Stir-fried Cuttlefish

Name: Stir-fried Cuttlefish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Frozen Cuttlefish; Some onion; Some green pepper; Some Dried chili; Some shallot; Some ginger; Some Cooking oil; Some Cooking Wine; Some White wine; Some salt; Some Soy sauce; Some Sugar

by tgcyy

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cuttlefish not only has a crisp and refreshing taste, high protein content, high nutritional value, and rich medicinal value. Cuttlefish are rich in protein. The shell contains calcium carbonate, shell cutin, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.; The ink in cuttlefish contains a kind of mucopolysaccharide, and experiments have confirmed that it has a certain inhibitory effect on mice. Cancer effect. As a northerner, I rarely try seafood such as cuttlefish, but I learned how to do it and it was pretty good. "

Stir-fried Cuttlefish

1. Prepare the ingredients.

2. Wash the baby cuttlefish, cut green peppers, green onions, green onions, ginger, and chili into shreds.

3. Add water to the wok and pour a little cooking wine.

4. Pour cold water into the baby cuttlefish, and catch the tentacles of the baby cuttlefish as soon as they are rolled.

5. Mix soy sauce, salt, sugar, and white wine with a juice.

6. Pour a little oil, green onions, ginger, and chili in a wok, and fry the green onions and green peppers first.

7. After the side dishes are cooked, pour the baby cuttlefish, cook in a bowl of juice, and stir quickly evenly.

Tips:
The time for blanching the baby cuttlefish needs to be controlled well, about 10 seconds is enough. If the blanching time is too long, it will become burlap and cannot bite.

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