Fried squid with colorful pepper and leek flowers

1

Wash the surface of the fresh squid you bought;

2

Cut the squid open, as shown in Figure 2;

3

Pick up the squid and lift it up, and tear out the internal organs of the squid;

4

Remove the transparent soft bones from the squid;

5

Cut the head and internal organs of the squid open, and throw away the internal organs;

6

Cut the squid head in half, take out the squid eyes and ink;

7

Scrape off each claw shell on the squid beard with a knife;

8

Remove the skin from the surface of the squid and squid whiskers, as shown in Figure 8;

9

Wash the processed fresh squid;

10

Cut the meat fins on the squid from the trunk first;(the trunk is conical and the meat fins are short, and are arranged at the rear ends of both sides of the trunk, and the two fins are connected)

11

Start cutting the flower knife: Use the knife flat pressing method to cut the knife pattern vertically, as shown in Figure 11;

12

Then use the knife flat pressing method to cut the knife pattern horizontally from the other direction, as shown in Figure 12;

13

When crosscutting the knife pattern, cut it to a certain width, as shown in Figure 13;

14

Cut each cut piece of squid into small sections, as shown in Figure 14;

15

Wash the leek flowers and cut off the older part of the head;

16

Then cut the leek flowers into sections;

17

Wash the red and yellow pepper, remove the stalks and seeds, and cut into strips.

18

Heat the oil in a hot pan, drain the processed squid, and add it to stir-fry quickly;(Don't fry too much)

19

Add appropriate amount of refined salt and a little soy sauce, stir well and serve for later use;(When fresh squid is stir-fried, a little squid juice will be produced, and serve it together)

20

Heat the oil again in the pan, add the red and yellow colored peppers and stir fry until fragrant;

21

Then pour in the leek flowers and stir fry until fragrant;

22

Pour in a little squid juice and stir quickly until the vegetables can fully absorb the soup without shrinking or aging easily;

23

Add appropriate amount of refined salt and stir well;

24

Then pour in the fried squid and stir fry quickly.

25

Add appropriate amount of chicken essence and stir well quickly. Turn off the heat and serve.

26

[Nutritional Value]: Squid (fresh): Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively treat anemia; in addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine., can inhibit cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function; the peptides and selenium contained have antiviral and anti-ray effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin, nourishing stomach, replenishing deficiency and moisturizing skin.

27

Leek flowers are rich in water, protein, fat, sugar, ash, minerals calcium, phosphorus, iron, provitamin A, vitamin B1, vitamin B2, vitamin c and dietary fiber; they are suitable for people with night blindness and dry eye disease, because the large amount of provitamin A contained in leek flowers can maintain the normal effect of rhodopsin and are suitable for people with rough skin and constipation.

[Jingchu's Friendly Tip]: Squid tentacles must be thoroughly cooked before consumption, as fresh squid contains a polypeptide that can cause intestinal motility disorders if eaten undercooked. However, avoid overcooking; use hot oil and a hot wok to quickly stir-fry the squid, ensuring it doesn't become tough and ruin the texture. Seafood like squid is "cooling" in nature, so those with a "cold" or weak spleen and stomach should eat it sparingly. As squid is high in cholesterol, patients with cardiovascular conditions such as hyperlipidemia, hypercholesterolemia, arteriosclerosis, or liver disease should exercise caution. Squid is also a "trigger food," so people suffering from eczema, hives, or similar ailments should avoid it. Garlic chive flowers are a seasonal autumn delicacy available in the market for merely a week each year. Once the season passes, the flowers go to seed and the stalks wither, making them inedible.