Recipe 1 for Slimming Down Cuttlefish:
Ingredients: 500 grams of small cuttlefish
Seasoning: 2 teaspoons of cooking wine, 1 egg white, 1 teaspoon of white pepper powder, 1 teaspoon of salt, 4 teaspoons of sweet potato starch, 1500 grams of oil.
Instructions:
1. Mix the small cuttlefish with cooking wine and egg white, marinate for a while; mix white pepper powder with salt to make salt and pepper.
2. Heat the oil, coat the cuttlefish evenly with sweet potato starch, and fry until cooked. Remove and drain excess oil.
3. Clean the pan and heat it on the stove until dry. Then add the fried cuttlefish, drained of oil, to the pan and stir-fry with salt and pepper until the cuttlefish is evenly coated. Remove from heat.
Tips: Keep the cuttlefish as dry and cool as possible. You can wash it, pat it dry with paper towels, and refrigerate it when you buy it. Do not use too much sweet potato starch to avoid it not being crispy enough.
Recipe 2 for Slimming Down Cuttlefish:
Ingredients: 600 grams of cuttlefish
Seasoning: 80 grams of celery, 10 grams of spring onion, 5 grams of ginger, 10 grams of cooking wine, 5 grams of salt, 3 grams of sugar, 10 grams of soy sauce, 5 grams of sesame oil, 2 grams of MSG.
Instructions:
1. Remove the bones and innards of the cuttlefish, peel off the black skin, thoroughly clean it, then put it in a pot of boiling water, add spring onion, ginger, salt, and cooking wine, and boil for 10 minutes. Remove the cuttlefish and let it cool.
2. Remove the leaves of the celery, wash them, blanch them in boiling water, and then remove and let them cool. Cut them into 3 cm long segments, put them on a plate, and sprinkle with a little salt, mix well.
3. Cut the cooled cuttlefish into thin strips, 3 cm long and 0.5 cm wide, and place them on the plate with celery. Add sugar, soy sauce, sesame oil, and MSG, mix well and serve.
