CATDOLL : CATDOLL: What do squids eat? Can they eat crabs?

What do squids eat? Can they eat crabs?

Squid is a carnivore, and its main food is animals that also live in the ocean. Fish is a very important category among them, especially small fish, which are the main food of squid. In addition, crabs, shrimps and other crustaceans and other mollusks can also become food for squid. Small squid eat small marine animals, and large squid can eat more types of food. Some very large squids sometimes eat small squids, and cannibalism occurs. 1. What food does squid eat? Squid is an animal that lives in the ocean and is also a common mollusk. From the perspective of diet, the food of squid is mainly some animals in the surrounding seawater, so they are mainly carnivorous animals. Specifically, there are many kinds of animals that can become food for squid. The most important ones are some fish that also live in the seawater. Small fish are more likely to become food for squid. In addition to fish, there are also some crustaceans and mollusks that can become food for squid. Smaller squids mainly eat small marine animals, and large squids can eat more types of animals, and large animals can also become their food.

Squids have a strong ability to hunt, and their tentacles play a very important role in hunting. They will suddenly entangle their prey, making it impossible for them to break free, and then the squid will drag them to their mouths and eat them. Sometimes, some very large squids will eat some small squids, which is cannibalism.

2. Can squid eat crabs? Squids are carnivores, and fish, crustaceans, and mollusks may all become their food. Crabs are also one of the crustaceans and may become food for squids. Especially some crabs that are relatively small in size are easily preyed on by squids. Squids living in the ocean will prey on crabs. If squids are artificially cultivated, crabs can also be prepared as their food. Squids themselves prefer to eat crabs, and crabs are also rich in nutrition.

How to cook cuttlefish

Sautéed Cuttlefish

Ingredients: 300 grams of fresh cuttlefish.

Seasoning: 750 grams of oil (about 50 grams consumed), 2 tablespoons of soybean paste, 1 tablespoon of Shaoxing wine, 1/2 tablespoon of sesame oil, 1/4 teaspoon of salt and MSG, a little onion, garlic slices, and minced ginger, and an appropriate amount of starch.

practice

1. Wash and clean the cuttlefish, cut it into 5 cm long and 3 cm wide strips, blanch it in boiling water and curl it, take it out immediately, drain the water, fry it in 80% hot oil, and pour it into a colander.

2. Leave a little oil in the original pot, stir-fry onion, ginger and garlic, add Shaoxing wine, add soybean paste, salt and MSG, stir-fry until fragrant, add soup and bring to a boil, thicken with water starch, add cuttlefish rolls, stir-fry evenly, drizzle with sesame oil, and serve.

The fried cuttlefish with sauce is indeed delicious and fresh. It is indeed a good choice for people who like to eat meat. The taste is not monotonous and it is a dish that you can often see on the table.

Fried chives with dried cuttlefish

Ingredients: dried cuttlefish, chives, dried chili peppers, oil, 1 tsp fish sauce

practice:

1. Cut the soaked and cleaned cuttlefish into thin strips (otherwise it will be tough), wash the chives and cut them into inch-long sections, cut the dried chilies into strips and remove the seeds (leave the seeds if you are not afraid of spicy food)

2. Add oil to the pan, stir-fry the dried cuttlefish for 2 minutes, then add the chili strips and a spoonful of fish sauce. Stir-fry for a while and add the chives. Remove from the pan when the chives are cooked.

3. No other seasonings are added, just the original flavor of the dried cuttlefish and fish sauce to enhance the flavor.

Eating dried cuttlefish fried with chives has a great effect on the kidneys. We often hear that people with poor kidneys can eat more leeks. This dish can meet everyone's requirements. In addition, it will also enhance your physical fitness.

Boiled Cuttlefish

Speaking of the blanching method of cuisine, we all know that it is a specialty of Guangdong. From the literal meaning, blanched cuttlefish should taste light and difficult to eat. If you think so, you are wrong. The method of blanching cuttlefish is not only simple, but also tastes great. First, prepare appropriate amounts of cuttlefish, salt, light soy sauce, bay leaves, white sugar, star anise, cooking wine, chili pepper, and ginger. Secondly, wash the cuttlefish and cut it into shreds, cut the ginger into shreds, and cut the chili pepper into sections for later use; pour the cuttlefish into the pot, add appropriate amount of water, star anise, ginger, bay leaves, cooking wine, light soy sauce, salt, white sugar, etc. Finally, cook over high heat for 30 minutes, stir evenly and serve.

2. Fried Cuttlefish with Snow Peas

Although it may seem strange to pair cuttlefish with snow peas, the taste is really great. First, prepare cuttlefish, snow peas, oyster sauce, ginger, cooking wine, oil and salt. Secondly, wash and shred the cuttlefish, and remove the roots of the snow peas from both ends and wash them. Finally, add oil and ginger slices to the pan and sauté until fragrant, then add the cuttlefish shreds. Stir-fry continuously and add the prepared seasonings. When the ingredients are cooked, you can enjoy it.

3. Braised pork with cuttlefish

First, prepare appropriate amounts of cuttlefish, pork belly, oil, salt, dark soy sauce, pepper, light soy sauce, cooking wine, rock sugar, garlic, ginger, etc. Secondly, wash and slice the pork belly, wash and slice the cuttlefish, cut the ginger into pieces, and crush the garlic. Then, heat the pan with oil, add the garlic and ginger, sauté until fragrant, then add the pork belly. When the pork belly turns golden brown, add the cooking wine and boiling water to boil; after about 15 minutes, add the cuttlefish and stir-fry together, add dark soy sauce, rock sugar and pepper in the middle, and then collect the sauce.

Hello

Cuttlefish is also commonly known as squid, which is distributed in almost all seas in the world. It can be said that the whole body of cuttlefish is a treasure, not only has a crispy and chewy taste, but also has high nutritional value.

Every 100 grams of meat contains 13 grams of protein and only 0.7 grams of fat. It also contains carbohydrates and vitamins A, B vitamins, calcium, phosphorus, iron and other substances necessary for the human body. It is a high-protein, low-fat nourishing food. In addition to the common boiled cuttlefish method of southern Fujian people, there are also the following delicious dishes!

Salt and pepper cuttlefish

Ingredients: cuttlefish, 2 spoons of wine, egg white, white pepper, salt, sweet potato flour

practice:

1. Mix the squid and seasonings.

2. Heat the frying oil (about one-third of the oil in the pan), mix the sweet potato flour with the marinated squid, fry it in the oil until cooked and remove it.

3. Wash the pot, dry it on the fire, then add the fried and drained squid into the pot, stir-fry with pepper and salt, and when the pepper and salt are all over the squid, you can remove from the pot.

Tips:

1. The squid should be kept as dry and cool as possible. You can wash it when you buy it, wipe it dry with a paper towel, and put it in the refrigerator for later use.

2. Before putting it into the pan, dip it in a proper amount of sweet potato flour and fry it. Don’t dip it too much to avoid it being too sticky and not crispy enough.

Italian squid ink risotto

Ingredients: cuttlefish, ink, olive oil, Italian rice, herbs

practice:

1. Heat a spoonful of olive oil in a frying pan and melt the butter.

2. Add minced garlic and sauté until fragrant and add Italian rice.

3. Stir-fry over low heat until the rice grains become translucent, then cook for about 3 to 4 minutes until the rice grains are half-bite-like, remove from the heat and set aside.

4. Wash the cuttlefish, fry it in oil until fragrant and set aside.

5. Heat the pan, add olive oil and stir-fry briefly, then add white wine. After the white wine boils, add the reserved risotto and stir constantly over low heat, then sprinkle with herbs and stir-fry evenly.

6. Pour in some fresh cream, you can also add melted butter and sprinkle some chopped cheese.

7. Fry the rice until cooked, add the previously cooked cuttlefish and sauce, then sprinkle in the herbs and stir-fry together. Cook and stir occasionally to make the sauce.

Cuttlefish sushi

Ingredients: sushi rice, sushi vinegar, fresh cuttlefish meat

practice:

1. Cut the cuttlefish meat into thin slices and set aside.

2. Wash the sushi rice and cook it like normal rice.

3. Let the cooked sushi rice cool slightly to about 40 degrees, add sushi vinegar and mix well.

4. Put the fish slices in your hand, squeeze the vinegar rice into a small rice ball with your right hand, and then place it on the fish in your left hand and squeeze together to form it.

Teriyaki Squid Buns

Ingredients: high-gluten flour, cuttlefish balls, dry yeast, egg white, eggs, milk, butter, honey, bonito flakes, sugar, teriyaki sauce, salad dressing, seaweed

practice:

1. First, make the dough with 250 grams of high-gluten flour, 150 grams of milk, 50 grams of white sugar, 4 grams of dry yeast powder, 50 grams of whole eggs and 40 grams of butter for fermentation.

2. Knead the fermented dough evenly, divide it into small pieces and roll them into balls.

3. Dry the fresh cuttlefish balls.

4. Coat the cuttlefish balls with teriyaki sauce.

5. Take a kneaded dough, flatten it and wrap the cuttlefish balls in it, seal the opening and roll it up again with the face downwards.

6. Place in a baking tray and heat to ferment.

7. After fermentation, brush a layer of egg white on the dough.

8. Bake at 180 degrees for 26 minutes.

9. Add tin foil after coloring.

10. Take out the bread, brush it with honey, squeeze on salad dressing, sprinkle with bonito flakes and seaweed.

Asparagus, shrimp and squid ink pasta

Ingredients: squid ink pasta, shrimp, asparagus, onion, garlic, olive oil, broth, starch, yellow mustard, lemon juice, black pepper, cheese powder, salt, fresh mint leaves

practice:

1. When the water boils, add salt and cook until 80% done.

2. Marinate the shrimps with cooking wine to remove the fishy smell.

3. Wash the asparagus and cut into sections, slice the garlic, and cut the onion into shreds.

4. Add starch, yellow mustard and lemon juice to the pot where noodles are cooked and mix well.

5. Stir-fry garlic, onion, shrimp and asparagus in a pan.

6. When the meat is 60% cooked, pour in the prepared soup and cook until it thickens.

7. Pour the cooked pasta into the wok.

8. Stir-fry evenly and serve.

9. Sprinkle with freshly ground black pepper, cheese powder and mint leaves for garnish.

Contraindications:

●Cuttlefish + acidic juice = destroys protein absorption.

●Cuttlefish and eggplant are incompatible.

●People with weak spleen and stomach should eat less.

●Patients with cardiovascular and liver diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis, etc. should eat it with caution.

●People with eczema, urticaria, gout, kidney disease, diabetes, allergies and other diseases should avoid eating it.

●Cuttlefish meat is a food that can cause wind, so sick people should avoid eating it.

Boiled Cuttlefish

Speaking of the blanching method of cuisine, we all know that it is a specialty of Guangdong. From the literal meaning, blanched cuttlefish should taste light and difficult to eat. If you think so, you are wrong. The method of blanching cuttlefish is not only simple, but also tastes great. First, prepare appropriate amounts of cuttlefish, salt, light soy sauce, bay leaves, white sugar, star anise, cooking wine, chili pepper, and ginger. Secondly, wash the cuttlefish and cut it into shreds, cut the ginger into shreds, and cut the chili pepper into sections for later use; pour the cuttlefish into the pot, add appropriate amount of water, star anise, ginger, bay leaves, cooking wine, light soy sauce, salt, white sugar, etc. Finally, cook over high heat for 30 minutes, stir evenly and serve.

2. Fried Cuttlefish with Snow Peas

Although it may seem strange to pair cuttlefish with snow peas, the taste is really great. First, prepare cuttlefish, snow peas, oyster sauce, ginger, cooking wine, oil and salt. Secondly, wash and shred the cuttlefish, and remove the roots of the snow peas from both ends and wash them. Finally, add oil and ginger slices to the pan and sauté until fragrant, then add the cuttlefish shreds. Stir-fry continuously and add the prepared seasonings. When the ingredients are cooked, you can enjoy it.

3. Braised pork with cuttlefish

First, prepare appropriate amounts of cuttlefish, pork belly, oil, salt, dark soy sauce, pepper, light soy sauce, cooking wine, rock sugar, garlic, ginger, etc. Secondly, wash and slice the pork belly, wash and slice the cuttlefish, cut the ginger into pieces, and crush the garlic. Then, heat the pan with oil, add the garlic and ginger, sauté until fragrant, then add the pork belly. When the pork belly turns golden brown, add the cooking wine and boiling water to boil; after about 15 minutes, add the cuttlefish and stir-fry together, add dark soy sauce, rock sugar and pepper in the middle, and then collect the sauce.

Cuttlefish stew

Ingredients: 150g dried cuttlefish, 250g pork belly, salt, onion and pepper.

Method: Roast the dried cuttlefish on fire until fragrant, wash it in warm water, remove the shell and skin, and cut it into strips for later use. Boil the pork belly, cut it into thick slices, and cut the green onions into flowers. Put the pork belly slices into the pot, add clean water, boil it over high heat, remove the foam, then add the cuttlefish strips, simmer over low heat until the cuttlefish is soft, then add salt, pepper, and sprinkle with chopped green onions.

Vinegar-fried squid slices

Ingredients: 200 grams of cuttlefish meat, carrot slices, snow peas, peanut oil, aged vinegar, salt, chicken powder, soy sauce, wet starch, and clear soup.

Method: Cut the cuttlefish into slices, add salt and chicken powder to coat, set aside. Bring water to a boil, add the cuttlefish slices and blanch until cooked, then drain. Heat oil in a pan, add carrot slices, snow peas, vinegar, broth and other seasonings, thicken and stir-fry until thick, add the cuttlefish slices and stir-fry, then drizzle with a little peanut oil.

Braised Cuttlefish

Ingredients: 400 grams of fresh cuttlefish, fragrant glutinous rice juice, green pepper, clear soup, salt, sugar, cooking wine, peanut oil, sesame oil, ginger juice, and wet starch.

Method: Cut the fresh cuttlefish into flower-shaped pieces, marinate with salt, cooking wine and ginger juice, and cut the green pepper into oblique slices. Heat oil in a pan, add the cuttlefish and cook until 80% cooked, then drain. Leave some oil in the pan, stir-fry the green pepper slices, add clear soup, fragrant lees juice and other seasonings, bring to a boil, thicken with starch, stir-fry the cuttlefish, and drizzle with a little sesame oil.