Chinese Food
Stewed chrysanthemum with cuttlefish
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Every city has its own special food. The unique taste is always remembered by people who love this city. No matter where they go, they can't help swallowing the saliva they miss when they think of the local food. The old taste of Dalian also makes many people have a long aftertaste. Today, I'd like to share the stewed chrysanthemum with saury, an old dish in Dalian. There are two simple ingredients: saury and chrysanthemum. One stir fry and one stew make delicious home dishes. Saury meat is delicate and delicious. Garland chrysanthemum is tender and fragrant. Both of them are rich in fried nutrition. People in Dalian like it very much.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Choose a fresh cuttlefish. Remove the internal organs. Cut off the fins. Wash and cut into small sections. Add a small amount of cooking wine, five flavor powder, onion and ginger powder, salt and marinate for 10 minutes. It tastes better.
Step3:After the garland is washed, control the water. When it is cut into small sections, you can add more garland. Because the garland will shrink after preheating. The amount will be much smaller.
Step4:Heat the pan and pour in oil. Put the marinated cuttlefish in the pan. Fry for about 5 minutes. It's better to have yellow crusts on both sides
Step5:Fried saury with two yellow sides can keep the integrity of the fish when it is fried. The skin will also be more burnt and fragrant.
Step6:About 5 minutes later, stir fry the shredded onion and ginger. Add a small amount of soy sauce to mix.
Step7:Then put in the cut garland. Stir fry gently.
Step8:The garland becomes soft after stir frying. At this time, add a small amount of salt. Do not add water. Because garland itself will drain some water
Step9:Cover the pot and simmer for about 5 minutes. Better lock the soup. Good cooking utensils are also required for cooking. I like to use this new stir fry pot made of stone and wood. It has large capacity and deep pot. It's also made of Maifanshi. It's not sticky but light. It's especially good for frying, frying, stewing and stewing. The wooden handle feels very good.
Step10:At last, I saw that the chrysanthemum was completely soft. Add a small amount of chicken essence to make it out of the pot.
Step11:Put it on a plate and eat it. The meat of the cuttlefish is delicate and delicious. The chrysanthemum is fresh. It just absorbs the sauce of the cuttlefish. It's very delicious
Step12:Dalian people love this taste. I wonder if there is such a way in other places? You can exchange local specialties together.
Step13:My family makes this dish every three to five times. It has fish and vegetables. It's nutritious. It's suitable for all ages. It's a classic home-made dish.
Step14:Take care of the fish bones when you give them to children.
Cooking tips:1. When buying cuttlefish, you should choose the one with bright eyes and firm meat. It's fresh. 2. You don't need to add water or a little. Chrysanthemum itself will be watered. There are skills in making delicious dishes.
