7 chinese cuttlefish recipes

01 Cuttlefish Stewed Black Chicken

Ingredients

  • 250g cuttlefish
  • 1 turtle
  • 1 silkie

Instructions

  1. Remove the bones from the cuttlefish, remove the claws and internal organs of the soft-shelled turtle, scald with boiling water and then remove the black clothes, remove the hair and internal organs from the silky chicken and put them in the pot together, add an appropriate amount of water, bring to a boil over high heat
  2. Use Simmer for 1 hour until cooked through. Season with salt.

Efficacy
Nourishes yin and nourishes blood, removes blood stasis, and regulates menstruation.

02 Tomato Cuttlefish Soup

Ingredients:

  • 200 g tomatoes
  • 200 g fresh cuttlefish
  • 5 g ginger
  • 5 g green onions
  • 5 g salt
  • 10 g cooking wine
  • 30 g vegetable oil

Instructions

  1. Wash the tomato and cut it into thin slices; wash the fresh cuttlefish, remove the black fascia, and cut it into 4 cm square pieces; slice the ginger and cut the green onion into sections.

  2. Put the cuttlefish and tomato in a pot for later use, put the wok on the fire, and heat it. Add the vegetable oil. Add the ginger and green onion and saute until fragrant when it is cooked. Pour in 600ml of water, boil, add the tomatoes and, cuttlefish, salt, and simmer for 25 minutes.

Food method: Once a day, eat 50 grams of cuttlefish each time, eat tomatoes and drink soup at will.

Efficacy: Nourishes yin, moistens dryness, nourishes and neutralizes blood, and widens bowels.

03 Chinese codonopsis Cuttlefish Soup

Ingredients

  • 30 g Codonopsis
  • 400 g cuttlefish
  • 200 g chicken
  • cooking wine
  • 10 g ginger
  • green onions
  • 4 g salt
  • 3 g MSG
  • 3 g pepper

Instructions

  1. Wash the Codonopsis and cut it into 4 cm long pieces; after the cuttlefish is soaked, cut into 3 cm wide and 4 cm long pieces; wash the chicken oil and chop it into 3 cm wide and 4 cm long pieces; pat ginger, onion cut into sections.

  2. Put Codonopsis, cuttlefish, chicken, ginger, green onion, and cooking wine in a stew pot, add 2500 ml of water, boil over a high fire, simmer for 35 minutes, and add salt, monosodium glutamate, pepper, chicken oil and serve.

Efficacy:
Nourishing yin, nourishing blood, beauty. It is suitable for patients with the climacteric syndrome of yin deficiency and weak Qi.

04 Papaya Tremella Cuttlefish Soup

Ingredients:

  • 400 g fresh cuttlefish
  • fresh papaya
  • 300 g pork ribs
  • 30 g white fungus
  • 10 grams each of ginge
  • green onion
  • salt
  • raw starch
  • monosodium glutamate

Instructions

  1. First, debone the fresh cuttlefish, tear off the coat, and then rub it with an appropriate amount of salt and cornstarch.

  2. Wash it, put it in a pot of boiling water and cook for 5 minutes. Take it out and wash it.

  3. Soak the white fungus with water, wash it, put it in a pot of boiling water, and cook for 5 minutes. Please pick it up and put it in cold water.

  4. Put the pork ribs in a pot of boiling water and cook for 5 minutes. Drain and drain in cold water.

  5. Peel the papaya, remove the core, wash and cut it into large pieces.

  6. Put an appropriate amount of water in the pot, boil, put in cuttlefish, spare ribs, white fungus, papaya, ginger, and green onions, boil, and simmer on low heat for 3 hours. Add salt and monosodium glutamate to taste.

Usage: Eat with meals 1-2 times a day, 150-200 ml each time.

Efficacy:
Black hair and beard, protect eyebrows, nourish liver and kidney. It is suitable for lack of liver and kidneys or mental stress, fatigue and the loss of male eyebrows or premature whitening, blurred vision, dry eyes, dark spots on the face, sore waist and knees, etc.

05 Fried Cuttlefish with Broccoli and Carrots

Ingredients:

  • Cuttlefish
  • Broccoli
  • Carrot
  • Vegetable Oil
  • Garlic
  • Starch Water
  • Salt

Instructions

  1. Cut the cuttlefish and scald it with boiling water. Be careful not to over-scald it. Roll up the cuttlefish and serve. Cut the broccoli into small florets and blanch them with boiling water until they turn dark. Carrots, sliced. Garlic, chopped.

  2. Boil the pot over high heat. Add oil and minced garlic, saute minced garlic until fragrant, add carrots, and fry. Fry until eight mature, add cuttlefish, and stir fry. After the squid comes out of the juice, add broccoli and continue frying. Finally, add salt and starch water, stir well, and put on a plate.

06 Grilled Cuttlefish with Spicy Sauce

Ingredients:

  • 2 fresh cuttlefish
  • sand tea sauce
  • barbecue sauce
  • cooking wine
  • sugar

Instructions

  1. Clean the cuttlefish, peel off the skin, make straight cuts on the meat surface, then cut into long and wide slices, arrange them on the grill, and bake them in the oven with medium heat.

  2. Brush the sand tea sauce, barbecue sauce, cooking wine, and sugar evenly on the cuttlefish slices with a brush, turn over both sides, and brush the seasonings repeatedly to evenly color and taste.

  3. Bake until curly, then take out and eat.

07 Fried Cuttlefish with Shrimp Paste and Kale

Ingredients

  • coarse kale
  • cuttlefish
  • Cantonese shrimp paste
  • ginger juice
  • white sugar
  • Cantonese rice wine
  • salt
  • stock
  • oil

Instructions

  1. Wash the kale, remove the leaves, remove the old skin from the root of the stalk, and cut it into 1cm long oblique sections.

  2. Wash the cuttlefish, tear off the surface film, flatten it on the chopping board, and cut a knife every 0.5cm in the outer layer, but do not cut the cuttlefish meat, and cut the whole cuttlefish with neat knife edges. Then enter the knife from the direction perpendicular to these knife edges, cut in a knife every 0.5cm, and cut the whole cuttlefish into cross-shaped flower knives. Finally, cut the cuttlefish into slices 3cm wide and 4cm long.

  3. Boil the water in the pot over high heat, put in the cuttlefish, and blanch for 2 minutes until the cuttlefish is rolled up.

  4. Heat the oil in the wok over medium heat until it is 60% hot. Add the kale and stir fry until the skin changes color. Add ginger juice, Cantonese rice wine, white sugar, Cantonese shrimp paste, and broth, and continue to stir fry.

  5. Continue to stir the kale for 3 minutes, then add the blanched cuttlefish, add salt, stir fry evenly, and serve.

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