Cheese and ink

The body of a circular pocket, with two smaller eyes on its head than the grain of rice, is slightly green in the light. With a fully stretched tentacle, the entire body is not as long as the thumb. In the city of Wei Hae-young, it has an image called "Soo-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou-Dou. What's the ink bean name? Where did it come from? The ink bean is actually a child of a four-platter of Parrish squid. The four-twilight squid are located in the southern, eastern and southern seas of the Japanese Islands and live in seawater, in warm shallow waters and in tropical and subtropical waters. It's a squid, also known as the baby squid, and the smallest of all the squid in the world is the baby squid, which is no more than 1.5 centimetres in size, similar to a peanut, weighing only 0.1 grams. This super-small squid lives in the watergrass of the sea, which is very similar to that of the common squid, with an extra suction on its back that can be drawn to the watergrass without being washed away by the sea. It usually restes on the watergrass, and when the prey is found, it suddenly strikes, then eats up and then goes back to the watergrass, resting quietly, waiting for the next prey. Each year, when water warms up in the spring of February, these ink beans are seen in the glorious seafood market. There's a stainless steel basin in front of each stall, full of ink beans, and the citizens who want to buy it take a plastic bag from the booth, without any choice, with a spoon. The ink bean has a short shelf life, and the average ink bean has only about three days. Even if it's in the fridge, it'll smell after three days. It's even worse to put it in the freeze, because the ink bean has a lot of moisture, it's frozen and it's turned open, and the meat doesn't get too strong. Don't look at the small size of the little one, the high level of demand for the growing environment and the relatively high yield in the surrounding sea. By this time of year, fishers will hit two poles off the coast, then tie the nets to the poles and wait for the ink to “take a hook”. After a while, the net pulls, and there are lots of little seafood, such as ink beans and pasta, and then they feed them with sea water, and the ink beans are wild and unfarmed. There's a lot more to eat in the ink, and there's a lot to cook for. The most common way to eat is to make fried vegetables, mixed with vegetables of the season, such as spinach, artemisinin, cabbage, etc., and when they are made, salt, odour, sauce, etc., and so forth, which is the best way to do it; and the most common way to do so is to steam with eggs, which tastes very, very good. The ink bean in the entrance is sour and sour, because the egg is also very delicate and soft; the ink bean can be eaten without other ingredients, cleans the ink bean with onions, ginger, peppers, salt, and then paste, and boils into a kerosene, soaks of which can be tasted with pepper salt. More than 30 years ago, the ink bean that fishermen had recovered from the sea would be discarded as waste. More than 30 years later, little ink beans have become delicious on the table of hotels and people。