Korean cuttlefish in cold sauce(han shi liang ban mo yu zai )

Korean cuttlefish in cold sauce

Introduction:

"It's early autumn today. In the morning, I suddenly think of last year's third season theme game" delicacies ". Time flies. It's almost a year in a flash. Walking on the way to work, I even feel a bit cool, oh, I think it's psychological effect. Autumn is the season to eat seafood. This season's seafood is particularly thick and relatively cheap. Recently, I plan to buy more seafood to eat. At the weekend, when I went to the market, I saw that the cuttlefish was very fresh and suitable for making salad. This time, we use Korean sauce as the main seasoning, cold QQ cuttlefish, with slightly spicy, sour and sweet taste, which is very offensive. Young cuttlefish has a high nutritional value, but its fat content is very low. It has the functions of nourishing blood and Yin, tonifying blood and kidney, removing stasis and relieving pain. It's very suitable for women to eat. Now it's the season to eat seafood. Women might as well eat more. "

Production steps:

Step 1: prepare the main materials.

Step 2: skin the cuttlefish larvae, remove the small hard shell (cuttlebone) on the back, remove the internal organs, cut off the eyes, and rinse them for use.

Step 3: stir fry sesame until fragrant.

Step 4: bring water to a boil, add ginger slices, cooking wine and cuttlefish, bring to a boil, turn off the heat and simmer for 3 minutes.

Step 5: pick up the cuttlefish and soak it in ice lemon water for 5 minutes.

Step 6: cut garlic and ginger into pieces, then mix Korean chili sauce, chili powder, soy sauce, sugar, vinegar, garlic, ginger and cooked sesame.

Step 7: drain the cuttlefish and put it into a bowl. Pour the seasoning into the bowl and stir well.

Step 8: put the lid on and refrigerate for 1-2 hours. The longer the time, the better the flavor.

Materials required:

Cuttlefish: 500g

White Sesame: 2 tbsp

Iced Lemonade: right amount

Korean chili sauce: 4 tbsp

Chili powder: 2 tbsp

Soy sauce: 2 tbsp

Sugar: 2 tbsp

Vinegar: 1 tbsp

Garlic: 20g

Ginger: 2 tablets + 20g

Cooking wine: 1 tbsp

Note: 1. After the cuttlefish is boiled, turn off the heat and simmer for 3-5 minutes (depending on its size). If it is boiled for a long time, it will be too soft to chew. 2. After blanching, the cuttlefish should be put into ice water immediately, which can keep the taste of cuttlefish crisp. 3. The prepared cuttlefish must be refrigerated for 1-2 hours. The longer the time, the better the flavor. 4. The formula of seasoning can be changed according to one's own taste. 5. It's better to prepare some ice water in summer, which has many uses.

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: hot and sour

Chinese PinYin : Han Shi Liang Ban Mo Yu Zai