How to make big cuttlefish
In the past 10 days, among the hot topics about food on the Internet, the preparation of giant cuttlefish has attracted widespread attention. Whether steamed, braised or grilled, giant cuttlefish has become a new favorite on many family tables due to its delicious taste and rich nutritional value. This article will give you a detailed introduction to several classic methods of giant cuttlefish based on recent hot topics, along with relevant data and steps to help you master this delicacy easily.
1. Nutritional value of giant cuttlefish
Large cuttlefish is rich in protein, trace elements and multiple vitamins, especially its low fat and high protein characteristics, which is very suitable for the needs of a healthy diet. The following are the main nutrients per 100 grams of large cuttlefish:
| Nutritional information | content |
|---|---|
| protein | 15.2 grams |
| Fat | 1.2 grams |
| carbohydrate | 2.3 grams |
| calcium | 45 mg |
| iron | 1.8 mg |
2. Classic recipe for big cuttlefish
1.Steamed large cuttlefish
Steaming is the best way to preserve the original flavor of giant cuttlefish. The steps are as follows:
| step | operate |
|---|---|
| 1 | Wash the large cuttlefish and remove the internal organs and ink sacs. |
| 2 | Make a few cuts on the fish and sprinkle with ginger slices and scallions. |
| 3 | After the water in the steamer boils, add the large cuttlefish and steam for 8-10 minutes. |
| 4 | After taking it out of the pan, pour the steamed fish with soy sauce and sprinkle with coriander. |
2.Braised large cuttlefish
The braised large cuttlefish has a rich taste and is suitable for those who like strong flavors. The steps are as follows:
| step | operate |
|---|---|
| 1 | Wash and cut the large cuttlefish into pieces, blanch and set aside. |
| 2 | Heat oil in a pan, add onion, ginger and garlic and sauté until fragrant. |
| 3 | Add cuttlefish pieces and stir-fry, add cooking wine, light soy sauce, and dark soy sauce to taste. |
| 4 | Add an appropriate amount of water, simmer over low heat for 15 minutes, and remove from the pot after the juice is reduced. |
3.BBQ large cuttlefish
Grilled giant cuttlefish is a popular choice at barbecue stalls in the summer. The steps are as follows:
| step | operate |
|---|---|
| 1 | Wash the large cuttlefish and cut it into long strips and skewer them with bamboo skewers. |
| 2 | Brush with barbecue sauce, garlic sauce, and sprinkle with cumin and chili powder. |
| 3 | Place on the grill and grill over medium heat for 5-7 minutes, flip over and grill for another 5 minutes. |
| 4 | Bake until the surface is golden brown and serve. |
3. Tips for purchasing large cuttlefish
Buying fresh large cuttlefish is the key to delicious food. The following are things to consider when purchasing:
| project | standard |
|---|---|
| Appearance | The skin is smooth, without damage, and the color is natural off-white. |
| odor | It has a light sea smell and no pungent odor. |
| elasticity | It can rebound quickly after being pressed, and the meat is firm. |
| Eye | Clear and bright, not turbid. |
4. Suggestions for pairing large cuttlefish
Big cuttlefish can be paired with a variety of ingredients to enhance the taste and nutritional value. Here are some common combinations:
| Pair with ingredients | Effect |
|---|---|
| Tofu | Increased protein content and richer taste. |
| Green pepper | Enhance freshness and color, increase vitamin C. |
| fan | Absorbs the soup and makes the flavor richer. |
| lemon | Remove fishy smell, enhance freshness and increase refreshing feeling. |
Through the above introduction, I believe you have mastered many ways to make giant cuttlefish. Whether steamed, braised or grilled, you can easily make delicious giant cuttlefish at home. Go and try it!
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