How to foam dried cuttlefish about 1 catty and how to eat it?

How to soak dried cuttlefish.

To soak dried cuttlefish, you need to re-launch the cuttlefish meat to restore its elasticity to the flesh in the following ways:

1. Clean the mud and floating dust on the surface of the dried cuttlefish with clean water.

2. Put the cleaned dried cuttlefish into the basin, pour water into the dried cuttlefish, soak for about 10 hours, during which you can change the water 1-2 times, and soak until the dry cuttlefish is soft.

3. Change the water of the soaked soft dried cuttlefish, put in 2-3 spoons of soda, and soak for about 10 hours until the dried cuttlefish is initiated and elastic.

Precautions for soaking dried cuttlefish

When we soak dried cuttlefish, in addition to the above methods, we also need to pay attention to the following:

1. When soaking dried cuttlefish, you need to use cold water, not hot water. Hot water can make dried cuttlefish fishy, and the initiation effect is not as large and elastic as that initiated with cold water.

2. After the dried cuttlefish is soaked, it needs to be further cleaned: the residual fish bones and fascia on the surface need to be removed.

3. The soaked dried cuttlefish needs to be eaten as soon as possible, and if it is stored in a short time, it needs to be sealed and stored in the refrigerator.

Many friends will have some dried cuttlefish at home, because the dried cuttlefish has been stored for a long time and tastes good. However, if some friends do not know how to run the dried cuttlefish, it will affect the texture and taste of the dried cuttlefish.

How to soak dried cuttlefish.

Dried cuttlefish should be soaked in hot water dissolved in baking soda powder before washing, and it is much easier to remove the fish bones after soaking, and then peel the skin.

Dried cuttlefish can be soaked directly in clean water, and the water is probably not dried cuttlefish, and the time is about 8-12 hours, which means that if you want to eat it the next day, you can soak it before going to bed the night before, so you don't have to worry about not soaking! Or if you want to use it at night, you can soak it when you wake up!

The method of rising hair is: 1000 grams of dried cuttlefish (remove the whiskers) cut into 5 cm long, 3 cm wide pieces (small cuttlefish can also not be cut into pieces), soak in cold water for 1 hour, remove the fish bones, pour out the water, and then put the cuttlefish into the basin, withdraw 100 grams of soda ash to grasp and mix evenly, then pour in water or warm water, press a porcelain plate, submerge the cuttlefish in alkaline water, let it stand for about 2 hours, and then pour it into the pot together with alkaline water to boil. At first, the cuttlefish fillet is curled and then boiled.

At this time, pour the cuttlefish in the pot together with the alkaline water into the basin and cover it to make it rise. After cooling, take it out, remove the eyes and black membrane, clean it, put it in a basin, soak it in boiling water for 1 hour, and repeatedly flush the boiling water two or three times to make the cuttlefish spit out the alkaline taste, and it can be made as needed.

According to the above method, 3000-4000 grams of cuttlefish can be increased per kilogram of cuttlefish. Stir-fry with dried cuttlefish, and only need to raise 2000 grams of cuttlefish per kilogram of dried cuttlefish. Therefore, it is necessary to reduce the amount of alkali used during operation, do not cook in a pot, and only put about 30 grams of soda ash per kilogram of dried cuttlefish.

Soak in hot water, procedure as above. The dried cuttlefish that are bought back are often of different sizes, ages and tenders. When the tender ones are raised, they are taken out of the pot first, and the old ones are removed from the pot after they are raised, so as to prevent the tender and small cuttlefish from melting due to excessive growth.

Summary. Dear, when the dried cuttlefish is soaked, some people advocate adding alkali and baking soda, but in fact, there is no need, if you want the dry cuttlefish to soak well and the nutrition is not lost, the best way is to soak it naturally.

How to soak dried cuttlefish.

Dear, when the dried cuttlefish is soaked, some people advocate adding alkali and baking soda, but in fact, there is no need, if you want the dry cuttlefish to soak well and the nutrition is not lost, the best way is to soak it naturally.

Pro, when the dried cuttlefish soaked in cold water is taken out of the refrigerator, it is cut into large pieces first, and the natural soaking is added to the cold water, which lasts about 4 hours, or even longer, and the advantage of cold water soaking is that the dried cuttlefish after soaking retains the original flavor and does not lose nutrition; The disadvantage is that the soaking time is too long.

The biggest advantage of hot water soaking is that the soaking is fast, the time is short, only half an hour of soaking, the disadvantage is that soaking with hot water will dry the cuttlefish and lose a small amount of nutrients, thus affecting the taste.

Pro, no matter which method is used to soak the hair, the dried cuttlefish should be cut into small pieces for soaking, which is conducive to shortening the soaking time.

How to cook dried cuttlefish.

Pro, dry-roasted cuttlefish.

Pro, step 1: Dry cuttlefish foam at least two hours in advanceStep 2 Remove the bones, eyes, and ink sacs of the foamed cuttlefish, clean them, and shred themStep 3: Dice the dried chili peppers, dice the garlic, and shred the ginger. Step 4 Wash and chop the green onionsStep 5 Shred the carrotsStep 6 Wash the wok, put the oil, wait for the oil to heat for 70 percent, add the garlic, Sichuan pepper, ginger shreds, and dried chili peppers and stir-fry until fragrant. Step 7Add the sliced cuttlefish and stir-fry over low heat until the surface is wrinkled.

Step 8 Put the cuttlefish on one side of the pot, pour the carrots on the other side, add a little salt to the carrots, stir-fry the carrots evenly, step 9 Stir-fry the cuttlefish and carrots together, about 30 seconds, sprinkle with green onions, and serve.

The steps for soaking the dried cuttlefish are as follows:

Preparation: dried cuttlefish, warm water, baking soda, etc.

1. First of all, you need to prepare a basin of warm water, add a little baking soda, and stir it well.

2. Then put the dried cuttlefish in warm water and soak it for about 2 to 3 hours to take it out.

3. Put the soaked dried cuttlefish into clean warm water, so that the dried cuttlefish can be completely soaked and soft. Soak twice so that the dried cuttlefish can be completely soaked.

Identification method of dried cuttlefish:

1. When buying fresh cuttlefish, the way to judge whether it is fresh is: press the membrane on the fish, the membrane of the fresh fish is firm and elastic; You can also pull the head of the fish, the head of the fresh fish is tightly connected with the body, and it is not easy to tear off.

2. When selecting dried cuttlefish, judge its hardness. The dried fish is soft, not stiff, the body shape is complete and firm, and the meat is thick; It is very dry and hard to the touch, and it is usually left for a long time, and it tastes without any taste.

3. Look at the color. The dried high-quality fish is slightly translucent red, no mildew spots, the color of the tender cuttlefish is light yellow, transparent, and the body is thin, and the color of the old cuttlefish is purple and red, and the body is large.

4. It should be noted that many pure white dried fish on the market are bleached with bleach, or although they are not white, the color does not look natural, which is reprocessed by the manufacturer in order to prevent corrosion or maintain softness, and it is necessary to purchase carefully.

Summary. Step 1, firstly, take out the dried cuttlefish you bought back for later use; Secondly, put the cuttlefish in a large bowl prepared for the matter; Finally, add an appropriate amount of warm water to submerge it. Step 2:

In the process of soaking, it is necessary to constantly change the water, so as to ensure that the dried cuttlefish soaked is fragrant and strong. Step 3: Peel off the skin of the dried cuttlefish.

After the dried cuttlefish is soaked slightly, the skin should be torn off in time, so that the dried cuttlefish can be soaked in all directions.

How to soak dried cuttlefish.

Step 1, firstly, take out the dried cuttlefish you bought back for later use; Secondly, put the cuttlefish in a large bowl prepared for the matter; Finally, add an appropriate amount of warm water to submerge it. Step 2: In the process of soaking, you need to constantly change the water, so as to ensure that the dried cuttlefish soaked is fragrant and strong.

Step 3: Peel off the skin of the dried cuttlefish. After the dried cuttlefish is soaked slightly, the skin should be torn off in time, so that the dried cuttlefish can be soaked in all directions.

Dried cuttlefish is rich in protein, fat, inorganic salts, carbohydrates and other substances, plus it tastes delicious, there are records of eating cuttlefish as far back as the Tang Dynasty, and it is a delicacy that people love. Every 100 grams of dried cuttlefish contains 13 grams of protein, grams of fat, grams of carbohydrates, 64 kilocalories, 14 milligrams of calcium, milligrams of iron, milligrams of thiamine, milligrams of riboflavin, and 1 milligram of niacin.

Dried cuttlefish soaking method:

1. Soak in cold water.

When the dried cuttlefish is taken out of the refrigerator, it is cut into large pieces first, and the cold water is added to soak it naturally, which lasts about 4 hours, or even longer, and the advantage of cold water soaking is that the dried cuttlefish after soaking retains the original flavor, so that the nutrition is not lost; The disadvantage is that the soaking time is too long.

2. Soak in hot water.

The biggest advantage of hot water soaking is that the soaking is fast, the time is short, only half an hour of soaking, the disadvantage is that soaking with hot water will dry the cuttlefish and lose a small amount of nutrients, thus affecting the taste.

No matter which method is used to soak the hair, the dried cuttlefish should be fried in small pieces to soak, which is conducive to shortening the soaking time.

Tips for buying dried cuttlefish.

Dried cuttlefish is complete in size, bright and clean, persimmon red or brown red in color, translucent, flat and thick in flesh, dry and tough, with fresh flavor, and salt-free as the top grade; The body shape is basically complete, there are black spots locally, the surface is pinkish-white, the back is dark red, and the umami taste is poor.

When selecting dried cuttlefish, it is necessary to judge its hardness: the dried fish is soft, not stiff, complete and solid, and the meat is thick; It is very dry and hard to the touch, and it is generally left for a long time, and it does not taste like anything to eat.

Second, look at the color: high-quality dried fish is slightly translucent red, no mildew spots, young squid is light yellow, transparent, thin, and old squid is purple and red, and the body is large. It should be noted that many pure white dried fish on the market have been bleached with bleach, or although they are not white, the color does not look natural, which is reprocessed by the manufacturer in order to prevent corrosion or maintain softness, which will threaten human health and need to be purchased carefully.

Soak the dried cuttlefish in cold water for about 8-12 hours to soak it completely. In the process of soaking, the water is constantly changed, so that the dried cuttlefish soaked is fragrant and strong. Dried cuttlefish is a dried product processed from fresh cuttlefish of mollusks in the ocean.

Cuttlefish, also known as cuttlefish and cuttlefish, is found in coastal areas of China.

Cuttlefish is rich in protein, fat, inorganic salts, carbohydrates and other substances, plus it tastes delicious, there are records of eating cuttlefish as far back as the Tang Dynasty, and it is a favorite delicacy of people.

The ink in the body of the cuttlefish is usually stored in the ink sac in the stomach, and when it encounters an attack by predators, they will spew a stream of ink from the ink sac, staining the surrounding sea water black, and then take the opportunity to escape.

The meat of the cuttlefish is edible, the ink in its ink sac can be processed for industrial use, the ink sac is also a kind of medicinal material, the internal organs can be squeezed to make visceral oil, which is a good raw material for tanning, and the eyeballs can be made into eyeball glue, which is a superior glue.

Summary. 1.Soak the dried cuttlefish in clean water, the soaking time is generally 2-3 hours, the longer the soaking time, the better the taste.

2.Put the soaked dried cuttlefish into boiling water and cook until the dried cuttlefish is soft, and the cooking time is generally 10-15 minutes. 3.

Soak the boiled dried cuttlefish in clean water, the soaking time is generally 2-3 hours, the longer the soaking time, the better the taste. 4.Put the soaked dried cuttlefish in a pan and fry it until golden brown, and the frying time is generally 2-3 minutes.

5.Soak the fried dried cuttlefish in clean water, the soaking time is generally 2-3 hours, the longer the soaking time, the better the taste.

1.Soak the dried cuttlefish in clean water, the soaking time is generally 2-3 hours, the longer the soaking time, the better the taste. 2.

Put the soaked dried cuttlefish into boiling water and cook until the dried cuttlefish becomes soft and cracked, and the cooking time is generally 10-15 minutes. 3.Soak the boiled dried cuttlefish in clean water, the soaking time is generally 2-3 hours, the longer the soaking time, the better the taste.

4.Put the soaked dried cuttlefish into the oil pan and fry it until the golden slag source is colored, and the frying time is generally 2-3 minutes. 5.

Soak the fried dried cuttlefish in clean water, the soaking time is generally 2-3 hours, the longer the soaking time, the better the taste.

Cuttlefish is also known as cuttlefish or squid, the nutritional value of cuttlefish is very high, delicious, and the practice is varied, it is very popular among the crowd, eating more cuttlefish can supplement the calcium substances Zheng Ji and protein needed by the human body in Cha Congkai, and women eat some cuttlefish during pregnancy also has the effect of stabilizing the fetus, and men eating cuttlefish have the effect of aphrodisiac fitness.

People with spleen and stomach deficiency should eat less, and patients with cardiovascular diseases and liver diseases such as high blood lipids, hypercholesterolemia, and pulse sclerosis should eat with caution; People with eczema, urticaria, gout, kidney disease, diabetes, allergies and other diseases should avoid eating.