Do you want to soak frozen squid? How to soak frozen squid

Dried squid only needs to be soaked, frozen squid only needs to be soaked in water to thaw, no need to be soaked, and there is little difference between thawing and fresh squid.

Frozen squid. Dried squid soaking:

First, take a large basin and pour in an appropriate amount of warm boiled water, the water temperature should be 40 degrees. Put the dried squid in and soak. Soak for about half a day.

Remove the soaked dried squid, pour out the water in the basin, and reconnect the water, the water should be able to cover the dried squid, and add it to Chen Cun at the same time.

The ratio of the water to the water is 20: after an hour, touch the squid with your hands, at which point the squid should have swelled and softened.

Remove the squid from the swelling and rinse it repeatedly with running water for about 10 minutes. Finally, the squid is soaked in water and then processed.

Chencun Wangshui: The scientific name is potassium carbonate.

It is a type of alkaline water that can be used.

It has the effect of expanding the meat. However, the meat products that have been run through the water of Chen Cun have a slippery feeling, and they need to be rinsed several times to remove this slippery feeling.

Soak in alkaline water. Soak the squid in cold water for about 2 hours, then soak it in alkaline water at 1:100 for 8 to 12 hours, and the dried squid will be completely soaked.

Remove the squid from the squid, rinse it with clean water, and pinch it by hand while washing until the squid is not slippery and does not smell like anything.

High concentration alkali soaking.

5% soda ash is configured in a 1:2 ratio of alkali and water.

solution, dry squid soaked in cold water for 2 hours and then removed, put in soda ash solution and soak for another 3 hours, then it can be completely soaked, and then take out and rinse repeatedly in cold water to remove the alkaline smell.

Oil soaking. Put the dried squid and a small amount of sesame oil and a small amount of alkali into warm water at the same time, and soak until it swells, so that the squid alkali content is low, it is easy to wash off the alkali, and the taste is better.

Dried squid.

Frozen squid does not need to be soaked, it just needs to be taken out and thawed, generally speaking, what needs to be soaked is the kind of dried goods.

The frozen ones are generally chilled, and they can be thawed in water, and they do not need to be soaked. Generally, dry goods need to be soaked.

Frozen squid is not soaked, thawed, processed with a knife and cooked directly.

Frozen squid does not need to burst because it is fresh itself, so it does not need to burst.

Don't soak the frozen squid, thaw the squid, clean it and cook it, and eat it according to your taste.

When the quick-frozen squid is thawed, thaw it with water and add some edible alkali.

1.Ingredients for soaking squid.

First of all, it must be quick-freeze-dried squid, and the dried squid can choose the one with a uniform size and a dry surface. Then prepare a large basin, and then alkaline water.

and clear water. The choice of alkaline water is edible alkali, which can be eaten.

How to soak squid.

2.Steps to soak the squid.

We first wash the salt on the surface of the squid, and then put it in clean water, and we soak it for at least half a day, so if you want to eat squid, it is recommended that you prepare one day in advance.

There is no need to change the water during the soaking for half a day, and there is no need to do any treatment, it is simple to be in the water. After soaking for half a day, you can change the water. But this time, we have to change to alkaline water and soak it for another 3-4 hours, and we can take it out for cooking.

The soaked squid should be elastic and free of any peculiar smell, that is, the soaked squid.

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.

Soak the squid in warm alkaline water to make it completely soft (the amount of alkali depends on the quality of the squid, the amount of alkali used for the old meat is greater than that for the tender and thin meat, the general tender and thin squid 250 grams with 50 grams of alkali, and the old and thick squid can be put a little more alkali), scrape off the black skin, cut it into two pieces along the length, pour it into the pot with the alkaline water ribbon fish, boil it on the hot fire, and cook it twice in a row. When it is translucent, fish the squid into a basin of boiling water, and change the water without waiting for the water to cool. Every time you change the water, add less alkali.

Change the water three times in a row until it is completely swollen. When using, change the warm water to make it spit out the alkaline taste, and it can be used. The squid is smooth and soft, white-yellow, fresh and translucent, and elastic when pinched by hand.

If the squid is not used up, it should still be put in the water, and less alkali should be kept for later use. There are two ways to soak dried squid: 1) Oily hair:

For every 500 grams of dried squid, use 10 grams of sesame oil and a little alkali, put it in water at the same time, and soak until it swells and softens. 2) Alkaline hair: Press 1:

2 ratio, soda ash is mixed with cold water, and 50% soda ash solution is obtained after stirring. Soak the dried squid in cold water for 3 hours and then take it out, put in soda ash and soak it for another 3 hours to swell and grow well, take it out and rinse it repeatedly in cold water to remove the alkaline smell and cook.

The soaking time depends on the size and thickness of the dried squid, and a basin of warm water can be prepared before soaking, the water temperature is about 40, and it can be soaked for half a day. There are two kinds of dried squid: one is cooked dried squid shreds, which are white filaments and can be eaten directly.

Occasionally, this is the case, cooking directly, or adding rice wine and sugar to steam for 10 minutes. The other is raw dried squid, which requires oily or alkaline hair.

1. In terms of color, there is still a certain difference between the two, if it is a frozen squid, it will have a white appearance, but if it is a soaked squid, it will have a red appearance.

2. There is also a difference in the hardness of the two, the soaked squid is softer, but the frozen squid is harder.

3. Frozen squid needs to be thawed before eating, but soaked squid does not need to be cooked after soaking it in water.

Squid is also called squid, and many of the small snacks we usually eat, such as shredded squid, are made of squid, and shredded squid has a unique smell that adds a lot of flavor. Usually, we can also buy dried squid to cook into various dishes, but it needs to be soaked before it can be eaten, and the taste will be better. So how long do you soak dried squid and foam it?

1.After soaking the dried squid, you need to prepare a large basin, pour warm water at about 40 degrees, and put in the squid that needs to be soaked. After soaking for four or five hours. Take out the squid and put it in clean water, cover the squid, and then put a small amount of Chencun water.

2.After soaking for 3 to 4 hours, the dried squid inside can swell and soften. At this point, take out the soaked squid and rinse it repeatedly with running water to wash off the alkali from the dried squid. After washing, it also needs to be soaked in water, and when needed, it is removed and cut into boiled shapes.

Both alkali and baking soda can be used to soak dried squid.

Alkaline method 1Mix soda ash with cold water in a ratio of 1:20. After stirring, a soda ash solution of 5 will be obtained. Depending on the tenderness of the squid, add 20 to 30 .

2.Soak the dried squid in cold water for 3 hours, then take it out and soak it in a soda solution for another 3 hours, and the feet will become plump and healthy. Remove it and rinse it repeatedly with cold water to remove the alkaline smell and cook it.

3.It is important to note that dried squid should be used up within 2 to 3 days, otherwise the squid should be withdrawn.

Baking soda method 1Wash the dried squid with clean water to remove impurities.

2.Place the dried squid in a basin and pour in an appropriate amount of warm water at an appropriate temperature of 40 degrees. Soak for about 2-3 hours and remove it when it softens slightly.

3.Pour warm water again and add 2 tablespoons of baking soda in a ratio of 1:100 water. After mixing well, put the soaked dried squid slices in again and soak for 2-3 hours.

4.Remove the squid after plucking the hair and rinse repeatedly with water to remove the remaining solution.

5.Pull off the film on the surface of the squid and immerse it in clean water.

Appearance: The first prerequisite is that the squid should have a flat and tan appearance, which will allow better light when picked up. The white powdery crystals covered on the surface are seawater crystals, which is a normal phenomenon, indicating that the air-drying process is more natural.

Touch with your hands: If you buy unpackaged squid from a dry goods store, you can gently touch its surface with your hands, choosing a squid that is dry but not wet.