The story behind this dish — the effectiveness and effect of the squid — is that the squid is rich in proteins and amino acids necessary for the human body, as well as large amounts of cow sulfuric acid. Squids also have small amounts of fat and carbohydrates, which contain large amounts of cholesterol, with high levels of trace elements as well as calcium, phosphorus, selenium, potassium and sodium. 3. Prevention and treatment of anaemia, where squid is rich in calcium, phosphorus and iron, which is 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. 4. Prevention of blood syndrome, reduction of cholesterol in blood, reduction of fatigue and restoration of vision. 5. Prevention of diabetes, promotion of insulin inoculation, prevention of diabetes, promotion of the detoxification of the liver and prevention of liver damage caused by alcohol, so that squid can be used as a saloon dish. Squids are fired with the moss and peppers, which are good choices from color and nutrition。
A SERIES OF POSTS HAS BEEN ISSUED IN THE WORLD, MAINLY ON THE FOOD OF OUR FOOD, BUT I DID NOT INTRODUCE IT BECAUSE IT WAS CONSIDERED TO BE THE BEST OF OURS, FOR THE SIMPLE REASON THAT RED MEAT IS NOT UNIQUE TO OURS, THAT THE ZHEJIANG RIVER IS HEAVY AND FILAMENTOUS, THAT THE LAKE BEAMS ARE SO SWEET, THAT THE CUISINE IS SO SWEET, AND THAT, MOST IMPORTANTLY, THE CHINESE EPISODE DESCRIBES THE FACT THAT THERE ARE MORE THAN 20 WAYS IN WHICH SHANGHAI HAS NO RED MEAT. IT'S VERY SIMPLE FOR A FAMILY IN SHANGHAI TO HAVE A REGULAR RED ROAST, WITH FIVE FLOWERS, ONIONS, AND THEN SOY SAUCE, SUGAR, YELLOW WINE, VINEGAR, WATER, BOILS, JUICE, TABLE, IT'S THAT SIMPLE. EACH FAMILY HAS TO ADAPT TO ITS OWN TASTE TO MAKE THE BEST RED ROAST FOR ITS OWN TASTE, AS FOR SALE, AND SO ON. THAT'S THE BUSINESS OF EARNING MONEY. HOW CAN WE SAY IT'S A BETTER RED MEAT? FIRST OF ALL, WE HAVE TO CHOOSE THE HARD FLOWERS, MOST OF THE HARD FLOWERS IN THE KITCHEN HAVE BEEN ORDERED BY THE HOTEL, AND WHEN WE GO TO BUY THEM, WE USUALLY HAVE ONLY FIVE FLOWERS ON THE EDGES, AND FIVE FLOWERS ON THE SIDE, WITH SOFT MILK, SO YOU SHOULD HAVE SAID TO THE VENDOR IN ADVANCE THAT YOU SHOULD KEEP THE HARD FLOWERS THE NEXT DAY, I.E. FIVE FLOWERS BETWEEN FOUR AND NINE RIBS OF THE TAIHU PIG, AND THE NORTHEAST PIG CAN REACH THE TENTH RIB. WATCH OUT YOU BUY THE WHOLE PIECE, DON'T CALL THE VENDOR CUT IT, OR YOU WON'T BE ABLE TO MAKE THE PROPER FIVE FLOWERS. THE OUTERMOST LAYER OF THE SKIN OF THE ANIMAL IS THE CORNEAL LAYER, WHICH IS CALLED THE REAL CORTEX BELOW, AND WHEN YOU RETURN HOME, OPEN THE FIRE, THEN ROAST THE SKIN ON THE FIRE, AND BURN IT IN BLACK, AND THEN IMMERSE IT IN THE WATER, SCRAPE THE ROASTED PART WITH A KNIFE, WITH THE RED ROASTED SKIN, WHICH IS TRANSLUCENT, RED AND RED. OF COURSE YOU DON'T HAVE TO DO THAT. TASTES ARE THE ONLY DIFFERENCE BETWEEN COLORS. THEN PUT THE WHOLE BOUQUET IN COLD WATER, ADD HALF A BOWL OF RICE VINEGAR AND BOIL IT FOR 30 MINUTES, WHICH IS TO RUB AND DEFILE AND REMOVE THE SMELL OF RED MEAT. AND THEN YOU GET COOLED INTO THE FREEZER, AND YOU GET THE FAT PART OF THE BROCCOLI CONDENSED, SO YOU CAN CUT OUT THE NICE, NICE, SQUARE RED ROASTED MEAT, RIGHT HERE. OF COURSE, IT'S NOT NECESSARY TO TALK LIKE THIS. IT'S ONLY NATURAL TO DRINK WITH A BIG MOUTH. AND THEN, YOU THINK IT'S FRIED SUGAR? NO, WITH THREE RED ROASTED MEATS ON THE MENU, ONE OF THEM IS FRIED SUGAR, SO IT'S JUST A MAN WHO THINKS IT'S GOOD TO COME OUT, AND A MAN WHO THINKS IT'S THE MOST POWERFUL SNAKE STEP, NOT ONLY MAKING IT MORE DIFFICULT AND USELESS. SO, IS IT OIL? BY NO MEANS, IT IS TRUE THAT WHEN THE OIL COMES OUT, THE SURFACE OF THE MEAT IS CONDENSED, BUT INSTEAD IT HAS A PROTECTIVE MEMBRANE, WHICH IS NOT ONLY UNSAVOURY, BUT ALSO A BAD TASTE. IT'S MY EXPERIENCE NOT TO DO IT, TO POUR THE CUT MEAT INTO THE POT AND JUST HEAT THE COLD MEAT SURFACE. IT'S TOO PERSONAL, AND IT'S NOT THE SAME FOR EVERY FAMILY, AND I CAN ONLY SAY THAT MY OWN WAY OF FLAVOURING, FIRST ON THE GINGER PAN, THEN ON THE MEAT, THEN ON THE MEAT, THEN ON HALF A BOWL OF BOUQUETS, AND THEN ON THE PROPER AMOUNT OF SAUCE, IN COLOR, IT'S ACTUALLY THE SAME COLOR, SO IT'S THE KEY, THE COLOR, THE CONTROL, AND THAT'S FINE. BUT IT HAS TO BE CHARACTERISED AS A SWEET ENTRANCE AND A SALTED MOUTH, AND SUGAR MUST HAVE MORE OF IT. OF COURSE, YOU'RE BETTER OFF WITH ICE CREAM, SALT, WATER, AND MEAT. IT'S BETTER THIS TIME TO HAVE A LITTLE VINEGAR, NOT JUST TO MAKE IT PRIMARILY FRAGRANCE AND MAKE IT EASIER TO SOAK, BUT NOT TO MAKE THE VINEGAR SOAK UP, OR IT'LL BE SUGAR AND RED MEAT. THAT'S IT. I'VE ALWAYS THOUGHT THAT COOKING IS A TUNNEL, AND IT'S A MATTER OF PERSONAL PLEASURE, BUT PROGRESS IS A MATTER OF COURSE, AND THAT'S ONE OF THE REASONS WHY A STAR HOTEL CHEF CAN'T LOOK DOWN ON A SOCIAL HOTEL CHEF, SEEKING DIFFERENT FROM A DISTANCE AWAY. I THINK THAT MANY MMS DON'T LIKE RED MEAT BECAUSE THEY'RE GREASY, “BUT WHEN IT'S COOKING IT'S GOING TO REACH A LEVEL WHERE IT'S GOING TO CHANGE THE QUALITY, IT'S GOING TO FEEL LIKE IT CAN'T BE DESCRIBED IN WORDS, IF IT'S NOT IN WORDS, IT'S “SATISFACTION”, I DON'T KNOW, BUT AT LEAST THOSE WHO HAVE EATEN IT ARE “SATISFACTORY”. IN THE OLD DAYS, PEOPLE USED TO EAT MEAT, “60 NUGGETS” AND “NIGHT FOOD FOR MEAT”. IT IS VISIBLE THAT MEAT BECOMES AN ESSENTIAL PART OF PEOPLE'S DIET, ESPECIALLY SINCE I PREFER TO EAT MEAT WITHOUT MEAT. MR. LIMFEI ONCE WROTE " EAT WHAT YOU WANT " , IN WHICH HE SAID THAT HE LOVED RED MEAT MOST IN HIS CHILDHOOD AND FILLED HIS STOMACH EVERY TIME HE SWALLOWED IT. MOM WAS AFRAID HE WAS EATING BADLY AND OFTEN POINTED TO THE BEAM AND SAID THAT THERE WERE CATS UP THERE. AS SOON AS HE LOOKED UP, MOM HID THE RED MEAT. THESE WORDS MAKE THE MOTHER'S LOVE OF HIM A PERFECT EXPRESSION. HE ALSO INHERITED THE LEGACY OF HIS MOTHER, WHO, DESPITE HIS MEAGRE INCOME, HAD LEFT EVERYTHING BEHIND TO MAKE RED MEAT FOR HIS SON. LATER, HIS SON WENT TO COLLEGE IN THE UNITED STATES, AND IF HE CALLED TO GO HOME, I THOUGHT HIS FIRST DISH FOR HIS SON WOULD BE RED MEAT. THERE'S A BOWL OF RED MEAT IN EVERYDAY LIFE。
