A. Dried squid

(1) Dried squid braised pork:

1. Soak the dried squid in salt water for an hour (this way the umami flavor of the squid will not be will be soaked), cut into small pieces;

Cut the pork into pieces and soak in water for 10 minutes, then drain

2. Heat the oil in the wok, pour in the pork and Stir-fry a large piece of ginger until the pork spits out oil slightly.

Add in the squid and stir-fry for a while. Add the rice wine and stir, add light soy sauce and dark soy sauce

(for home use) The Haitian straw mushroom dark soy sauce is very well colored, just a little bit is enough),

Pour in cola to submerge most of the ingredients (no need to add sugar or water), and then put it in the size of a small fingernail Bring the star anise and cinnamon to a boil over high heat, then reduce to low heat and simmer.

3. If you have a pressure cooker, you can use a pressure cooker to stew it. If you don’t use a pressure cooker, it will take about an hour and a half.

The longer it stews, the more the flavor of the squid will come out. You can add some in the middle. Add salt to adjust the taste, and finally use high heat to reduce the juice, then sprinkle a little MSG and it's ready to serve. The cooked squid is still a bit tough and quite delicious, and the pork has reached the point where it melts in your mouth.

(2) Prepare dried squid and then stir-fry or make side dishes:

1. The squid should be dried before cooking. The method is: first put the squid into water Soak in medium for 4-8 hours,

so that the fish body can absorb water and become soft, and the dirt on the fish body can be leached out, making the fish body pink.

2. Soak the soaked squid in alkaline water for 3 hours. When the fish body turns bright pink, soft and the thickness increases slightly,

return Take it out and soak it in clean water until the fish body swells and becomes elastic.

3. There are various cooking methods for cooked squid. Cut the ventral surface of the squid into grid shapes,

then slice it and stir-fry it with chicken slices and seasonal vegetables. This will result in cooked squid. Roll up and bloom, and taste delicious.

Of course, you can also cut the squid into shreds and stir-fry with leeks, green garlic, etc., or steam, bake, make soup, etc.

This is really delicious, compared to fresh squid. It’s not that boring, it’s crispy, fragrant, nutritious, and the best.

Nutritional value:

Squid is a popular seafood and was once included in the “Eight Treasures of the Sea” in the Qing Dynasty. First, dried squid has high nutritional value. Every 100 grams of dried squid contains 66.7 grams of protein, 3 grams of sugar, 100 mg of calcium, 1038 mg of phosphorus, 4.4 mg of iron, and multiple vitamins. Xiamen's dried squid is medium in size and delicious in taste. It is processed through light drying to maintain its original flavor and no salt impurities. It is of higher quality than other regions.

Squid has detoxification and detoxification effects on the liver and helps the body fight fatigue. Squid also has the function of regulating blood pressure, protecting nerve fibers and activating cells. Regular consumption of squid can delay the aging of the body, replenish deficiency and rejuvenate the skin. It can also replenish brain power, prevent Alzheimer's disease, etc., and is a particularly healthy food for middle-aged and elderly people who are prone to cardiovascular diseases

B. Dried scallops

Comparison of how to make scallops Simple, haha

1. The common scallop porridge is very simple to make. After soaking the scallops, put the rice and scallops in the pot to boil

Then add the corresponding seasonings Don’t add too much seasoning, haha, it’s simple, without a lot of seasoning, it’s very nutritious for babies to eat

If adults want to eat something more delicious, they can add some seasoning to make it more delicious. Haha

2. Use the soaked scallops to stir-fry eggs, radish, and winter melon to make scallop soup. When stewing the ribs, add a little scallop and stew. The taste is really different

If you don’t believe it, you can give it a try

3. Use scallops to make tonic soup. Common ones include:

Use scallops, lilies, and lotus seeds to stew tonic soup.

Stew the tonic soup with bird's nest, lean meat, snow fungus, rock sugar and scallops.

Stew clear soup with fish maw, rattle snail slices and scallops

Nutritional value:

Dried scallops are mild in nature and salty in taste, nourish yin and blood, replenish qi and strengthen the spleen. ; Mainly used to treat abdominal distension, polydipsia, yin deficiency and strain.

For candidates, workers, people who work night shifts, people who are prone to eye fatigue, etc., often drinking some symptomatic and mild scallop stew soup can still have an auxiliary therapeutic effect.

C. Dried seaweed

The method of making dried seaweed at our house is basically the same as that of scallops

1. It is more plentiful and more nutritious. It is used to make porridge for baby to eat, which can supplement calcium

The method is very simple, that is, soak the dried seaweed first, wash it, boil the water, and put the rice and dried seaweed into the pot together Stew until cooked

One thing worth mentioning is that if the baby is too young and needs supplements, you can use a grinder (we have one at home, I don’t know what it’s called, but there are also some in pharmacies) Plant or use a soybean milk machine to grind the dried seaweed, so that it can be eaten by the baby.) In fact, if it is cooked until it is very cooked, the dried seaweed will be tasteless, so there is no need to eat it

Because the nutrients are all Now comes the porridge. The porridge at this time is super nutritious

2. Dried squid and scallops are nothing special when used for stir-frying and stewing meat.

It is very nutritious and delicious when stewed, and chewy and sweet when fried, haha

3. In our family, we use dried seaweed to wrap meat rice dumplings every Dragon Boat Festival. It’s so fragrant

Nutritional value:

Natural seafood products are rich in protein, carbohydrates, calcium, phosphorus, iron and other ingredients

Daily food has It helps to lower blood pressure, lower cholesterol, and supplement fitness. Especially for pregnant women and babies, it is the best way to supplement calcium by making porridge.

Doing business in the beginning~~Integrity, intention, and sincerity.

D. Dried cuttlefish:

1. Dried cuttlefish roasted meat (the method is the same as dried squid)

But let me say it again, haha

Burned pork belly or straight ribs

1. Grill pork belly or straight ribs without salt.

2. Soak the cuttlefish in clean water for about 20 minutes and cut into mahjong-sized pieces.

Cut the good pork belly into pieces, put oil in the pot, and fry the meat (pork ribs) first

3. Add the cuttlefish, fry until the water is dry, add the cooking wine, and add a little Haitian Lao Smoke until coloured, add seaweed and soy sauce, fry for a few times,

Add water to submerge the fish, cook over low heat (keep the water boiling but not boiling) for 1-2 hours,

You If you think it's rotten, drain the water over high heat. Don't make it too dry. Add pepper, a little MSG, a little sugar, and some chives. Finish. Delicious.

2. A more supplementary method:

Cuttlefish food therapy (this article was checked online and then sorted out)

Take fresh cuttlefish 2 Just wash it, stew it with 250 grams of lean pork, season with salt, once a day, 5 days as a course of treatment, to treat vaginal discharge in women.

Use 250 grams of cuttlefish, wash and slice it, add 30-50 grams of ginger and cut into shreds, add oil and salt and stir-fry together with meals. It can nourish blood, stimulate menstruation, and treat blood deficiency and amenorrhea.

Stew cuttlefish meat and pig's feet in soup and drink it for 5 days as a course of treatment. It is effective for women with low milk supply after childbirth.

3. Cuttlefish and local chicken soup:

Add raw chicken nuggets and dried cuttlefish to cold water and bring to a boil over medium heat. When it's about to open, skim the foam off the face.

Change to low heat and keep it open but not open. When it is rotten, add salt. When eating, add pepper and a little MSG to the bowl.

Nutritional value: Cuttlefish is delicious and is a good dietary supplement, especially for women. It contains 13 grams of protein per 100 grams of meat, only 0.7 grams of fat, and also contains carbohydrates, vitamin A,

B vitamins and calcium, phosphorus, iron, riboflavin and other substances necessary for the human body.

Doctors of the past dynasties believed that cuttlefish has a sweet, salty, and mild taste, and has the functions of nourishing the liver and kidneys, nourishing blood, nourishing yin, and replenishing qi.

Next is Zanzanbu’s squid mother

E. Squid mother:

Squid mother is the first choice tonic food for pregnant women in southern Fujian and postpartum period.

Here we won’t introduce the methods of stewing meat and cooking vegetables (the same as squid and cuttlefish)

Let’s introduce a pair of soups that are more helpful for pregnant women.

Squid mother stewed with pig tail bones:

1. Cut the cooked squid into pick shapes and put them into the pot with longan meat, ginger, black dates, brown sugar and pig tail bones

Use sesame oil (must be sesame oil), stir-fry until 5 minutes cooked, then heat for a while, then change to a stew pot to stew,

Stew the pig tail bones until tender, this is the recipe The vegetable has a very good effect on pregnant women with insufficient Qi and blood

F. Dried razor clams

Just introduce one dish, many methods are the same

Dried razor clams baked Potatoes:

1. Wash 20 grams of dried razor clams, soak in 200 grams of water and cook for 30 minutes to release the flavor.

2. Peel and wash 500 grams of potatoes, cut into oblique pieces, and stir-fry with oil.

3. Add razor clam soup (including dried razor clams) and meat to the potato pieces. The soup is about 500 grams, add refined salt and MSG and cook for 20 minutes. When it's cooked and out of the pot, add some minced celery for a better taste.

4. Make the soup a little muddy and the potatoes are very cooked, it is delicious

Nutritional value:

"Dried razor clam" is the dried form of sea razor clam. The product has delicious meat taste, high protein content and rich nutrition. Ancient medical books record that razor clam meat is sweet and warm in nature to replenish deficiency, and it can be used to relieve heat and discomfort in the chest when cooked.

G. Dried shrimp

I won’t introduce the method of stewing meat and stir-frying. Let me introduce the method of fried rice. In our house, we often cook dried shrimp rice (and also make raw shrimp)

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Ingredients: 3 taels of rice, 3 taels of shrimps, 2 rapeseeds, an appropriate amount of ham, a tablespoon of wine, half a tablespoon of grinding drum, a few slices of ginger, light soy sauce, salt, a little cornstarch, half a teaspoon of cornstarch, a little green onion .

[Preparation process]

1. Cook rice in a rice cooker first;

2. Add two tablespoons of oil, sauté ginger, green onion, shrimp and Add rapeseed segments and ham slices, add seasonings and bring to a boil, scoop up and place on top of the cooked rice.

3. Stir the shrimps, vegetables, etc. with the rice, simmer for a while, bring the original pot to a boil and serve on the table.

Nutritional value:

Shrimp is sweet, salty and warm in taste. Non-toxic. Enters the liver, kidney and stomach meridians. It has the effects of tonifying the kidneys and strengthening yang, strengthening the stomach and replenishing qi, eliminating phlegm, and astringing sores. Each 100 grams of shrimp meat contains 20.6 grams of protein, 0.7 grams of fat, 0.2 grams of carbohydrates, 1.5 grams of ash, 35 mg of calcium, and 150 mg of phosphorus.

Oiled kelp/seaweed meatloaf

Ingredients: kelp/seaweed, pork filling

Ingredients: onion, ginger, coriander, dried red pepper, fat Pork fat

Seasoning: salt, monosodium glutamate, onion and ginger oil, eggs, light soy sauce, dark soy sauce, oyster sauce

Preparation method:

1. Wash the kelp/seaweed, braise, shred and mince, mince the lean pork stuffing with green onion and ginger, cut the fat meat into small cubes, chop the green onion, ginger, dried red pepper into shreds, and cut the coriander into sections and set aside.

2． Take a basin and put in the minced meat filling, diced fat pork, minced kelp, salt, monosodium glutamate, and eggs, and mix well to form a filling.

3. Mix light soy sauce, dark soy sauce, oyster sauce, sugar, soup and chicken essence into a mixed juice.

4． Mix the stuffing and make it into a cake with a diameter of 5 cm and a thickness of 2.5 cm. Pan-fry or steam it and place it on a plate. Pour the mixed juice on it, sprinkle with minced onion and ginger, etc., and pour on the hot onion and ginger oil.