Tips for use: About 50g Octopus knowledge introduction: Octopus belongs to mollusk, with eight long claws, white abdomen and oval lines. Octopus is a cephalopod with eight arms and a sucker on its wrist. It is not only a tool for preying, but also an auxiliary tool for mobility. Octopus has amazing camouflage skills. It has a set of mechanisms including changing posture, skin structure and color function to achieve the purpose of stealth and self-protection. Octopus is a kind of food with high nutritional value. It is not only a delicious seafood dish, but also a good folk diet. Nutritional analysis of octopus: Octopus is rich in protein, minerals and other nutrients, and also rich in natural taurine, which is an important health care factor for anti-fatigue, anti-aging and longevity. Octopus is suitable for people: most people can eat it, especially those with weak constitution, insufficient qi and blood and malnutrition; It is suitable for parturient with insufficient milk. The therapeutic effect of octopus: octopus is flat, sweet and salty, and enters the liver, spleen and kidney meridians;
Has the effects of enriching blood and benefiting qi, and treating carbuncle and swelling. Octopus practice instruction: 1. Octopus has sand in its mouth and eyes, so it should be squeezed out when eating.
2. The meat is tender without bone spurs, and it is cool. Add ginger when eating. This paper introduces in detail the practice of squid (fresh) and its nutritional knowledge aliases: squid, soft fish, bamboo scissors and small tube.
Instructions for use: 50 ~ 100g squid (fresh) each time. Introduction: Squid is a mollusk, a kind of squid, with a conical body, pale body color, light brown spots, a big head, a 10 foot in front and a triangular fleshy fin at the end, and often swims in groups in the ocean about 20 meters deep. Taxonomically, squid belongs to mollusca-Cephalopoda-Diptera-Decapoda. Squid has two gills as respiratory organs; The body is divided into head, short neck and trunk. It has high nutritional value and is a precious seafood.
The nutritional function is basically the same as that of brachiopod seafood such as cuttlefish and octopus, and it is rich in trace elements such as protein, calcium, phosphorus, iron, selenium, iodine, manganese and copper. Suitable for cooking methods such as boiling, frying and baking. Nutritional analysis of squid (fresh): 1. Squid is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis and can effectively treat anemia.
2. Squid is not only rich in amino acids needed by protein and human body, but also contains a lot of taurine, which can inhibit the cholesterol content in blood, relieve fatigue, restore vision and improve liver function;
3. Polypeptide and selenium contained in it have antiviral and radioprotective effects. Supplementary information on squid (fresh): Identification of high-quality squid: high-quality squid has a complete and solid shape, pink luster, slightly frosted body surface, fleshy, translucent and not red back; Inferior squid skin is thin, red, Huang Lue and black, dull, with thick frost on the surface and black or mildew red on the back.
At present, there are two kinds of squid on the market: one is a squid with a large trunk, commonly known as "squid", and the other is a squid with a slender trunk, commonly known as "soft fish" and a small soft fish is commonly known as "small tube". Squid (fresh) is suitable for people: most people can eat it.
Patients with cardiovascular diseases such as deficiency of spleen and stomach, hyperlipidemia, hypercholesterolemia and arteriosclerosis, and patients with liver disease, eczema and urticaria are not suitable for eating. The therapeutic effect of squid (fresh): squid is sour and delicious;
Eating it can dispel wind, promote qi circulation, replenish qi and replenish ambition, dredge women's menstruation, enrich blood in the liver, nourish water and strengthen ambition in the kidney. Guide to squid (fresh) practice: 1. Squid can be used for frying, frying, roasting, stewing, stewing and other dishes;
2. Squid should be cooked before eating, because there is a polypeptide component in fresh squid, and incomplete eating will lead to intestinal dyskinesia. The practice and nutrition knowledge of cuttlefish were introduced in detail. Alias: squid, cuttlefish, cuttlefish, mullet, pike, mullet and cable fish.
Tips for use: about 50 grams of cuttlefish each time. Introduction: Cephalopods in the genus Squid. It is produced all over the coastal areas of China, with Zhoushan Islands producing the most. Every year, February-March in Guangdong, April-May in Fujian, May-June in Zhejiang, June-July in Shandong, and Bohai10165438+10 are the peak seasons for production.
Squid is divided into two parts: there are five pairs of wrists at the front end of the head, four of which are short, each pair of wrists has four rows of suction cups, and the other pair of wrists is very long, only the top end has suction cups; The carcass is slightly flat, oval and gray, with narrow fins. It is located at the whole edge of both sides of the carcass, with separate ends, and there is a back bone (that is, cuttlebone) in the center of the back meat. Male squid has a wide back and spots, while female squid has black fleshy fins, especially male squid. Squid meat is crisp and delicious. Nutritional analysis of squid: 1. Squid is rich in protein, and its shell contains calcium carbonate, keratin, mucus, and a small amount of sodium chloride, calcium phosphate and magnesium salt.
2. The ink in cuttlefish contains a mucopolysaccharide, which has been proved to have certain anticancer effect on mice. Supplementary information of cuttlefish: The shell of cuttlefish, with the scientific name of "cuttlefish bone", is also a common medicinal material in traditional Chinese medicine, called "cuttlebone", which is a common Chinese medicine for blindly making acid, stopping bleeding and astringing.
Cuttlefish is suitable for people: the general population can eat it.
1. Suitable for patients with yin deficiency, anemia, amenorrhea due to women's blood deficiency, leukorrhagia and metrorrhagia;
2. People with deficiency of spleen and stomach should eat less; Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat; People suffering from eczema, urticaria, gout, nephropathy, diabetes, allergies and other diseases are forbidden to eat; Squid fish is a kind of animal hair, and people who are sick should avoid eating it as appropriate. Cuttlefish bone's dietotherapy function: cuttlefish bone is salty and flat, and enters the liver and kidney meridians;
Has effects in nourishing blood, dredging menstruation, promoting lactation, invigorating spleen, invigorating kidney, nourishing yin, regulating menstruation, and stopping leukorrhagia.
Can be used for treating menoxenia, edema, damp arthralgia, hemorrhoid, and beriberi. Cuttlefish food is similar: Cuttlefish and eggplant are similar, and eating together is easy to cause cholera. Guide to the practice of cuttlefish: 1 The eating methods of cuttlefish include stew, stir-fry, stir-fry, stew, stew, cold salad and soup, as well as mullet stuffed with jiaozi and mullet balls.
2. Cuttlefish larvae are cut into small pieces, which is more palatable;
3. Wash the squid: Squid contains a lot of ink, which is not easy to clean. You can first tear off the epidermis, pull off the gray bones, put the squid in a basin filled with water, pull out the internal organs in the water, then dig out the eyes of the squid in the water, let it run out of ink, and then wash it inside and outside with clear water several times.