Speaking of cuttlefish, we must not forget this guy who will spray ink when encountering danger. It grows in the vast sea, it swims in the sea like a fish, but it does not belong to the fish. Because it has a bad habit of inking people when they encounter danger, people affectionately call it "cuttlefish". Some people also call it "squid" because it shrinks its head and pushes off its legs desperately every time it runs away. It has a significant position in our country's seafood ingredients, and large yellow croaker, small yellow croaker, belt fish collectively referred to as the "four economic fish", is one of many people's favorite ingredients. Cuttlefish is an ingredient that can combine the culinary function of food with the medical and health function. According to the traditional concept of Chinese medicine, there can be two kinds of medicine and food therapy, and food therapy is to combine the food function and medicinal value of food, it is in line with the traditional medical concept, and close to the concept of modern health food. Cuttlefish can be said to be treasure all over the body, ink fish not only taste crisp and refreshing, its protein content is also very high, with high nutritional value, and very rich medicinal value. Dried cuttlefish and mung bean stewed soup can play a health role in improving eyesight and reducing fire. Cuttlefish back that piece of "cuttlefish plate" is called "cuttlefish bone", is also commonly used in traditional Chinese medicine, called "cuttlebone". Cuttlebone, is a traditional Chinese medicine, can stop bleeding convergence. Cuttlefish bone grinding powder, can be used as grinding agent, used for teeth cleaning and scaling. Dried cuttlefish has the effect of strengthening Yang, tonifying kidney, invigorating stomach and regulating qi. At the same time, it is the ideal food for women, regardless of menstruation, pregnancy, production, milk each stage, the consumption of cuttlefish are beneficial, with blood, eyesight, menstruation, abortion, production, hemostasis, prolactin and other effects. Cuttlefish is rich in protein, the shell contains calcium carbonate, shell cutin, mucilage, and a small amount of sodium chloride, calcium phosphate, magnesium salt and so on; Speaking of cuttlefish, we have to mention the cuttlefish ink that has been popular in recent years, and the cuttlefish ink contains a mucopolysaccharide, which has a certain anti-cancer effect. Cuttlefish ink contains anti-cancer substances, which are increasingly concerned by the public. After processing, the ink of cuttlefish is a valuable medicinal material, which has a good hemostatic function. Since the 1990s, cuttlefish ink has been widely concerned because of its highly effective anti-tumor activity and outstanding role in enhancing the body's immunity, and has become the main raw material of health food in Japan. The main nutrients of golden squid ink were: water 83.93%, crude protein 9.18%, fat 0.97%; The total amino acid content was 70mg/g, the total essential amino acid 29.5 mg/g, including 17 kinds of aspartate 9.7, threonine 4.7, serine 3, glutamic acid 7.7, glycine 4, alanine 8.6, valine 4.2, isoleucine 5, leucine 8.7, arginine 5.2, phenylalanine 2.8mg/g. It contains trace elements potassium 3756.7, sodium 15832, manganese 20586.3, calcium 19901.7, iron 12.15, copper 7.91, zinc 9.1mg/Kg. The role of cuttlefish ink in the food industry is highly regarded, such as bread, pasta, Philippine sauce and a wide variety of Japanese squid ink foods are widely favored. In the region, cuttlefish ink has been used in many seafood wine as a special dish and special seasoning to make ink dumplings, ink rice and ink dishes. Today, let's get to know this amazing guy. The general way to eat cuttlefish is stir-fry or stew. Today, in order to highlight the new taste of cuttlefish, I chose to use brine and red yeast rice brine to make it. See red yeast brine production of red yeast pork trotters for details
Fresh large cuttlefish 1000g.
100g chopped chives
Green and red pepper rings 30 grams each
Appropriate soy sauce
Proper amount of garlic paste
Red yeast brine appropriate
1, first cut the large cuttlefish from the backbone, remove the fish bones and internal organs;
2, take out the ink of the cuttlefish separately, be sure to hold the head of the ink bag, so as not to pollute the dishes with the ink;
3. Wash the cuttlefish after removing its viscera, put it in boiling water, and remove it.
4. Put the scalded cuttlefish into the red koji brine for 15 minutes and then remove it.
5. Cut the red koji marinated cuttlefish into strips with a knife and place them on a plate. Dip in garlic paste and serve.
6, cuttlefish viscera and cuttlefish ink with scissors, add egg, chives, green and red pepper ring, add egg equal 2/3 of the water, stir well, add appropriate amount of salt and stir well, steam into the steamer for 15 minutes, remove, drizzle a little soy sauce can be used.
1. The ink of cuttlefish must be avoided from breaking in advance to avoid contaminating the ink and affecting the senses. 2, cuttlefish fly water in advance can remove part of the smell, improve the quality of production. 3, the brine can be boiled pork feet with brine, so the taste will be better, you can add some red yeast rice to increase the color more bright. 4, cuttlefish ink steaming if you want to tender some add the right amount of water, otherwise do not need to add water directly steaming on the line. 5, in the purchase of cuttlefish must choose bright color white, no mucus, no odor, elastic meat. If it is not cuttlefish fish primary color that light brown, or odor is best not to buy. Nutrient-rich cuttlefish can make a lot of food dishes, today to introduce these two kinds of food, more cuttlefish food will be introduced to you one by one in the follow-up food introduction!