Chinese Food
Cuttlefish casserole
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As a high-quality seafood, cuttlefish is a delicacy loved by the family. The most common way is to fry and eat. Or to rinse hot pot. Make a different one today. Fried food is easy to be cold. Hot pot is not prepared. Think about it. A potato pot of cuttlefish is born. Learn from the dry pot method. There is not a lot of soup. The taste is rich. With the help of a small casserole, the process of eating will not be cold. It is said that one hot top three fresh. Protein rich food. Hot food is more delicious. One cuttlefish. Small peanut oil, garlic, ginger, cooking wine, chili, potato, garlic sprout, half spoon of raw soy sauce, one spoon of rice vinegar, one spoon of sugar, half spoon of bean paste
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients. For example, ginger, garlic and chili can be used according to the taste. It is flexibl
Step2:It's easy to remove the skin of cuttlefish. The thick skin can be reserved for frying or boiling. The cuttlefish after peeling is white and tender. In addition, the head of cuttlefish is cut into sections for use
Step3:It's easy to remove the skin of cuttlefish. The thick skin can be reserved for frying or boiling. The cuttlefish after peeling is white and tender. In addition, the head of cuttlefish is cut into sections for use
Step4:Boil the water, add ginger slices and cooking wine, pour in the cuttlefish, turn off the fire immediately, and then burn it to remove the smell. When the cuttlefish is rolled up, it will be immediately picked up for use
Step5:Wash and cut the side dishes. Potatoes can be replaced by their favorite ingredients, such as mushroom or radish
Step6:In a hot pot, pour in the peanut oil extracted by the ancient method of Huji flower, and burn it over medium heat to produce the fragrance
Step7:A little more oil. Pour in the drained cuttlefish and stir fry. Continue to roll the cuttlefish. Take it out in one minute. Don't boil it too old
Step8:Add potatoes and garlic. Fry over medium heat until the surface is yellowish. Serve in a casserole
Step9:Leave a little oil in the pot and stir fry the garlic and pepper. Add the juice mixed with raw sugar, rice and vinegar and a little bean paste. Stir fry over low heat
Step10:Pour in the cuttlefish and mix well. Keep the heat low or turn off. Add a little boiling water and let it bring a little soup
Step11:After the potatoes are put into the small casserole, it has been put on the stove and warmed up on a small fire. Now put on the cuttlefish and continue to cook on a small fire for five minutes
Step12:The whole pot is on the table. The warm fragrance makes people salivate.
Cooking tips:1. The cuttlefish should be crisp, tender and not old. Do not open fire during the scalding process. 2. The meat of cuttlefish is very thick, so we need to cut the flower knife. First, it tastes delicious, second, it tastes crispy; third, if you like spicy, you can put more chili. If you eat spicy in winter, you can drive away the cold. 4. Raw soy sauce and bean paste are salty, so no salt is added. The whole dish is still light and the Sichuan style is used for reference. It is in line with our taste that is not good at spicy food. For heavy taste, we can add some to this dosage. There are skills in making delicious dishes.
