Squid is something we usually eat often, and practice is also a variety of things, some people usually like to eat small snacks, can be due to make a variety of small snacks to eat, especially dried squid, eat not only chewy, the flavor is also very tasty, in normal times is very popular food, dried squid in fact, in normal times is very simple to make, the following introduction to the oven roasted dried squid The following is an introduction to the practice of oven baking dried squid.

Oven baked dried squid practice

Take two dry squid washed and dried, and then remove the squid head, the inside of the whiskers out.

Grease an oven dish with cooking oil and line it with greaseproof paper, place onion rings on top of the greaseproof paper.

Place the squid on top of the onion rings, then set the temperature to 160 degrees, then set the time to 6 minutes and bake the squid.

Take the squid out of the oven when it's done, wait until it's cool enough to not be hot, then tear it into strips with your hands and sprinkle a small amount of cumin powder on it.

You can prepare mustard sauce or dipping sauce according to your own taste, etc., dip and eat more delicious flavor.

You can also seal the squid strips in a plastic bag and keep them for later.

Which disease patients are not suitable for consumption of squid

1, arteriosclerosis, hyperlipidemia

2, which body is not suitable for consumption of squid

Qi deficiency body, qi deficiency body, moisture and heat body, yang deficiency body, yin deficiency body.

Squid and other aquatic products are cold in nature and should be eaten sparingly by people with a cold spleen and stomach. Cold spleen and stomach, hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver disease patients avoid eating. Squid is hairy, people suffering from eczema, urticaria and other diseases should not eat.

How to choose fresh squid

Color

The flesh of cuttlefish and squid itself is relatively light light brown, made of shredded squid is also light brown. Many of the pure white ones on the market today, that are bleached with bleach, look as beautiful, but are harmful to the body, especially if eaten regularly.

We just have to remember one thing, as long as it is not squid and cuttlefish flesh of the original color of light brown, the best do not eat. Others are not white, but the color is not natural, looks unnatural, these are manufacturers for some purpose, chemical disposal, you than in order to adhere to the softness or in order to preservative can be hosted for a longer period of time, and even some will be the expiration of the re-disposal, which will lead to the color is not normal.

Softness

Very soft, not stiff, a little wet. Fresh ones are in this state. The kind that feel hard with your hand are stale, the harder they are, the less fresh they are, the very dry and hard kind are the ones that have been left for a long time, taste like wood residue, and have no flavor whatsoever.

Quality squid body shape intact solid, pinkish red, glossy, body appearance slightly white frost, meat fat, translucent, back is not red; residual squid body shape is thin and crippled, color reddish yellow slightly black, no luster, the appearance of the white frost is too thick, the back is black red or moldy red. The current market to see the squid have two kinds of squid: one is the cadres of fat squid, it is called "gun squid"; one is the cadres of slender squid, it is called "soft fish", the small soft fish commonly known as "small tube child "

Eating squid can not only prevent Alzheimer's disease but also help to slow down the aging process, in eating

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