Sweet squid combined with spicy chili sauce creates an attractive dish. Materials to prepare: – 1 squid about 369g – carrot – onion – zucchini – Scallion – 1 tablespoon vegetable oil – 1 teaspoon sesame oil Sauce Ingredients: – 2 tablespoons Korean chili sauce – 1 teaspoon chili powder – 1.5 tablespoons soy sauce xì – 1 teaspoon sugar – tablespoon corn syrup or 1 teaspoon sugar – 1 teaspoon minced garlic – 1 teaspoon minced ginger – 1 teaspoon sesame seeds – pinch of black pepper Doing: – Put all the ingredients for the sauce in a small bowl and mix well. – Clean ink. One hand grabs the body and head of the squid. Pull outward with a light twisting motion. The ink tip and internal parts will slide out easily. You can also use a fork or spoon to loosen the insides of the ink. Remove ink skin. Cut squid into rings about 1.9cm (or slit the body and cut into bite-sized pieces of squid 1.9cm wide, 5cm long). Do not cut the squid too small because when cooking the squid will shrink. Cut the tentacles into equal lengths. – Mix squid with spice mixture and marinate while preparing vegetables. – Finely chop the onion. Slice the zucchini and carrots into thin slices 5cm long. Slice the scallions to 5cm long. – Put the pan on the stove. Pour oil into the pan. Let the fire be high. Place the carrots, onions, zucchini, peppers, and green onions in the pan. Quickly sauté the vegetables until they begin to wilt, about 2 minutes. – Push the vegetables to the sides of the pan. Place the marinated squid and remaining sauce in the center of the pan. Stir-fry until the squid rolls and turns milky (about 2 minutes). – Stir well for vegetables and squid to infuse for 1 minute. Drizzle sesame oil on top. (Do not cook too long or the squid will be tough). – Pour spicy fried squid on a plate. – Eat spicy fried squid with rice.

Water Bear – Tiny tardigrada that lives in the water. Photo: Earth Life According to CNN (USA), the SpaceX ship will carry necessities, scientific research experiments and even solar panels to the ISS station. In particular, 5,000 water bears and 128 small squids will also be sent to space this time. Both animals will participate in the experiments here. The scientists wanted to find out how water bears can tolerate the environment on the space station and whether microgravity affects the symbiotic relationship between squid and probiotics. Water bear in space Water bears look like little bears under a microscope. Photo: CNN According to Thomas Boothby, Assistant Professor of Molecular Biology at the University of Wyoming, water bears are known to be able to survive and thrive in the most extreme environments. They are a group of microorganisms that can survive under extreme pressure. “Water bears have the ability to survive drying, freezing and heating past boiling point. They can withstand radiation levels thousands of times higher than humans and can survive days or weeks without oxygen,” said Boothby. He said this is not the first time water bears have been sent into space. They have been shown to survive and reproduce in spaceflight, and can even survive long periods of exposure to the vacuum of space. “Scientists were able to sequence the genome of the water bear, thereby testing how the microorganism is affected by different environmental conditions based on their gene expression,” he said. more. Boothby’s experiment is also aimed at understanding how water bears are adapted to life in low Earth orbit. This could help to better understand the stressors humans face in the universe. The water bear will arrive at the ISS in a frozen state, then be defrosted, revived and grown in a special system. The results of the study will allow scientists to track which genes help water bears survive. For example, if researchers determine that water bears are making lots of antioxidants to help cope with high radiation levels, that means astronauts need to eat a diet rich in these nutrients. more anti-oxidant. “Our hope is that this knowledge will pave the way to the development of countermeasures or therapies to help protect astronauts during extended space missions,” said Boothby. Glowing squid ink Young long-tailed squid are swimming in sea water. Photo: CNN In addition, the researchers will also conduct the UMAMI experiment – a study that investigates microgravity on interactions between animals and microorganisms. Jamie Foster, a professor in the Department of Microbiology and Cell Science at the University of Florida and the lead researcher on the experiment, said the study aimed to understand how healthy bacteria interact with animal tissue in space. . “Animals, including humans, rely on the microbiome to maintain a healthy gut and immune system,” Ms Foster said. “But we still don’t fully understand how the universe changes those beneficial interactions. The UMAMI experiment using glow-in-the-dark dumpling squid will shed light on these important issues in human health. “. The stomach squid is only about 3mm long, making it the perfect model to study for two reasons. They have special luminous organs in their bodies, which may contain a species of luminescent bacteria. The squid then uses the bacteria to glow in the dark. Since there’s only one species of bacteria and one type of host tissue, it’s easy for researchers to track how that happens. “Squid has a similar immune system to humans. We can see a lot of similarities in how the immune system responds to these beneficial bacteria in the space environment,” she added. The baby squid are born without bacteria, so they must be collected from the environment. The team of experts conducting the experiment will promote a symbiotic relationship by introducing bacteria into the squid and observing what happens in the first few hours. In the experiment, the squids will be placed in an automatic container. The pump will pump water or bacteria as they need it. After that, the squid tissue will be frozen on the ISS station and brought back to Earth. In addition, the scientists also carried out other experiments including mobile ultrasound, remote control of the robotic arm with virtual reality technology, analysis of how kidney stones form in space, studying the microbiome of the kidney. organisms in the mouth and produce more resistant cotton. Hundreds of scientific experiments are conducted every day on the ISS station, which is likened to a space laboratory. Astronauts will monitor this experiment and report their observations to researchers on Earth. These studies will help us better understand zero-gravity life and explore possible benefits on Earth.

Ingredients for green mango salad with dried squid 1 green mango
1 dried squid
50g peanuts (peanuts)
1 garlic, 2 chili, laksa leaves, 1 ginger and 1 lemon (depending on the acidity of the mango)
Condiments: Fish sauce, sugar, alcohol, cooking oil Delicious dish of the day: Dried squid green mango salad. How to make green mango salad with dried squid Dried squid is washed, dried, and lightly grilled on the stove. Wrap the squid in a paper, use a mallet to crush the squid until soft, then tear it into small pieces, marinate it with 1 tablespoon of white wine, 1 tablespoon of cooking oil, minced ginger and 1/2 teaspoon of sugar for about 15-20 minutes.
Peel the mango, cut it into thin slices, then cut it into small pieces. Ginger washed, smashed, minced. Roasted peanuts, peeled, pounded. Garlic peeled, washed, smashed, minced. Pickled laksa leaves, remove the root, wash and drain. Chilli washed, chopped.
Put the pot on the stove, when the oil is hot, add the minced garlic above and fry it until fragrant. Once the garlic is golden, take it out on a plate. Then add the marinated squid and fry until golden brown, take out on a plate lined with absorbent paper to remove some oil.
Mix salad dressing: 1 tablespoon fish sauce, 1 teaspoon sugar, minced chili can add a little lemon juice (depending on the acidity of the mango) stir to dissolve.
Put the mango in a bowl, add the fish sauce mixed above, stir well for about 2-3 minutes for the mango to infuse the spices. After the mango has absorbed the spices, add dried squid, peanuts, chopped laksa leaves, mix well, put on a plate and sprinkle fried garlic on top and enjoy.

The star-nosed mole is a species of small mole found in the humid lowlands of eastern Canada and the northeastern United States, with records along the Atlantic coast as far as extreme southeastern Georgia. It is the only member of the tribe Condylurini and the genus Condylura. Blobfish (also known as teardrop fish) – a fish voted by the Ugly Animal Preservation Society as the standard of evil. This fish was first found in the waters of New Zealand and Australia, at depths between 600 and 1,200 meters. These are also places where the pressure is about 118 times higher than sea level. If you’ve ever seen a cephalopod recently discovered by scientists, perhaps all the strange things in this world will become completely normal, and also not surprising. , because this creature is considered the strangest species. Essentially it looks like an oversized paper clip or a long “beard” on the head, they have a curved body with twists. This animal is called Diplomoceras maximum. It’s a pity that no matter in any zoo on the planet or on a deep-sea diving boat, you won’t be able to see this animal, because it is just like Tyrannosaurus. This animal lived in Antarctica during the Cretaceous period 68 million years ago and what we can see today are only their fossils. The age of the fossils is about 68 million years, the end of the Cretaceous period, the same time as the tyrannosaurs. This strange squid mainly inhabits the waters around present-day Antarctica. It is possible that they became extinct at the same time as the dinosaurs because of the catastrophic impact of the asteroid Chicxulub. The fossil of this strange squid was discovered by the Antarctic Expedition at the UK’s University of Leeds. Scientists conducted a scientific investigation on Seymour Island in the Antarctic peninsula for six years and discovered more than 6,000 fossils of marine life. The most special of these is the squid Diplomoceras maximum (Paperclip squid). Fossils of paperclip squid are now on public display at the Earth Museum in Ithaca, New York, if you’re lucky enough to see it, you won’t be able to imagine why this animal grew up like that. – it is about 1.5 meters long and can be up to 2 meters long, equivalent to the height of a human; if it stretched out its paperclip-shaped body in a straight line, its body length would exceed 4 meters. Their assumption is consistent because shells are known to grow by accretion, creating new growth each year. After shrinking the giant shells of these 1.5-meter-long animals, the researchers concluded that the only plausible explanation is that these animals have a lifespan of about 200 years. In addition, the most surprising thing to scientists is that this paperclip squid has a lifespan of up to 200 years, speculated now from the ridges on their shells, this calculation is similar to the way Calculate the age from the ridges of the tree trunk. Their shells were developed through accretion, based on repeated patterns of carbon and oxygen isotopes, which scientists believe reflects annual methane production on the seafloor. This means that the paperclip’s shell will grow one more groove each year, and it will grow longer and longer. And the question is why this squid was able to live so long, while modern cephalopods, such as cuttlefish and squid, have a lifespan of less than 5 years even when they are the largest species of this family or the cephalopods are also shellfish, they can only live up to 20 years. So paperclip ink can live to be 200 years old is completely strange and mysterious. New research published at an online meeting of the American Geological Society claims to have discovered new evidence for a previously unknown creature with a very long lifespan. To answer this question, paleontologists have put forward a threefold hypothesis – they suggest that their habitat at that time was similar to that of the Greenland shark, which lived in cold waters. The price of Antarctica, have long and dark winters, lack of food sources, so they have to slow down their metabolism to increase their chances of successful reproduction, so their lifespan is also increased.

Recently, the Economic Police Team, Ba Dinh District Police (Hanoi) suddenly checked the Minh Phat seafood store, located behind Long Bien market, and discovered that the facility used hydrogen peroxide to bleach the ink. selling to the market. At the scene, authorities seized a plastic bottle containing about 30ml of hydrogen peroxide solution and 30kg of bleached apricot squid. The staff of this establishment admitted to repeatedly using hydrogen peroxide to clean the stench and bleach the ink, even though it was clear that this was an additive not allowed to be used in food. At the scene, authorities seized a plastic bottle containing about 30ml of hydrogen peroxide solution and 30kg of bleached apricot squid. It is known that according to the video recorded over many months by the group of reporters, the employees of this facility began impregnating ink in chemicals. The first step is to put a dozen packs of salt into the water tank. Next, put the cuttlefish that has removed all its organs into the barrel. The employee then took a plastic bottle containing a clear solution and poured it directly into the ink tank. According to the introduction of these facility staff, this is industrial hydrogen peroxide, which is very corrosive and bleaching. When working, this young man had to wear rubber gloves that reached to his wrists before putting his hands in the bucket to mix the solution to soak up the squids. Bleaching ink with industrial chemicals, specifically hydrogen peroxide, helps white ink cleaner, harder, remove all viscous substances. With this trick, every day a ton of dirty squid is transported to many restaurants, eateries, and markets in Hanoi. Eating squid bleached with hydrogen peroxide increases the risk of chemical accumulation in the body, which can lead to chronic diseases such as cancer According to Assoc. Prof. Dr. Nguyen Duy Thinh (Institute of Food and Biotechnology, Hanoi University of Science and Technology), the current situation of using cleaning chemicals in industry such as using hydrogen peroxide to bleach ink, helps Fresh squid is delicious, no longer stinks, increasing the risk of chemical accumulation in the body of the eater. Currently, the use of cleaning chemicals in industry such as using hydrogen peroxide to bleach the ink, help the ink stay fresh and no longer stink, increasing the risk of chemical accumulation in the body of the eater. The chemical used to bleach the ink, help the ink stay fresh, remove the dirt, and remove the stench in the dead squid for many days is a solution of hydrogen peroxide, the formula H2O2, also known as hydrogen peroxide. The Ministry of Health once issued a recommendation that the solution should only be used externally, not taken orally. Experts say that when using hydrogen peroxide to bleach food, it will generally have an antiseptic effect, whiten food, and remove odors. However, only pure hydrogen peroxide for medical use can be guaranteed. In fact, food processing facilities often use much cheaper industrial hydrogen peroxide, often containing many impurities and toxins that are harmful to consumers’ health. Therefore, the risk of ingesting ink bleached with hydrogen peroxide at such establishments is really dangerous. This is a form of commercial fraud, threatening the health of consumers. It is worth mentioning that these dirty food effects often appear in the form of chronic diseases, toxins that accumulate for a long time into dangerous diseases, not easily detected in a day or two. How not to buy ink bleached by industrial chemicals? According to experts, when buying ink, you should pay attention to the following selection criteria: – Color: Fresh ink will have a shiny color. The brown part will be dark brown, while the squid body will be milky white. The color of the ink eyes is clear, not protruding, the pupils can be clearly seen and there is no yellowing or discharge. If the ink is not fresh, the eye part has turned more opaque, sometimes there is a discharge. – When touching the squid body: The squid meat is firm and highly elastic. When pressing your hand on the ink body, the ink will quickly return to its original state and leave no dents. – When observing: Fresh squid, the head and tentacles, squid whiskers will stick together, definitely. If the squid is not fresh, the upper parts are usually soft and easy to separate.

The star-nosed mole is a species of small mole found in the humid regions of eastern Canada and the northeastern United States, with records along the Atlantic coast as far south-east as Georgia. It is the only member of the genus Condylurini and genus Condylura. Blobfish (also known as water drop fish) – a fish voted by the Ugly Animal Preservation Society … the standard of evil. This fish was first found in the waters of New Zealand and Australia, at depths from 600 to 1,200 meters. These are also locations where the pressure is about 118 times higher than sea level. If you ever saw a new species of cephalopods discovered by scientists recently, perhaps all the strange things in this world would be very normal, and not surprising. , because this creature is considered the most exotic. Essentially it looks like an oversized paperclip or a bunch of long “antennae” on the head, they have curved bodies with twisted lines. This animal is called Diplomoceras maximum. It’s a pity that no matter where you live in any zoo on the planet or ride a diving boat to explore the deep sea, you will not be able to see this animal, as it is just like Tyrannosaurus. This animal lived in Antarctica during the Cretaceous period 68 million years ago and what we can see today is only their fossil. The date of the fossils is about 68 million years, the late Cretaceous period, the same time the dinosaurs. This strange squid mainly inhabits the waters around present-day Antarctica. They may have gone extinct at the same time as the dinosaurs because of the catastrophic impact of the asteroid Chicxulub. This bizarre squid fossil was discovered by the Antarctic Expedition at the University of Leeds, UK. Scientists conducted a scientific investigation on the island of Seymour in the Antarctic peninsula for 6 years and discovered more than 6,000 fossils of marine life. The most special of these is Diplomoceras maximum squid. The fossils of paperclip are currently on display to the public at the Earth Museum in Ithaca, New York, if you were lucky enough to be seen, you wouldn’t be able to imagine why this creature grew like that. – it is about 1.5 meters long and can be up to 2 meters long, which is equivalent to human height; if its paperclip-shaped body was stretched out in a straight line, their body length would exceed 4 meters. Their assumption is consistent because the shell is known to grow by accretion, creating new growth each year. After shrinking the giant crust of these 1.5-meter-long animals, the researchers concluded that the only plausible explanation was that these animals had a lifespan of about 200 years. In addition, what surprised scientists the most was that the paperclip squids had a lifespan of up to 200 years, speculation now calculated from the edges on their shell, which is similar to the method. Calculate the age from the trunk lines. Their shells are developed through accretion, and based on the repetitive characteristics of carbon and oxygen isotopes, scientists believe this reflects the annual production of methane on the seabed. This means that the paperclip ink’s cover will grow one more groove each year, and it will grow longer and longer. And the question is why this squid is able to live so long, while modern cephalopods, such as cuttlefish and squid, live less than 5 years even if they are the largest of this family or the cobra is also a shellfish, which can only live up to 20 years. So paperclip ink can live to 200 years old is completely strange and mysterious. New research published at an online meeting of the American Geological Association claims the discovery of new evidence suggesting a very long lifespan has never been known before. To answer this question, paleontologists have come up with a temporary hypothesis – they suggest that their habitat at that time was similar to that of the Greenland sharks, which lived in cold seas. Antarctica’s prices, which have long and dark winters, lack food sources, so they have to slow down their metabolism to increase their chances of reproducing successfully, so their lifespans are also increased.

Bagan Sekinchan fishing village. Many fishing vessels here have small capacity, ineffective against changes in the fishing grounds. Photo: Hai Seng Huat wharf management agency. The small crane diligently carried each barrel of fish from the ship to the Hai Seng Huat wharf while the traders were busy choosing the right fish on the wet port floor. This sea trip was a big hit, especially for Indian mackerel. But with Chia Tian Seng, a 47-year-old fisherman in this area, there is still a worry in his heart. He and his three siblings, who worked together as fishermen, noticed that the weather was getting more and more unusual. With Seng’s seafaring profession, the weather will determine the effectiveness of each sailing trip. For 10 years of being directly in charge of a fishing boat, Seng has never seen an unusual wind and current like now. “Previously, in the main season, the wind and the water flow were usually very stable, now it is uncertain, very unpredictable, now it can hit like this, but it can also be empty,” said Seng. According to Seng, the changes in natural conditions also prevent the target from being caught. “In the past, the sea cases at the beginning of the year never had squid, it was only in the middle of the year, but from the Lunar New Year until now, my ship caught a few tons”. Seng’s brother, Mr. Hee, who is currently the chairman of the Fisheries and Fisheries Association of Sekinchan town (Sabak Bernam city, Selangor state) added that, for 2 years now, I have not understood why Indian mackerel is so much. Before fishermen hunt, it is rare, now every trip is available, so the price is not good. Fishermen He said that every trip to the ship owner complained that the team cost was too much. Vessels now often have to go farther and more winding than they can to see the flow of fish. According to experts, climate change is the agent that makes the marine profession change and more difficult. The waiting fish tanks were transferred to Hai Seng Huat jetty. Photo: Hai Seng Huat wharf management agency. Tee Kai Seng, a 27-year-old fisherman who has been in the ocean for 10 years, noticed that the fish were getting smaller and smaller, causing the boat to move more to get big fish. “Previously I earned at least 2,000 RM (about 11 million VND) to 3,000 RM, about this year no trip has been more than 2,000 RM,” he said. In addition, the traditional fishing area that Tee Kai Seng used to go to now has not many fish, making each voyage go further. The Malaysian government recently revised the law, extending the ban on fin net fishing from 5 to 8 nautical miles from the coast. In the narrow Malacca Strait, outside 8 nautical miles for fishing is very difficult due to the busy passage of ships on the world sea, and it is also easy to violate the anti-IUU fishing regulations when the Indonesian territorial waters are too near the. But Chia Tian Seng still emphasizes the factor of climate change that is making Malaysian fisheries more difficult. The former northeast or southwest winter time – from November to March of the following year and from May to September – is usually the time when the Malaysian fisherman is carrying fish. Climate change changes the fish seasons. “Sometimes going to the sea, the wind blows from all sides, so the fish can not be determined,” said Seng. “Sometimes 3-4 days in a row the wind blows in the southeast direction, suddenly it turns to the northeast, then changes again”, the fisherman who is now the owner of the Hong King Mooi fish bowl added. According to Mr. Mooi, the wind changes, the flow of fish is difficult to find, more dangerous than fishermen’s boats that are easily dangerous. The phenomenon started appearing in 2004, and has become more frequent more and more recently, according to fisherman Hee. Malaysia is one of the countries with a high rate of fish consumption in daily meals in the world. Some figures in 2016 show that a Malaysian eats 168g of fish per day. That same year, the Center for the Development of Southeast Asian Fisheries assessed the total marine fish catch in Malaysia was worth 2.5 million USD. Newer figures from the Malaysian Bureau of Statistics in 2018, the output of sea fishing reached 1.45 million tons, in 2019 it was 1.46 million tons.

Raw squid fried with garlic fish sauce 300gr squid

1 garlic bulb, 1 small ginger branch, fresh chili
Spices: 1 teaspoon fish sauce, 1 teaspoon sugar, pepper, chili sauce, salt, cooking oil Delicious dishes every day: Fried squid with garlic fish sauce and catching rice. How to make fried squid with garlic sauce Squid cleaning by removing all the ink bag and washing with dilute salt water (or using white wine), then rinse with clean water and put in the basket, drain. Use a knife to gently wash the squid body to soak the seasoning (or leave the whole baby as you wish).
Garlic peeled, crushed, chopped. Ginger washed, peeled, crushed or sliced. Washed chili, cut into pieces.
Mix fish sauce: Mix 1 teaspoon fish sauce, 1 teaspoon sugar in a small bowl, stir to dissolve.

North the pan on the stove, heat the oil and fry the squid and fry the better. Take out a disc lined with oil absorbent paper to limit grease.
Still using the same pan, pour the fried oil into the small bowl and use a portion to fry the garlic, when the garlic is fragrant, add the squid, chilli, ginger together, stir well. After that, add the mixed fish sauce to the island to infuse spices. Boil for about 2-3 minutes for the shallow fish sauce to cling around the squid and the squid turns yellow, then turn off the heat.
Put the squid on a plate, eat with hot rice or dot with chili sauce.

Video: Nghe An fishermen excitedly earn hundreds of millions each trip from ‘freshly boiled’ squid on the boat After long days of reaching the sea, dozens of large-capacity boats of Quynh Luu fishermen are happy to return because they won large batch of ink. To ensure freshness, squid is steamed right on the boat, so it has high economic value, helping fishermen earn hundreds of million VND per trip. As soon as the ship was on the way to the port, traders left early to wait for the purchase. At 1:00 am, Lach Quen fishing port – one of the largest fishing ports in Nghe An, is crowded with buyers and sellers. Boats also docked in tandem. The joy of working when the boat comes back makes the atmosphere here more exciting. According to the fishermen’s share, on this occasion, although the catch is not too much, the boiled squid product has high economic value, so many boat owners are excited because of profit. The price of squid ranges from 100,000 VND – 140,000 VND / 1 kg depending on different sizes. In general, with small squid (45-50 fish / 1 kg), it costs 100,000 – 110,000 VND, medium-sized squid (30-35 fish / 1 kg) costs 140,000 VND, and larger squid, the price fluctuates up to 160,000 VND / 1 kg. Fisherman Pham Duy Hung in Quynh Thuan commune said: “Thanks to goodness, my boat caught more than 600 kg of boiled squid, not to mention tons of other seafood such as shrimp and other fish still on the boat. My boat sold at the port at the price of 110,000 VND / kg, was more than 60 million VND, the price was good, so the brothers were more excited and motivated. ”Trading at the port area. In just over 1 hour, squid, fish. Shrimp are sold to small traders for the market. Ms. Dinh Thu Hong (Quynh Tien commune) said: “I am a housewife so I pay attention to how to choose and recognize delicious watered seafood. Ready-to-hold steamed squid feels firm, dry and with blotchy film still on the skin is fresh and delicious. ” Steamed squid is available so it’s easy to process, can be re-steamed with soy sauce, sweet and sour roasted, fried with chili lemongrass. It is known that this occasion is the season of squid fishing for fishermen, so after selling all seafood, fishermen are busy preparing raw materials and necessities to go offshore.

Save the same delicious food every day for the whole family to enjoy. Sweet and sour squid ingredients 500 gr squid
3 tomatoes
1/2 pineapple
Bell peppers (green, red or yellow)
1 onion
Vegetables need, scallions
Dried onion, garlic, ginger
Spices: Monosodium glutamate, soup powder, salt, sugar, pepper, ketchup. Delicious dishes every day: Sweet and sour squid is very simple. How to make sweet and sour squid Squid remove the ink bag, spine and eyes, then rinse thoroughly with cold water and drain. Remove the skin and crumpled up, then cut it to taste. Boil water, add a little ginger and white wine, let the squid boil for about 1 minute to remove fishy smell. With this fresh ink, you don’t need to peel your skin or remove your eyes.

Cut tomatoes into areca pieces. Pineapple slices to taste. Green, yellow, and red bell peppers cut into square pieces. Onions cut square. Vegetables need, cut scallions. Dried onion, garlic peeled, crushed, chopped.

Sauteed sauce: Put 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of soup powder, 1 teaspoon of salt, 2 teaspoons of water, 1 teaspoon of vinegar and 2-3 teaspoons of soy sauce in a bowl and stir well.
North the pan on the stove, heat the oil, fry the onion and garlic, then quickly put the squid in the pan over high heat, then pour the squid into the bowl to continue frying the vegetables. Stir fry tomatoes and pineapple first, then add bell peppers, onions, then pour squid and sauce, stir fry, stir well to infuse spices, add a little minced ginger to smell.
Add scallions and celery vegetables, taste the spices again and turn off the heat. Place fried squid on a plate and eat with hot rice.

Prepare materials: – Dried squid, delicious: 150gr (about 2). Fish sauce 2 tablespoons. – Seasoning seeds 1/3 teaspoon. – Sugar 2 tablespoons. – Garlic 3 branches. – 1 chili fruit. – Cooking oil. Illustration. Steps to be followed: Step 1: Dried squid, can be used in many different ways. You can refer to one of the following: – Option 1: Bake with gas stove. It is best to use the grill to grill squid, do not use chopsticks because it can burn the chopsticks. Put two squid on the grill, turn on the gas stove and put the grill in the middle. Remember to turn the surface to dry evenly and continuously so that they do not burn until cooked, then turn off the heat. This method is less recommended because cooking directly on gas is not healthy. – Method 2: Bake with charcoal. This is a commonly used method at barbecue parties because it is time-consuming to group the charcoal oven. Also place the squid on the baking tray until cooked similarly to method 1. – Method 3: Bake with medical alcohol. This is the quickest, safe for health and most commonly used method. You can use 70 degrees or 90 degrees alcohol poured into a pan or deep dish with just the right amount. Remember to grill in a place where there are no flammable objects. After pouring alcohol on a baking dish, take away the alcohol bottle, light up and bake squid on a plate. You can drop the whole squid in alcohol. Wait for the alcohol to burn before taking it off. Turn evenly on both sides when baking so the squid doesn’t burn. Step 2: Preliminary processing of dried and ripe squid – Peel off the hard spine in the middle of the squid body. – Use a pestle to beat the squid’s beard, head, body and tail to make the squid soft, cotton fibers are easy to eat. – Use your hands to tear each beard out. The body and head will tear along the transverse grain into about 3 mm microfiber. Remember not to shred the dish too much that won’t catch the eye. Tear apart, the fish sauce may not be absorbed evenly. Step 3: Prepare fish sauce – Peeled garlic, crushed then minced. – Capsicum removed, minced. Recipe for making fried fish sauce includes 2 teaspoons of sugar, 2 teaspoons of fish sauce, 1/3 teaspoon of seasoning seeds, 2 teaspoons of white water. – Stir the mixture to dissolve evenly. – Add garlic, minced chili to mix together. Step 4: Dried squid and fish sauce – Put a pan on the stove. Add 2 tablespoons of cooking oil to the pan, boil until the oil boils, then drop the prepared dry squid. Stir your hands until you see the ink turns yellow, then pour the mixture of fish sauce prepared above. – Turn on medium low heat until the sauce is thick, she again forms a shiny golden brown layer on the dry ink, then turn off the heat. For a presentation disc. Dried squid fried with garlic and chili fish sauce is a delicious snack that many people love, this is also an attractive wine target for gentlemen. Each crisp, chewy squid is infused with the spices you eat, the spicy taste of chili, the aroma of garlic fish sauce extremely stimulates the taste buds. Enjoying just one piece is wanting to eat it endlessly. Tips done successfully When the squid slug you avoid letting the squid get too dry, when it cools it will make the squid become hard, not delicious. Choosing fresh and delicious squid for quality products, you can feel the rich spices and sweetness from the meat. When the squid is finished, you have to let it cool before putting it in a food container, or ziploc bag and stored in a refrigerator cooler or in a cool place. If the ink is still hot when stored, it will evaporate the ink, creating moisture that is easily damaged. Since the squid does not use preservatives, it is best to make a serving amount during the week to ensure quality and safety for your health!