Korean style cuttlefish salad
Today, it was the beginning of autumn. In the morning, I suddenly thought of the theme game "delicacies" in the third season of last year. Time passed quickly. It was almost a year. Walking on the way to work, I even felt a faint chill. Oh, I think it was psychological.Autumn is the season to eat seafood. This season's seafood is particularly rich and relatively cheap. Recently, I plan to buy more seafood to eat.When I went to the market at the weekend, I saw that the cuttlefish were very fresh and suitable for cold salad. This time, Korean sauce is used as the main seasoning. The cuttlefish in cold QQ, coupled with the slightly spicy, sour and sweet taste, is very provocative.Cuttlefish larvae have high nutritional value but very low fat content. They can nourish blood and Yin, benefit blood and kidney, remove silt and relieve pain. They are very suitable for women. Now it is the season to eat seafood, so women might as well eat more.[phrases of sugar]1. After the cuttlefish is boiled, turn off the heat and simmer for 3-5 minutes (depending on its size). After a long time of cooking, they will lose their chew.2. After the cuttlefish is boiled, it should be put into ice water immediately, which can keep the taste of cuttlefish 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 recipe of seasoning can be changed according to your own taste.5. It is best to prepare some ice water in summer, which can be used for many purposes.
Step 1 . Main materials are ready.
Step 2 . Peel off the skin, remove the small hard shell on the back (cuttlebone), remove the internal organs, cut off the eyes, and rinse for later use.
Step 3 . Stir fry sesame seeds until fragrant.
Step 4 . Boil the water in the pot, add ginger slices, cooking wine and cuttlefish, boil them, turn off the heat and simmer for 3 minutes.
Step 5 . Take out the cuttlefish and soak them in iced lemonade for 5 minutes immediately.
Step 6 . Chop garlic and ginger into small pieces, and then mix Korean chili sauce, chili powder, soy sauce, white sugar, vinegar, garlic, ginger and cooked sesame.
Step 7 . Drain the cuttlefish and put it into a bowl. Pour the seasoning into the bowl and stir well.
Step 8 . Cover and refrigerate for 1-2 hours before eating. The longer the time, the better the flavor.
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