Fried squid rolls with Daphne genkwa(yuan bao you yu juan )

Fried squid rolls with Daphne genkwa

Raw materials for making fried squid rolls with Daphne genkwa

Water hair squid 400 g, coriander stem 150 g, clear oil 1000 g (actual consumption about 100 g), cooking wine 30 g, vinegar 20 g, salt 2 g, monosodium glutamate 5 g, onion, ginger, garlic 2 g each, sesame oil 10 G.

Processing steps of fried squid rolls with Daphne genkwa

1. Remove the head, tunica and spines of squid, cut into rhombus slices and parsley segments with wheat flower knife.

2. Blanch squid slices in boiling water.

3. Put oil on the pan and heat it to 60% or 70%. Put in the squid roll and remove a little oil. Control the oil. Stir fry the squid rolls and coriander with wine, vinegar, salt and monosodium glutamate. Pour the sesame oil before leaving the pot.

Characteristics of fried squid rolls with Daphne genkwa

It's salty, fresh and slightly sour, crisp, tender and delicious.

Fried squid rolls with Daphne genkwa

Fried squid roll with Daphne genkwa is one of the famous traditional dishes in Shandong Province. It is a common home dish in the menu. The flavor of fried squid roll with Daphne genkwa is salty and fresh, and the method is explosive.

essential information

Nourishing Yin recipes, stomach nourishing recipes, beauty recipes.

Ingredient: 300 g squid (fresh).

Accessories: 50 grams of coriander.

Seasoning: 20g vegetable oil, 5g sesame oil, 5g cooking wine, 3G vinegar, 2G pepper, 2G salt, 2G monosodium glutamate, 5g scallion, 2G ginger, 5g garlic (white skin).

Cooking methods

1. Wash the squid, cut it into long cubes with a cross knife, put it into a boiling water pan, scald it slightly, take it out after rolling, and mix it with cooking wine, refined salt, pepper, monosodium glutamate, sesame oil, vinegar and a little water.

2. Wash coriander and cut it into sections.

3. Shred onion and ginger, slice garlic.

4. Heat the frying pan with oil, add onion and ginger, garlic slices, coriander and squid rolls, stir fry, add the sauce and stir well.

Nutritional analysis - squid

essential information

Squid (SQUID) is a mollusk, is a squid, cone-shaped body, pale body color, light brown spots, large head, there are 10 contact feet in front, tail fin is triangular, often swimming in groups in the ocean about 20 meters deep. Taxonomically, squid belongs to Mollusca, Cephalopoda, dipranchia and Decapoda. Squid has two gills as respiratory organs, and its body is divided into head, short neck and trunk. Its nutritional value is very high, is a valuable seafood.

It and squid, octopus and other soft brachiopod seafood in the nutritional function is basically the same, are rich in protein, calcium, phosphorus, iron, and rich in trace elements such as selenium, iodine, manganese, copper and other food. Suitable for boiling, frying, grilling and other cooking methods.

1. Squid is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis, and can effectively treat anemia;

2. Besides protein and amino acids, squid also contains a lot of taurine, which can inhibit the cholesterol content in blood, relieve fatigue, restore vision and improve liver function;

3. Its polypeptide and selenium have antiviral and anti radiation effects.

Suitable for people

The average person can eat it

Patients with spleen stomach deficiency cold, hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases, liver disease, eczema, urticaria and other diseases should not eat.

Dietotherapy

Squid is sour and delicious;

Food can move wind and Qi, replenish qi and ambition, pass menstruation, enter liver and blood, enter kidney and nourish water and strengthen ambition.

Practice guidance

1. Squid can be used for frying, frying, burning, stewing, stewing and other dishes; 2. Squid must be cooked thoroughly before eating, because there is a polypeptide in fresh squid, if it is not cooked thoroughly, it will lead to intestinal dyskinesia.

How to distinguish

Squid, cuttlefish and cuttlefish are all molluscs. Cephalopoda is a group of ten carps belonging to the subclass dipranchia.

Squid head on both sides of a pair of developed eyes and around the mouth of the wrist and foot.

Squid, also known as cuttlefish. The body is bag shaped, the dorsal abdomen is slightly flat, and the lateral margin is surrounded by narrow fins. Big hair, big eyes. A pair of contact wrists, the same length as the body, with the top enlarged like a half moon spoon and many small suckers; the other 8 wrists are shorter, with four rows of suckers and horny tooth rings. A boat shaped, large, with or without a needle at the back, buried in the mantle, commonly known as squid bone, Chinese medicine known as conch octopus. Pale body color, subcutaneous pigment cells, resulting in a variety of different color spots. The ink sac in the body is developed, and it will release ink and run away when meeting the enemy.

Octopus, mollusk, Cephalopoda, octopus family. Body short, ovoid, without fins. There are eight wrists on the head, and the wrists are connected by membranes, which are equal or unequal in length, so they are called "eight wrists". The suction cup on wrist has no handle.

Nutritional analysis - coriander

essential information

Coriander was also introduced by Zhang Qian when he was sent to the western regions in the Western Han Dynasty. Its tender stems and fresh leaves have a special flavor. They are often used as ornaments and taste enhancers in dishes. They are one of the best vegetables that people like to eat.

Coriander belongs to Umbelliferae, which is a biennial vegetable. Native to the Mediterranean coast, distributed throughout China, most in North China, all seasons are cultivated.

The main root of coriander is thin, usually spindle shaped, the stem is erect, with thin edges and long length; the petiole is short, and the leaves are fan-shaped and green.

Its quality is green in color, rich in aroma, crisp and tender in texture, without yellow leaves and rotten leaves.

Coriander contains a lot of volatile oil, its special aroma is emitted by volatile oil. It can remove the fishy smell of meat, so adding coriander to some dishes can remove the fishy smell and increase the taste. Coriander extract has the function of perspiration, clearing away heat and penetrating rash. Its special fragrance can stimulate the secretion of sweat glands, promote the body to perspire and penetrate rash. In addition, it has the effect of harmonizing the stomach, because coriander xinxiangsheng powder can promote gastrointestinal peristalsis and has the effect of appetizing and invigorating the spleen.

The whole plant contains decanal, nonanal, linalool and vitamin C. The seeds contain volatile oil, sugars and nitrogenous compounds. D-linalool, dipentene and flavonoid glycosides are the main components of the essential oil.

Suitable for people

It can be eaten by the general population.

1. Patients with spleen stomach deficiency cold, hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases, liver disease, eczema, urticaria and other diseases should not eat.

2. For those suffering from wind cold, anorexia and anorexia, children with measles are especially suitable; but those suffering from halitosis, body odor, serious dental caries, gastric ulcer and sores should eat less coriander; in addition, coriander is warm in nature, and should not be eaten if measles has been penetrated or heat toxin is stagnated.

Dietotherapy

Coriander is pungent and warm, and belongs to lung and spleen meridians;

It has the effect of sweating through rash, eliminating food and Qi, invigorating the spleen and harmonizing the spleen;

It is mainly used to treat the early stage of measles, such as dyspnea, food stagnation, loss of appetite, anal prolapse, etc.

The food is mutual restraint

When taking tonic, Atractylodes macrocephala and Paeonia suffruticosa, coriander is not suitable to reduce the curative effect of tonic.

Practice guidance

1. Coriander is an important spicy dish, refreshing appetizer, soup can be added.

2. Don't eat rotten and yellowing coriander, because such coriander has no fragrance and has no above effect, and may produce toxin.

Cooking use: for edible spices. The fresh leaves are broken at the beginning. They are commonly used in Chinese dishes to add flavor and beauty. They can also be used as cold dishes, noodles, soup and seasoning, and to correct the fishy smell. Seed powder is one of the ingredients of curry powder. Suitable for people

The food is mutual restraint

Coriander: when taking tonic, Atractylodes macrocephala and Cortex Moutan, it is not suitable to take coriander to avoid reducing the curative effect of tonic.

Nutrients

Energy 334.1 kcal; vitamin B 60.01 mg; protein 54.49 g; fat 10.08 g; carbohydrate 7.2 g; folic acid 75.14 μ g; dietary fiber 0.88 g; cholesterol 804 mg; vitamin a 203.06 μ g; carotene 589.3 μ g; thiamine 0.09 mg; riboflavin 0.26 mg; nicotinic acid 6.06 mg; vitamin C 24.58 mg; vitamin E 8.98 mg; calcium 191.13 mg; Phosphorus 95.5 mg; potassium 1046.47 mg; sodium 1313.37 mg; iodine 0.91 mg; magnesium 148.36 mg; iron 4.68 mg; zinc 7.51 mg; selenium 115.25 mg; copper 1.48 mg; manganese 0.6 mg

Related history

The origin of fired squid

"Fired" means "fired". In the past, most of the expatriates working in Guangdong or Hong Kong paid for food and accommodation. These migrant workers, who are away from their hometown, carry a light burden, and at the very top, bring a quilt or bamboo mat. At that time, most of the shops were in front of the shop and in back of the house, that is to say, the front of the house was the shop floor for business, and the shopkeeper and his partner lived together in the room or attic behind the shop. When an employee is dismissed by his boss, he needs to pack up and leave. This action is called "holding the bag" or "firing the sack". "Hold the bag"

Chinese PinYin : Yuan Bao You Yu Juan