Even if there is only one person to eat, but also to be delicate and decent, food, not only for the stomach, but also a taste and pursuit of life, to live a good life with heart, love and food engraved in the soul, in this world, only love and food can not be disappointed, please be kind to the person who cooks for you.Speaking of dried cuttlefish, friends who don't know how to eat or friends who have eaten cuttlefish often think that cooking with it is dark cuisine, in fact, the old people know that dried cuttlefish is the most suitable tonic for women, use it to stew soup, even the old Chinese medicine is recommended, the Compendium of Materia Medica records that dried cuttlefish can "benefit qi and strengthen ambition", "benefit people, pass menstruation", have a variety of effects such as nourishing blood and menstruation, nourishing the liver and kidneys, brightening the eyes, etc., whether it is a girl during menstruation, or a mother during pregnancy and childbirth and a woman after childbirth, often eat dried cuttlefish has many benefits.
Dried cuttlefish ** decent, not very high and not very cheap, the most suitable for stewing soup, stew a family to drink soup, palm-sized dried cuttlefish is very delicious, it is not recommended to put more, because the taste is too fresh, when stewing soup can be stewed with meatloaf, ribs, chicken, pigeon and other stews, delicious and nutritious, my favorite drink is cuttlefish patty soup and cuttlefish pork rib soup, soak the dried cuttlefish in the refrigerator before going out, and throw the dried cuttlefish and ribs into the pressure cooker together when you come back from work, In no time, you will get a delicious soup.
Cuttlefish pork rib soup].
Ingredients: pork ribs, dried cuttlefish, green onion and ginger, cooking wine, red dates, fresh strips of dendrobium, salt.
Steps: 1, dried cuttlefish soaked in hot water for half an hour, can also be soaked in room temperature water for two or three hours, my cuttlefish soup is made with a pressure cooker, only need to soak off the salt and fishy smell of dried cuttlefish, after soaking, remove the eyes of dried cuttlefish, cut into strips for later use.
2. Wash the pork ribs, blanch them in a pot, add cooking wine, green onion and ginger when blanching, put them in a pot under cold water, and turn off the heat immediately when the water boils.
3. Rinse the blanched pork ribs with warm water to rinse off the blood foam and dirt on the surface, so that the pork rib soup will not have a fishy smell.
4. Put the washed pork ribs into the pressure cooker, add two red dates, dried cuttlefish, ginger slices, and I added some fresh strips of dendrobium, which is more nutritious.
5. As long as you control the heat of the soup stewed in the pressure cooker, the soup will be fast and fresh, and the pressure cooker at home is just right for 50 minutes, because there is a long time to exhaust, and the real stew will be twenty or thirty minutes.
6. Only a little salt can be put in the stewed soup to taste, and there is no need to add extra seasonings, especially chicken essence monosodium glutamate and peppercorns, etc., and the stewed soup should be original and delicious.
If you haven't drunk this soup before, try it! The taste is sure to be amazing.