How to make fresh cuttlefish delicious

Cuttlefish is mainly produced in the East China Sea of my country. It tastes delicious and has high nutritional value, so it is deeply trusted by people. But if you were really given a cuttlefish, how would you cook it? Could you make it delicious? In life, when we want to eat, we will choose the freshest one, and the same goes for cuttlefish. We must choose fresh cuttlefish, so that the meat will be better after stewing. Today I will tell you how to cook delicious fresh cuttlefish.

Ingredients for homemade cuttlefish balls : 250 grams of fresh cuttlefish, appropriate amount of fat, salt, sugar, pepper, sesame oil, rice flour, cornstarch. Method: 1. Select the middle section of half a pound of fresh cuttlefish, peel it, wash it, wipe it dry and cut it into small pieces. Add a few pieces of fat (I just tried it). Put them in a blender and blend them into a paste. Add salt/a little sugar/pepper/sesame oil and mix until it becomes gelatinous. 2. Add another tablespoon of rice flour (I think this is to make the balls more transparent, water chestnut powder is also fine). Mix well with a tablespoon of cornstarch. 3. Squeeze it into balls with your hands. Put it in a pot of cold water and cook on low heat until it floats... Take it out and eat it however you want. It's very fresh anyway. Sautéed Cuttlefish with Soy Sauce: 300 grams of fresh cuttlefish. 750 grams of seasoning oil (about 50 grams consumed), 2 tablespoons of soybean paste, 1 tablespoon of Shaoxing wine, 1/2 tablespoon of sesame oil, 1/4 teaspoon of salt and MSG, a little onion, garlic slices, and minced ginger, and an appropriate amount of starch.

Method 1. Wash and clean the cuttlefish, cut it into 5 cm long and 3 cm wide strips, blanch it in boiling water and curl it, take it out immediately, drain the water, fry it in 80% hot oil, and pour it into a colander. 2. Leave a little oil in the original pot, stir-fry onion, ginger and garlic, add Shaoxing wine, add soybean paste, salt and MSG, stir-fry until fragrant, add soup and bring to a boil, thicken with water starch, add cuttlefish rolls, stir-fry evenly, drizzle with sesame oil, and serve. The material is replaced by sea hare instead of cuttlefish, and it is called fried sea hare with sauce. Taste variation: Replace the soybean paste with scallion segments, which is called stir-fried scallion ink.

Ingredients for fried cuttlefish with pickled mustard greens : cuttlefish slices, pickled mustard greens, red pepper, ginger, cooking wine, sugar. Method: 1. Use a knife to cut strips about half a centimeter wide horizontally on the cuttlefish slices. Do not cut the cuttlefish through, only cut the upper 1/2 and leave the lower 1/2; 2. Then cut strips half a centimeter wide vertically on the cuttlefish slices. This time, cut all the way to the bottom to make strips that look a bit like gears; 3. Wash and chop the snow vegetable, cut the ginger into shreds, remove the stems and seeds of the red pepper, and cut into rings; 4. Pour clean water into a pot, bring to a boil over high heat, add a little cooking wine, blanch the cuttlefish strips for 15 seconds, then remove and drain; 5. After the pot is heated, pour oil into the middle. When the oil is 40% hot, add the shredded ginger and stir-fry until fragrant, then add the snow vegetable and red pepper rings and stir-fry over high heat for half a minute; 6. Add the cuttlefish strips and stir-fry for 10 seconds, add sugar to taste, stir-fry a few more times and serve. Tips: Because snow vegetables are salty, there is no need to add salt. Just use a little sugar to enhance the flavor. Fresh cuttlefish with black bean sauce and pepper Main ingredients: 200 grams of cuttlefish, Seasoning: 5 grams of pepper (red, pointed, dry), 5 grams of white garlic, 5 grams of green onion, 10 grams of fermented black beans, 20 grams of vegetable oil Method 1. Wash the fresh cuttlefish, blanch it with boiling water, and filter out the water; 2. Heat the oil in a pan to 40% hot, add the cuttlefish and stir-fry until cooked, then filter out the oil; 3. Put the wok on fire, add the fermented black bean paste and sauté until fragrant; 4. Add the pepper and stir-fry, then add water and cuttlefish and stir-fry evenly; 5. Thicken the sauce, add the scallion segments and stir-fry evenly, then add sesame oil and mix well. Stir-fried cuttlefish with broccoli, carrot and squid. Green broccoli, red carrot and fresh cuttlefish are stir-fried together, creating a beautiful color and a light and delicious taste. Cuttlefish, 1 piece, broccoli, 2 pieces, carrot, 1 piece, vegetable oil, 2 tablespoons, garlic, 2 cloves, starch water, 3 tablespoons, salt, 1 tablespoon. Method: 1. Cut the cuttlefish into pieces and blanch them in boiling water, being careful not to over-blanch them. Roll up the cuttlefish and it’s done. Cut the broccoli into small florets and blanch them in boiling water until they turn dark in color. Carrots, sliced. Garlic, chopped. 2. Bring the pot to a boil over high heat, add oil and minced garlic, sauté the garlic until fragrant, then add the carrots and stir-fry until they are 80% cooked. Add the cuttlefish and stir-fry until the cuttlefish releases juice, then add the broccoli and continue stir-frying. Finally, add salt and starch water, stir well and serve.

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