How to make delicious cuttlefish

In life, I believe that many people have eaten stewed cuttlefish, and I believe that everyone has been deeply attracted by the taste of cuttlefish. Everyone seems to have their own unique skills in cooking cuttlefish, but small cuttlefish are probably rare. They are more delicate and tender than ordinary cuttlefish. And it is very difficult for people to catch it. Today I will teach you how to make delicious cuttlefish.

1. Ingredients for stewing small cuttlefish with tofu : 200 grams of small cuttlefish, 200 grams of tofu, appropriate amounts of green onion, ginger, salt, MSG, coriander, pepper, and vegetable oil. Method: 1. Remove the ink from the cuttlefish and clean it. 2. Wash the tofu and cut into pieces. Wash the onion and ginger and cut into thin strips. Wash and cut the coriander into sections. 3. Put the wok on the fire, heat the vegetable oil, then add the scallion and ginger and stir-fry until fragrant. 4. Stir-fry the cuttlefish for a while, add water, put in the tofu, add salt and stew until the tofu is well-flavored, then add MSG, pepper and coriander to season.

2. Ingredients for dry-pot small cuttlefish : 250g cuttlefish, chili sauce, onion, ginger, and a little diced green and red pepper. Method: 1. Wash the small cuttlefish, blanch them in water, and then take them 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.

3. Garlic-stirred small cuttlefish Ingredients: 500g small cuttlefish, 1 shallot, 1 tablespoon (15ml) light soy sauce, 5 cloves of garlic, 4 teaspoons (20ml) Shaoxing wine, 1/3 teaspoon (2g) white pepper, 1 teaspoon (5g) salt, 1 piece (about 5g) old ginger, 10g red pepper, 4 teaspoons (20ml) oil Method: 1. Clean the internal organs of the small cuttlefish, remove the head, and then wash and drain. 2. Crush the garlic and mince it. Peel the ginger and chop it into small pieces. Wash and cut the shallots into chopped green onions. Wash and chop the red pepper. 3. Add salt, Shaoxing wine, light soy sauce, minced garlic, chopped ginger and white pepper to the cuttlefish, mix well and put into the steamer. Steam over high heat for 5 minutes. Take out and sprinkle with chopped green onion and chopped red pepper for later use. 4. Finally, pour the oil into the wok and heat it to 80% hot (place your palm on the top of the wok and you can feel the obvious heat), then pour it on the chopped green onions and red pepper. The above is an introduction to how to cook small cuttlefish. I believe that after reading the above introduction, you will have understood how to cook small cuttlefish. In fact, the three methods of cooking small cuttlefish introduced above are very common methods, so they are relatively simple to operate. If you want to make small cuttlefish yourself, you can refer to the method described above!

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