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How to cook cuttlefish balls is delicious

1. Wash and cut the pork into fine pieces, put it in the freezer for use, wash the fresh cuttlefish, absorb the water with a clean white towel, cut into fine particles, put the meat grinder into a minced meat paste, add salt and monosodium glutamate, tart until gelatinized. Use 50 grams of water to turn cornflour and horseshoe powder into a wet paste, add sesame oil and pepper into cuttlefish gum and mix well, then tart until gelatinized, pour into refrigerated fat and mix well.

2. Steaming is the best way to retain the original flavor of cuttlefish balls. Put cuttlefish balls on a plate and sprinkle them with chopped onions, shredded ginger and coriander to increase the aroma. Put the plate in a steamer and steam over high heat for about 8-10 minutes until the cuttlefish balls are done. Sprinkle with some pre-adjusted soy sauce and sesame oil after coming out of the pot and serve. Stewed cuttlefish balls with tomato is a sweet and sour taste.

3. Boil the frozen cuttlefish balls in water and add salt to enhance the flavor. Remove cuttlefish balls, absorb some of the water, and place them on kitchen paper towels. Preheat the octopus ball pot to medium heat and brush the oil at the bottom of each pit. Fry the cuttlefish balls in a pan. Turn the balls from time to time until the outer layer is golden. The finished product can be served with cumin, chili powder, or directly dipped in sauce.

The outer coke is tender, and the cuttlefish balls are so delicious that they are bubbling.

The steps are as follows: boil the frozen cuttlefish balls in water and add salt to enhance the flavor. Remove cuttlefish balls, absorb some of the water, and place them on kitchen paper towels. Preheat the octopus ball pot to medium heat and brush the oil at the bottom of each pit. Fry the cuttlefish balls in a pan. Turn the balls from time to time until the outer layer is golden. The finished product can be served with cumin, chili powder, or directly dipped in sauce.

Cuttlefish ball soup: this is the most common way to eat. Put the cuttlefish balls into hot chicken or seafood soup and cook them, then add some vegetables and seasonings to make a delicious soup. Fried cuttlefish balls: sliced cuttlefish balls and fried with vegetables and meat can increase the taste and nutrition of the dishes. Grilled cuttlefish balls: spread the cuttlefish balls with barbecue sauce and bake them in the oven. The cuttlefish balls are tender and delicious.

In short, if we want to make good fish balls, we must make sure that there is no damage and no shortage of minced fish (water, salt, oil, eggs, powder, flavor); the color of the beaten fish is white, moist, delicate, smooth and free of impurities; and when we cook, we must be able to make high-quality fish balls.

First of all, go to the supermarket to buy a bag of cuttlefish balls, thaw it completely at room temperature, cut the door in half, place it on the board, and prepare the right amount of parsley (remove the leaves in advance). And half an onion (cut it into arched shreds).

Cooking skills: before frying, soak the potatoes in cold water for a while to remove excess starch and prevent sticking to the pan during frying. Cool the oil in a hot pot, add the cuttlefish balls and stir-fry until the surface is slightly golden and fragrant, then add the potatoes. The heat should be well controlled, the potatoes can be fried over medium heat, and the cuttlefish balls will not become too hard because of the high temperature.

Cuttlefish ball method

1. Ingredients: 1 cuttlefish, 3 protein, appropriate amount of starch, 2 tablespoons sesame oil, 2 tablespoons white pepper, 10 grams of salt, 250 grams of fat pork. Wash the cuttlefish and remove the skin and viscera. Stir the cuttlefish meat with white pork, salt, pepper and sesame oil into mud. Stir a little chopped onion, egg whites and cornflour together, beat the hands into glue and squeeze into small balls. Boil the cuttlefish balls in cold water, float and remove.

2. Boil the cuttlefish balls in cold water and fish them out after they float.

3. Ingredients for sea cucumber cuttlefish balls: half a sea cucumber, a small piece of pork, half a jin of cuttlefish, ginger, pepper, salt, sugar. Beat the sea cucumbers into fine particles and put them on a plate, and use a blender to beat the cuttlefish and pork belly into a mud plate. Add egg whites, pepper, salt and sugar and stir in one direction. Add cornflour and continue to stir, if it is not thick enough, you can continue to add cornflour, but adding too much cornflour will affect the taste.

4. Grind the cornflour and horseshoe powder into a wet paste with water (about 50 grams), add in the cuttlefish gum together with sesame oil and pepper, mix well, tart until gelatinized, pour into refrigerated fat meat and mix well. Grasp cuttlefish glue in one hand, squeeze out small balls from the mouth of thumb tiger, with the other hand, scrape off the fish glue with a spoon, soak it in raw oil, and move continuously with both hands until you finish scraping fish pills.

5. Cuttlefish balls: 500 grams of cuttlefish and 200 grams of pork belly. Seasoning: minced ginger, chopped onions, cooking wine, light soy sauce, salt, starch. In the production steps, the cuttlefish and pork cuttlefish are cleaned, eviscerated and cut into large pieces. The pork belly is also washed and cut into pieces. Then put the two together in a blender and beat them into a delicate meat paste.