Scrambling fish
By VicentaLakin
Ink fish not only have a soft taste, they have high protein content, they have high nutritional value and they have pharmaceutical value. Ink fish are rich in proteins, and shells contain calcium carbonate, shell horns, mucous fluids, and small amounts of sodium chloride, calcium phosphate, magnesium salt, etc.; and ink in the ink contained a sticky sugar, which has been shown to be somewhat carcinogenic to mice. For a northerner, ink fish and seafood, it's very rare to try and learn to do well。
Recipe Recommendations
- Frozen cuttlefish larvae appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- dried chili appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- edible oil appropriate amount
- cooking wine appropriate amount
- liquor appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- slightly spicy
- explosion
- ten minutes
- simple
Steps for Scrambling fish
1
Prepare raw materials。
2
Carpenter washes, peppers, onions cut, onions, ginger, peppers cut。
3
Pits and water pour a little wine。
4
The cold water fell into the ink, and saw the ink's tentacles coming out。
5
Old smoke, salt, sugar, white wine for a juice。
6
A little oil, onions, ginger, chili fried head, pepper。
7
When the mixer is cooked, it's in the ink, cook the juice, and turn it evenly。Scrambling fish Make Tips
The blanching time for the baby cuttlefish needs to be well-controlled; about 10 seconds is enough. If blanched for too long, they will become tough and hard to chew.