Cuttlefish flowers, cuttlefish and winter melon soup, braised cuttlefish with winter bamboo shoots, stir-fried cuttlefish with chives, stir-fried ribbonfish with shredded radish.

19. Poached Squid Flowers

[Raw Material Selection]

200g cleaned cuttlefish meat, 75g cucumber, 10g soaked black fungus, 10g cilantro

Add appropriate amounts of cooking wine, salt, MSG, chicken oil, and chicken broth.

[Scientific Production]

(1) Wash the cuttlefish meat, cut it into strips 3 cm long and 1.2 cm wide, and then...

Blanch the wood ear mushrooms in boiling water until cooked through; clean and tear the large ones into smaller pieces; wash and finely chop the cilantro.

Peel and seed the cucumber, wash it, slice it, blanch it briefly in boiling water, and place it in a soup bowl.

Inside; then place the squid strips on the cucumber.

(2) Put chicken broth, cooking wine, salt, and wood ear mushrooms into a pot, bring to a boil, and skim off the foam.

Add MSG, bring to a boil, pour over the squid strips, drizzle with chicken oil, add chopped cilantro, and serve.

[Characteristics of the finished product]

Light, refreshing, and flavorful.

[Weight Loss Efficacy]

Cuttlefish is highly nutritious, with 84 grams of water and 13 grams of protein per 100 grams of edible portion.

0.7g fat, 1.4g carbohydrates, 268 kJ of energy, 4g calcium

It contains milligrams of phosphorus (150 mg), iron (0.6 mg), etc. Cuttlefish is high in protein and fat.

It is low in fat, and the fat it contains is unsaturated fatty acids, which are easily digested and absorbed by the human body.

This can lead to fat accumulation. Additionally, cuttlefish contains taurine, which can regulate blood pressure and inhibit...

It can help lower blood sugar and promote cholesterol breakdown, thus aiding in weight loss.

Cucumbers are a low-calorie vegetable. Soaked wood ear mushrooms are good for replenishing energy and relieving hunger. Both have excellent weight-loss benefits.

20. Cuttlefish and Winter Melon Soup

[Raw Material Selection]

150g fresh squid slices, 250g winter melon, cooking wine, salt, scallions, ginger

Add appropriate amounts of scallions, pepper powder, peanut oil, and chicken broth.

[Scientific Production]

(1) Wash the cuttlefish slices; peel and remove the seeds from the winter melon, wash and slice it.

(2) Heat peanut oil in a wok until it reaches 70% heat, add squid slices and stir-fry, then fry briefly.

Then add winter melon, chicken broth, ginger slices, scallion segments, cooking wine, and salt, and cook until the fish is tender.

Once cooked through, remove the scallions and ginger, sprinkle with pepper, and serve in a bowl.

[Characteristics of the finished product]

Soft and tender, with a savory and delicious flavor.

[Weight Loss Efficacy]

Winter melon has diuretic, anti-inflammatory, heat-clearing, and detoxifying properties, making it an excellent choice for weight loss. Cuttlefish can be raised...

Blood nourishes yin, and the taurine it contains can regulate blood pressure, inhibit the rise in blood sugar, and improve cholesterol levels.

Sterols break down, which helps lower lipids and aid in weight loss.

21. Braised Cuttlefish with Bamboo Shoots

[Raw Material Selection]

300g soaked cuttlefish, 100g winter bamboo shoots, 25g green garlic, soaked wood ear fungus

10 grams, cooking wine, salt, soy sauce, MSG, sugar, chopped green onion, minced ginger, and maltose.

Use appropriate amounts of oil, peanut oil, and meat broth.

[Scientific Production]

(1) Remove the skin and bones from the cuttlefish, wash it clean, and cut it in half along the spine.

Make cross-shaped cuts on the bamboo shoots with a knife, then cut them into 3-centimeter rectangular pieces; wash the winter bamboo shoots.

Slice the garlic; wash and cut the green garlic into 3-4 cm long sections; wash the wood ear mushrooms and tear the large ones into smaller pieces.

(2) Heat peanut oil in a wok to 70% heat, then quickly fry the squid pieces until golden brown.

Once the fish fillets curl up, immediately remove them and drain off the oil. Leave a little oil in the pan and heat it to 70% of its maximum temperature.

Sauté chopped scallions and minced ginger until fragrant, then add cooking wine, soy sauce, broth, sugar, and salt.

Bring to a boil, then add the cuttlefish pieces, bamboo shoot slices, wood ear mushrooms, and green garlic, and bring to a boil again.

Then, reduce the heat to low and simmer for about 10 minutes, until the sauce thickens. Add MSG and drizzle.

Adding oil makes it a dish of braised squid with winter bamboo shoots.

[Characteristics of the finished product]

Tender, fresh, crisp and chewy.

[Weight Loss Efficacy]

Cuttlefish is rich in protein and low in fat, making it easy to digest and absorb without causing fat accumulation, thus aiding in weight loss.

Winter bamboo shoots are a low-fat, low-sugar, and high-fiber vegetable, which is very helpful for weight loss.

22. Stir-fried Chives and Cuttlefish

[Raw Material Selection]

200g fresh squid meat, 100g chives, cooking wine, salt, MSG,

Add appropriate amounts of scallions, Sichuan peppercorn oil, peanut oil, chicken broth, and soy sauce.

[Scientific Production]

(1) Wash the cuttlefish meat and cut it into pieces 4 cm long and 1.5 cm wide.

First, make straight cuts on the fish pieces with a knife, then slice them horizontally into thin slices and blanch them in boiling water.

Blanch the vegetables until they resemble a comb shape, then immediately remove and drain. Clean and trim the chives, then cut them into 3-cent pieces.

Cut the scallions into 3-centimeter-long sections; wash and cut the scallions into 3-centimeter-long sections.

(2) Heat peanut oil in a wok until it reaches 70% of its maximum temperature, then add scallion segments and sauté until fragrant.

Remove the scallion segments, add the chives and stir-fry briefly, then add the squid and stir-fry until the chives turn a lighter color.

The oil is a deep green and glossy color. Then add cooking wine, soy sauce, salt, and stock. Bring the broth to a boil.

Open the pan, add MSG, drizzle with Sichuan peppercorn oil, and serve.

[Characteristics of the finished product]

It has a delicate fragrance and is tender.

[Weight Loss Efficacy]

Cuttlefish contains 13 grams of protein, 0.7 grams of fat, and carbohydrates per 100 grams.

It contains 1.4 grams and also includes calcium, phosphorus, and iron. It is low in fat, and the fat it contains is unsaturated.

The acidity of cuttlefish makes it less likely for fat to accumulate, thus aiding in weight loss. Additionally, cuttlefish contains taurine.

It can lower blood pressure and promote cholesterol breakdown, thus aiding in weight loss.

Leeks are high in fiber, which can increase satiety and also has a laxative effect.

This helps to expel some of the excess nutrients from the intestines, thus aiding in weight loss. The two ingredients, when combined...

The vegetables are more nutritious and have a stronger weight loss effect.

23. Stir-fried shredded radish with ribbonfish

[Raw Material Selection]

300g ribbonfish, 150g white radish, 50g vegetable oil, 10g cooking wine

Add appropriate amounts of refined salt, monosodium glutamate, scallion segments, and starch.

[Scientific Production]

(1) Gut the ribbonfish, remove the internal organs, chop off the head and tail, and scrape off the outer skin.

Cut the white oil into pieces about 1 cm in size; peel the white radish and cut it into thin pieces.

Shredded vegetables are placed in a pot of boiling water and blanched until half-cooked. They are then removed and rinsed with cold water.

(2) Place a wok over heat, add oil and heat until it reaches 70% of its maximum temperature, then add scallion segments and stir-fry until fragrant.

Remove the cilantro and scallion segments. Coat the fish pieces with wet starch and fry in oil until golden brown.

Add cooking wine, shredded radish, and a little water, bring to a boil over high heat for a few minutes, then add seasoning.

Season with salt, MSG, and chopped green onions, then thicken with cornstarch slurry before serving.

[Characteristics of the finished product]

The broth was clear and white, and the fish was tender and fresh.

[Weight Loss Efficacy]

Ribbonfish has tender, succulent flesh and is rich in nutrients. Every 100 grams of edible fresh ribbonfish contains 74 grams of water and 18 grams of protein.

1 gram contains 7.4 grams of fat, 24 milligrams of calcium, 160 milligrams of phosphorus, 1.1 milligrams of iron, and also contains vitamin B₁.

It contains vitamins B₂ and A, which have the effects of benefiting the five internal organs and replenishing deficiencies. Ribbonfish is rich in protein and low in fat.

Unsaturated fatty acids are easily digested and absorbed, do not cause fat accumulation, and are beneficial for weight loss.

Radishes are low in calories and can promote the metabolism of fats, thus preventing...

Excess fat accumulates under the skin. Dishes made with these two ingredients have excellent weight-loss effects.