I particularly liked the magazine Food & Wine, which I always wanted to study every month, and the photography style of the magazine's drawings, which I saw a few days ago, called Summer Scrambling, which was very tempting, with peas, squids and bacon, but without writing specifics, I myself worked out the approach, using four seasons of beans, squid and bacon, with garlic ginger and peppers, which tasted rather new. Let's try it together:
It is a privilege to be given a trial opportunity for the soup of the Scrumptue. Scrumptious soup, which is carefully prepared with high-quality food, tastes of venom, can turn a plain, ordinary dish into a fragrance of meat, a fragrance that can be eaten at home. I've been thinking since I got it. It's been cold for two days, and I think people coming home from the outside think they can eat hot meals, so they make a warmer dish -- our Anyang lead. The Anyang people have a one-time love for the dishes. Marriage, marriage, full moon table, and feasts are almost impossible. The mains are home-grown because of their variety, their full mix, their taste in soup, their nutritional abundance and their low cost. They can be divided into high-, medium- and low-level dishes, which are called “sea cuisine”, which are tested, well-produced and seafood; medium-sized cuisine, which is also refined, but less so than the “sea cuisine”, and common cuisine, which is a more common selection and cheaper。
1, SQUID IS RICH IN CALCIUM, PHOSPHORUS, IRON, WHICH IS CONDUCIVE TO BONE GROWTH AND BLOOD-MAKING AND CAN EFFECTIVELY TREAT ANAEMIA; AND, IN ADDITION TO PROTEIN-RICH AND BODY-NEEDED AMINO ACIDS, SQUID CONTAINS A LARGE AMOUNT OF OXIDIC ACID, WHICH INHIBITS CHOLESTEROL LEVELS IN BLOOD, REDUCES FATIGUE, RESTORES SIGHT AND IMPROVES LIVER FUNCTION; AND, IN ADDITION, IT CONTAINS POLY AND SELENIUM THAT IS ANTIVIRAL AND ANTI-RAY. MODERN MEDICINE HAS FOUND THAT WHILE CHOLESTEROL IS HIGH IN SQUID, IT ALSO CONTAINS A SUBSTANCE — COW SULFURIC ACID, WHICH INHIBITS CHOLESTEROL ACCUMULATION IN BLOOD. CHOLESTEROL IN BLOOD DOES NOT RISE AS LONG AS THE RATIO OF OXOSULFONIC ACID TO CHOLESTEROL IS ABOVE 2 IN THE FOOD INTAKE. IN THE CASE OF SQUID, THE LEVEL OF SULFURIC ACID IS HIGH, WITH A VALUE OF 2.2. AS A RESULT, CHOLESTEROL IS ONLY NORMALLY USED IN HUMANS AND DOES NOT ACCUMULATE IN BLOOD. ACCORDING TO PROFESSOR WANG QIN-SHIN OF THE INSTITUTE OF OCEANOGRAPHY OF THE CHINESE ACADEMY OF SCIENCES, CHOLESTEROL HAS LOW-DENSITY AND HIGH-DENSITY POINTS, AND CHOLESTEROL IN SQUID IS DOMINATED BY HIGH-DENSITY, WHICH IS NOT HARMFUL TO THE HUMAN BODY. FATS IN SQUID ARE CLEARLY DIFFERENT FROM THOSE IN LIVESTOCK AND POULTRY FATS, AND CHOLESTEROL IS MOSTLY CONCENTRATED IN THEIR INTERNAL ORGANS. THERE IS NO NEED TO WORRY ABOUT INCREASED CHOLESTEROL INTAKE DUE TO SQUID CONSUMPTION. EATING SQUID IS THEREFORE A GOOD OPTION FOR THOSE WHO FEAR OBESITY. ACCORDING TO THE CHINA FISHERIES ASSOCIATION OCEANIC BRANCH, SQUID HAVE THE ADVANTAGE OF HIGH PROTEIN, LOW FAT AND LOW HEAT. THE FAT CONTENT OF SQUID IS ONLY ABOUT 4 PER CENT OF THE AVERAGE MEAT, AND THE HEAT IS MUCH LOWER THAN THAT OF MEAT. NOT ONLY IS IT RICH IN PROTEIN, CALCIUM, PHOSPHORUS, IRON, AND TRACE ELEMENTS SUCH AS PLATINUM, IODINE, MANGANESE, BUT IT ALSO CONTAINS A WEALTH OF HIGHLY UNSATURATED FATTY ACIDS SUCH AS DHA (COMMONLY KNOWN AS BRAIN GOLD), EPA AND A LARGE AMOUNT OF COW SULFURIC ACID IN THE MEAT, WHICH CAN EFFECTIVELY REDUCE CHOLESTEROL ACCUMULATED WITHIN THE VASCULAR WALLS AND CAN BE EFFECTIVE IN PREVENTING VASCULAR HARDENING, CHOLESTEROL FORMATION, AS WELL AS IN SUPPLEMENTING MENTAL CAPACITY AND PREVENTING ALZHEIMER ' S DISEASE. AS A RESULT, SQUID IS A HEALTHY FOOD FOR OLDER PERSONS WHO ARE VULNERABLE TO CARDIOVASCULAR DISEASES。
