(microwave) baked cuttlefish tube
1. Raw materials: two whole cuttlefish tubes. One green onion, and other ingredients (cabbage, bamboo shoots, coriander, onion, tomato and other personal favorites) are appropriate.
2. Seasoning: 15g of cooking wine; 5 grams of ginger and garlic paste; 5 grams of soy sauce; A little pepper; 15g of peanut butter; 1 grams of soup; A little monosodium glutamate and sugar; 1 grams of vegetable oil.
3. Operation method:
(1) Wash the swollen fish barrel, scald it slightly with boiling water, soak it in the sauce made of various seasonings for half an hour, pick it up and dry it, and then soak it for taste; Beijing onion is cut into two-centimeter-long sections.
(2) Lay the scallion section on the bottom of the basin, place the soaked fish barrel on the scallion section, connect the basin to the microwave oven, and turn the function key of the microwave oven to the barbecue function for two minutes. When the rotation of the microwave oven stops, take out the squid rolls, soak them in the sauce, add other ingredients (you can choose one or two you like) to the basin, then put the re-soaked fish barrel on it, put them together in the microwave oven, and bake them for about two minutes by barbecue. That is, it becomes a pot of fragrant roasted cuttlefish. Sprinkle pepper before serving, it tastes better.
Precautions:
1. To make the cooked cuttlefish tender but not old, it is necessary to master the cooking time. Because most squid is protein, it solidifies after heating, so the longer the cooking time, the harder the cuttlefish.
2. During microwave roasting, we should master the time according to the size and tenderness of squid, so as not to make the squid inedible after roasting for a long time. But it's raw and inedible, so we must master the heat (the length of time and the size of firepower) flexibly.
Roasted meat with dried cuttlefish:
-Roasted pork belly or straight row, without salt.
cuttlefish is cut into pieces as big as mahjong.
the best pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry to dry the water, add cooking wine, add a little Haitian soy sauce for coloring, add Haitian soy sauce, stir-fry for a few times, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten, and the fire will drain the water. End.
Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking.
the method of cuttlefish larvae
Sauté ed cuttlefish larvae with sauce
Materials
Cuttlefish larvae, Korean spicy sauce, onion, ginger and diced green and red peppers
Method
1. Wash cuttlefish larvae, blanch them with water and take them out, and drain them as much as possible.
2. Heat the oil in the wok. Add the Chili sauce after the onion, ginger and garlic are sauté ed. After stir-frying for a few times, add the soy sauce, sugar and salt according to your own taste.
3. continue to stir-fry until the Chili sauce turns deep red, add cuttlefish larvae until the cuttlefish is evenly coated with Chili sauce, and then serve.
cuttlefish with garlic
The small cuttlefish swelled its belly as soon as it came out of the pot, as if to tell everyone that it swallowed the essence of seasoning all at once, and it looked like a boiled egg that had just been peeled off, all smooth and full of energy. Calorie label: the calorie of this dish is 15 kcal/person
Material
5g cuttlefish larvae, 1 shallot, 1 tablespoon of light soy sauce (15ml), 5 cloves of garlic, 4 teaspoons of Shaoxing wine (2ml), 1/3 teaspoon of white pepper (2g), 1 teaspoon of salt (5g) and 1 piece of ginger (about 5g).
smash garlic and chop it into minced garlic. The old ginger is peeled and chopped. Wash shallots and cut them into chopped green onions. Wash and chop the red pepper.
add salt, Shaoxing wine, light soy sauce, minced garlic, shredded ginger and white pepper into cuttlefish larvae, mix them evenly, put them in a steamer, steam them for 5 minutes with high fire, then take them out and sprinkle with chopped green onion and red pepper for later use.
finally, pour the oil into the wok, heat it to 8% heat (put your palm on the top of the wok, you can feel the obvious burning sensation), and then pour it on the chopped green onion and red pepper.
Tip:
Cuttlefish larvae are cuttlefish that have not yet grown up, also known as cuttlefish or cuttlefish. Can be purchased in the general aquatic products market.
cuttlefish larvae vary in size. In order to keep the appearance of the dish consistent with the cooking time, it is best to choose cuttlefish larvae with similar sizes when buying.
when steaming, do not pile cuttlefish larvae together, and put them on the plate as flat as possible, so as to facilitate the uniform heating of ingredients.
If you like spicy taste, you can first blanch cuttlefish larvae in boiling water, and then stir-fry them with the above raw materials, pickled peppers and pickled ginger, which will become the popular cuttlefish larvae with pickled peppers.