How many years can dried cuttlefish last?
The shelf life of dried cuttlefish is about 1 year (frozen).
Dried cuttlefish is a dried product made of fresh cuttlefish from mollusks in the ocean. Cuttlefish, also known as cuttlefish and cuttlefish. Commonly known as "cuttlefish bone", it is called "cuttlefish bone" or "conch octopus" in Chinese medicine, which can treat hyperacidity and is a commonly used Chinese medicine for hemostasis and astringency. Cuttlefish, commonly known as squid, is also known as "winter chicken", and the dried product is also known as "moth cricket", commonly known as "squid". Cuttlefish is rich in protein, fat, inorganic salts, carbohydrates and other substances. In addition, it tastes delicious. As far back as the Tang Dynasty, it was recorded that cuttlefish was eaten, and it was a favorite delicacy. Distributed in coastal areas of China. Cuttlefish is rich in nutrition, has the effects of strengthening yang, strengthening body, nourishing blood and kidney, invigorating stomach and regulating qi, and is delicious, so it is a good gynecological diet.
How to choose dried cuttlefish
The best dried cuttlefish: complete in shape, bright and clean, color: flesh-colored, translucent, flat and generous in meat quality, dry and tough, fresh and fragrant, with no salty taste in the mouth, pure and light.
The first-class dried cuttlefish is the top grade with complete shape, bright and clean, persimmon red or brown red color, translucent shape, flat and generous meat, strong dryness, fresh flavor and no salt. Body shape is basically complete, second-class: there are black spots in some areas, the surface is pink and white, the back is dark red, and those with poor umami taste are defective.
When selecting dried cuttlefish, one must judge its softness and hardness. Good quality dried fish is soft, not stiff, complete and solid, and fleshy; It feels very dry and hard with your hands. It is usually left for a long time and tastes tasteless.
Why can't people eat cuttlefish?
Dried cuttlefish tastes good and is nutritious. It can be used to make soup or porridge. In winter, you can cook pork tripe soup with dried cuttlefish, or stew chicken soup. The soup tastes very special. Among them, the dried cuttlefish soup with pork belly can warm the stomach, and it has a good stomach-nourishing effect on the cheese with bad stomach and stomach disease.
However, dried cuttlefish is delicious, but not everyone is suitable for it. Let's take a look at which packages are lying down.
It's best not to eat it for people with spleen and stomach deficiency, hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver diseases, people with eczema, urticaria, gout, kidney disease, diabetes, allergies and other diseases. Dried cuttlefish is more suitable for those with yin deficiency and anemia.
Finally, if the dried cuttlefish smells strange, I suggest not to eat it again. In addition, it is best not to eat dried cuttlefish that has become dry and hard, and the taste is not very good.
Fried leek flowers with dried cuttlefish
material
Dried cuttlefish, chives, dried peppers, oil, fish sauce 1 spoon.
method of work
1. Soak the clean dried cuttlefish and cut it into thin shreds (otherwise it will be tough). Wash the leek flower and cut it into inch sections. Cut the dried pepper into shreds and remove the seeds (if it is not spicy, keep the seeds).
2. Put the oil in the pan, stir-fry the dried cuttlefish for 2 minutes, then push in the shredded pepper, sprinkle with a spoonful of FISH SAUCE, stir-fry and add the chives, and take off the pan when the chives are ripe.
3. Don't put other seasonings, just take dried cuttlefish and add fish sauce to refresh it.
Tips
It takes time to soak dried cuttlefish. I usually remove all the skin. It takes about three to four days to soak it in clear water and change the water once a day before it is soft enough to be fried like this. Soaking it in rice water is faster and better. I recommend it.