It's soy sauce

The squid is one of my favorite foods, and there was a snack stand on the way home, and his stale squid was particularly delicious, and the road went out and bought a couple of tatters. However, after the exercise, there is a high demand for food, almost without touching the snacks on the roadside stand, which is done occasionally at home. Squids are traditionally popular as food, nutritionally rich and tasteful. It is rich in calcium, phosphorus and iron, which are very beneficial to the development of the bones and to the making of blood and prevent anaemia. According to Chinese doctors, squid have the function of eating their stomachs and repairing their skin. Squids, while delicious, are not suitable for everyone. They contain high cholesterol and are not suitable for patients with high blood resin, high cholesterol haemorrhage, etc. Scrambled squid is one of the best ways for squid to cook with small pots, hot oil, quick operation when raw materials are in the pot, with only a few turns or turns. Excavation saves nutrients and consumes excess fat, which is easier to digest and absorb than cooking, stew, etc. When cooking in this way, we have to process the material as large, thick and thin as possible in advance, so that it can be fired in order to be smooth and colorful; and before cooking, we have to pre-form the spice into a juice, which will speed up the operation. And to make it delicious, it's still on the secret sauce, which I make with seafood sauce, soy sauce and garlic chili sauce to pick up squid by 1:1, not only to make it soak, but also to make it taste early, and to make sure that when it's hot and hot, it's fresh. It's so delicious, sour, sour, sour, sour, sour, sour, sour, it's really easy to cook. You want to try it