Squid should be cooked thoroughly before eating, because there is a polypeptide component in fresh squid, which will lead to intestinal motility disorder if it is not cooked. Squid and other aquatic products are cold, and people with spleen and stomach deficiency should eat less. Squid contains more cholesterol, so patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat it. Squid is a hair product, and people suffering from eczema, urticaria and other diseases should not eat it. Usage: 30 ~ 50g each time.

Squid has the effects of tonifying deficiency and benefiting qi, nourishing yin and beautifying face, reducing the concentration of cholesterol in blood, regulating blood pressure, protecting nerve fibers and activating cells, which has a certain effect on preventing Alzheimer's Harmo's disease. In addition, squid also helps to detoxify the liver, promote the body's metabolism, and has anti-fatigue, yin beauty and anti-aging effects.

material

Fresh squid, carrot, fungus, mushroom, onion, ginger, garlic.

Korean Chili sauce, seafood sauce, salt, chicken essence.

working methods

First, gut the squid, remove the ink sac, peel and wash it, and cut it into circles horizontally.

2. Slice carrots, soak auricularia and shiitake mushrooms in warm water, cut into wide strips, cut onions into sections, and slice ginger and garlic.

Third, sit in the water and take out carrots, fungus and mushrooms.

Fourth, the squid is quickly fished out after boiling water.

5. Put the oil in the pan, saute the ginger and garlic slices, add the Korean hot sauce and saute until fragrant, then pour in all the blanched ingredients, stir fry quickly, add the seafood sauce, a little salt and chicken essence, and then add the shallots and stir fry.