Fried cuttlefish rolls with green pepper(qing jiao mo yu juan )

Fried cuttlefish rolls with green pepper

Introduction:

"Squid can be said to be a treasure all over the body. It not only tastes fresh and crisp, but also has high nutritional value and medicinal value. Squid meat contains 13 grams of protein and only 0.7 grams of fat per 100 grams of meat. It also contains carbohydrates, vitamin A, vitamin B, calcium, phosphorus, iron and other essential substances for human body. It is a high protein and low-fat nourishing food. It is worth mentioning that it is an ideal health food for women to shape their body and maintain their skin. Sepia shell contains calcium carbonate, cutin, mucilaginous substance, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc. According to the theory of traditional Chinese medicine, cuttlefish tastes salty and has a flat nature. It enters the liver and kidney meridians. It has the functions of nourishing blood, dredging meridians, promoting lactation, tonifying spleen, tonifying kidney, nourishing Yin, regulating menstruation and stopping tourniquet. It is used to treat women's irregular menstruation, edema, dampness, hemorrhoids and beriberi. Cuttlefish meat, spine (Chinese medicine named cuttlefish) can be used as medicine. Li Shizhen called cuttlefish "blood medicine", which is a good medicine for treating anemia, blood deficiency and amenorrhea in women

Production steps:

Step 1: remove the internal organs and ink glands of squid, tear off the outer membrane and wash.

Step 2: remove the seeds of green pepper, wash and cut into sections.

Step 3: cross the cuttlefish board.

Step 4: segment.

Step 5: blanch the cuttlefish in hot water

Step 6: put out the water for standby.

Step 7: heat the oil in the pan, add half of the onion and ginger powder into the pan.

Step 8: stir fry cuttlefish for 10 seconds.

Step 9: add the green pepper and stir fry until it is cut off.

Step 10: add the remaining onion and ginger powder, stir fry evenly with salt, pour in a little starch, thicken and stir well, then remove from the pot.

Materials required:

Cuttlefish: 1

Green pepper: 75g

Scallion: 10g

Ginger: 5g

Salt: 4G

Peanut oil: 20ml

Starch: appropriate amount

Precautions: 1. The blanching time of cuttlefish should not be too long. 2. Don't call it MSG. 3. Stir fry vigorously.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Qing Jiao Mo Yu Juan