Squid is liked by many people, and in fact, the nutritional value of squid is also relatively high, which is beneficial for our health. However, these delicious foods also need to pay attention to the correct way of eating, so that there will be a better taste. Below, I recommend the method of making clear fried squid and stir-fried dried squid.

One, Clear Fried Squid

1. The clear fried squid is made with 300 grams of long-shaped dried squid, which is soaked in water and then cut into two pieces lengthwise. Use the straight knife method to cut the letter pattern, the knife pattern must be even, the depth and shallowness are equal, and then cut it into small pieces. Marinate it with scallion and ginger juice, yellow wine, and cooked and uncooked oil for 1 hour.

2. Add a small amount of cold meat juice, a few drops of white wine, oyster sauce, soy sauce, refined salt, sugar, sesame oil, and cornstarch to make a sauce. Put the wok (pot) on a high heat, add lard, and when it is about eight degrees of doneness, put the marinated squid into the pot to fry, then pour it into the colander to drain the oil. While it is hot

3. Put the chopped scallion and ginger, minced garlic, into the pot to release a fragrance, then flip the squid a few times, add the sauce, and then it can be served. This dish is fresh, tender, smooth, slightly pink in color, not fishy or greasy, with a unique flavor.

Two, Stir-fried Dried Squid

The dried squid in Sichuan cuisine is also a famous dish. The method is: wash the dried squid, soak it with a little water to make it soft, cut it into strips, and then cook it. This dish is colorful, fragrant, tender, and has a bite, becoming more delicious with chewing, and has a unique flavor. In addition to cooking, dried squid can also be roasted and torn to eat. Choose a small and thin squid with a large body, cut it into several pieces, wipe both sides with a damp and clean cloth to remove the dust, then use scissors to cut the two sides of the dried squid into a comb-like or tooth-like shape, secure it with a wire or steel clip, and place it on a small charcoal stove to roast for a moment. When the meat becomes soft and the surface is roasted with wrinkles and the aroma is all around, take it off, remove the charred scales, spread some spicy or sweet sauce, tear it into strips to eat, chew it slowly, and it is both fresh and fragrant with a long-lasting taste. In summer, it is not advisable to soak too much dried squid, as dried squid soaked in water can only be stored for about two days. In cold weather, it can be stored for several days. In summer, when storing dried products, they can be dried again after being re-exposed to the sun, wait until they are cold, pack them into dried grass bags, store them in a ventilated and dry place, and can be stored for a short period of time. When drying, the sun should not be too strong to prevent the dried squid from curling up.

Three, Edible Value1. Squids are rich in calcium, phosphorus, and iron elements, which are beneficial for bone development and hematopoiesis, and can effectively treat anemia;