Spicy Squid Rolls

The nutritional value of squid is very high, and it is very beneficial to human health after consumption. However, although squid is rich in nutrients, it is not suitable for everyone to eat. Patients with blood lipids, cholesterol and many cardiovascular diseases usually cannot eat squid. There are many ways to cook squid. Spicy and sour squid rolls are a more common way to eat them. The following introduces the method of making spicy and sour squid rolls.

How to make spicy squid rolls

Ingredients

Half a squid, red pepper, celery, tomato

Preparation method

1. Slice the squid, make a cross cut inside, put it into boiling water, and take it out after it changes color.

2. Tear the red pepper into small pieces, cut the celery into sections, and cover with boiling water

3. Make the sauce with red vinegar, chili oil, a little sesame oil, a little soy sauce and a little sugar

4. Cut the tomatoes into pieces, put the ingredients together, pour the sauce on top and mix well.

Precautions for eating squid

1. Squid must be cooked thoroughly before eating.

This is because fresh squid contains a polypeptide component, which can cause intestinal motility disorders if it is not cooked thoroughly before consumption.

2. Don't drink beer when eating squid.

Squid is a seafood product. It is a high-protein, low-fat food that contains two components: purine and glycoside acid. Beer contains vitamin B1, which is a catalyst for the decomposition of purine and glycoside acid. Drinking beer while eating seafood will cause purine, glycoside acid and vitamin B1 to mix together, resulting in a chemical reaction that will increase the uric acid content in the human blood and disrupt the original balance; uric acid cannot be excreted from the body in time and precipitates as sodium salt, which can easily form stones or cause gout. In severe cases, the body will be covered with red bumps, with constant pain and itching, and it will be impossible to walk.

3. People suffering from eczema, urticaria and other diseases should avoid eating it.

The cholesterol content of every 100 grams of squid is as high as 615 mg, which is 40 times the cholesterol content of fatty meat, 44 times the cholesterol content of whole milk, 3.4 times the cholesterol content of cuttlefish, and 11 times the cholesterol content of hairtail. So, although squid is delicious, it is not suitable for everyone. Patients with cardiovascular diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis, and liver diseases should eat it with caution. Squid is cold in nature, so people with weak spleen and stomach should eat less of it. Squid is an allergenic food and people suffering from eczema, urticaria and other diseases should avoid eating it.

How to choose dried squid:

Take a look at the appearance. Good dried squid has a complete and uniform shape, is in the form of flat thin blocks, has no broken arms, is clean and undamaged, and has firm and thick texture. In addition, its hardness should be judged. Good quality dried fish is soft, not hard, has a complete and solid shape, and has thick meat; fish that feels very dry and hard to the touch usually has been stored for a long time and has no taste when eaten. Inferior quality dried squid is incomplete in shape, has broken heads, incomplete arms, damaged flesh or even broken heads, the flesh is soft and thin, and the surface is dry.

Second, look at the color. High-quality dried squid is slightly red and has no mold spots. Tender squid is light yellow, transparent and thin. Old squid is purple-red and large in size. Inferior quality dried squid is dark in color, has a thick and opaque white frost, and its back is black-red or dark gray. It should be noted that many pure white dried fish on the market are bleached with bleach, or although they are not white, the color does not look natural. This is a reprocessing by the manufacturer for the purpose of preservation or maintaining softness, which will threaten human health and should be purchased with caution.