Today, autumn is beginning, and in the morning, I suddenly remembered last year's third season theme competition,"Treasures of Mountains and Seafood". Time flies so fast, and it has been almost a year in the blink of an eye. Walking on the way to work, I even felt a trace of coolness. Heh, I think it was a psychological effect.
Autumn is the season to eat seafood. The seafood this season is particularly plump and relatively cheap. Recently, I have planned to buy more seafood to eat.
Visiting the market on the weekend, I saw that the cuttlefish were particularly fresh and suitable for making cold salad. This time, I used Korean sauce as the main seasoning, ice-cold QQ cuttlefish, and a slightly spicy and sweet taste, which was very irritating.
Cuttlefish has high nutritional value, but has extremely low fat content. It has many effects of nourishing blood and nourishing yin, replenishing blood and kidney, removing stasis and relieving pain. It is very suitable for women to eat. Now is the season to eat seafood, so women may wish to eat more.
Korean cold cuttlefish
- hot and sour
- mix
- several hours
- ordinary
Steps for Korean cold cuttlefish
1
Prepare the main materials.
2
Remove the outer skin of cuttlefish, remove the small hard shell (cuttlebone) on the back, remove the internal organs, cut off the eyes, and rinse them for later use.
3
Stir fry the sesame seeds until fragrant and set aside.
4
Bring water to a boil in the pan, add ginger slices, cooking wine and cuttlefish to a boil, turn off the heat and simmer for 3 minutes.
5
Pick up the cuttlefish and immediately put them in iced lemonade and soak for 5 minutes.
6
Cut garlic and ginger into shredded pieces, and then mix Korean spicy sauce, chili powder, soy sauce, white sugar, vinegar, garlic, ginger, and cooked sesame seeds.
7
Drain cuttlefish and place in a bowl. Pour the seasoning into the bowl and stir well.
8
Cover and place in the refrigerator for 1-2 hours and then serve. The longer the time, the better the flavor.Korean cold cuttlefish Make Tips
[Sugar Phrases] 1. After the cuttlefish is boiled, turn off the heat and simmer for 3-5 minutes (depending on its size). After cooking for a long time, it will become too soft and lose its chewiness. 2. After blanching the cuttlefish in water, immediately put it into ice water, so that the taste of the cuttlefish can remain crisp. 3. The prepared cuttlefish must be refrigerated in the refrigerator for 1-2 hours. The longer the time, the better the flavor. 4. The formula of the seasoning can be appropriately changed according to your own taste. 5. It is best to prepare some ice water in summer, which has many uses.