuttlefish soup
Raw materials: fresh cuttlefish, leek, fresh shredded ginger, seasoning salt, cooking wine, pepper, rice vinegar, sesame oil, soy sauce and water starch.
Exercise:
1. Wash cuttlefish and cut into thick shreds. Wash leek and cut into coarse powder.
2. Pour a little oil into the pot, stir-fry shredded ginger, pour a proper amount of water, add cooking wine, salt, soy sauce, chicken essence, pepper and rice vinegar to taste in turn, add shredded cuttlefish to thicken the soup with water starch, add chopped leek and pour sesame oil.
Black bean and pepper fresh cuttlefish
200g cuttlefish
Seasoning: Chili (dried red tip) 5g garlic 5g onion 5g lobster sauce 10g vegetable oil 20g.
manufacturing method
1. Wash fresh cuttlefish, blanch with boiling water, and filter to remove water;
2. When the oil in the pot is heated to 40% heat, add cuttlefish and fry until it is broken, and filter the oil;
3. Add fermented bean paste to the wok and stir-fry until fragrant;
4. Add pepper and stir fry, add water and cuttlefish and stir fry evenly;
5. thicken, add onion and stir well, add sesame oil and mix well.
Braised cuttlefish with jujube
Recipe ingredients:
50g of jujube, 300g of cuttlefish, 3g of sparerib100g, 3g of medlar, 0g of ginger15g, 0g of onion10g, 8g of salt, 3g of Shaoxing wine and a little pepper.
Craft practice: stew.
Side dish area: confinement recipe; Hot dishes; Meat dishes.
The menu belongs to Cantonese cuisine.
Production method:
1. Wash jujube and medlar; Wash cuttlefish and ginger, slice; Chop the ribs; Cut the onion into pieces.
2. Boil the water in the pot, add the ribs after the water is boiled, boil the blood over medium heat, and pick it up for later use.
3. Take 1 stew, add sparerib, cuttlefish, jujube, medlar, ginger and onion, inject a proper amount of clear soup, add salt, Shaoxing wine and pepper, and stew for 3 hours.
Stewed cuttlefish with white radish
Ingredients: white radish, cuttlefish, red pepper, green pepper, onion and ginger.
Seasoning: salt, monosodium glutamate, salad oil, broth, starch.
Practice: 1, cut the white radish into rhombic pieces, cut the red and green peppers into pieces, and blanch the vegetables with warm oil.
2. Wash the cuttlefish, blanch it with boiling water and pick it up for later use.
3. Put a little base oil in the pot, first add chopped green onion and Jiang Mo, then add all the raw materials and a proper amount of stock, and cook for 3 minutes. Thicken after seasoning.
Cucumber mixed with cuttlefish
Squid contains polypeptide substances, protein, fat, carbohydrate, vitamin B 1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and other components, and has the effects of nourishing blood and nourishing yin, nourishing heart and activating collaterals, benefiting qi and strengthening the will; Cucumber is sweet and cold, clearing away heat and toxic materials, promoting diuresis and reducing swelling. The combination of the two can reduce weight and is suitable for obese children.
Raw materials:
250g cucumber, 500g frozen cuttlefish, appropriate amount of red oil, appropriate amount of seafood sauce, appropriate amount of soy sauce, ginger, white sesame, soy sauce and sugar, a little vinegar and starch, 50g wine and sesame oil, and a little peanut oil.
Making:
1, the cuttlefish is thawed, washed, soaked in hot water, taken out and drained; Stir-fry white sesame seeds in a pot that is not too hot.
2. Use 1 teaspoon of soy sauce, 1-2 teaspoons of sugar, 1-2 teaspoons of vinegar and water starch, and add a little water to make a sauce.
3. Put the red oil, seafood sauce, ground soy sauce and sauce into a bowl and mix well for later use.
4. Put peanut oil (or soybean oil) in the pot, add Jiang Mo to fragrant, then add wine, add sauce and mix well.
5. Put the small cuttlefish into the pot and cook until the juice is dry, sprinkle with sesame oil and sprinkle with sesame seeds and mix well.
6. Wash the cucumber, cut it into pieces and put it on the plate. Mix the returned cuttlefish, sesame oil and sesame seeds, and put them on the cucumber to serve.
Features:
Cucumber is crispy and cuttlefish is delicious.