Dish name: Sichuan three-fresh squid

Ingredients: 150 grams of squid, 50 grams of pork tenderloin, and 100 grams of cabbage sum.

Accessories: Appropriate amounts of cooking oil, alkaline water and clear soup, 5 grams each of green onions and ginger, a little each of cooking wine, pepper, salt and MSG.

Production method

1. Soak the squid in alkaline water for 30 hours, wash and slice.

2． Wash the cabbage, slice the pork tenderloin, wash the green onion and ginger, cut the green onion into sections, and slice the ginger.

3. Put the wok on high heat, add cooking oil, add green onions and ginger slices and stir-fry until fragrant, then add soup, squid, meat slices, cooking wine, salt, boil and skim off the foam, then add cabbage, MSG, and pepper. After boiling, you can start the pot, and the delicious three-fresh squid is ready, ready to eat.

Nutritional benefits

The protein content in squid is as high as 87% of dry mass. The amino acid structure is reasonable and it is an ideal source of dietary protein. Squid is also rich in calcium, phosphorus, iron, selenium, iodine, and other elements, and has high nutritional value. Squid is rich in taurine, which can reduce blood cholesterol levels, prevent adult diseases, relieve fatigue, restore vision, and improve liver function. Active ingredients such as polyunsaturated fatty acids and taurine in squid can reduce the concentration of low-density lipoprotein and triglycerides in the blood, and have preventive and therapeutic effects on atherosclerosis.

Squid is rich in polyunsaturated fatty acids such as DHA and EPA. It can reduce the concentration of low-density lipoprotein and triglyceride in blood, and has preventive and therapeutic effects on atherosclerosis. Squid is also rich in taurine. Studies have shown that taurine can reduce blood cholesterol levels, prevent adult diseases, relieve fatigue, restore vision, and improve liver function.