Braised Squid with Potato Sauce

Name: Braised Squid with Potato Sauce
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 bars Small squid; 1 piece potato; 1 tablespoon Soy sauce; 2 tablespoons Vegetable oil; a little chopped green onion; Small half onion; 1/2 a spoon salt; a little Cooking Wine; a little Sugar

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Squid, also known as calamari and soft fish, has high nutritional value. It is rich in protein, calcium, taurine, phosphorus, vitamin B1 and other nutrients required by the human body, and the content is extremely high, and the fat content is extremely low . Traditional Chinese medicine believes that squid has the functions of nourishing yin and stomach, nourishing deficiency and moisturizing skin.

Squid is my favorite (one of), but every time I eat squid, someone always tells me that this is high in cholesterol, so I can't eat it. But in fact, although squid has a high cholesterol content, squid also contains a substance-taurine, and taurine has the effect of inhibiting the accumulation of cholesterol in the blood. As long as the ratio of taurine to cholesterol in the food ingested is above 2, the cholesterol in the blood will not increase. The taurine content in squid is higher, and its ratio is 2.2. Therefore, when eating squid, cholesterol is only normally used by the human body and will not accumulate in the blood. And the highest cholesterol part of squid is the internal organs, and it happens to be the part we don't eat, so don't give up its nutrition and deliciousness because of worrying about the cholesterol of squid.

Stewed potatoes and squid with soybean sauce, the sauce is fragrant but not greasy, the squid is Q-bomb, and the potatoes are fragrant and delicious.

Ingredients

5 bars Small Squid
1 piece Potato
1 tablespoon Soy Sauce
2 tablespoons Vegetable Oil
a little Chopped Green Onion
Small half Onion
1/2 a spoon Salt
a little Cooking Wine
a little Sugar

Braised Squid with Potato Sauce

1. Rinse palm-sized squid with cold water.

2. Pinch the neck, pull out the head and internal organs, don't break the "ink". (Actually, squid ink is very nutritious to the human body, but we are used to throwing it away and not eating it, so it doesn’t matter if it is broken, the color and taste will be slightly affected)

3. Squeeze out the mouth and throw it away.

4. Tear off the skin and cut into wide sections. Note that if there is such a translucent tissue, this is squid roe, which is delicious when cooked, so don't throw it away.

5. Cut the head longitudinally, and handle all the body. (You can blanch the water to remove impurities, or you don’t need to blanch it, because the squid is relatively small and easy to be cooked. After blanching, the meat will get old and become hard, which will affect the taste. If you use large squid with fat Cut into pieces and can be blanched).

6. Wash potatoes and peel them, cut onion into thin strips, and chopped green onion.

7. Heat oil in a pan and sauté the chopped green onions. The scallion is no longer white, and the scallion leaves are put together, the fragrance is not as good as the scallion.

8. Add onions and stir-fry evenly, add a spoonful of soybean paste, add water to bring to a boil.

9. Cut the potatoes into pieces with a hob.

10. Pour the potatoes into the pot and simmer until they are ripe.

11. Add the squid, salt, cooking wine and sugar, and mix well.

12. Simmer on low heat for about three or two minutes. Turn off the heat when the squid changes color. Cover the lid and simmer for a while with residual heat.