How to distinguish between good and bad dried cuttlefish? Is the bigger the cuttlefish, the better?

Answer: Hello, dried cuttlefish, one to 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 generally left for a long time, and it does not taste like anything to eat.

Second, look at the color. The dried high-quality fish is slightly translucent red, no mildew spots, and the young squid is light yellow in color, transparent and thin. And it's a medium size, preferably not too big and not too small.

Yes, the same quality will be more expensive, but you must choose the kind of shape is complete dried cuttlefish, such is good quality, if the kind of strange and broken, we still don't choose to buy, touch it with your hands, if there is hard flesh without toughness, such is not good quality, you should choose the kind that feels drier to the touch, and has toughness, softer is good quality,

Dried cuttlefish is intact, bright and clean, persimmon red or brown-red in color, translucent, flat and thick in flesh, dry and tough, with fresh flavor, no salt as well. The bigger the cuttlefish, the better, because the cuttlefish is different in different varieties, the size is different, and the quality of the cuttlefish mainly depends on whether it is fresh or not, and the size is moderate.

It is true that bigger is better, but bigger and more expensive. When choosing dried cuttlefish, look first, it is better to be complete. Then pick it up feeling dry and non-sticky and not damp. Then smell the faint fishy smell that is unique to dry goods, not the smell of fishy and rotten.

The dried cuttlefish is small, and the young squid is light yellow in color, transparent and thin; The old squid is purple-red in color and has a large body.

Purchase of 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 is poor.

Pick dried cuttlefish.

To judge its hardness: the dried fish is soft, not stiff, the body shape is complete and solid, the meat is thick, it is very dry and hard to the touch, it is generally placed for a long time, and it tastes without any taste.

Look at the color: high-quality dried fish is slightly translucent red, no mildew spots, young squid is light yellow, transparent, thin, old squid is purple and red, and the body is large.

Precautions for the purchase of dried cuttlefish:Many pure white dried fish on the market are made with bleach.

Bleached, or although it is not white, but the color does not look natural, this is the reprocessing carried out by the manufacturer in order to prevent corrosion or maintain softness, which will harm human health, and should be purchased with caution.

My dried fish is still smaller, but I am more tender. Good to soak and cook.

How to distinguish between good and bad dried cuttlefish? Is the bigger the cuttlefish, the better?

Because the thicker the dried seafood meat, the more it can lock in the umami, and the larger the size, the meat is generally thicker. In addition, fresh seafood is generally more valuable than the larger it is, so the larger the dried seafood, the more expensive it is. But it is not necessarily better than bigger, because there are many types of cuttlefish, some cuttlefish are born larger, and some varieties of cuttlefish are born smaller, so size can not be used as the only criterion to distinguish the quality of cuttlefish.

For example, the sharp-shelled cuttlefish abundant in southern Fujian is the top grade of cuttlefish. However, this type of cuttlefish generally lives inshore, so it is relatively small. Personally, I think that the quality of cuttlefish depends first on whether it is fresh, and whether it is small or small, just moderate.

Maybe it's because I'm lazy, I like to buy the kind of homemade stew and put a cuttlefish in just right.

Dried cuttlefish is the best with intact, bright and clean, persimmon or brown-red color, translucent, flat and thick flesh, dry and tough, fresh and fragrant, and thin and uniform frost; The body shape is basically complete, there are black spots locally, the surface is pink and white, the back is dark red, and the umami is poor.

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 closely connected to the body, and it is not easy to tear off.

2. When selecting dried cuttlefish, it is necessary to judge its hardness. The dried fish is soft, not hard, the body shape is 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.

The dried high-quality fish is slightly translucent red, no mildew spots, the young squid is light yellow, transparent and thin, and the old cuttlefish is purple and red in color and large in size.

Cuttlefish, also known as cuttlefish, cuttlefish. Commonly known as "cuttlefish bone", dried cuttlefish is delicious, nutritious, and has high medicinal value. In traditional Chinese medicine, it is called "squid bone" or "conch clam", which can be hyperacidic and is commonly used Chinese medicine to stop bleeding and astringency.

Cuttlefish, commonly known as squid, also known as "winter chicken", dried products are also known as "moths", commonly known as "squid baba". Dried cuttlefish is rich in protein, fat, inorganic salt, carbohydrates and other substances, plus it tastes delicious, as far back as the Tang Dynasty there are records of eating cuttlefish, is people's favorite delicacy. It is found in the coastal areas of China.

Pingtan dried cuttlefish is rich in nutrition, has the effect of aphrodisiac fitness, blood and kidney, stomach and qi, its taste is delicious, and it is a good food therapy product.

Dried cuttlefish isBig goodThere are two reasons for this:

The large nutritional value is higher, and the bigger the seafood, the better, and the more expensive, such as abalone, lobster sells a reputation.

The large ones are easier to clean up and bury during the processing process, and the treatment is also more convenient.

Dried cuttlefish purchase tips:

1. Appearance: The dried cuttlefish is complete and uniform in shape, and the middle part of the meat is clean and undamaged. The meat is flat and thick, dry and tough, and the frost is thin and uniform;

2. Color: bright and clean, no mildew. Color: persimmon or brownish-red, translucent.

3. Taste: It has a fresh flavor and no peculiar smell.

4. Feel: Dried cuttlefish is soft and not stiff.

The big ones are better, but the smaller ones are a little fresher.

Small good. The normal dried cuttlefish is a little smaller in size, and the excessively small may not grow up, but the excessively large must be noted, and it is likely to be matured by feed. In addition, the high-quality dried cuttlefish must be complete and large, and the damaged dried cuttlefish is likely to be broken and removed, so try to choose the whole.

Precautions for eating dried cuttlefish.

1. It is suitable for yin deficiency constitution, anemia, women's blood deficiency and amenorrhea, belt down, and leakage.

2. People with spleen and stomach deficiency should eat less, and patients with cardiovascular diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis and liver Zhaozheng fiber disease should eat with caution.

3. People suffering from eczema, nettle imitation rash, gout, kidney disease, diabetes, allergies and other diseases should avoid eating. Patients with gout, high blood pressure, cardiovascular disease, kidney disease, diabetes and people who are prone to allergies should avoid eating.

The above content refers to People's Daily Online-Huaishan Cuttlefish Dried Pork Bone Soup It is suitable for people with yin deficiency or who often stay up late.