Currently, there are two types of dried squid: "water-fat" and "alkali-fat". "Water-fat" refers to the method of soaking in warm water until soft, with the purpose of extracting the umami flavor of the squid itself. , the disadvantage is that the meat is relatively tough and firm, and it cannot be enjoyed by the elderly; and there are many methods of "alkali hair". In the past, quicklime was added to clean water, and the carbon dioxide generated by the lime was used to expand the fiber and absorb a large amount of water, but the proportion was difficult to control. So later I switched to food powder, food alkali, etc., and the effect was pretty good. However, some criminals would use formaldehyde, commonly known as "formalin", which is used for antisepsis in medicine, to marinate and swell. This is really reckless. Food safety and irresponsible practices. So, to be on the safe side, we’d better raise our hair ourselves.

Method 1

1. First take a large basin and pour an appropriate amount of warm water. The water temperature should be 40 degrees. Add the dried squid and soak. Soak for about half a day.

2. Take out the soaked dried squid, pour out the water in the basin, and refill with clean water. The clean water should be enough to cover the dried squid. At the same time, add alkaline water, the ratio of alkaline water to clean water. It's 1:20.

3. After 3 hours, touch the squid with your hands. The squid should have swelled and softened.

4. Take out the thickened squid and rinse it repeatedly with flowing water to dealkalize it. I usually rinse it for about 10 minutes.

5. Finally, soak the squid that has risen in water, and then it can be processed and cooked.

Method 2

1. First of all, when buying dried squid, be sure to choose dried squid with a smooth appearance, hard meat, thick body, no mold spots, and bright luster.

2. When soaking, first soak the squid in cold water for 2 hours, take it out, and then soak it in 1:100 alkaline water for 8 to 12 hours. The dried squid can be thoroughly soaked.

3. Take out the cooked squid, rinse it with clean water, and squeeze it with your hands while washing until the squid is not greasy on the outside and has no odor.

4. The next step is to soak the squid in cold water and take it as needed.

5. In particular, if the squid is older, the concentration of alkaline water can be slightly increased. You can tell whether the squid is old by looking at its color. If the squid is light yellow and transparent, it is tender, and if it is purple and opaque, it is old. Under normal circumstances, the soaking rate of squid is between 400% and 600%.

Method Three

1. Hair: Use 10 grams of sesame oil and a little alkali for every 500 grams of dried squid, put it into water at the same time, and soak until it swells and becomes soft.

2. Hair: Mix soda ash and cold water in a ratio of 1:2. After stirring, you will get a 5% soda ash solution. Depending on the age and tenderness of the squid, add 20 to 30%.

Soak the dried squid in cold water for 3 hours, take it out, put it in soda ash and soak it for another three hours.

3. Cooking is to remove the fish whiskers first and soak the squid in warm alkaline water to make it completely soft (the amount of alkali used depends on the quality of the squid. For old and thick meat, use alkali. The amount is greater than that of tender and thin squid. Generally, 50 grams of alkali is used for 250 grams of tender and thin squid. A little more alkali can be used for old and thick squid). Scrape off the black skin, cut it into two pieces along the length, and pour the dried squid with the alkali water. Put it into the pot, bring it to a boil over high heat, and then turn off the heat twice in a row. When it becomes translucent, take the squid into a basin of boiling water and wait until the water cools before changing to boiling water.

Every time you change the boiling water, add less alkali and change the water three times in a row until it is completely swollen. When using, replace with warm water to eliminate the alkaline smell and then use. The cooked squid is smooth and soft, white-yellow in color, fresh and translucent, and elastic when pinched with your hands.

And if the cooked squid cannot be used up, keep it in the water and keep it with less alkali for later use.

However, we need to remind you that it is best to use up the dried squid within 2 to 3 days, otherwise the dried squid will shrink.