Celery peppers blow up squid
By VicentaLakin
According to Chinese doctors, squid have the function of eating their stomachs and repairing their skin. 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 of live 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 the heat is much lower than meat food, and it is a good option for those who fear obesity to eat squid。
Recipe Recommendations
- celery 100 grams
- squid 100 grams
- garlic sprouts 1 piece
- pickled pepper 2 pieces
- pickled ginger 1 block
- garlic 3 petals
- onion half a
- soy sauce appropriate amount
- cooking wine appropriate amount
- bean paste 1 scoop
- sour and salty
- fried
- ten minutes
- ordinary
Steps for Celery peppers blow up squid
1
The preparatory materials are illustrated。
2
The various ciphers are cut as shown。
3
Cut the squid into a square bouquet and add a proper amount of raw and wine to the mix。
4
Hot pots boil to 80% heat。
5
Put the squid in quick roll to microroll。
6
Put it in bean petal sauce for five seconds。
7
Put in pepper, ginger, garlic and onions for 10 seconds。
8
Put it in the celery for 20 seconds。
9
Put the pepper and the garlic seed in 10 seconds。
10
It's five seconds to fire。
11
Sour spicy。