Hello everyone! I am a big fish that focuses on gastronomic production. I've been too tired at work lately and have to give myself a little reward. I have recently become obsessed with seafood, and I feel that it is relatively simple and family-friendly. Today I recommend squid boy, let's take a look at it first. Squid boy is also known as: musket squid, blowpipe boy. Cantonese people call squid "blowing tube" in Cantonese, and call small squid "blowing drum boy". Maybe some people who have just come to Guangdong don't know what the blowing cylinder means, and now tell everyone, don't forget it.
The nutritional value of squid larvae can not be underestimated, the fat is 4% of ordinary meat, effective control. High amounts of unsaturated fatty acids such as taurine can suppress the amount of cholesterol in the blood, improve liver function, and help restore vision. Peptides and selenium are effectively antiviral and anti-radiation effects. Calcium, phosphorus, iron, is conducive to bone development and hematopoiesis, can effectively treat anemia. Among them, dha (commonly known as brain gold) can supplement the brain and relieve fatigue. Taurine and epa are effective in emollients. Chinese medicine believes that squid can nourish the yin and nourish the stomach, replenish the deficiency and emollient the skin. Of course, it also has unsuitable people, that is, people with cold eat less.
The preparation method of squid roe is also all-encompassing, and it is a very unique way of making it. The production method recommended to you today is the most extensive approach, soy sauce emperor blowing tube boy, interested can follow me to learn it.
【Drum Oil Emperor Blowing Tube Boy】 (Squid Boy)
Ingredients: 250g, light soy sauce 3-4 spoons, 1/2 tablespoon sugar, 2 green onions, 2 cloves of garlic, cooking oil to taste, a pinch of salt
steps
1. Today the weather is good, carrying a vegetable basket (I advocate energy conservation and environmental protection) to the seafood market. Find the freshest little blowpipe. I really found it, and sure enough, Huang Tian paid off. Take them home, wash them and remove the ink sacs for later use. Pat the garlic head with a knife, do not shoot too much, the onion is changed and set aside.
2. Add an appropriate amount of cooking oil to the super pot, add the garlic that has been patted, and then add half a spoonful of sugar (the sugar is to make the blowing tube more prescient and more beautiful, of course, friends who do not like sugar can also not add).
3. As soon as the sugar color comes out, pour in the prepared blowing tube boy beautiful stop, first do not stir-fry, to wait for the blowing tube to change color slightly bulge up and start stir-frying
4. Add the shallots and stir-fry quickly. When the onion is slightly soft, the color is still very emerald green
5. The most critical step is to add the soul ingredients of our original dish: raw soy sauce (not advertising Oh, I am used to using Haitian). Because I added sugar before, now the color looks like the old soy sauce after adding soy sauce.
6. Finally stir-fry a few times and add a little salt. Collect the juice on high heat and put it on the plate (salt does not need to be added too much, soy sauce is salty).
Special note: Sugaring is to add soy sauce to color it well, or it can be unsweetened and replaced with dark soy sauce. If the blowpipe is too small, you can not take the ink sac. Add the drum to the pan and stir-fry again to remove the excess water from drying. #Ningbo Cuisine # #吃在宁波 #