The meat of the cold water fish is very delicious, and the meat of the squid is quite tender. The protein contained 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. It is 17 times lower than salmon and 7 times lower than octopus. Times. The edible portion of 100 grams of squid contains 88 kilocalories, white matter 20.4 grams, magnesium 84 milligrams, calcium 42 mg, niacin 2.7 mg, carotene 1.2 micrograms, vitamin A 14 micrograms, potassium 321 mg, sodium 130 mg, phosphorus 232 mg, selenium 24.8 micrograms. The liver of the carp has a very high oil content. In addition to all the unsaturated fatty acids of common fish oil, it also contains vitamins a, d, e and other vitamins necessary for the body. Therefore, the liver of common carp is used to extract cod liver oil, and the proportion of these nutrients is the optimal ratio of the daily needs of the human body. The Nordic called the squid a "nutritionist" on the table.
The squid is naturally frozen and ready for use.
The frozen squid is marinated in steamed fish oil for ten minutes. Put the cardamom on top.
After the steamer is on the steam, put the squid and steam for 8 minutes.
Remove the squid, pour off all the juice inside, and re-cook the steamed fish oyster sauce. Sprinkle with chopped green onion.
Burn a spoonful of hot oil and pour it up.
After taking it out of the steamer, the juice in the plate is very awkward. After dumping, changing the steamed fish oyster sauce is a guarantee of taste.