How to make cuttlefish and pickled vegetables bean cake

Many delicious foods can be made by more than just restaurant chefs. You can also do it at home, of course, this requires you to learn it yourself. Here is a recipe for cuttlefish and pickled vegetables bean cake. Learn it yourself and try making it at home.

1. Prepare the cuttlefish and cut it with a straight knife on the side without the white fascia, about 3 mm apart. Do not cut all the way through each cut. It is best to cut it to four-fifths. If you can't do that, cut it to two-thirds.

2. Turn the cuttlefish horizontally and cut it diagonally, leaving about one centimeter between each cut. To cut off

3. Another cutting method: After cutting the cuttlefish with a straight knife, turn it horizontally and cut the same distance with a straight knife. To cut off

4. Put the cut cuttlefish in boiling water until cooked through, and a beautiful flower shape will appear. If you don't cut it off but continue cutting, it will become the flower shape in the upper right corner. Can be used to make cuttlefish rolls

5. Prepare broad beans, bamboo shoots, pickles and blanched cuttlefish

6. Put the blanched cuttlefish, chopped pickles, diced bamboo shoots, a small amount of rice wine, sugar, Lee Kum Kee soy sauce, and water into a pressure cooker and cook for 15 minutes. Remove from heat.

7. Put some oil in the pot, add the broad beans and fry until done. Set aside.

8. Add appropriate amount of oil, pour the pickles in the pressure cooker into the pot, cook over high heat until the water is dry, then pour in the fried broad beans. Add some chopped green onion and chicken essence and it's ready to serve.

This is the end of the introduction to Cuttlefish and Salted Vegetable Bean Paste. Friends, are you interested in this dish and have you learned how to make it? So go home and try it yourself in the kitchen!