Explain The Whole Process of Cuttlefish Processing & Cuttlefish Shortbread Soup

Name: Explain The Whole Process of Cuttlefish Processing & Cuttlefish Shortbread Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Cuttlefish; 200g Small row; 1/2 root carrot; Some Black Fungus; 1 ginger; Some White wine; Some salt; Some Shallots

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4.9 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

Cuttlefish, also known as cuttlefish and squid. Cuttlefish is delicious, rich in nutrition and high in medicinal value. It is rich in protein, fat, inorganic salt, carbohydrates and other substances. In addition, it tastes delicious. There is a record of eating cuttlefish as far back as the Tang Dynasty. It is a favorite delicacy of people. "

Ingredients

Explain The Whole Process of Cuttlefish Processing & Cuttlefish Shortbread Soup

1. 1. Rinse the small row and put it in boiling water for a while, pick it up and rinse with cold water, and set aside.

2. 2. Wash the black fungus with soaking hair, wash the carrots and cut into hob pieces.

3. 3. Slice ginger.

4. 4. Put the cuttlefish, short ribs, black fungus, carrots and ginger into the electric pressure cooker, and add a few drops of high white wine. (Please refer to the log http://home.meishichina.com/space-1478742-do-blog-id-403881.html for the details of cuttlefish processing methods)

5. 5. Turn on the electric pressure cooker for 25 minutes.

6. 6. After boiling, add proper amount of salt to drink. Sprinkle some chopped green onion in the soup when you drink it.

Tips:
1. Add some salt and starch when soaking the black fungus, so that the impurities in the black fungus can be brought out and washed more cleanly.

2. Add some white wine when making fishy meat, which can remove the fishy smell of the ingredients better than adding cooking wine.