How to make delicious dried squid

Dried squid is a dried product of squid, and its nutritional value is also very good. It can be used to make many delicious foods, such as dried cuttlefish and oyster clay pot rice, or nourishing dried squid soup, etc. These are all nutritious ways to cook dried squid. Not only does it taste great, it also has very good nutritional value and has a good effect on regulating the body. It contains high-quality protein, as well as a variety of vitamins and minerals, and has a health-care effect on the body.

Claypot Rice with Dried Cuttlefish and Dried Oysters

Ingredients: 155g white rice, 50g dried cuttlefish, 50g dried oysters, a little hair algae, 1 chopped green onion, a little green vegetables, 1 tsp steaming ingredients, 1 scallion, 1 slice of ginger, 1 tsp wine, 1/2 tsp salt, 240g water, 1 tsp oil, 1 tsp seasoning soy sauce, 1/4 tsp cornstarch, 1 tsp oyster sauce, 1/4 tsp sugar, 1/2 tsp wine. Method: 1. Wash the white rice and soak it in water for 1 hour, then drain. Wash the vegetables, cut into appropriate sizes and blanch in boiling water. 2. Soak the dried cuttlefish and oysters in water for 1 hour, drain and put into the pot, add steaming ingredients and hair algae and steam over medium heat for 40 minutes. 3. Take out the steamed dried oysters and cuttlefish in step 2, cut them into appropriate sizes, put them into a bowl, add the marinade, mix well and marinate. 4. Put the soaked rice in step 1 into a casserole, add water, cover and bring to a boil over high heat. After the water in the pot is dried up, turn to low heat, open the lid and evenly spread the marinated ingredients in step 3. 5. Pour oil along the edge of the casserole from step 4, cover and continue to cook on low heat for 3 minutes, open the lid, pour soy sauce on it and cover and cook for another 2 minutes, turn off the heat and simmer for 15 minutes, sprinkle with chopped green onions and add the blanched vegetables.

Ingredients: 2 dried cuttlefish, 300g of miscellaneous bones, 100g of dried vegetables. Method: 1. Soak the dried cuttlefish in water for 60 minutes and cut into strips. Soak the dried vegetables in water for 60 minutes and set aside. 2. Add miscellaneous bones, dried cuttlefish strips, and dried vegetables to the pressure cooker, then add appropriate amount of ginger slices, 3 dried chilies, rice wine, and water, cover the pot and simmer for about 30 minutes. 3. After the vegetables are cooked, add appropriate amount of MSG, salt, and chopped green onions and mix well.

Cuttlefish eggs are rich in protein and a variety of amino acids needed by the human body. Cuttlefish eggs are a very precious seafood. Eating cuttlefish eggs regularly can help prevent cancer, and they can also lower blood pressure and prevent high blood lipids. Cuttlefish eggs have the effect of stopping bleeding and can treat diseases such as tuberculosis. Cuttlefish eggs are extremely nutritious and can prevent cancer and lower blood lipids. Cuttlefish roe is appetizing and diuretic. The ink in cuttlefish is a systemic hemostatic drug, which is effective for uterine bleeding, gastrointestinal bleeding, hemoptysis caused by tuberculosis or bronchitis, and nosebleeds. Cuttlefish shell, called sea cucumber in traditional Chinese medicine, can treat symptoms such as excessive stomach acid and excessive leucorrhea in women. External use can treat traumatic bleeding, etc. The ink in cuttlefish is a systemic hemostatic drug, which is effective for uterine bleeding, gastrointestinal bleeding, hemoptysis caused by tuberculosis or bronchitis, and nosebleeds. Cuttlefish shell, called sea cucumber in traditional Chinese medicine, can treat symptoms such as excessive stomach acid and excessive leucorrhea in women. External use can treat traumatic bleeding, etc. Cuttlefish eggs are extremely nutritious, especially the cuttlefish eggs, which can prevent cancer and lower blood lipids.