Fried squid with onions

Overview

Squid, also known as calamari and soft fish, has high nutritional value. It is rich in protein, calcium, taurine, phosphorus, vitamin B1 and other nutrients needed by the human body. The content is extremely high and the fat content is extremely low. Traditional Chinese medicine believes that squid has the functions of nourishing yin and nourishing the stomach, replenishing deficiency and moisturizing the skin. Modern medicine has discovered through research that although the cholesterol content in squid is high, squid also contains a substance-taurine, and taurine can inhibit the accumulation of cholesterol in the blood. As long as the ratio of taurine to cholesterol in the food you eat is above 2, blood cholesterol will not increase. The taurine content in squid is relatively high, with a ratio of 2.2. Therefore, when eating squid, cholesterol is only used by the body normally and will not accumulate in the blood. Moreover, the part with the highest cholesterol in squid is the internal organs, which happens to be the part we don’t eat. Therefore, don’t give up the nutrition and deliciousness of squid just because you are worried about its cholesterol.

Tags

• hot dishes
• home cooking
• shandong cuisine
• old man
• dinner with friends
• autumn recipes
• dinner
• chopped green onion
• cooking wine
• cumin powder
• light soy sauce
• onions
• squid
• carrot
• salt
• vegetable oil

Ingredients

Steps

1. 1 Remove the head from the squid, remove the internal organs and wash it. Cut the squid tube, peel off the skin and use only the squid plate.

   

2. 2 With the fish skin side down, cut into three strips lengthwise along the spine. Lay one of the strips horizontally and use a knife to cut the flower in the direction of upper left, lower right and tilted 145°. Pay attention to cutting through the bottom without cutting off, and the spacing between each strip should be as consistent as possible

   

3. 3 Rotate the cut squid 90° to the left, and still follow the angle of upper left and lower right, and cut with the flower knife

   

4. 4 After cutting, divide into several pieces

   

5. 5 Heat oil in a hot pan, sauté chopped green onions and carrots, and fry onions until soft

   

6. 6 Pour into hot water of 70 to 80 degrees Celsius, blanch it quickly, and when you see the squid roll up slightly, take it out immediately and drain off the water. Chop onions, green onions and carrots

   

7. 7 Pour in the squid, add salt, cooking wine, light soy sauce and cumin powder, stir-fry quickly and serve