On the subway, a father was educating his children on why the cuttlefish is called cuttlefish~ "Because it can spray ink. When it encounters an enemy, the cuttlefish will spray ink to turn the sea water black, so that the enemy can't find it and it can escape." !” The child asked

On the subway, a father was giving popular science to his children, cuttlefish why is it called cuttlefish~

"Because it sprays ink. When it encounters an enemy, the cuttlefish will spray ink to make the sea water black so that the enemy cannot find it. It You can escape!”

The child asked: What if it runs out of ink?

At this time, an unreasonable answer floated in my mind: If the ink is used up, it can’t be hidden, and then it will be fished out by humans, sent to the dining table, and made into delicious

Cuttlefish is also called cuttlefish. , cuttlefish , and cuttlefish are small cuttlefish that have not yet grown up. Because they have not yet grown the hard "cuttlefish bones", they are smaller in size, have a particularly tender texture, and the taste is even more delicious~

In addition to the taste Well, cuttlefish is also very rich in protein and has the effect of nourishing blood and removing blood stasis, so it is especially suitable for girls. Li Shizhen called it a good medicine for treating anemia and promoting menstruation in "Compendium of Materia Medica".

I like to eat tender seafood the most, because they are delicious no matter how they are cooked ~

Today’s pot of cuttlefish is a special version for adults, spicy and sour. Although it sounds heavy, the advantages of seafood are fully displayed, and the soup is spicy It's true that the cuttlefish meat is not spicy, it's tender, and it's still smooth.

- Ingredients preparation-

Blanched cuttlefish larvae: 600g cuttlefish larvae, 25g ginger slices, cooking wine 15g

Stir-fried cuttlefish larvae: 25g garlic granules, 25g ginger granules, 15g green onions, 15g red bean paste yellow lantern chili sauce 50g light soy sauce 30g oyster sauce 15g green line pepper segments 2 red millet peppers 2 boiled water 500g white vinegar 15g (ps: yellow lantern peppers are spicy in flavor, please add as appropriate!)

Side dishes: 6 slices of baby cabbage, 150g konjac knots, 50g Qianzhang, 100g enoki mushrooms, soybean sprouts 50g A little chopped green onion

Let’s take a look at the detailed production steps

1.Thousands of shredded baby vegetables, cut into two pieces; wash and cut the cuttlefish into large pieces

*The cuttlefish I bought is slaughtered, you can ask the shop owner to do it for you This step~

2. Blanch the cuttlefish cubs: Add ginger slices and cooking wine to cold water and wait until the water boils. Pour in the cuttlefish cubs. After boiling again, remove and soak in ice water to cool down. Remove and drain the water and set aside.

*Soaked The cuttlefish meat in ice water will taste more crispy ~

3. Pour oil into the hot pan, add garlic, ginger and green onions and stir-fry until the surface is slightly browned. Add bean paste and yellow lantern chili sauce and stir-fry until fragrant. Then add the blanched cuttlefish and stir-fry evenly.

4. Add light soy sauce and oyster sauce to taste, stir-fry for two minutes, then add green line pepper segments and red millet pepper segments and stir-fry for 1 minute. Add boiling water to cover all ingredients and cook. until it boils, finally add an appropriate amount of white vinegar and cook for 1 minute.

5. Boil a pot of boiling water, blanch the baby cabbage, soybean sprouts, enoki mushrooms, qianzhang shreds, and konjac knots and spread them on the bottom of the casserole, then pour in the cooked acid Spicy cuttlefish, sprinkle with chopped green onions and enjoy.

As soon as this dish is served, it makes people greedy and cry: as soon as the pot is lifted, the sour and spicy aroma fills the room, making people salivate;

Crying is from Cantonese’s cry: It’s a bit spicy, but it’s still delicious! Wait until I drink some water before we fight!

The cuttlefish baby is the protagonist. It is not spicy when eaten because the meat is firm and tender and does not absorb juice.

Take one bite, the seafood flavor blooms, the umami flavor overwhelms the soup, the fragrant, crispy, tender and elastic texture is super great~

I can’t help but keep sending slices to my mouth [smirking]

Any of the side dishes in this pot They are all delicious, and the enoki mushroom and konjac are a perfect match!

It absorbs the hot and sour taste of the soup. It is tough and crispy, fresh and chewy. You can’t stop eating it.

But to be honest, although I don’t like the high temperature in summer, I still like seafood in summer. , can't refuse no matter what.

In an air-conditioned room, cooking a pot of hot and sour cuttlefish, oily but not greasy, scraping it clean, and breaking out in a sweat is the ultimate enjoyment~

Tips:

1 .The cuttlefish should not be cut into too small pieces, as it will shrink after being cooked. (If the cuttlefish you purchased has not been slaughtered, you can handle it yourself: just peel off the skin, remove the internal organs and remove the teeth.)
2. The Yellow Lantern chili sauce used here is quite spicy. Friends who don’t like it too spicy can reduce the amount to make
3. You can choose the side dishes you like