The shredded squid is dry! How to eat it will taste better?

If not ready-to-eat. Dried shredded squid: Soak it in cold water for a few hours, and then change the water in the middle to make it chewy.

Do not put alkali. Wash well. Roast pork belly or pork ribs (straight row) on the good pork belly, cut into pieces, put oil in the pot, fry the meat (pork ribs) first, then add shredded squid, fry dry water, add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, fry a few times, add water to submerge the fish, burn it over low heat (keep the water like it is open) for 1-2 hours, you think it's rotten, just dry the water on high heat, don't dry it too much, add pepper, a little monosodium glutamate, put a little sugar, add a little chives.

Come to an end. I don't know if your shredded squid has salt, if it is very salty, then you can only soak it more, and then you can't put dark soy sauce or light soy sauce when cooking.

To be simple, put a little oil in the pot, not too much, soak the shredded squid softly, wash it and put it in for dry frying, sprinkle some chili noodles, cumin noodles are delicious!

It's very simple, steam it in a pot a little, and the moisture will recover, and it will be as delicious as before!

I use all the shredded squid in my cooking! For example, boiling soup, stewing winter melon, and chopping dumpling filling, it is more delicious than fresh squid (the first time was to process shredded squid after drying, and later it became my exclusive secret recipe).

Dry and eat it in your mouth, it is more chewy and more durable.

Stewed soup -- the favorite way of eating along the coast Cooking porridge A new way to eat, go down to the microwave and burst it as a snack.

Soak it in warm water, add garlic moss, and eat it cold.

When eating snacks, but be careful, eating more calories is relatively high, and you will gain weight!

Shredded squid + vinegar + mustard = acid. Hot. Sweet.

Ingredients: 2 dried squid.

Excipients: 20 grams of pickled pepper slices, 8 round pickled peppers, 10 garlic heads, 2 chives, 1 small piece of ginger.

Seasoning: 20 grams of cooking oil, 2 grams of sugar, 3 grams of dark soy sauce, 3 grams of light soy sauce.

How to do it].

1: Soak the dried squid in water for about ten hours, when soaking a little more water, change the water every three hours, and the dried squid must be soaked thoroughly.

2: Cut the soaked dried squid vertically into three pieces, then tear off the tendons inside and the skin on the outside of the squid by hand, be sure to tear it clean, otherwise the squid will not be chewed when it is fried.

3；First, place the squid skin down flat on the cutting board, change the knife evenly at a 45-degree angle, and gently cut the squid without cutting it off.

4: Use the same method above, change the 90-degree oblique cut, and do not cut the section with a light force, so that the flower knife will be changed.

5: Cut the squid into a triangle shape or diamond shape, and then soak it in cold water for later use.

6: Chives cut into green onion segments, ginger cut into ginger slices, garlic head fried into golden brown for later use, the pickled pepper I use is pickled pepper strips by myself, there is no Sichuan pickled pepper that can be bought.

7: Pour an appropriate amount of water into the pot, bring to a boil, pour in the squid and blanch for about 1 minute.

8: Soak the blanched squid in cold water, then drain and set aside.

9: After the bottom oil is heated, add green onions, ginger, garlic, pickled peppers and stir-fry until fragrant, preferably to bring out the flavor of pickled peppers.

10: Pour the squid into the pot and add a little rice wine and pickled pepper, continue to stir-fry for a while over high heat, the rice wine has the effect of removing the fish, and the pickled pepper is used to match the color.

11: Add a little water, light soy sauce, dark soy sauce and sugar to the pot, stir-fry over high heat until the squid is flavorful and the soup is thickened, and then it is ready to be served.

Squid, red pepper, ginger, shallots and garlic, bean paste.

1. After removing the membrane of the squid, use a knife to draw the tic-tac-toe pattern, then cut along the pattern, cut the green onion and ginger slices, pour in the squid slices and green onion ginger slices when the water is boiled to six minutes, until the water rolls, drain and set aside;

2. Cut the red pepper with an oblique knife, set aside, cut some green onions, garlic, prepare the bean paste, fry the chives, ginger and garlic in the oil pan, and then put a spoonful of bean paste;

3. After stir-frying the sauce in oil, pour in the scalded squid, stir-fry quickly, quickly add the red pepper and green onion, add a little sugar and cooking wine, stir-fry, and remove from the pot.

Nutritional value of dried squid.

1.Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively ** anemia;

2.In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit blood cholesterol content, relieve fatigue, restore eyesight, and improve liver function;

3.The polypeptides and selenium contained in it have antiviral and anti-radiation effects.

Effect of use of dried squid.

Squid has the function of nourishing yin and nourishing the stomach, replenishing deficiency and moisturizing the skin.

Dried squid is suitable for people.

It can be eaten by the general population.

Patients with cardiovascular diseases such as spleen and stomach deficiency, hyperlipidemia, hypercholesterolemia, arteriosclerosis, liver disease, eczema, urticaria and other diseases should not eat.

Nutritional value of dried squid.

1.Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively ** anemia;

2.In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit blood cholesterol content, relieve fatigue, restore eyesight, and improve liver function;

3.The polypeptides and selenium contained in it have antiviral and anti-radiation effects.

Effect of use of dried squid.

Squid has the function of nourishing yin and nourishing the stomach, replenishing deficiency and moisturizing the skin.

Dried squid is suitable for people.

It can be eaten by the general population.

Patients with cardiovascular diseases such as spleen and stomach deficiency, hyperlipidemia, hypercholesterolemia, arteriosclerosis, liver disease, eczema, urticaria and other diseases should not eat.

Squid shreds are made from squid as raw materials and processed into food, which is popular among some modern people. Squid has a high nutritional value, rich in protein and fat, and some of the unsaturated fatty acids it contains have the effect of preventing arteriosclerosis and the formation of gallstones. Although shredded squid has high nutritional value, as the saying goes, it is too much, so what happens if you eat too much shredded squid?

Even if the shredded squid is dried, it is also an aquatic product and has a cold nature, so patients with cardiovascular diseases and liver diseases such as spleen and stomach deficiency, hyperlipidemia, hypercholesterolemia, and arteriosclerosis should not eat too much shredded squid.

In addition, people with eczema, urticaria and other diseases should not eat, especially children, eating too much shredded squid can easily cause discomfort such as bloating.

1. First of all, the salt content in the squid shreds is relatively high, especially some salty squid shreds, the proportion of sodium is very high, in addition, the squid shreds contain more cholesterol, eating too much is not only easy to be obese, but also easy to cause some problems in the body.

2. In addition, squid shreds are not suitable for everyone to eat, such as some people with high blood pressure and high blood lipids should eat less, or do not eat squid shreds, especially some obese people are better not to eat, such as liver disease patients, cardiovascular disease patients are also best to eat less.

3. Another point is that the squid shreds are cold, so it is better not to eat them when the body is relatively weak and people with a bad spleen and stomach, and the squid shreds belong to the hair, such as suffering from a cold, it is best not to eat it, otherwise it may aggravate the condition.

Most of the shredded squid is processed, and squid is a cold food, it is not recommended to eat for groups such as spleen and stomach deficiency and high blood lipids and high cholesterol, even if the body does not have allergies and other symptoms, it is not recommended to eat more, just in moderation, if the amount can not be controlled, it will lead to an increase in stomach burden, and even indigestion, nausea and other symptoms occur.

1. Pregnant women can eat shredded squid. Although shredded squid is a processed product, its rich nutritional value is very good for pregnant women. As long as pregnant women eat right and eat in moderation, they can eat healthy.

2. The fat of squid contains a large number of highly unsaturated fatty acids, such as EPA, DHA, and high taurine contained in meat, which can effectively reduce the cholesterol accumulated in the blood vessels, and is quite effective in preventing the formation of arteriosclerosis and gallstones.

3. Minerals such as polypeptides and selenium contained in squid have antiviral and anti-radiation effects. And traditional Chinese medicine believes that squid has the effect of nourishing yin and nourishing the stomach, replenishing deficiency and moisturizing the skin.

If the mother wants to eat shredded squid, then she must pay attention to many problems, shredded squid can not be eaten with tomato sauce and fruits, otherwise a chemical reaction may occur, causing poisoning; Squid shreds belong to cold food, and women with spleen and stomach deficiency or eczema cannot eat it; If breastfeeding mothers want to eat shredded squid, they must pay special attention not to add too many condiments, which may be detrimental to the recovery of the mother; The first dried squid shreds on the market may have added a lot of ingredients, which is not conducive to the health of mothers and babies, so don't eat them.

The preparation of dried squid is as follows:Ingredients: dried squid, pork fat.

Excipients: appropriate amount of minced green onion, ginger and garlic, edible alkali, salt, light soy sauce, monosodium glutamate, starch, and Sichuan pepper.

1. Soak the dried squid for 2 hours.

2. Cut into slices, you can also play with a flower knife.

3. Heat the oil in the pot and add the chili peppers, bullet dried chili peppers, peppercorns, ginger and garlic and stir-fry until fragrant, and then add the dried squid.

4. Add light soy sauce, salt and cumin powder and stir-fry.

5. The thick and tender spicy dried squid is ready.

Introduction of dried squidDried squid is made of fresh sea fish and dried squid, Nien, nutritious, known as the seafood thousands of years ago, the ancient Chinese book recorded soft Zhu Dan and squid similar, "but no bones, the more important it is".

Dried squid is mainly produced in the South China Sea and Haikang between Jiulong and Shantou in Guangdong Province, the northern part of Guangxi Zhuang Autonomous Region, Qinzhou, Dongshan, Jinjiang and Xiamen in Fujian Province, among which Jiulong hanging slices and Shantou squid are the most famous.

The body shape of the Kowloon hanging piece is as large as the palm of the hand, about a centimeter long, the color is white and clean, the flesh is thin and light red, and the body bones are dry; Shantou squid has thick flesh, narrow and straight body shape, some length up to 30 centimeters, white and yellow bright, body bones are also dry, because 30 centimeters are nearly a city size, it is called "ruler squid". After the beginning of summer, it is the peak season for fishing soft fish and squid and processing squid for a thousand years.

There are many ways to eat dried squid, and famous dishes include stir-fried squid and sautéed squid.

Stir-fry the squid. Stir-fried squid is made of 300 grams of long dried squid, after the water rises, cut into two slices along the length, use a straight knife method to wedge the herringbone pattern, the knife pattern must be even, the depth is equal, and then cut into small pieces, marinate with green onion and ginger juice, rice wine, and cooked oil for 1 hour. In addition, add a few drops of white wine, oyster sauce, soy sauce, refined salt, sugar, sesame oil, starch with a small amount of cold gravy, mix into a sauce for later use, put the stir-fry spoon (pot) on the fire, put the lard, when about eight mature, the pickled squid is put into the pot to remove the oil, pour the fence to drain the oil, while the hot pot is minced green onion and ginger, garlic to make up the fragrance, and then put it into the squid a few times, pour the juice, push the spoon and then put it in the pot.

This dish is fresh and tender, the color is slightly light red, no fishy and not greasy, and it has a unique flavor.

Dry-fried squid. The dried braided squid in Sichuan cuisine is also a famous dish, and the method is: the squid is washed dry, soaked in a little water to make its texture soft, then cut into shreds, and cooked. This dish is bright and fragrant, tender and bite, and the more you chew, the fresher it becomes, and it is very distinctive.

In addition to being rich in calcium, phosphorus, iron, taurine and amino acids required by the human body, shredded squid also contains a lot of protein. Under normal circumstances, shredded squid should not be eaten too much. Although shredded squid has certain nutrients, eating too much can also have adverse effects on the body and cause physical discomfort.

Specified below:

1. Squid contains a lot of cholesterol, so patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis should be cautious.

2. Squid shreds are processed from seafood, which is relatively cold in nature, so it is not suitable for some people with spleen and stomach deficiency and cold physique. If the spleen and stomach are already cold, and you eat a lot of shredded squid, it is likely to lead to digestive dysfunction, phlegm, bloating, constipation, etc.

3. For some people with high blood pressure, high blood lipids, and high cholesterol, shredded squid should not be eaten more, and eating too much shredded squid may lead to further deterioration of the condition.

What can't you eat with shredded squid:

1. Squid shredded is a high-protein seafood food, which should be a food that complements both yin and yang in traditional Chinese medicine, and should not be eaten with hot foods such as mutton and dog meat.

2. Seafood such as shredded squid should never be eaten with citrus fruits with high vitamin C content, which will be poisoned. Vitamins reduce a substance in marine organisms to arsenic trioxide, also known as arsenic.

3. Squid shreds should not be eaten at the same time with a variety of (three or more) high-protein foods, which is easy to cause macromolecular protein allergies.

4. For people with allergies, it is best not to drink alcohol when eating shredded squid, as alcohol is easy to enhance allergic reactions.

As a delicacy, squid has always been loved by people. What is boiled squid roll, teppanyaki squid, jade squid, spicy squid, and so on, and even at barbecue stalls on the street, grilled squid is one of the most popular barbecue varieties.

Squid, also known as soft fish, spear squid. It is basically the same as mollusc brachiopod seafood such as cuttlefish and octopus in terms of nutritional function, which is rich in protein, calcium, phosphorus, iron, etc., and is very rich in trace elements such as selenium, iodine, manganese, copper and other trace elements.

Squid is rich in calcium, phosphorus, and iron, which are very beneficial to bone development and hematopoiesis, and can prevent anemia. In addition to being rich in protein and amino acids required by the human body, squid is also a low-calorie food that contains a lot of taurine. It can pre-relieve fatigue, restore vision, and improve liver function.

It contains trace elements such as polypeptides and selenium, which have antiviral and anti-radiation effects. Traditional Chinese medicine believes that squid has the function of nourishing yin and nourishing the stomach, replenishing deficiency and moisturizing the skin.

However, did you know that the cholesterol content of squid is as high as 615 mg per 100 grams, which is 40 times the cholesterol content of fatty meat, 44 times that of whole milk, 11 times that of cuttlefish, 11 times that of hairtail, 7 times that of lean pork, 615 times that of lean beef of lean mutton, and 615 times that of soy products?

Therefore, although squid is delicious, it is not suitable for everyone. Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis should be cautious. Squid is cold in nature, and people with a weak spleen and stomach should also eat less.

Squid is a hair product and should not be eaten by people suffering from eczema, urticaria and other diseases.