The whole process of cuttlefish processing(xiang jie mo yu chu li quan guo cheng mo yu xiao pai tang )

The whole process of cuttlefish processing

Introduction:

"Cuttlefish, also known as cuttlefish, cuttlefish. Cuttlefish larvae are delicious, nutritious and of high medicinal value. It is rich in protein, fat, inorganic salts, carbohydrates and other substances. In addition, it tastes delicious. It has been recorded that cuttlefish was eaten as far back as the Tang Dynasty. It is a favorite dish for people. "

Production steps:

Step 1: 1. Wash the small row, put it in boiling water, take it up, rinse it with cold water, and set it aside.

Step 2: 2, black fungus bubble hair wash, carrot wash cut hob block.

Step 3: 3. Slice ginger.

The fourth step: 4. Put the cuttlefish, small row, black fungus, carrot and ginger together into the electric pressure cooker, and drop into several drops of high baijiu. (see the log for details of cuttlefish treatment http://home.meishichina.com/space-1478742-do-blog-id-403881.html ）

Step 5: 5. Turn on the electric cooker for 25 minutes.

Step 6: 6, after the pot is good, add the right amount of salt to drink it. Sprinkle some scallion in the soup when drinking.

Materials required:

Cuttlefish: 4

Small row: 200g

Carrot: Half Root

Auricularia auricula: right amount

Ginger: 1 piece

Baijiu: moderate amount

Salt: right amount

Shallot: moderate

Precautions: 1. When soaking black fungus, you can add some salt and starch, so that the impurities in black fungus can be brought out and washed more cleanly. 2, when making meat, add Baijiu, more than the cooking wine can eliminate the smell of food.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Xiang Jie Mo Yu Chu Li Quan Guo Cheng Mo Yu Xiao Pai Tang