Cuttlefish is delicious only if it is pickled. How should I pickle it?

The practice and making method of dried fragrant cuttlefish introduced the cooking field and effect in detail. Braised pickles, blood-enriching recipes, laver meatball live oil recipes, irregular menstruation recipes. Technology: Braised dried cuttlefish Ingredients: squid 750g, seasoning: pepper 3g, star anise 3g, cinnamon 3g, clove 2g, onion10g, ginger10g, material 2. Wash the pot with fire, add appropriate amount of water, squid chopped green onion, rice wine and boiling foam, cover fennel, cinnamon, clove, pepper and pot cover, bring to a low heat, add salt and sugar, and burn until the meat is crisp. 3. Prepare a big bowl, pour the squid and soup together, and put them in a small dish, so that the squid will not appear and can be eaten when it is cold. 4. The plates can be neatly arranged in a certain shape, or they can be cut into lines and put in directly. When placing the plate, the coriander stalk can be cut into Daoxiao Noodles, and can be mixed with the coriander stalk before placing the plate.

1. Raw material: 400g squid. Seasoning: 50g of salt and seasoning respectively, and 250g of medicinal materials and spices (Siraitia grosvenorii, Citronella, South Xinjiang, Zanthoxylum bungeanum, Cinnamomum cassia, Zanthoxylum bungeanum, red bean, onion, ginger, residual fruit, sausage, clove, jujube, etc. ).

2. Put the above medicinal materials and spices into a bag, put them in a pot with clear soup, boil them, add seasoning, salt, raw grass and lettuce, and cook them with salt water for several hours.

3. Take out the squid gun after heating, put it in the prepared salt water, take it out after a low fire of 10 minutes, grind it into pieces with a knife, put it on a plate, apply clear oil, and pour in hot salt water.

The practice of eating with brine is 500 grams of fresh squid. Halogen-coated dermis 3g, cinnamon 20g, Kaempferia Kaempferia 20g, Flos Magnoliae 5g, Radix Glycyrrhizae 6g, Fructus Zanthoxyli 3g, Fructus Anisi Stellati 10g, Fructus Foeniculi 20g, Excess 10g, Flos Caryophylli 3g, Bulbus Allii 2g, and 2 yuan Ginger. 6000g of Wild Mountain Soup, 250g of soy sauce, 0/50g of rock sugar/kloc-,0/00g of refined salt/kloc-,200g of seasoning, 0/00g of sugar/kloc-,50g of dried onion, 50g of fresh ginger and 50g of salad dressing.

1. eviscerate squid, wash it, heat it slightly in boiling water, then cook it in clear water for 8 minutes, and take out the preparation.

2. The fire in the pot, add sugar, add a little water, slowly cook it to dark red with slow fire, add 500 grams of water to boil, and ice it into sugar.

3. Light the pot, add the marinated soup, add sugar, soy sauce, crystal sugar, refined salt, seasoning and minced onion and ginger, and cook for about 2 hours to get the marinated soup.

4. Pork liver soup, add squid, turn off the lights after cooking 15 minutes, take it out and serve with salad dressing.