Cuttlefish hotpot recipe

Hot pot should be very popular among people in daily life. Usually, when a few of us get together, we will choose hot pot because we feel that the food we cook is delicious and fragrant. But do you all know the types of hot pot? For example, cuttlefish hot pot? I believe that not many people have tasted it, and even fewer people can make it. The nutritional value of cuttlefish is very high and is beneficial to human absorption, so you must understand it. Today I will introduce to you the recipe of cuttlefish hotpot.

Ingredients: 250g baby cuttlefish, chili sauce, scallion, ginger, green and red pepper cubes . Method: 1. Wash the baby cuttlefish, blanch it in water, then take it out and drain as much water as possible. 2. Heat oil in a wok, sauté scallions, ginger and garlic until fragrant, then add chili sauce. Stir-fry for a few times, then add soy sauce, sugar and salt according to your taste. 3. Continue to stir-fry until the chili sauce turns dark red. Add the cuttlefish and cook until the cuttlefish is evenly coated with the chili sauce. Then it is ready to be served. Every time I go out to eat hotpot, I order a bunch of ingredients because I think everything looks delicious when I look at the menu. But for some foodies, these may not be enough to fill them up. Every time I go out to eat hotpot, I like to order spicy hotpot the most. There are a lot of chilies in the soup base, and it tastes so good.

I usually like to order seafood when eating hotpot. When I saw cuttlefish on the menu, of course I couldn’t miss it, so I ordered some cuttlefish. These cuttlefish looked very big when they were served. At that time, I told my friends that such a big cuttlefish was only a few dozen yuan, which was very cheap. However, when I put it in the pot and cooked it, I wanted to take it out, but I couldn't get it out no matter how hard I tried. I could only use a colander to scoop it out. I didn't expect that the cuttlefish would be so small after being cooked that it was unbelievable. The cooked cuttlefish looked almost the same size as quail eggs, or even a little smaller than quail eggs, which made it completely unsatisfying. The plate of cuttlefish ordered was not enough for several people. It seemed that I was ripped off by the restaurant. I never encountered this situation when I went to other hot pot restaurants before. Anyway, I won’t dare to eat it next time. Have you encountered this situation?

1. Almost all seafood has a natural fishy smell and also has the characteristic of releasing water when heated. Therefore, blanching the seafood in boiling water beforehand is an essential step. This not only removes the fishy smell of the seafood, but also allows the seafood to spit out excess water, so that the finished dish will look refreshing and beautiful. Please be sure to pay attention to the fact that you should immediately rinse with cold water to cool down after blanching (especially seafood such as fresh squid, cuttlefish and soaked squid). 2. Sprinkle a little bit of sugar before serving to enhance the flavor, which can make the seafood taste more delicious.

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