Fried squid recipe

Squid is a seafood with relatively high nutritional value. Eating some of it on a regular basis is very good for the body. In addition to its delicious taste, it also contains high-quality protein, which helps the human body's digestion. There are many ways to cook squid, and the most common one is stir-fried squid. When making stir-fried squid, if you buy fresh squid, you must learn how to clean it. You can make squid lean meat porridge, stewed squid meat, etc.

Squid bone and lean meat porridge

Introduction: Cuttlefish bone can promote the elimination of inflammation on the ulcer surface, stop bleeding, and relieve local pain. It can be used as a pain relief recipe in an anti-cancer diet. Ingredients: 15 grams of cuttlefish bone, 10 grams of Guangdong tangerine peel, 50 grams of lean pork, and 100 grams of rice. Method 1. Wash and chop the lean pork; put the cuttlefish bones and tangerine peel into a casserole, add appropriate amount of water, boil, remove the residue and take the juice. 2. Wash the rice and pour it into the pot, add appropriate amount of water, then add the minced pork and cook together. When the meat porridge is cooked, pour in the medicinal juice and cook for two or three more times.

Ingredients: 500 grams of cuttlefish, seasoning: 10 grams of rice wine, 2 grams of salt, 3 grams of white sugar, 10 grams of green onion, 10 grams of ginger, 5 grams of soy sauce, 15 grams of vegetable oil, 1 gram of sesame oil. Method: 1. Blanch the fresh squid meat in boiling water, remove it, wash it and drain the water. 2. Add raw oil to a pot, add scallion and ginger slices after heating, stir-fry until fragrant, then add squid meat, sugar, soy sauce, salt, cooking wine and water. Bring to a boil and simmer until the meat is cooked and the soup is thick. Remove the scallion and ginger, drizzle with sesame oil, mix well and serve. Tips for health: 1. Squid meat, also known as cuttlefish meat, is a nutritious food. Fresh products contain a large amount of protein and a certain amount of carbohydrates, inorganic salts, vitamins, etc., as well as polypeptide substances. The fat content is very low, and every 100 grams of dry product contains 68.4 grams of protein. It is especially rich in calcium, phosphorus, iron and iodine. Traditional Chinese medicine believes that it is mild in nature, salty in taste, and has the effect of nourishing yin and blood. "Yi Lin Zong Yao" says that it "replenishes the heart and unclogs the meridians, harmonizes the blood and kidneys, removes heat and preserves essence. It can especially nourish blood, nourish yin, improve eyesight and remove heat when cooked as a stew." 2. This soup is suitable for women suffering from anemia, amenorrhea, metrorrhagia and leucorrhea. For people with weak qi and blood, this soup can also replenish qi and blood. Healthy people can eat it to strengthen their bodies. Food incompatibility: Cuttlefish: Cuttlefish and eggplant are incompatible. Eating them together can easily cause cholera.

Ingredients: squid, scallion, ginger slices, peanut oil. Method: 1. Wash the squid. You can keep it whole or cut it and clean the internal organs. 2. Cut the onion into segments and ginger slices for later use. 3. Heat the pan, add peanut oil, two or three slices of ginger, put the dried squid in, cover the pan and cook for about three minutes. 4. After three minutes, the squid will release a lot of water and its color will start to turn slightly red. Turn off the heat, pick up the squid, pour out the water (the water can be used for cooking and it is very sweet), and clean the pot. 5. Heat the peanut oil again, add the scallion segments, add the squid and cover the pot again. Stir-fry for about two minutes and then serve. Tips: No need to add salt or soy sauce, the squid is salty enough.