How to prepare cuttlefish

Many people must have seen cuttlefish. It is a soft-bodied animal, but it is actually a shellfish. It just evolved slowly in order to move and survive, and its back shell gradually shrank. It has many varieties, and due to its nutritional value, it has now become a best-selling seafood. In life, when we do something ourselves, we must clean it up before starting again. Today I will tell you how to cook cuttlefish.

Cuttlefish has high nutritional value when used to make soup, and it can be stewed with many ingredients, all of which taste very delicious, so cuttlefish is a very popular seafood. There are two kinds of cuttlefish sold in the market, one is fresh cuttlefish and the other is dried cuttlefish. No matter which kind of cuttlefish, it must be carefully cleaned before cooking. Now let’s talk about the cooking methods of cuttlefish.

What are the methods for cooking cuttlefish? 1. How to process dried cuttlefish: First soak the dried cuttlefish in clean water for about 10 hours. You can change the water 3-4 times in the middle until the cuttlefish becomes soft. If you need to speed up the process, you can use warm water and add an appropriate amount of alkali. After soaking the dried cuttlefish until soft, peel off the skin. When peeling, start from the edge and peel cleanly. After skinning, remove the cuttlefish's bone plates. Then clean out the remaining internal organs and impurities, including eyes, teeth, etc. Then wash it with clean water and cut it into pieces or slices according to your needs.

2. How to process fresh cuttlefish ? The cleaning methods for fresh and frozen cuttlefish are the same, except that the frozen ones need to be thawed first. Soak the cuttlefish in water for a while, clean the entire surface of the cuttlefish, and then rub the tentacles with your hands. Grab the entire tentacle in the water, grab the head with your other hand, pull the entire viscera out of the head, and separate the viscera from the tentacles. Do not break the ink cartridge. Digging out the eyes in water can prevent ink from contaminating other places. Remove any uneaten parts such as teeth. Peel off the skin of the head, make a cut along the midline of the back, and remove the bone plate. Then put the edible head and tentacles into another basin of clean water for washing. After washing, you can cut them. Note: 1. Cuttlefish ink contains a substance called mucopolysaccharide. Animal experiments have shown that it has a certain anti-cancer effect on mice. Therefore, it is recommended that you try not to throw away the ink sac or squeeze out the ink in the ink sac when cooking with cuttlefish. What are the methods for processing cuttlefish? 2. If you don’t use the washed cuttlefish at the time, it is best to wipe it dry with a paper towel and refrigerate it, so that the cuttlefish will taste more refreshing. 3. Cuttlefish bones are also a commonly used Chinese medicinal material. It is recommended that you keep them for medicinal use after drying. They have the effects of antacidity, hemostasis and astringency. However, the cartilage that looks like transparent plastic has no medicinal value, so throw it away. In addition, only adult cuttlefish have cuttlefish bones, and baby cuttlefish usually have no bones.

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