Stir fried cuttlefish(bao chao mo yu zai )

Stir fried cuttlefish

Introduction:

"Cuttlefish is not only fresh and crisp, but also has high protein content, high nutritional value and medicinal value. Cuttlefish is rich in protein, and its shell contains calcium carbonate, cutin, mucilaginous substance, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.; the ink in cuttlefish contains a kind of mucopolysaccharide, which has been proved to have a certain anti-cancer effect on mice. For a northerner, I seldom try seafood such as cuttlefish. It's not bad after learning to make it. "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash cuttlefish, cut green pepper, onion, onion, ginger, chili into pieces.

Step 3: add water to the frying pan and pour in a little cooking wine.

Step 4: pour cold water into the cuttlefish larvae. When you see the tentacles of cuttlefish larvae, you can take them out as soon as you roll them.

The fifth step: use old soy sauce, salt, sugar, and Baijiu to a juice.

Step 6: pour a little oil, onion, ginger and pepper into the frying pan. Stir fry onion and green pepper after fragrant.

Step 7: stir fry the side dishes, pour in the cuttlefish, cook in a bowl of juice, stir fry quickly and evenly.

Materials required:

Frozen cuttlefish: moderate

Onion: right amount

Green pepper: right amount

Dry pepper: right amount

Scallion: right amount

Ginger: right amount

Edible oil: right amount

Cooking wine: moderate

Baijiu: moderate amount

Salt: right amount

Old style: moderate

Sugar: right amount

Note: the time of blanching cuttlefish should be controlled well, about 10 seconds. If the blanching time is too long, it will grow and can't bite.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bao Chao Mo Yu Zai