2. Add cooking wine, seafood sauce, ginger slices and appropriate shredded onion to the squid ring, mix well and marinate for more than 20 minutes.
3. Put oil in the pot and heat it to 60%. Pick out the ginger slices and shredded onion from the squid ring, fry them in the pot for about two minutes until they are broken, and take them out for later use.
Wash the pot and put it on the fire. Put a little oil and heat it to 50%. Add pepper, dried pepper and shredded ginger and garlic in turn, stir-fry until fragrant.
5. Stir-fry chopped green onion, shredded onion and shredded sweet pepper for about one minute.
6. Add oyster sauce, seafood sauce and oil pepper, turn over evenly, change the fire and cook about half a cup of soup or water.
7. After boiling, turn it evenly, and pour the squid rings into the dry pot to serve.
Squid, also known as soft fish and squid, is an eye-opening suborder of Cephalopoda of Mollusca. The body is conical, pale, with hazel spots and a big head. There is a 10 foot in front, and the fleshy fin at the end is triangular, often swimming in groups in the ocean about 20 meters deep. At present, there are two kinds of squid on the market: one is a squid with a large trunk and its name is "squid"; One is squid with a slender trunk. Its name is "soft fish", and the common name of small soft fish is "small tube". Squid is edible. We often see squid in iron plate, which is delicious. This is a very delicious food.
1. Squid is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis and can effectively treat anemia;
2. Squid is rich in amino acids needed by protein and human body, and also contains a lot of taurine, which can inhibit the cholesterol content in blood, relieve fatigue, restore vision and improve liver function;
3. Polypeptide and selenium contained in it have anti-virus and anti-radiation effects;
4. Cholesterol can be divided into low density and high density, and the cholesterol in squid is mainly high density, which is beneficial to human body. The fat structure of squid is obviously different from that of livestock and poultry.
5. Contains protein, omega-3 fatty acids, copper, zinc, B vitamins and iodine. B vitamins help to relieve migraine and phosphorus helps to absorb calcium. 100g squid has only 70kcal energy. Note: Don't eat squid more than one fist every day, and it is best not to fry it when eating.
Chinese medicine believes that squid has the functions of nourishing yin, nourishing stomach, tonifying deficiency and moistening skin.
Its nutritional value is not inferior to beef and tuna. Every100g of dried squid contains 66.7g of protein and 7.4g of fat, and contains a lot of carbohydrates and inorganic salts such as calcium, phosphorus and sulfur. The protein content of fresh squid is as high as 16%~20%, and the fat content is extremely low, which is only about 4% of that of ordinary meat, so the calories are far lower than those of meat food. Eating squid is a good choice for people who are afraid of obesity. Taurine content is very high. Eating squid can effectively reduce the cholesterol accumulated on the blood vessel wall, which is quite effective in preventing arteriosclerosis and gallstones. At the same time, it can supplement brain power and prevent Alzheimer's disease. Therefore, squid is a healthy food for middle-aged and elderly people who are prone to cardiovascular diseases.
Although the cholesterol content in squid is high, it also contains a substance-taurine, which can inhibit the accumulation of cholesterol in blood. As long as the ratio of taurine to cholesterol in food is above 2, the cholesterol in blood will not increase. However, the content of taurine in squid is higher, and its ratio is 2.2. Therefore, when eating squid, cholesterol is only used normally by the human body and will not accumulate in the blood. Most of the cholesterol in the body is concentrated in its internal organs. There is no need to worry that eating squid will increase cholesterol intake.