How to cook scallion squid

Squid is a food that many friends love to eat. It can be used to make many delicious dishes. Because it has a crisp and chewy texture, and it tastes like seafood, it is deeply loved by everyone. The method of cooking scallion oil squid is a common and simple one. Friends who like to eat squid can also make it this way at home.

Material

500g squid, 1 chopped squid, 200g green onion, 2 cloves of garlic, 1 tsp olive oil, 1 tbsp wine, 1/2 tsp salt, 1/4 tsp sugar

practice

1. Cut the green onion into sections; wash the squid and cut into small sections; slice the garlic.

2. Boil a pot of water, blanch the squid, drain and set aside.

3. Heat oil in a non-stick pan and sauté garlic slices.

4. Add the scallions and stir-fry until fragrant, then add the squid from step 1 and stir-fry.

5. Add seasoning, stir-fry evenly and serve.

Nutritional analysis

1. Squid is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis, and can effectively treat anemia;

2. In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function;

3. The peptides and selenium it contains have anti-viral and anti-radiation effects;

4. Cholesterol is divided into low-density and high-density. The cholesterol in squid is mainly high-density, which is beneficial and harmless to the human body. The structure of the fat in squid is significantly different from that of livestock and poultry fat;

5. Contains protein, omega-3 fatty acids, copper, zinc, B vitamins and iodine. B vitamins help relieve migraines, and phosphorus aids calcium absorption. 100 grams of squid has only 70 kcal of energy. Note: Do not eat more than one fist of squid a day, and it is best not to fry it.

Traditional Chinese medicine believes that squid has the function of nourishing yin and stomach, replenishing deficiency and moisturizing the skin.

Its nutritional value is no less than that of beef and tuna. Every 100 grams of dried squid contains 66.7 grams of protein, 7.4 grams of fat, and a large amount of carbohydrates and inorganic salts such as calcium, phosphorus, and sulfur. The protein content in fresh squid is as high as 16% to 20%, and the fat content is extremely low, only about 4% of that in ordinary meat. Therefore, the calories are much lower than those in meat. For those who are afraid of getting fat, eating squid is a good choice. Contains a higher content of taurine. Eating squid can effectively reduce the cholesterol accumulated in the blood vessel walls, and is very effective in preventing arteriosclerosis and the formation of gallstones. At the same time, it can supplement brain power and prevent Alzheimer's disease. Therefore, squid is a healthier food for middle-aged and elderly people who are prone to cardiovascular diseases.

Modern medicine has discovered through research that although squid contains a high cholesterol content, it also contains a substance called taurine, which can inhibit the accumulation of cholesterol in the blood. As long as the ratio of taurine to cholesterol in the food you consume is above 2, the cholesterol in your blood will not rise. Squid has a higher taurine content, with a ratio of 2.2. Therefore, when eating squid, cholesterol is only used normally by the body and does not accumulate in the blood. Most of the cholesterol in its body is concentrated in its internal organs. There is no need for people to worry about increasing cholesterol intake by eating squid.