Cuttlefish has salty taste, flat nature, enters the liver and kidney meridians; it has the effects of nourishing blood, promoting menstruation, lactation, invigorating spleen, tonifying kidney, nourishing yin, regulating menstruation and stopping bandage; it is used to treat womens dysmenorrhea, edema, dampness, hemorrhoids, beriberi and other diseases. Cuttlefish juice contains mucopolysaccharide, which can inhibit tumor cells, improve resistance and resist cancer. Cuttlefish juice can only be eaten after processing. Bigger supermarkets sell it. There are boxes and bags. Most of them come from Italy. Italian black noodles are made with cuttlefish juice.
Food Material List
1Take 250 grams of flour and pour it into the basin. Add 6 grams of cuttlefish juice, half a spoonful of soup. Add water and stir by hand while adding water.
2Knead into dough, cover it and put it aside to wake up.
3Cut cuttlefish into small dices. Wash and chop leek.
4Pour leek into cuttlefish meat, add leek can play the role of deodorizing and freshening. Cut the scallions and ginger into pieces and put them in. Seasoning: Add salt, sugar, monosodium glutamate and pepper. Add another spoonful of balsam. Fragrant oil can make the filling more tender and delicious.
5Knead the dough into strips. Cut it into a small dose. Roll the dumpling skin with a rolling pin. Put in the stuffing and wrap all the dumplings in turn.
6Add proper amount of water to the pot and add onions and ginger slices to remove the fishy body. When the water is boiled, the dumplings are put into the pot and pushed gently along the bottom of the pot to prevent the dumplings from sticking to the bottom of the pot. Cover the pot cover, boil until boiling, add a little cold water, cover the pot cover and then boil, so three times, dumplings can mature. Fish it out and enjoy it.
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