● Squid contains more cholesterol. Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should eat carefully.
● Squid is a hair product, and patients with skin diseases such as eczema and urticaria should not eat.
● There is a polypeptide component in squid, which will lead to gastrointestinal dysfunction if eaten without thorough cooking.
● Soak the dried squid in clear water for several hours, scrape off the mucus on the body surface, and then soak it in hot alkaline water (7% soda ash, 3% lime water and 90% boiled water).
The steps of braised squid meat are as follows:
1。 Soak the dried squid in salt water for an hour (it is said that the fresh flavor of squid will not be soaked away), tear off all the things that are not pleasing to the eye and cut into small pieces; Dice pork and soak in water for 10 minute, then drain 2. Heat the wok with oil, add pork and a large slice of ginger, stir-fry until the pork is slightly oily, add squid, stir-fry for a while, add yellow wine, release and soy sauce (I occasionally use the old soy sauce of Haitian Volvariella volvacea, which is well colored, just a little bit is enough), add cola to drown most of the raw materials (sugar and water are not needed), then add star anise and cinnamon, which are the size of small fingernails, and bring to a boil over low heat. 3。 I didn't use the pressure cooker this time, so I stewed it for an hour and a half (in fact, I think it's almost an hour if it's just pork, but it will take a while because the squid is not completely cooked). I can put some salt in the middle to adjust the taste, and finally collect the juice on high fire and sprinkle a little monosodium glutamate to serve. The cooked squid is still a little tough and delicious, and the pork has reached the point where it melts in the mouth.
Stir-fried shredded squid with vegetable name
Sichuan cuisine
Features white storage, dry, fragrant and crisp, best with wine.
One piece of dried squid (about150g). 50g of mung bean sprouts and 50g of pork. 0/0g of soy sauce/kloc-,0/5g of cooking wine/kloc-,25g of vegetable oil, 0g of sesame oil/kloc-,2g of salt and 20g of lard.
In the production process, the head, whiskers and bones of the dried squid are torn off, roasted with fire to be soft, cut into filaments, washed with warm water, and dried. The mung bean sprouts are selected to be long, and the head and tail are pinched. Pork is cut into two thick shreds. Heat the lard in the wok, add the shredded pork to dry the blood, stir-fry, add a little soy sauce and cooking wine, and serve. Wash the pan, add vegetable oil to heat it, put down shredded squid and stir fry it, and after it is soft and curly, cook wine and add shredded pork and mung bean sprouts from Huonan to stir fry evenly, add a little sesame oil, and serve.
Baked dried squid:
First, wash the dried squid with clean water, put it in the microwave oven (medium temperature) 1 minute, take it out and turn it over for another minute, and then there will be delicious grilled squid to eat, so-called fresh baked! If you don't have a microwave oven, a general barbecue utensil can be used, and you can bake it until it is slightly yellow. Of course, if you don't have this utensil, let's use the most commonly used pot (of course, a pan is the best, and the heat is even). No technology is needed, just slow down the fire and bake it slowly, and you don't need to put oil in it, but you should take care of the squid in your hand, and turn it over from time to time and let it heat evenly and bake it until it is slightly yellow. (Ha ha, a friendly reminder, the freshly baked fish is scalding. When it is a little cooler, it will be eaten by tearing it with your hands, which is sweeter than shredded squid in bags. Besides, you can eat your own craft.)
The practice of boiling squid:
First, soak the dried squid in water until it is fat, then use a pressure cooker to put water, salt, chicken essence, sesame oil, cooking wine, onion, ginger and fragrant aunt, put them in the pot and boil together. Put the squid in and cook/kloc-0.5 to 20 minutes!
The practice of squid in casserole
Raw materials:
Dried squid, cooked chicken skin, mushrooms, cottontail, ham, pig's trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
Production process:
1. Put 2000g of clean water in the basin, 50g of quicklime and dried squid for soaking for12h, and stir twice during this period, so that the squid swells evenly, take it out, and rinse it with clean water.
2. Cut the prepared squid into four centimeters long and one centimeter wide thick shreds, including chicken skin, catkin, mushrooms and ham. Wash the onion and ginger and pat them loose.
3. Burn the iron drill red and iron the hair sewn on the pig's toes, then soak it in warm water for half an hour to scrape off the burnt skin and hair and wash it.
4. Put the supernatant1000g into the casserole, add onion, ginger, cooking wine, set the pig's trotters on fire, boil and skim the floating foam, then move to low heat and stew for about 90 minutes to form a thick soup.
5. Put 250 grams of chicken soup in the pot and blanch the shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and it is better to add salt and pepper noodles to taste.
Potato and squid soup
Materials:
250 grams of potatoes, 2 dried squid, 200 grams of lean meat, 200 grams of salted vegetables, a little of mushrooms and ginger.
Practice:
1. Clean the lean meat and cut it into pieces; The squid was soaked in water and fried in a pan.
2. Soaking mushrooms; Peel and dice potatoes; Wash the salted vegetables and cut into pieces.
3. Roll a proper amount of clear water fort, roll the arson material bag, slow fire fort for 2 inches, and season with salt.