Spicy cuttlefish(xiang la mo yu zai )

Spicy cuttlefish

Introduction:

"Usually I seldom buy cuttlefish, because it's very expensive here. It's hard to buy good cuttlefish. I have to go to the seafood wholesale market far away. If I buy less, it will be more expensive. This is from Qingdao. Although it's frozen, it looks very fresh. Moreover, the cuttlefish is still very big. There are many kinds of seafood in a whole box. We need to have a good time. The difference between cuttlefish and other small seafood is that it is especially suitable for women to eat. It can nourish blood and menstruation, stabilize fetus and facilitate production, stop bleeding and promote lactation. It can be eaten from 18 to 80 years old. Cuttlefish tastes sweet, salty and flat. It contains protein, sugar, vitamins, calcium, phosphorus, iron and other minerals. It has the functions of strengthening yang and fitness, nourishing liver and Qi, nourishing blood and Yin, tonifying blood and kidney, strengthening stomach and regulating qi, stopping bleeding and reducing blood fat. "

Production steps:

Step 1: Ingredients: green pepper, cuttlefish, bean paste, pepper, ginger, garlic flavor grade fresh vegetable oil, white sugar, spicy skin

Step 2: wash the cuttlefish, tear off the film, fry it in the middle (I don't need the bigger cuttlefish, the smaller one), and cut the flower with a knife

Step 3: blanch with boiling water and wine, roll and pick up

Step 4: drain the water with cool water

Step 5: Chop ginger and garlic, wash and chop spicy skin with bubbles, wash and shred green pepper

Step 6: heat the oil, add pepper, ginger, spicy skin and garlic to stir fry the flavor

Step 7: stir well with bean paste

Step 8: add cuttlefish

Step 9: stir fry with cooking wine

Step 10: stir fry with green pepper

Step 11: add a little sugar, stir fry evenly, out of the pot

Materials required:

Cuttlefish: moderate

Vegetable oil: right amount

Salt: right amount

Cooking wine: moderate

Bean paste: right amount

Zanthoxylum bungeanum: right amount

Green pepper: right amount

Sugar: right amount

Garlic: right amount

Ginger: right amount

Note: Cuttlefish blanch water, change volume to pick up the cold water, otherwise cuttlefish will be very old, bean paste is very salty, generally add salt

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Mo Yu Zai