How long does dried squid take to grow in water, and how long does dried squid take to soak

First of all, when buying dried squid, you must choose dried squid with a smooth appearance, hard meat, thick body, no mold spots, and bright luster. When soaking, first soak the squid in cold water for 2 hours, and then soak it in alkaline water of 1 100 for 8 to 12 hours. Then remove the squid from the squid, rinse it with clean water, and pinch it with your hands while washing until the squid is not slippery and does not have any peculiar smell.

After that, the squid is still soaked in cold water and taken as you go.

It is important to note here that if the squid is older, the concentration of alkaline water can be slightly increased. You can look at the color to distinguish whether the squid is old, the color is light yellow and transparent for tender, and the color is purple and opaque for old. In general, the soaking rate of squid is between 400 and 600.

In addition to using alkali, you can also add some liquor to remove the fishy smell of squid.

Remove into clean water and set aside.

Soaking squid with caustic soda has a short time and a high growth rate, and the texture of the squid is crisp and tender, clean and transparent, and the brightness is good. The specific method is: put 500 grams of squid into the basin, add water (warm water can be used in winter), soak for 3 4 hours, then separate the head, whiskers and body of the squid, replace it with clean water (not squid), add 40 ml of caustic soda solution with a concentration of 50, stir evenly, soak for 2 4 hours, until the thickness of the squid increases, shiny, and when it can be pinched with nails, then rinse with water repeatedly to remove the alkali.

Then divide into bins and soak in clean water for later use.

Attention should be paid to soaking and production: stirring and observing frequently after adding lye to prevent uneven soaking and excessive swelling; It should be eaten with the hair, and it should not be stored for a long time after the hair; The squid has a lot of water after hair, and the blanching time after knife cutting should not be too long, otherwise the texture will not be crispy.

Let's start with the hair-made squid. There are generally two ways to make squid, one is called "oil hair" and the other is called "water hair". Separately introduced——

Oily squid For every 500 grams of dried squid, use 15 grams of sesame oil and a little alkali, mix it in water, put in the squid, and soak until it swells and softens. Then wash it.

Water squid Soak the dried squid in warm water for 3 hours. Take 5 parts of soda ash, 2 parts of lime, 45 parts of boiling water and flush in, mix and stir well, then add cold water and stir well, until the water cools and filters to become 5 of the soda solution. Take out the soaked dried squid, put it in the cooked alkali solution and soak it for another 3 hours, then you can swell your feet well, take it out and rinse it repeatedly in cold water to remove the alkaline smell.

Then soak it in water, and you can take it for cooking at any time. At this time, the body of the fish swells, and it is bright red and elastic.

Key points of operation: The concentration of alkaline water should be smaller for light yellow and transparent young squid (mixed with more water), while the concentration of alkaline water should be larger for purple old squid; Alkaline water is lighter on hot days and thicker on cold days. In the process of soaking, it is also necessary to pay attention to strengthen the observation, once the hair rises, the color is fresh and moist, and then fished out, too long, will cause damage to the fish body, cooking to affect the quality and taste.

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.

Squid is a delicious seafood that is not difficult to soak in its dried products. Generally speaking, you can prepare a basin of about 40 warm water and soak the dried squid for half a day. Then wash and put it in alkaline water (500g of squid and 25g of caustic soda is appropriate) and soak.

After 3 hours, watch the squid soften, that is, rinse with water to remove alkali, then soak it in water, and then eat.

1.Oily hair.

For every 500 grams of dried squid, use 10 grams of sesame oil, add some alkali, and put it in water until the fish oil swells.

2.Alkaline hair.

Mix baking soda with cold water in a ratio of 1:20, stir to get a 5% soda solution, and then add 20% to 30% depending on the aging degree of the squid.

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, then it will swell and grow well. After removal, rinse repeatedly in cold water to remove the alkaline odor, and then cook.

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First, put the squid in a bowl, add about 4 cups of water, the water temperature should not be too high, then add about 5 tablespoons of salt, stir well; Soak the squid in salted water for 2 to 3 hours, add about 1 tablespoon of rice wine, soak for a while, rinse off and cook.

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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.

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

2. Take out the soaked dried squid, pour out the coarse water in the basin, reconnect the water, the water should be able to cover the dried squid, and add the Chencun water at the same time, the ratio of Chencun water to the water is 20 to 1.

After an hour, touch the squid with your hand and swell and soften.

4. Fish out the squid after the swelling, rinse it repeatedly with flowing water for dealkalization, and rinse it for 10 minutes.

5. Finally, soak the squid with pure water, and then it can be processed and cooked.

Soak the dried squid for 6 hours. Soak in hot water for 3 hours, then take it out, then wash it and put it in alkaline water (500 grams of squid and 25 grams of caustic soda is appropriate), immerse it, and soak it for another 3 hours. When the squid is softened, it is rinsed with water and dealkalized, and then soaked in water to cook.

Soak the dried squid for 6 hours. Soak in hot water for 3 hours, then take it out, then wash it and put it in alkaline water (500 grams of squid and 25 grams of caustic soda is appropriate), immerse it, and soak it for another 3 hours. When the squid is softened, it is rinsed with water and dealkalized, and then soaked in water to cook.

1. Dried squid needs to be soaked for about 3 hours.

2. Dried squid is rich in nutrition and is known as the seafood thousands of years ago, it was recorded in ancient Chinese books that soft Zhu Dan was similar to squid, but it was boneless, and the more important it was. It has been determined that the edible part of dried squid is 95%, which is 13% more than that of similar fish products.

3. The protein content of dried squid is per 100 grams, which is more than that of dried cuttlefish; 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 from China, exported to Japan, Eastern Europe, Africa and other places.