Edit Production Method

Method 1

Use clean water to remove the alkaline smell of squid, boil it twice with boiling water, then simmer it with fresh soup until the flavor is ready and set aside. Put the wok on the fire, add clear soup, salt and pepper, soak the sliced ??green vegetables, bring to a boil to release the flavor, remove the pickled cabbage leaves, then add fresh cabbage hearts and MSG, put it into a soup bowl and serve.

Nutritional value: Carp - Yellow River carp is mainly produced in the Yellow River in Hejin, Yongji, Ruicheng, Yuanqu and other counties. It has a long history and a long history. It is famous as early as the Spring and Autumn Period. There is a saying in history books that "the foot carp of the Yellow River originally lived in Yujin"... All carp recipes Method 2 1. Prepare the materials.

2. Peel off the outer membrane of the squid, wash it and divide it into large pieces.

3. Cut the flower knife diagonally, and then change the knife into small pieces.

4. Soak the pickled cabbage for 2 hours in advance, remove some of the salt, wash and cut into small pieces, and fry in a dry pan to remove the water vapor.

5. Cut the pickled pepper into small sections, mince the ginger and garlic, and cut the green pepper and celery into sections. Stir-fried dried sauerkraut and set aside.

6. Put in another pot, add cold water and cook until the squid just begins to roll. Remove the water from the pot quickly when it is not boiling.

7. Heat the oil in a pan, sauté the minced ginger and garlic over low heat until fragrant, add sauerkraut and pickled peppers and stir-fry until fragrant, add green peppers and celery, add a little salt and sauté until the green peppers soften slightly.

8. Add the blanched squid, cook with a little cooking wine, add light soy sauce and stir-fry evenly, then add a little rice vinegar along the edge of the pot.

Tips

1. The sauerkraut can be replaced by other sour pickles.

2. Sauerkraut is very salty, so soak it in water in advance to remove the salt.

3. Fry the sauerkraut first and then fry it in oil to get more flavor.

4. The squid has been blanched in advance and should not be fried for a long time, otherwise it will become old easily. [1]

Editor's Notes

Although squid is delicious, it is not suitable for everyone. Patients with cardiovascular and liver diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis should eat with caution.

Squid is cold in nature, so people with weak spleen and stomach should eat less. Squid is a hairy food and should not be eaten by people suffering from eczema, urticaria and other diseases.