Actually, it is very convenient to buy vegetables, fruits, eggs, snacks, biscuits, seasonings, rice, noodles, grains and oils, etc. on community group buying platforms. Recently, I have fallen in love with baby cabbage, a pack of which Three pills, the price is cheap when purchased online, less than 3 yuan, and when purchased at the wet market, after weighing and pricing, the cheapest is about 5 yuan. Therefore, for me, in addition to fresh aquatic products, pork, beef and mutton, Except for supermarket purchases, everything else is purchased directly online.

When I go out to the supermarket, I will buy more pork, ribs, tenderloin, and pork belly, and store them in the refrigerator at home. Occasionally, I will go to the vegetable market near the community to buy some braised vegetables, such as: braised vegetables. Beef, braised tripe, duck neck, etc. for a change.

The home-cooked dishes I often make include: scrambled eggs with green peppers, Chinese cabbage with vinegar, stir-fried shredded pork with green peppers, and preserved eggs mixed with yellow skin. My wife likes to eat fish, so she makes braised crucian carp and braised carp every now and then. Bream, my parents like to eat braised pork, and I make it occasionally, but it’s always the same, cooked and eaten in different ways, which is a bit monotonous, and I always get tired of it.

A few days ago, the whole family had no appetite. In fact, they were tired of the home-cooked dishes I cooked. So at the suggestion of my parents, I went to the supermarket and bought some prawns and half-cooked shrimps. Duck and squid rolls. When I got home, I made them a plate of boiled shrimps, a pot of Laoya radish soup, and fried squid with green peppers and onions. The family feasted on it, and everything they ate was clean, even the pot of Laoya radish soup. Drunk to the point of drinking.

After dinner, my parents were still unsatisfied, so I suggested that we should continue tomorrow and have a pot of duck radish soup, a pot of braised pork, and buy a seabass to take home and steam. It was a good idea Early the next morning, my parents went out to buy groceries and bought some prawns and squid. I was a little puzzled and asked: Didn’t the braised pork and steamed seabass taste delicious?

My mother found an excuse, saying that because they were too old to eat greasy braised pork, it was better to eat something light, so she bought prawns and squid.

Actually, I know in my heart that my parents prefer to eat squid, and their attitude when we were chatting about home affairs last night was just to frustrate me.

Still the same method, fried squid with green peppers and onions. When eating in the evening, after the family tasted a little each, a large plate of squid was left. My mother said that my cooking skills were unstable, which caused the dinner The cooked squid is not delicious and cannot be chewed thoroughly.

I’m also surprised. They’re all squid and cooked the same way. Why does it taste so bad?

A few days later, I went to the supermarket to buy squid. An old man was picking squid there. There were large and small squid in the supermarket freezer. I watched the old man only pick the small ones. , don’t know why?

So I took the liberty to ask the uncle. The uncle was enthusiastic and explained the reasons to me while choosing.

After the uncle's explanation, I learned that the small squid is called "soft fish", the meat is more tender, and the taste is much better than the larger ones.

After finding out the reason, I followed the picture and bought some small squids to take home. I still used the same method. Through practice, I finally figured it out. Many ingredients seem to be the same, but in fact there are too many things to pay attention to. Being a little careless will waste money and taste bad.

In our daily life, everyone only knows how to cook squid, such as: sizzling squid, stir-fried squid, braised squid, etc. Everyone only knows big squid and small squid, like me, if not at home People like to eat squid, but I really don’t know what types of squid are there unless the man at the supermarket patiently explained them?

1. When we go to the supermarket to buy squid, there are roughly two types of squid. For example, the larger squid is called "squid" and belongs to the suborder Squid with closed eyes.

2. There is also a kind of squid with a relatively small trunk. Its name is "Squid" and it belongs to the suborder Tube Squid. The small squid has a more popular name "Small Tube".

3. The dried squid product is called dried squid. It has excellent meat quality and is well-known in domestic and foreign seafood markets. The annual output is 40,000-50,000 tons. The main fishing grounds are in the Beibu Gulf of Hainan, southern Fujian, and The squid produced in the Bohai Bay of Guangdong, Hebei, and Guangxi is the best. The squid produced in the Beibu Gulf of the South China Sea and the Bohai Bay is the best.

4. When purchasing squid, most high-quality squid have a complete and solid body, are pink and shiny, have a slight white frost on the surface, have thick, translucent meat, and are not red on the back.

Dried squid is one of the most popular seafood exports from China. It is made from fresh "soft fish" and "squid". Compared with similar dried products, it has more edible parts than dried cuttlefish. The content of protein per 100 grams is also high. It is mainly produced in Guangdong, Nanhai and Haikang near Shantou, the northern part of Guangxi Zhuang Autonomous Region and Qinzhou, Dongshan, Jinjiang, Xiamen and other places in Fujian Province. The dried squid from Guangdong and Shantou is the most famous. After the Beginning of Summer is the peak season for catching squid and calamari to be processed into dried squid. The main processing methods are as follows:

1. Let’s first talk about the processing process of dried squid. Generally speaking, there are several steps. Choose Materials, soaking, cutting, evisceration, washing, drying, salting and steaming, grading and packaging.

2. Let’s talk about the preparations for making dried squid. You need to choose a suitable fish drying ground, such as one that is close to the sea and has convenient transportation. In addition, supports need to be set up, such as fixed supports and movable net supports, and finally a fish pond for soaking squid needs to be built.

3. The process flow is roughly as described above, focusing on the drying problem of dried squid during the production process. The hanging drying method and the net drying method are usually used. Dried squid is mainly dried in autumn and winter, because in these two seasons, there are more sunny days and less rain, and the air is relatively dry. It usually takes 6-10 days to dry.

4. After the dried squid is made, it needs to be graded. According to international standards, those with a back length of more than 25 cm are special grade, 20-25 cm are first grade, and 14-20 cm are second grade. 8-13 cm is the third grade.

5. The dried squid should be reddish in color, white and tender in texture, and of high quality. If stored properly, it can be stored for more than 1 year.

The common dried squids on the market are generally long and oval. The long shape is the dried squid product, and the oval shape is the dried calamari product. The long-shaped dried squid is better than the oval-shaped dried squid. good.

For squid, size cannot simply determine its quality. There is also a huge difference in taste depending on the size of the squid. When we choose dried squid, we really cannot rely on the past. Based on our experience, we think big ones are better. If so, the delicious squid will pass us by.

Larger dried squid is made from the "calamari" variety of squid. It is usually oval in shape and the meat is relatively hard. No matter what cooking method is used, The taste will be firmer and woodier.

Dried squid made from small soft fish are mostly long in shape. This type of squid has softer meat and a much better taste.

Therefore, when we buy dried squid, we cannot choose large ones, because most of the large dried squid are oval and have thick meat. Instead, we should buy long dried squid, which is what we mentioned above. As introduced in the article, dried squid made from soft fish will be better.

How to tell whether dried squid is good or bad? Here we only talk about how to distinguish, which refers to distinguishing all dried squid, including long and oval ones. Although the taste of oval dried squid is relatively worse, we still need to know how to distinguish it when buying. ?

1. The appearance of high-quality dried squid is relatively natural, the body is complete and undivided, bright and clean without impurities, and the meat is plump.

2. The color of high-quality dried squid is yellow-white or pink, with a flat and smooth surface and an obvious translucent luster. Most of the pure white dried squid has been treated with bleach.

3. Most of the high-quality dried squid will have a thin layer of white frost on the surface. This is due to mannitol formed by weathering of alkali in sea water. If the white frost is thicker, it is usually after adding salt. processed.

4. Good-quality dried squid is light-dried without adding salt, and is naturally air-dried to retain the nutritional value and natural taste to the greatest extent, while the inferior ones are mostly smoked-dried, in order to improve the quality. Salt and coloring matter will be added to preserve the freshness, which will make it taste salty and the taste will be worse.

5. When making dried squid from squid, you will be very careful. The main consideration is the integrity and not to break the squid. Therefore, each piece should be a complete individual. If it is Incomplete, indicating that the processing process table is rough.

Cuttlefish is also called cuttlefish. There is a species of squid called calamari. This is the difference in species between squid and cuttlefish. At the same time, their shapes are also different. There is a big bone in the middle of the dried cuttlefish and the shape is slightly smaller. Short, dark brown in color and thick in texture.

The dried squid has only a soft gel cartilage on its back. It is long in shape, pink in color, and has a layer of hoarfrost on its white surface.

In terms of taste, the texture of dried cuttlefish is firmer and tender, while the texture of dried squid is slightly chewy and not as tender as dried cuttlefish.

In terms of nutritional comparison, dried squid has 13% more edible parts than dried cuttlefish, and its protein content is 27% higher than dried cuttlefish.

The price of dried cuttlefish is much more expensive than that of dried squid, which is relatively more affordable.

At the end of writing, I still want to say a few words. It is also dried squid, should I choose "big" or "small"? You will not be at a loss if you buy it after you understand it. For squid, size cannot simply determine its quality. There is also a huge difference in taste depending on the body size. When we choose dried squid, we really can’t rely on it. Past experience suggests that bigger ones are better. If so, delicious squid will pass us by.