Cuttlefish introduction 2113 cuttlefish is a shellfish, belonging to the phylum Mollusca. Cuttlefish 5261 is also known as squid fish, cuttlefish, gogglefish and so on. The dryer is called Ming 4102 fish. Belongs to the mollusks in the head 1653 foot class, the origin is widely distributed, China, North Korea, Japan and Europe are produced along the coast, China Zhoushan Islands produce the most. Cuttlefish meat, eggs, spinal cord (the traditional Chinese medicine called cuttlebone) can be used as medicine. Li Shizhen called cuttlefish "blood medicine", is a good treasure for women with anemia, blood deficiency and menorrhagia. In the vast East China Sea, there is such a creature, it swims like a fish, but does not belong to the fish, people used to call it "cuttlefish", also called it "squid" or "squid are "It is one of the famous seafood in China. It is one of our country's famous seafood, in zhejiang, and big yellowtail, small yellowtail, scallop collectively known as "four big economic fish", loved by the majority of consumers. Cuttlefish not only taste fresh and crisp, high protein content, has a high nutritional value, but also rich in medicinal value. Dried cuttlefish and dried mung beans simmered in soup to eat play eyesight and reduce fire and other health effects; "squid plate" is called "squid bone", and is commonly used in traditional Chinese medicine, called "cuttlebone". However, the famous "cuttlefish", like a fish is not a fish, without the basic characteristics of fish (such as bones, scales, fins, etc.), why call it "fish"? Which category does it belong to? Let's look at it from the point of view of biological classification and we will naturally understand. Our biologists and aquaculturists classify it as a shellfish. Speaking of this, one cannot help but ask, it is not like the shellfish that we usually see. Such as arkshells, razor clams, clams, mussels, abalone, screws, etc., outside the single or double shell, the appearance of these shellfish and it is very different, it should belong to the "four not like", no class can be categorized. Nutritional value of cuttlefish cuttlefish is not only taste fresh and crisp, high protein content, has a high nutritional value, but also rich in medicinal value. Cuttlefish is rich in protein, shell containing calcium carbonate, shell keratin, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salts, etc.;, cuttlefish in the ink contains a kind of mucopolysaccharide, experiments have confirmed that there is a certain cancer inhibition effect on mice. Cuttlefish edible effect 1. tonifying the kidneys and qi dried cuttlefish has the effect of aphrodisiac fitness, beneficial blood tonifying the kidneys, stomach and qi. 2. Ideal for women's ingredients regardless of menstruation, pregnancy, childbirth, breastfeeding period, consumption of cuttlefish are beneficial, have blood, eyesight, menstruation, fetal safety, birth, stop bleeding, lactation and other effects. Material: 300 grams of fresh cuttlefish. Seasonings: oil 750 grams (about 50 grams), 2 tbsp soy sauce, 1 tbsp wine, 1/2 tbsp sesame oil, salt and monosodium glutamate 1/4 tsp each, green onion, garlic, ginger, a little bit of starch. Practice 1, cuttlefish washing clean, graver oblique "cross" knife, and then changed into 5 cm long, 3 cm wide strip, into the boiling water blanching curls, immediately fished out, drained water, and then into the 80% of the hot oil in the deep-frying, and then poured into the funnel. 2, the original pot to leave a little oil, with onions, ginger, garlic chili, cooking Shaojiao, add soybean paste, refined salt, monosodium glutamate. Salt, monosodium glutamate stir fry, add soup to boil, thicken with water starch, down into the cuttlefish rolls, turn the explosion evenly, drizzle sesame oil, out of the pot to plate.