It's essential for every meal, of course, to be a squid, and the best way to eat a fresh squid in the eyes of Chongqing is to make pickles, either peppers, or carrots, or, of course, dried radish, but I prefer to eat pickles, which are sour and sour and sour and sour as to suffocate the squid, which is made by my mother herself. But when you eat it in your mouth, you'll find that the sour spicy taste of radish has fully infiltrated the squid, with a little sweetness in the sour spicy, silk buttons and a lot of respiration. The white squid was contaminated with red sauce, and the traditional squid showed a gruesome mood. That's the bright spot for this dish。
The nutritional value of squid is 1, it is rich in proteins, as well as the amino acid necessary for humans, and there is a large amount of cow sulfuric acid. Squids also have small amounts of fat and carbohydrates, containing large amounts of cholesterol, with high levels of trace elements and calcium, phosphorus, selenium, potassium and sodium in squid. The edible effect of squid 1 and the abundance of calcium, phosphorus and iron in the prevention of anaemia in squid are conducive to bone development and blood-making and can effectively treat anaemia. The presence of trace elements such as poly and selenium is antiviral anti-radiation. 2. Prevention of haematosis reduces cholesterol in blood, reduces fatigue and restores sight. 3. The prevention of diabetes contributes to the insulin distribution, the prevention of diabetes, the detoxification of the liver and the prevention of liver damage caused by alcohol, so that squid is more than appropriate as an insulin dish。
