Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis, and can effectively treat anemia. Squid is rich in protein and amino acids needed by the human body, and is also a low-calorie food containing a large amount of taurine. It suppresses cholesterol content in the blood, relieves fatigue, restores vision, and improves liver function. The peptides and minerals such as selenium contain have antiviral and anti-ray effects. Traditional Chinese medicine believes that squid has the effect of nourishing yin, nourishing stomach, replenishing deficiency and moisturizing skin.
Notes: The operation speed should be fast, and the heat should not be too small. The most important thing is the amount of vinegar. The vinegar in this dish plays a smooth taste, not sour. Hehe, it must be a moderate amount ~
Characteristics: Bright color, slightly spicy, smooth taste, crisp and fragrant ~
Steamed squid with vinegar
By JudgeRenner
Recipe Recommendations
- squid in 1
- scallion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- pepper a little
- octagonal appropriate amount
- sesame oil appropriate amount
- oil appropriate amount
- yellow wine appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
Steps for Steamed squid with vinegar
1
Wash the squid, cut it out with a cross knife, and place it on a plate. Leave it in hot water and blanch it to remove the fishy smell.2
After heating the pan, first pour in sesame oil and shake well to cover the bottom of the pan, then pour in the oil (blended oil or soybean oil). After the oil is hot, add pepper and star anise to the pan (remember to turn on the range hood, otherwise it will be enough for you to choke), remove it when you see the pepper and star anise in the oil turning black.3
First, pour the shallot, ginger, garlic and peppers into the pan and stir fry until fragrant, then add the blanched squid, continue to stir for a few times, add the rice wine, and then stir fry (not too long), then add a small amount of vinegar and soy sauce (over high heat). Finally, add a little chicken essence and the right amount of salt to serve.