Born by the sea, I am familiar with seafood. In our village, dried seafood is the most common thing, and the most eaten are dried seafood, dried seafood, scallops, dried squid, cuttlefish, shrimp and so on. Here are some tips to teach you how to do it I can help you worry about dried seafood when you need it (and attach the relevant nutritional value _). First of all, you must soak dried seafood (dried seafood, scallops, shrimp) before cooking. Cuttlefish should be soaked for a long time, which is better. ) Next, it is the same. A. Dried squid (1) Dried squid braised pork: 1, soaked in salt water for one hour (so that the delicate flavor of squid will not be soaked), and cut into small pieces; Cut the pork, soak it in clear water for 10 minute, and then drain the water. 2. Heat the wok with oil, add pork and a large piece of ginger and stir fry until the pork spits oil slightly. Add squid and stir-fry for a while, add yellow wine, let it soak, soy sauce (we use Haitian straw mushroom soy sauce, which is very well colored, just a little), and pour cola to drown most of the raw materials (sugar and water are not needed). 3. If there is a pressure cooker, you can stew it in a pressure cooker instead of a pressure cooker. The longer the stew takes about an hour and a half, the more the squid will taste. You can put some salt in the middle to adjust the taste. Finally, you can collect the juice on fire and sprinkle a little monosodium glutamate. The cooked squid is still a little tough and delicious, and the pork has reached the point where it melts in the mouth. (2) Fried dried squid or made into side dishes: 1. Squid should be fried before cooking. The method is as follows: firstly, the squid is soaked in clear water for 4-8 hours to soften the fish, and the dirt on the fish is drained to make the fish pink. 2. Soak the soft squid in alkaline water for 3 hours. When the fish becomes bright pink, soft and slightly increased in thickness, take it out and soak it in clear water until the fish expands and is elastic. There are many cooking methods for fried squid. Cut the belly of the squid into grids, then slice it and fry it with chicken slices and vegetables, so that the fried squid rolls up and blooms, which is refreshing to eat. Of course, you can also shred squid and fry it with leeks and green garlic, or steam, roast and make soup. This is really delicious. Compared with fresh squid, it is not so fresh, crisp, fragrant and nutritious. Is the best nutritional value: squid is a popular seafood, which was listed as one of the "eight treasures in the sea" in the Qing Dynasty. The nutritional value of dried squid is very high. Every100g of dried squid contains 66.7g of protein and 3g of sugar. The dried squid in Xiamen is moderate in shape and delicious. It is processed by light drying method, which maintains the original flavor and contains no salt impurities, which is superior to other regions. Squid can detoxify the liver and help the body resist fatigue. Squid can also regulate blood pressure and protect nerve fiber activated cells. Regular consumption of squid can delay body aging, tonify deficiency and moisturize skin. It can also supplement brain power and prevent Alzheimer's disease. It is a particularly healthy food for middle-aged and elderly people who are prone to cardiovascular diseases. B. The scallop method is relatively simple, hehehe 1. The common porridge for scallops is very simple. After soaking scallops, put rice and scallops into the pot and add corresponding seasonings. Don't add too much Oh, hehehe, it's simple and doesn't need a lot of seasoning. Very nutritious. If adults want to eat something delicious, they can add some seasoning to make it more delicious, hehe. 2. Soaked scallops are used to stir-fry eggs, radishes, and white gourd to cook scallops as vegetable soup. Add a little scallop stew when stewing ribs, and the taste is really different. You can try if you don't believe me. 3. Make soup with scallops. Common ones are: scallop lily and lotus seed stew. Stew soup with bird's nest, lean meat, tremella, crystal sugar and scallop. The nutritional value of stewed clear soup with donkey-hide gelatin and scallops: scallops are flat and salty, nourishing yin and blood, benefiting qi and strengthening spleen; Indications: eating in the abdomen, polydipsia, yin deficiency and strain. For candidates, laborers, people who work at night, and people who are prone to eye fatigue, it is still helpful to drink some mild scallop soup. C. dried sea rabbits Our dried sea rabbits are basically the same as scallops, and they are 1. One of the more nutritious ways is to cook porridge for your baby. The method of supplementing calcium is very simple, that is, first soak the dried sea rabbit, wash it, boil the water, and put the rice and the dried sea rabbit in the pot until it is cooked. It is worth mentioning that if the baby is too young, it can be ground. In fact, if cooked well, it is tasteless, so you can not eat it, because the nutrients are all in the porridge. The porridge at this time is super nutritious. 2. the method of cooking stew is also dried squid, and scallops are nothing special. Stewed food is nutritious and delicious, fried food is chewy and sweet, hehe. During the Dragon Boat Festival, dried sea bream is also used to wrap meat dumplings, which is fragrant in nutritional value: natural seafood products are rich in protein, carbohydrates, calcium, phosphorus, iron and other ingredients. Regular diet helps to lower blood pressure, lower cholesterol and nourish the body, especially for pregnant women and babies. Cooking porridge is the best way to supplement calcium. D. dried cuttlefish: 1. Barbecue with dried cuttlefish (the same as dried cuttlefish) 2. Soak cuttlefish in clear water for about 20 minutes and cut into mahjong-sized pieces.

I feel very urgent … What are the functions of dried abalone, dried squid and scallops in porridge? It's very complicated. I worked hard to answer it. Give me the best answer. Thank you! gangue crusher