Recipe: Pan-fried squid

Home Cooking Recipe: Pan-fried squid

Notes:

The squid is thick and has a small amount of fine meat and a sweet meat. The protein in squid meat is 16.8%, which is higher than salmon, squid, squid and octopus. The fat contained in squid meat is only 0.5% lower than that of shark, which is 17 times lower than salmon and 7 times lower than octopus. The edible portion of 100 g of squid contains 88 kcal, white matter 20.4 g, calcium 42 mg, magnesium 84 m, niacin 2.7 mg, vitamin A 14 μg, carotene 1.2 μg, potassium 321 mg, phosphorus 232 mg, sodium 130 mg, selenium 24.8 micrograms, the liver of the carp has a high oil content. In addition to all the DHA and DPA rich in common fish oil, it also contains vitamins A, D, E and other vitamins necessary for the human body. The proportion of these nutrients in cod liver oil is the best ratio of the daily needs of the human body. Therefore, the Nordic people call it the “nutritionist” on the table. (

Ingredients:

Steps:

  1. The squid pieces are naturally thawed and then smeared with water and marinated with sea salt and pepper for more than half an hour;

  2. The squid pieces are stained with starch on both sides and sautéed in a frying pan;

  3. When both sides are fried into golden yellow, after cooking, sprinkle with white sesame seeds!

  4. Season the vegetables and cut them into silk. Add olive oil, lemon juice, salt, etc.

Tips:

Pepper can be used for squid pieces. If you are not enough, you can add some white wine or lemon slices. (Expand)


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