Why is the water salty after passing through the fish and can it be eaten?

High-concentration alkaline water soaking: 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 soaked squid into it and then soak it for three hours to completely soak it, and rinse it repeatedly in clean water after removing the alkaline smell.

Soaking in alkaline water: Soak the dried squid in cold water for about two hours to soften, and then soak it in 1:100 edible alkaline water for half a day after taking it out, which can be completely penetrated. Then pinch and wash with water repeatedly.

First, put the dried squid in warm boiled water at about 40 degrees and soak it for about 12 hours, then change it to a basin of water, the amount of water can not exceed the dried squid, add edible alkaline water in a ratio of 20 to 1, and the squid should have swelled after soaking for 3 hours. After removal, rinse repeatedly with water under the faucet for about 10 minutes. Finally, the soaked squid is soaked in clean water, and it is ready to be processed.

It is often used for eating alkaline water, curing meats, and swelling dry goods. However, the meat products that have been soaked in it will have a slippery feeling and should be rinsed with water several times to remove it.

Hello, this is because the living environment has always been in the sea, and the sea water is salty, so you will still have a salty phenomenon after passing the water.

As long as you wash it carefully, then cook the squid according to the normal cooking process. Of course, you can eat it.

Squid is a seafood in the sea, the sea water is salty, normal, squid can be blanched and dipped in sauce.

The squid meat has seawater and salt, so a lot of water comes out when the squid is fried. Hence salty.

Because the sea water is salty, it is alkaline, and those animals will have this taste after soaking in the sea water for a long time.

A: Squid lives in the sea, the sea water is salty, and it is edible when cooked properly.

Because this is seafood, the sea water is salty, so it is not difficult to understand that the things in the sea are salty.

Personally, I think that with the roasted, when roasting, you should add salt (dare to eat spicy with pepper and salt) and oil and five-spice powder, bake for about 1 3 minutes, bake it and smear some egg whites on it to steam until it is a little soft, and then take out the shredding and bake it again, and also add a small amount of salt (dare to eat spicy with pepper and salt) and oil and five-spice powder, so that the original delicacy and the fragrance of the egg green are firmly shrunk, very delicious!!

Not necessarily, some are spicy!!

Because it came out of the sea.

Or maybe the squid cried when it died, and the tears were too salty.

Squid is inherently salty in the sea. It should be soaked for two hours before cooking. If you put salt again, of course it will be salty.

Squid itself doesn't eat much salt, so you can put a little less salt when frying the melancholy.

This is not beneficial to the body, and most of the pickled things can cause cancer. The main harms are:

1. Cause high blood pressure, excessive burden on the kidneys, and lead to nasopharyngeal cancer;

2. Affect the mucosal system (harmful to the stomach and intestines);

3. It is easy to get ulcers and inflammation.

So it's better to eat less.

To reduce the saltiness, I recommend soaking it in rice water for about half an hour.

This is not normal, because fresh squid is sent to the freezer directly after being caught, and the salt content of the squid itself is negligible after it is sold and thawed. It is very likely that the squid was not fresh and a lot of salt was added and frozen.

If the taste of the dried squid is normal, soak the squid in warm water for 3 hours. Mix 5 parts soda ash, 2 parts lime and 45 parts boiling water into the mixture, mix and stir, add cold water and stir evenly, then filter until the water cools into 5 parts of the hydrated soda solution. Remove the soaked dried squid and soak it in a mature alkaline solution for another 3 hours to allow the feet and hair to swell.

Take it out and rinse it repeatedly with cold water to remove the alkaline odor.

This is abnormal, now some fishmongers in order to make profits, on the fresh squid to do tricks, they add salt and bulging agent to the ice water and then put the squid to soak, a pound can swell 30%, if not add enough salt, the expansion effect is poor, this is the reason why the squid is very salty after frying. Trust me.

No, my mom often makes squid, and chilled squid is not salty.

Probably not, maybe it's not fresh squid.

No, it must not be fresh squid.

Can you determine if you're buying fresh or salty squid?

Fresh squid is not salty at all, it is artificially salted to keep it fresh.

The fresh ones have a light salty taste and are not so salty. It must have been done by profiteers, with salt.

It's a bit salty, but not as salty as you say, the salted fish you bought.

Because it is in the sea, it will definitely have the salty taste of the sea.

You may have already bought a domestic one! Imports will never be.

Because it came out of the sea.

Or maybe the squid cried when it died, and the tears were too salty.

Factory processing! Originally, the things in the sea were salty!

That's salted squid for sale, right? Soak in water before eating.

How can it be stored for a long time if it is not salty, and it will be soaked for a long time. . .