Recipe: Steamed squid with cardamom

Home Cooking Recipe: Steamed squid with cardamom

Notes:

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.

Ingredients:

Steps:

  1. Home Cooking Recipe: The squid is naturally frozen and ready for use.

    The squid is naturally frozen and ready for use.

  2. Home Cooking Recipe: The frozen squid is marinated in steamed fish oil for ten minutes. Put the cardamom on top.

    The frozen squid is marinated in steamed fish oil for ten minutes. Put the cardamom on top.

  3. Home Cooking Recipe: After the steamer is on the steam, put the squid and steam for 8 minutes.

    After the steamer is on the steam, put the squid and steam for 8 minutes.

  4. Home Cooking Recipe: Remove the squid, pour off all the juice inside, and re-cook the steamed fish oyster sauce. Sprinkle with chopped green onion.

    Remove the squid, pour off all the juice inside, and re-cook the steamed fish oyster sauce. Sprinkle with chopped green onion.

  5. Home Cooking Recipe: Burn a spoonful of hot oil and pour it up.

    Burn a spoonful of hot oil and pour it up.

Tips:

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.


Look around:

bread soup cake durian lotus tofu ming taizi jujube sponge cake pizza fish pumpkin pork black sesame margaret tremella moon cake mushroom pandan enzyme noodles taro baby peach lamb beef braised pork egg tart watermelon huanren