Cuttlefish mouth recipes

Due to the improvement of living standards, people nowadays no longer have to worry about food and clothing. People are looking for things that are tastier, more fun, and not lacking in nutritional value, that is, delicious food. We all know that cuttlefish is a creature with extremely high nutritional value, but if it is cooked in a single way, it would be a waste of this delicious food. This has to do with its mouth, which also has a great origin. Today I will tell you how to make cuttlefish mouth.

Simply clean the cuttlefish mouth with clean water, put the cuttlefish mouth and ginger slices in cold water, and cook for about 2 minutes after the water boils. This step is mainly to remove the fishy smell. After cooking, rinse with cold water to make the meat firmer. Seasoning: Control the spiciness, saltiness and sweetness according to your preference. My habit is to taste it myself after mixing it in the bowl, which makes it less likely to make mistakes. My habit is to add a large spoonful of chili sauce, a large spoonful of soybean paste, Lee Kum Kee braised soy sauce, light soy sauce, dark soy sauce, cooking wine, and a little rock sugar. You can also add beer, many types of soy sauce, Lao Gan Ma crispy chili oil, I personally like to add a little of each, and the flavors are fuller. Pay attention, don't be lazy, be sure to taste your own seasoning, and move on to the next step if you think it's ok. Pour a little oil and stir-fry the drained cuttlefish mouth first. After stir-frying for about one minute, pour in the prepared seasoning, stir-fry again, then add water until it covers the cuttlefish mouth, cover the pot and simmer for about four or five minutes.

Open the lid and cook on low heat, mainly to collect the juice. You can also let it soak for a while to absorb the flavor. You can taste it again at this time. Ingredients: 1 jin of cuttlefish mouth (dry goods), appropriate amount of oil, one whole garlic, 2-3 slices of ginger, appropriate amount of light soy sauce, appropriate amount of cooking wine, 15 dried red peppers (adjust according to personal habits), two spoons of oyster sauce. The ones I bought are dry goods. The first step is to soak them for more than 2 hours. If you want them to be softer, soak them for a few more hours. Drain the water before frying. Prepare the necessary materials, oil, garlic, ginger (not photographed this time), soy sauce, cooking wine (you can also use half a bottle of beer), and oyster sauce. Chop the garlic. If you don't like garlic, you can just chop the whole clove and put it in. Cut the pepper into pieces. Pour the oil in and add the garlic when it is warm. When the garlic aroma comes out, add the dried peppers, and then pour in the drained cuttlefish mouth and fry it for a few times. Pour in cooking wine, light soy sauce (for color adjustment, because the cuttlefish mouth itself is salty, so no salt is needed), and add some water (if you use beer for cooking wine, you don't need to add water). Simmer over low heat, turn to high heat to collect the sauce, and it tastes better if there is a little bit of soup left.

Ingredients: 50 grams of chopped onion, 1/4 teaspoon of Italian mixed spice, 200 grams of cuttlefish, 100 grams of Italian rice, 5cc of cuttlefish gallbladder juice, 1/4 teaspoon of basil, 1 tablespoon of olive oil, 10cc of white wine, 500cc of fish stock, 1/4 teaspoon of salt. Method: 1. After sautéing the chopped onion with olive oil, add cuttlefish, white wine, Italian mixed spice, Italian rice, and 200cc of fish stock and continue to stir and cook. When the cuttlefish is cooked, remove it and set aside. 2. Add cuttlefish gallbladder juice and 200cc fish broth to the pot prepared in step 1, and stir-fry over low heat until the fish broth is slightly dry. 3. Add the cooked cuttlefish from step 1, 100cc of fish stock, basil leaves, season with salt, mix well and serve on a plate. Top with red caviar before serving.

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