Is it better to eat fresh squid or dried squid

Hello landlord!

The question is interesting.

In reality, we love good food.

What we love most in life is to eat and eat.

We'll be content and happy.

This, each food has its own characteristics.

If we like.

We have the ability.

We can all try.

Fresh squid was delicious.

This one is good for our health.

We can eat some in moderation.

Dried squid is often processed.

We can eat.

Pickled foods are harmful to health.

But we need to pay attention to this amount.

The above personal opinion.

Thank you**.

Fresh and dried squid have their own characteristics in terms of taste and cooking style, as follows:

1.Fresh squid: Fresh squid refers to squid that has been processed, with tender meat and a crisp texture when cooked, but without the aroma and chewiness that is characteristic of dried squid. Suitable cooking methods include stir-frying, boiling, and stewing.

2.Dried squid: Dried squid is a product of fresh squid that has been dried after a series of treatments, giving it a unique flavor and chewiness.

Before cooking, it needs to be soaked in water before simmering or making soup. Compared to fresh squid, dried squid has a stronger flavor and is suitable for cooking methods such as stewing or soup.

In summary, both fresh and dried squid have their advantages, and the choice of ingredients depends on individual taste and cooking style.

Fresh squid and dried squid have their own ways to eat, fresh squid is suitable for making teppanyaki, the taste is more tender and crispy, and dried squid is suitable for soup, can also be fried, can also be used for braised squid, very good, because it is dried squid, it will have a special fragrance, is fresh squid can not be compared.

Fresh squid has a shiny and elastic appearance, a brown and speckled appearance that forms a clump of membranes that can be purchased by pressing with your fingers to see if it is elastic. Spoiled squid will have a foul smell, and whitish squid may be sterilized, which can be harmful to people's bodies.

Fresh squid is shiny and elastic in appearance, brown in color and spotted. After sterilization, the squid will turn white, and eating it will cause harm to the human body. It is not advisable to buy frozen squid, as it is generally left out for a long time.

Fresh squid forms a membrane on the outside. When picking like pork, you can press it with your fingers to see if it is elastic, and you can also pull the body of the squid to see if it is easy to tear off, and if it is easy to tear off, it is not fresh. When picking, it is necessary to see if the squid is complete, the quality of the whole squid will be better.

Like other meats, stale meat will have a foul smell and an unpleasant taste, so you can smell it when you pick it. When it comes to buying squid, you can choose to buy it in the morning, when the squid is usually freshly purchased.

1. Choose a good chain of high-quality squid with a complete and solid body shape, pink color, shiny, slightly hoarfrost on the body surface, thick meat, translucent, and not red back. Inferior squid is thin and small, the color is red and slightly black, dull, the surface hoarfrost is too thick, and the back is black-red or moldy-red.

2. Grading, according to the national standard, the back length of more than 25 cm is a special grade, 20-25 cm is an L-grade product, 14-20 cm is a second-grade product, 8-14 cm is a third-grade product, and the moisture should be less than 20%.

3. Dried squid is mainly produced in the South China Sea, Haikang, the northern part of Guangxi Zhuang Autonomous Region, Qinzhou, Dongshan, Jinjiang, Xiamen and other places in Fujian Province, among which Jiulong hanging piece and Shantou squid are the most famous. The body shape of the Kowloon hanging piece is as large as the palm of the hand, about a centimeter long, the color is white and clean, the flesh is thin and light red, and the body bones are dry; Shantou squid meat is thick, the body shape is narrow and straight, some are up to 3 0 cm in length, the color is white and yellow, and the body bones are also dry, because 30 cm is nearly a city foot, it is called"Ulnar squid" 。Both of these are among the best in squid.

After the beginning of summer, it is the peak season for fishing soft fish and squid and processing squid for a thousand years.

Dried squid: made of fresh sea fish and dried squid, Ninen, nutritious, known as the seafood thousands of years ago, the ancient Chinese books recorded that the soft Zhu Dan is similar to the squid, but there is no bone, the more important it is" 。It has been determined that the edible part of dried squid is 95% more than that of similar fish products, and 13% more than that of similar fish products. The protein content per 100 grams is 27 more than that of dried cuttlefish

8 grams; The caloric content is 316 kcal, which is 42 kcal higher than that of dried cuttlefish; Dried squid also contains carbohydrates, calcium, phosphorus, iron and other nutrients, and is one of the bulk seafood exported by China, which is exported to Japan, Eastern Europe, non-imitation stool continent and other places.