Beef stuffed squid

Overview

Beef is the second most popular meat product among Chinese people, after pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of the favorite among meats. 1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork. It can improve the body's disease resistance. It is particularly suitable for people who are growing and developing, as well as those who are recovering from surgery and illness in terms of supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach and is a good tonic in this season; 2. Beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and wind, quenching thirst and salivation, and is suitable for people with weak qi, shortness of breath, physical weakness, weak muscles and bones, anemia and long-term illness, and yellow and dizzy complexion; 3. Buffalo meat can soothe the fetus and nourish the spirit, while yellow beef can soothe the qi, strengthen the spleen and stomach, and strengthen muscles and bones. Squid, cuttlefish, octopus and other soft-bodied brachiopod seafood have basically the same nutritional functions. They are all foods rich in protein, calcium, phosphorus, iron, etc., and very rich in trace elements such as selenium, iodine, manganese, copper, etc. 1. Squid is rich in calcium, phosphorus, and iron, which is beneficial to bone development and hematopoiesis, and can effectively treat 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 cholesterol levels in the blood, relieve fatigue, restore vision, and improve liver function; 3. The polypeptides and selenium it contains have anti-viral and anti-ray effects.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• healthy recipes
• anemia
• dinner with friends
• strengthen the spleen and nourish the stomach
• protect liver and improve eyesight
• warm up the body from the cold
• autumn and winter supplements
• autumn recipes
• dinner
• beef
• chicken essence
• chicken sauce
• cooking wine
• egg white
• light soy sauce
• onions
• squid
• starch
• ginger
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 One squid, 250 grams of beef

   

2. 2 Wash the squid and remove the internal organs. Keep the cylindrical shape without cutting the head.

   

3. 3 Chop the beef into puree, add chopped onion and ginger, then add salt, cooking wine, white pepper, light soy sauce, sesame oil, chicken essence, an egg white, and use chopsticks to beat in one direction to form a filling.

   

4. 4 Turn the squid over, apply a thin layer of dry flour, then turn it back over and stuff it with beef filling. Do not fill it too full, because the squid will shrink during steaming. Secure the ends with 3 toothpicks.

   

5. 5 Apply a little oil to the plate, add the stuffed squid, and steam over high heat for 20 minutes.

   

6. 6 Take out the steamed squid tube, wipe off the water on the squid, and fry in the oil pan until slightly brown. Remove and set aside

   

7. 7 Put the squid head into the pot and stir-fry for 1 minute, then scoop it out when the squid tentacles are rolled up.

   

8. 8 Add 1 tablespoon of cornstarch, 1 tablespoon of chicken juice, half a tablespoon of light soy sauce and an appropriate amount of water to the bowl. Mix thoroughly to make cornstarch water. Pour the cornstarch water into the pot and stir-fry continuously to form a thick gravy.

   

9. 9 Cut the squid, place it on a plate together with the squid head, pour in the gravy and serve

   

10. 10 Let’s eat