The dried cuttlefish is burned because it is dehydrated seriously and has a hard texture. If cooked directly, it is either difficult to taste or hard to taste. The process of burning is like a "gentle massage", which rejuvenates dried cuttlefish.
When dried cuttlefish is placed above the flame, the drastic temperature change makes the water inside it evaporate quickly. At this point, the protein on the surface of dried cuttlefish will shrink rapidly, forming a thin film to lock the delicate flavor inside. The high temperature of fire will also soften the tissue of dried cuttlefish, making it easier to absorb water.
Burning dried cuttlefish is also a technical activity, and it is very important to master the temperature. The fire is too small, the water evaporation is not sufficient, and the dried cuttlefish is still hard; The fire is too big, the surface is burnt, but the inside is still stiff. Therefore, it is best to bake the dried cuttlefish evenly with medium and small fire.
It should be noted that the dried cuttlefish after burning should not be cooked immediately, but should be left for a period of time to fully absorb water. In this way, in the subsequent cooking process, dried cuttlefish can better release umami flavor and taste more tender.
Don't underestimate this small burning step, it is the key to the delicious dried cuttlefish. Just like some experiences in our life, although the process may be a little "hot", it can eventually transform us into a more delicious and flexible person!