[Encyclopedia of cuttlefish hot pot]_How to make_How to make

May 22, 2020 by admin

[Encyclopedia of cuttlefish hot pot]_How to make_How to make

Hot pot should be very popular in daily life. Usually we all choose hot pot when we are together, because we will feel that they are delicious and delicious.

But do you know the types of hot pot, such as cuttlefish hot pot, I believe that there should not be many people who have tasted it, and they can make it.

Cuttlefish has a high nutritional value and is beneficial for human body absorption, so we must understand it.

Today I will introduce to you the practice of cuttlefish hot pot.

Ingredients 250 grams of cuttlefish, scallion, ginger, red pepper, diced red pepper, 1, cuttlefish, washed with water, cooked out, and drained as much as possible.

2. Put the oil in the wok to heat, add the onion, ginger, and garlic and add the chili sauce. Stir fry a few times and add soy sauce, sugar, and salt according to your taste.

3. Continue to stir fry until the chili sauce becomes dark red, add cuttlefish until the cuttlefish is evenly covered with chili sauce, then it can be cooked.

Every time I go out to eat hot pot, I order a bunch of ingredients, because looking at the menu, I think that everything is particularly delicious.

For some food items, I’m afraid they can’t eat enough. Every time the little demon eats hot pot, he likes to order spicy hot pot. Looking at the soup, there are a lot of peppers. It’s not too refreshing.

I usually like to order seafood when I eat hot pot. At this time, when I see cuttlefish on the menu, I ca n’t let it go, so I order some cuttlefish.Get up very big one by one.

At that time, I would also tell my friends that such a large cuttlefish is only tens of dollars. It is very cheap, but when I put it in the pot and cook it, I ca n’t find it. I can only use it.The colander was picked up. I didn’t expect that the cuttlefish was so small that it couldn’t be believed.

The cuttlefish simmered looks almost as large as the quail eggs, and even smaller than the quail eggs. It is completely unpleasant to eat, and the plate of cuttlefish garnished is not enough for a few people to eat. It seems to be given by the store.It’s a pit. I didn’t encounter this situation when I went to other hot pots to eat. Anyway, I don’t dare to eat it. Have you encountered this situation before?

1. Almost all seafood has a natural fishy smell, and also has the characteristics of effluent when heated.

Therefore, it is an indispensable step to boil the boiled water in advance. This will not only remove the fishy smell, but also make the seafood spit out excess water, so that the cooked dishes will look fresh and beautiful.

Please note that immediately after the scalding, cool down with cold water (especially seafood such as fresh squid, cuttlefish and squid).

2. Sprinkle a little sugar before flavoring to improve the taste of seafood.