Control the temperature of the water at about 80 degrees, blanching quickly and many times to not get old.

When blanching, cold water pot into a little ginger and cooking wine , the pot of water heating, heating to the bottom of the pot to generate a lot of tiny bubbles, this time you can turn off the fire.

After turning off the heat, immediately put in the squid we have just processed, squid heat, will immediately bend, change color, when the pot of squid all white, to immediately with a strainer spoon out. If you like the texture crispy, then you need to pass a little cool water, but for delicious squid, passing cool water is just a personal preference, will not have a great impact on the final taste.

Buying squid notes

Quality dried squid slightly translucent red, no mold. Deteriorated dried squid is dark in color, white frost is too thick, opaque, and the back is black-red or dark gray. Note that many pure white dried fish on the market, is bleached with bleach, or although not white, but the color does not look natural, which is the manufacturer in order to preservative or to maintain the softness of the reprocessing, will threaten human health, need to be careful to buy.

Good dried squid shape complete, uniform, flat thin block, meat wrist without mutilation, clean flesh, no damage. Good quality dried squid soft, not raw, body shape complete solid, meat fat. Touching with the hand is very dry and hard, usually placed for a long time, eating is estimated to have no flavor.