How to make dried squid, how to make dried squid

The advantage of dried squid is that it is stored for a long time, because the water itself has almost evaporated, and in the absence of water, the squid basically will not deteriorate, so there are still more people who sell dried squid, after all, it can be stored for a long time at home, and it can be eaten when you want to eat it at any time. But this creates a problem, many friends don't know how to soak the squid when they want to eat dried squid, soak it directly with water, and even the squid has not been soaked for a few days, in fact, the dried squid is directly soaked in water is wrong, the hotel chef will teach you the tricks of soaking dried squid, the soaked squid is as elastic as the fresh one, very practical, let's take a look.

Steps to soak squid:

1.We took out the dried squid, and we could see that the squid at this time was dry and hard, and there was some hoarfrost on the surface, which was normal, not that the squid had deteriorated and moldy.

2.We rinse the dried squid with clean water to wash the dust and dirt off the surface. Prepare a large basin, put the squid in it, fill it with water that has not been covered with squid, and soak it for at least 3 hours, if the weather is cold, you can increase the soaking time for a few hours.

3.When the time is up, we take the squid out, at this time we can see that although the surface of the squid is a little softer, but in fact the gap with the fresh squid is still relatively large, at this time the squid has no water and no elasticity, and can not be used to make dishes, and then the next step is soaking.

4.Let's find a large basin, add an appropriate amount of water and alkali, the composition of alkali is 5/1000 of water, stir well after mixing, put the squid into alkaline water, and continue to soak for about five hours.

5.When the time is up, we can see that the body of the squid has been full and expanded, pinch it and find that it has regained its elasticity, the squid at this time has been soaked, and the feel of fresh squid is almost the same, we wash the squid with water, and we can proceed to the cooking steps.

Tip: When soaking squid in autumn and winter, you need to take the right amount of time to avoid soaking properly. However, the soaking time should not be too long, so as not to make the squid too soft, so that the taste will not be elastic and chewy.

Be sure to blanch the soaked squid before cooking, which can not only remove the alkaline smell on the squid, but also remove the excess water inside the squid.

The practice of stir-frying dried squid.

1.Prepare the ingredients, dried squid, garlic, ginger, green peppers, millet spicy. 2.

After the squid is soaked, wash it with water, add an appropriate amount of water to the pot, blanch the squid in cold water, remove and drain the water for 30 seconds. 3.Wash and slice the ginger and garlic, mince the millet spicy, and wash and shred the green pepper for later use.

4.Add an appropriate amount of cooking oil to the pot, pour in the ginger and garlic to stir-fry when the oil is hot, pour in the green pepper and millet spicy after stir-frying, stir-fry for about half a minute, pour in the squid and stir-fry, stir-fry for about two minutes, add an appropriate amount of light soy sauce, cooking wine and salt, stir-fry evenly and flavor before you can get out of the pot, refreshing and chewy.

It is better to soak dried squid in concentrated alkaline water.

First of all, soak the dried squid in cold water for about two hours to soften, mix the water and edible alkali into a 5% soda ash solution in a ratio of 2 to 1, put the squid soaked back to soft, and then soak it for eight hours to completely soak it, take out the squid that is thorough, rinse it with clean water, and pinch it with your hands while washing, until the squid is not slippery and has no peculiar smell, and finally you should soak the squid in cold water and take it as you go. It is important to note that if the squid is older, the concentration of alkaline water can be slightly increased.

Other ways to soak dried squid1. Soak in water. Soak the dried squid directly in clean water, the disadvantage is that the dried squid is not fresh and tender enough after soaking.

2. Chen Cun soaking water. Add Chencun water to the water for soaking. The disadvantage is that the meat products that have been soaked in the water of Chen Cun have a slippery feeling.

3. Oil soaking. Add an appropriate proportion of sesame oil to the water for soaking.

Dried squid soaking method 1:

1. Take a large basin and pour in an appropriate amount of warm boiled water (40 degrees Celsius is appropriate). Soak in dried squid for about half a day.

2. Take out the soaked dried squid, pour out the water in the basin, and put it back into the water, the water should not be dried squid, and add the Chencun water at the same time, the ratio of Chencun water to the water is 20:1.

3. After three hours, the squid should have swelled and softened.

4. Fish out the swelling squid, rinse it repeatedly with flowing water for dealkalization, and generally rinse for about ten minutes.

5. Finally, soak the squid with water, and then it is ready to be processed and cooked.

Dried squid soaking method 2:

1. When buying dried squid, you must choose one with smooth appearance, hard meat, thick body, no mildew, and shiny.

2. Soak the dried squid in clean water for 2 hours, then soak it in alkaline water at 1:100 for 8-12 hours, and the dried squid can be soaked.

3. After the squid is penetrated, rinse it with clean water, and pinch it with your hands while washing until the appearance of the squid is not slippery and greasy, and there is no peculiar smell.

4. Next, soak the squid in cold water and take it as you go.

Dried squid soaking method three:

1. Dried squid can be soaked with sesame oil and alkaline water, 10 grams of sesame oil and a little alkali per 500 grams of dried squid.

2. Put the squid into the water, add an appropriate amount of alkali and sesame oil, until the dried squid is swollen and soft.

Dried squid soaking method four:

1. Remove the squid and soak it in warm alkaline water to make it completely soft. Generally, tender and thin squid uses 50 grams of alkali per 250 grams, and old and thick squid can be put a little more as appropriate.

2. After the squid is soft, scrape off the black skin, cut it into two slices, pour the alkaline water and the squid into the pot together, boil it over high heat, and pause the fire twice in a row, and the squid can be translucent.

3. Scoop the squid into the boiling water basin and change the boiling water without waiting for the water to cool. Add a little alkali every time you change the water, and change the water three times in a row until it is completely expanded.

4. Before cooking, the squid should be completely washed with warm water.

Material: No branches.

1. 400 grams of squid (dried) as the main ingredient.

2. A large amount of food-grade sodium hydroxide 40 grams of auxiliary water.

The practice of dried squid.

1. Ingredients: 400 grams of dried squid, 40 grams of food-grade sodium hydroxide, and a large amount of water.

2. Rinse the dried squid with water.

3. Put it in a large basin, add water to cover the squid, and soak it for a day and night.

4. The soup color becomes muddy. Pour off the soaking solution.

5. Rinse the squid again.

6. Put the sodium hydroxide into the basin.

7. Inject water along the basin wall and <>

8. Gently shake the basin, or stir with corrosion-resistant materials to completely dissolve the sodium hydroxide.

9. Add the squid so that the lye is completely submerged in the squid. Soak again for a day and night.

10. At intervals, use chopsticks or other corrosion-resistant utensils to turn once to make the soak sufficient.

11. When the fish body is thickened and translucent, the hair system is completed.

12. Pour off the lye, rinse the squid with plenty of water, and <>

13. Soak it in water again and change the water every few hours to remove the lye.

14. Until the fish body is white and the meat is withered, it can be used.

Steps of the soaking method of dried squid:

1. First of all, put the dried squid in running clean water and rinse it, wash the dirty things on the surface of the squid clean, and then put the squid into the **, add water and soak for 2 hours, note: the water must not be over the squid.

2. After soaking for 2 hours, the squid has begun to soften, but we can see that the squid is still hard at this time, and it cannot be cut and fried. We need to pour out the soaked water, then add 5 grams of soda ash to the **, continue to add 1 kg of water, stir well, adjust to 5 thousandths of alkaline water, and then put the squid back on the plate and continue to soak for 4 hours.

3. After soaking in alkaline water for 4 hours, you can take out the squid and rinse it in running water, and be sure to rinse it completely with alkaline water. After washing, put the squid on a sieve and drain it for later use. At this time, we can see that the squid is soaked and squid is fresh, and the flesh is fat.

Cooking Tips:

1. When soaking dried squid, the squid can not be completely soaked with cold water or hot water, soda ash must be added to soak the dried squid like fresh squid, not pinched, soft but not rotten, and chewy.

2. The soaking time should not be too long, so the soaking time must be controlled, and if the squid becomes too soft and rotten for too long, it will lose the taste of the tendon.

3. Before cooking, be sure to blanch the squid first, because the soaked squid is full of water in the body, and there is no way to fry it when it is watery. Blanching can not only remove the water, but also remove the residual alkaline smell again, so you can eat it with confidence.

Generally, there are two ways to detect the collapse of water, one is to soak in clean water, soak it to soften and change the water, add Chencun water, the ratio of Chencun water to water is 20:1, soak it and rinse it repeatedly. The other is to add alkaline noodles to the water and soak them repeatedly. Here's how:

Ingredients: 750g dried squid, 100g alkaline noodles

Production steps: 1. Prepare a piece of dried squid.

2. Take a stainless steel basin and put 60 grams of alkaline noodles.

3. Fill in warm water and submerge the squid.

4. Cut into strips, remove the black membrane, suction cups, eyes and mouth, etc.

5. Slice the cleaned squid with a blade.

6. Mix the cut slices into the alkaline noodles, grasp well, and leave for three hours.

7. Put the marinated squid fillets into cold water, heat, the water can not be boiled, the first time is to determine the hardness of the squid fillets, which is very crucial.

8. Pinch it with your fingernails until the squid fillets reach a certain hardness, then take another pot of clear water (cold water from the pot) to get the alkali.

9. Repeat the alkali five or six times until there is no alkali foam.

10. After the most round, take it into clean water and use it when making squid soup.

How to soak dried squid:

Salt, sugar and vinegar are the most common ingredients in the kitchen, so hurry up and prepare them first. Next, you can soak the dried squid, first prepare a clean basin, and then put the dried squid in it. Then add some salt and sugar, which will soak faster, and sugar that will make the dried squid more tender.

Then add three or four drops of white vinegar to make the squid meat more chewy and eliminate the fishy taste. In the end, just pour warm water into the basin, and the amount of water is not more than the dried squid. After soaking like this, you need to wait about 10 minutes.

When the time comes, you will find that the dried squid has fluffed up a lot, and it can be boiled and eaten at this time.

Preparation of dried squid:

Ingredients: 1 dried squid, 1 tablespoon of salt, a pinch of green onion and ginger, half an onion, 1 tablespoon of oyster sauce, a pinch of minced garlic, 3 green peppers, a pinch of white pepper;

Production process: The first step is to prepare a bowl of warm water, put in a few drops of sesame oil and a little bit of edible alkali, put in the dried squid, soak, and wait until the squid becomes swollen, it means that the squid is soaked, and cut the soaked squid into strips;

The second step is to wash it, add water to the pot, bring it to a boil, add a little salt, put in the squid strips, blanch for 30 seconds, remove it, control the water, cut half of the onion into pieces, remember to peel off the outer layer of dry skin, and cut the green pepper into pieces;

The third step, cut the green onion and ginger respectively, prepare all the ingredients to stir-fry, after the wok is heated, add a little cooking oil, first put in the green onion and ginger, the green onion and ginger burst out of the fragrance, and then put in the onion and green pepper pieces;

Step 4: Stir-fry quickly over high heat to bring out the fragrance, add some braised soy sauce and a little original soy sauce, stir-fry evenly, add the pre-processed squid, stir-fry quickly over high heat, and add a little oyster sauce;

Step 5, add a little salt to taste, add a small handful of minced garlic, pour in spicy red oil, add a little white pepper, stir-fry evenly, and the dish can be turned off the heat and removed from the pot.