Sea cucumber soup

Sea cucumber soup

Sea cucumber has been one of the high-end vegetables, and it contains, in addition to active substances such as proteins, calcium, potassium, zinc, iron, selenium and manganese, other active ingredients such as cucumbers, acidy sticky sugar and sea cucumber, 18 amino acids and no cholesterol. Dry bees are also very nutritious and combined with delicious soup. There's always been a great difference between cooking in the north and the south. I'd like you to enjoy a hotel dinner soup today
Spanish seafood

Spanish seafood

It is a privilege to have the new COOK trial product, this time mainly Western food, which is equipped to provide simple and fast meals to lazy and busy green people. Thank you very much for having given me the opportunity to experiment with the product, as well as for the new COOK food. You need some patience to make Spanish seafood in order to do it, but your waiting must be a wonderful surprise for you! A special version of seafood, which brings together five delicious species of seafood, makes you fall in love with hot Spain. I'm sure it'll be a great dish for your family and friends. Seafood is one of the three best-named Western cuisine with French snails and pasta. The Spanish language of seafood is Paella。
Curry squid

Curry squid

ACCORDING TO CHINESE DOCTORS, SQUID HAVE THE FUNCTION OF EATING THEIR STOMACHS AND REPAIRING THEIR SKIN. SQUIDS, ALSO KNOWN AS GUN SQUID, SQUIRT FISH, ARE OF HIGH NUTRITIONAL VALUE AND VALUABLE SEAFOOD. IT IS ESSENTIALLY THE SAME AS FLEXIBLE CALVES, SUCH AS INKS AND OCTOPUS, IN NUTRITIONAL FUNCTIONS, WHICH CONTAIN PROTEIN, CALCIUM, PHOSPHORUS, IRON, ETC., AND VERY RICH FOODS CONTAINING TRACE ELEMENTS SUCH AS SELENIUM, IODINE, MANGANESE AND COPPER. MODERN MEDICINE HAS FOUND THAT SQUID HAS THE ADVANTAGE OF HIGH PROTEIN, LOW FAT AND LOW CALORIE, AND ITS NUTRITIONAL VALUE IS NO LESS THAN THAT OF BEEF AND TUNA. EACH 100 GRAMS OF DRY SQUID CONTAINS 66.7 GRAMS OF PROTEIN AND 7.4 GRAMS OF FAT, AS WELL AS LARGE QUANTITIES OF CARBOHYDRATES AND INORGANIC SALTS SUCH AS CALCIUM, PHOSPHORUS AND SULFUR. THE PROTEIN CONTENT IN FRESH SQUID IS ALSO AS HIGH AS 16-20 PER CENT, AND THE FAT CONTENT IS EXTREMELY LOW, AT ABOUT 4 PER CENT OF THE MEAT IN GENERAL, SO THAT THE HEAT IS FAR LOWER THAN THE MEAT FOOD. SQUIDS ARE RICH NOT ONLY IN PROTEINS, CALCIUM, PHOSPHORUS, IRON, AND TRACE ELEMENTS SUCH AS THORIUM, IODINE AND MANGANESE, BUT ALSO RICH IN HIGH LEVELS OF UNSATURATED FATTY ACIDS SUCH AS DHA (COMMONLY KNOWN AS BRAIN GOLD), EPA AND HIGHER LEVELS OF COW SULFURIC ACID. EATING SQUID CAN BE EFFECTIVE IN REDUCING CHOLESTEROL ACCUMULATION WITHIN THE VASCULAR WALLS, AND CAN BE EFFECTIVE IN PREVENTING VASCULAR SCLEROSIS AND CHOLESTEROL FORMATION. IT ALSO SUPPLEMENTS MENTAL CAPACITY AND PREVENTS DEMENTIA. SQUIDS ARE THEREFORE MORE HEALTHY FOODS FOR OLDER AND MIDDLE-AGED PEOPLE WHO ARE VULNERABLE TO CARDIOVASCULAR DISEASES. THE EFFECTIVENESS OF THE SQUID 1. THE SQUID IS RICH IN CALCIUM, PHOSPHORUS AND IRON, CONDUCIVE TO BONE DEVELOPMENT AND BLOOD PRODUCTION, AND EFFECTIVELY TREATS ANAEMIA; IN ADDITION TO THE PROTEIN-RICH AND HUMAN AMINO ACIDS REQUIRED, SQUID CONTAIN LARGE AMOUNTS OF OXIDIC ACID, WHICH INHIBITS CHOLESTEROL CONTENT IN BLOOD, REDUCES FATIGUE, RESTORES VISION AND IMPROVES LIVER FUNCTION; 3. SQUID CONTAINS POLY AND SELENIUM THAT IS ANTIVIRAL AND ANTI-RAY。