Fried eggs with cuttlefish(mo yu zai shao dan )

Fried eggs with cuttlefish

Introduction:

"Cuttlefish is delicious, nutritious and of high medicinal value. It is rich in protein, fat, inorganic salts, carbohydrates and other substances. It is very beneficial for women to eat in menstruation, pregnancy, childbirth and lactation stages. It can nourish blood, dredge menstruation, stabilize fetus, benefit production, stop bleeding and promote lactation. Quail egg is a kind of good tonic, and it has unique nutrition, so it is called "the best in eggs" and "ginseng in animals". Quail egg's nutritional value is no less than egg, and it has better skin care and beauty effect. "

Production steps:

Step 1: get the ingredients ready.

Step 2: wash the cuttlefish, add some cooking wine and salt to the pot, blanch for more than ten seconds, and take out.

Step 3: cook quail eggs, cool and shell.

Step 4: heat the oil and stir fry shallot, ginger and star anise.

Step 5: add the processed cuttlefish and quail eggs and stir fry for a few seconds.

Step 6: add cooking wine, soy sauce, seafood.

Step 7: stir fry evenly, add appropriate amount of water, bring to a boil, reduce the heat and simmer for a few minutes.

Step 8: add salt, chicken essence and sugar, stir well over high heat and cook for two or three minutes.

Step 9: sprinkle some scallions on the plate.

Step 10: the delicious fried eggs of cuttlefish are ready.

Materials required:

Cuttlefish: 500g

Quail eggs: 250g

Ginger: 1 piece

Star anise: 2

Chives: right amount

Salt: 1 teaspoon

Chicken essence: 1 teaspoon

Sugar: 1 tablespoon

Old style: 1 tablespoon

Seafood sauce: 2 tablespoons

Cooking wine: 1 tablespoon

Note: 1. After the quail eggs are cooked, remove them immediately and add them into the cold water. This will not only make it easy to shell, but also make the surface of the peeled eggs more complete and smooth. 2. Don't blanch the cuttlefish for too long, and control it within one minute to avoid getting too old

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mo Yu Zai Shao Dan