Scalded cuttlefish(bai zhuo mo yu )

Scalded cuttlefish

Introduction:

"For fresh cuttlefish, the way here is to fry them in soy sauce or blanch them, or make them into Huazhi pills (Huazhi means cuttlefish). Especially the fresh cuttlefish, sliced for blanching, can eat its original taste, taste very fresh and sweet, eat very refreshing, elastic. A few days ago, when I saw a swimming cuttlefish in the market after school, the stall owner took it up and spat out a mouthful of ink, which almost made me all over. Small mm saw to laugh, like very much, say to want to eat, this villain. The price of living is not cheap. It costs 40 yuan per kilo. If you weigh one, it costs 60 yuan per kilo and a half. Alas, let's meet the little guy's desire to eat once a week. Cuttlefish can nourish blood, dredge menstruation, promote lactation, tonify spleen, benefit kidney and nourish yin, especially dried cuttlefish. The effect of nourishing blood and promoting lactation is obvious. We will use cuttlefish to cook pig's feet for puerpera here, hehe. "

Production steps:

Materials required:

Cuttlefish: 750g

Ginger, onion and garlic: right amount

Soy sauce: moderate

Peanut oil: right amount

matters needing attention:

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Mo Yu