Soaking squid with caustic soda takes a short time and has a high swelling rate. Moreover, the prepared squid is crisp and tender, clean and transparent, and has good brightness. The specific method is: put 5g squid into a basin, add clean water (warm water is available in winter), soak for 3-4 hours, then separate the head, whiskers and body of squid, change into clean water (without squid), add 4 ml of 5% caustic soda solution, stir evenly, and soak for 2-4 hours until the squid is thick and shiny and can be pinched with nails. Then divide the files and soak them in clear water for later use.
attention should be paid to the foaming and making: after adding lye, stir and observe frequently to prevent uneven foaming and excessive swelling; Eat with the hair, and it should not be stored for a long time after hair; The squid after hair contains a lot of water, so the blanching time after knife cutting should not be too long, otherwise the texture will not be crisp.
let's start with making squid. There are generally two ways to make squid, one is called "oil hair" and the other is called "water hair". Introduction-
oily squid
Every 5g of dried squid, use 15g of sesame oil and a little alkali, mix them in water, add squid, and soak them until they are soft. Then clean it.
water-soaked squid
First, soak the dried squid in warm water for 3 hours. Take 5 parts of soda ash, 2 parts of lime and 45 parts of boiling water, pour them in, mix them evenly, then add cold water to mix them evenly, and filter them until the water cools, so as to become a 5% cooked alkali solution. Take out the soaked dried squid, soak it in the cooked alkali solution for another 3 hours, and then it will swell up. Take it out and rinse it repeatedly in cold water to remove the alkali smell. Soak it in clear water and take it for cooking at any time. At this time, the fish body swells up, showing bright flesh red and elasticity.
key points of operation: the light yellow and transparent tender squid has a lower alkali concentration (mixed with more water), while the purple old squid has a higher alkali concentration; Alkaline water should be lighter in hot days and thicker in cold days. In the process of soaking hair, we should also pay attention to strengthening observation. Once the hair is swollen and the color is fresh and moist, it will be taken out immediately. If the time is too long, it will cause damage to the fish and affect the quality and taste of cooking.
There are three ways to eat high-quality dried squid: (1) Dry-clean the squid, then bake it on the stove, and dip it in seasoning after baking. (2) Soak the dried squid in clear water for 1-2 days. According to the change of climate temperature, the temperature can be high for a short time and low for a long time. After the dried squid is soaked and softened, it is cut into shreds, chunks and dices, which are used as the main ingredients of squid, together with other vegetable accessories for cooking. In addition, it can be braised with meat. (3) Dried squid is made into water-soaked squid, with water-soaked squid as the main material and other dishes as auxiliary materials for cooking. In addition, the water-soaked squid can also be used as a hot pot dish and eaten when the hot pot is rinsed. Dried squid is one of the more precious seafood, which is delicious and nutritious. Every 1 grams of squid contains 66.7 grams of protein, 7.4 grams of fat, 3 grams of carbohydrates, and also contains elements such as phosphorus, iron and calcium. Therefore, it is quite nutritious and has high nutritional value, and it is also the most ideal cooking food.
At present, more than 9% of all the squid sold in the whole market are made from fresh squid. In the process of water development, a large amount of industrial caustic soda and formaldehyde (formalin "commonly known as hard medicine") are put into use. The high concentration of industrial caustic soda can increase the weight of squid, while formaldehyde (formalin "commonly known as hard medicine") can prevent decay, keep freshness, increase hardness and make squid hard and fresh. Because fresh squid is not hard to be processed into water-soaked squid according to the conventional method of dry squid (edible water-soaked agent), the shelf of squid can't be propped up, and it is soft to be peeled off. The difference between fresh squid and dry squid is that dry squid can be processed into water-soaked squid because of its physical and chemical reaction and change after drying in natural sunny weather. Fresh squid can't be processed into watery squid because its meat is soft and contains a lot of water, so it doesn't produce rational reaction and change. The watery squid processed with fresh squid and industrial caustic soda and formaldehyde (commonly known as formalin "hard medicine") feels that the fingernails are hard to carve, and when it is cooked, it feels hard and sticky like a rubber band, and there is a smell of chemicals. The high-quality dried squid produced by our firm is processed into water-soaked squid. When water-soaked squid is used, the conventional method is used (how to make water-soaked squid with edible water-soaked agent is explained), that is, the water-soaked squid is processed with edible alkali, which is fresh and tender, and the shelf of squid can stand up. After frying, eating it in your mouth and chewing it with your teeth feels tender, crisp and refreshing, without any chemical taste, thus maintaining the nutritional components and values of dried squid, which is the original and original water-soaked squid.
The purpose of putting and using a large amount of chemicals in water is to reduce the cost, and the color is white and beautiful, hard and fresh. However, when people eat these water-soaked squid as food, they won't feel or notice any problems for the time being. However, polluted and residue lurks in the human body, which will gradually harm people's health over time, thus causing great harm to people's life safety. Especially for stomach, intestine, liver and kidney, because these chemicals are carcinogens, it is said that these residual and harmful aquatic products are the main factors and important reasons for the high incidence of cancer. Those people ignore morality and violate laws and regulations, which greatly harms the health and life safety of customers. Now people's life philosophy is to eat high-quality safe food and green safe food that are pollution-free, residue-free, harmless, nutritious, healthy and healthy. Therefore, we hope that customers will not go to the market to buy ready-made squid to eat, which is neither safe nor reliable. Customers are encouraged to buy high-quality dried squid that is nutritious, healthy and healthy, and eat it at home. It is safe and reliable to process water-soaked squid by themselves, so as to keep the dried squid containing nutrients such as protein, fat, carbohydrate, phosphorus, iron and calcium, and it is a tender, crisp, smooth and refreshing dish with good quality. This is the original and original high-quality dried squid.
fried squid meat
materials:
dried squid, three layers of meat, dried bean curd, dried mushrooms, onions, celery, ginger, garlic, green and red peppers, soy sauce, salt and cooking wine.
Practice:
1. Blanch the dried squid in water first, and then pick it up and drain it after it is slightly foamed and expanded.
2. Put the three layers of meat into hot frying until the surface is dry and golden yellow, and take it out for later use.
3. shred the scalded squid, slice the dried bean curd, slice the onion and celery, slice the pepper, shred the ginger and mushrooms, chop the garlic, and put them in a hot oil pan to saute.
4. When it is seven-ripe, put the fried three layers of meat into the pot and stir-fry, then add seasonings such as soy sauce, and then take it out of the pot.
Precautions
1. If you buy ready-made squid, don't choose to soak it too soft, it will be fragrant only if it is chewy.
2. In the process of stir-frying three layers of meat, a lot of lard will be produced, so it is not advisable to put too much oil in the pot.
3. When frying three layers of meat and shredded squid, it is easy to produce water, so the fire should be strong. You must wait for the water to dry, and then put other ingredients to make it cool, so that the fragrance of onion can be distributed.
dish features
squid has a chewy head, and the meat is fried in oil but not greasy. The whole dish is rich in taste, delicious and moderately salty and spicy.
stewed meat with dried squid
Ingredients: fresh pork (less fat) or ribs, dried squid (or dried cuttlefish, the same way)
1. Slice the pork first, and fly the water (American pigs don't bleed, so you should first blanch the pork with boiling water to remove the blood, if pork is not scalded with water at home)
2. Dry the squid (in the United States, it is not scalded with water). If it is dried cuttlefish, remove the gypsum-like bones
3. Put cold water in the pot, put pork and shredded dried squid in it, and add a small amount of garlic and ginger slices, boil over high fire and simmer for 3 minutes (I'm not sure about the time, let's see your own taste, if you like the meat rotten, you can cook it for a long time), and add salt before taking off the pot.
4. Note: You must put more water, because this dish is mainly for drinking soup. Don't refuel, otherwise it will be too greasy. You can add a little soy sauce, not too much < P > (1) Sauté ed squid with pickled cabbage (pickled cabbage)
1. Raw material: 25g of dried fish after swelling; 1 grams of potherb pickles.
2. Seasoning: 3-5g of ginger rice and chopped green onion, 3 pieces of garlic, one dried pepper, 1g of cooking wine, a little soy sauce, a little refined salt, a little sugar, 5g of vegetable oil and 8g of fresh soup.
3. Operation method: (1) Change the cuttlefish (cuttlefish) washed after swelling into a knife or put on a flower knife (to facilitate the taste and maturity) and blanch it with boiling water; Cut ginger into rice granules and slice garlic seeds; Cut dried Chili into sections; Dice pickles. (2) When the wok is on fire, add vegetable oil, stir-fry garlic slices, stir-fry pickles until cooked, pour fresh soup, ginger, scallion rice and squid pieces in turn, add various seasonings such as soy sauce, and finally add sugar, and turn it over a few times to serve in a basin.
(2) (microwave) baked squid (ink) fish tube
1. Raw materials: two whole squid (ink) fish tubes. One green onion, and other ingredients (cabbage, bamboo shoots, coriander, onion, tomato and other personal favorites) are appropriate.
2. Seasoning: 15g of cooking wine; 5 grams of ginger and garlic paste; 5 grams of soy sauce; A little pepper; 15g of peanut butter; 1 grams of soup; A little monosodium glutamate and sugar; 1 grams of vegetable oil.
3. Operation method: (1) Wash the swollen fish barrel, scald it slightly with boiling water, soak it in the sauce made of various seasonings for half an hour, take it out to dry, and then soak it for taste; Beijing onion is cut into two-centimeter-long sections. (2) Lay the scallion section on the bottom of the basin, place the soaked fish barrel on the scallion section, connect the basin to the microwave oven, and turn the function key of the microwave oven to the barbecue function for two minutes. When the rotation of the microwave oven stops, take out the squid rolls, soak them in the sauce, add other ingredients (you can choose one or two you like) to the basin, then put the re-soaked fish barrel on it, put them together in the microwave oven, and bake them for about two minutes by barbecue. That is, a pot of fragrant roasted squid (ink) fish tube is formed. Sprinkle pepper before serving, it tastes better.
Precautions: 1. To make the cooked squid (ink) fish tender but not old, it is necessary to master the cooking time. Because most of the squid is protein, it solidifies after heating, so the longer the cooking time, the harder the squid becomes. 2. During microwave baking, we should master the time according to the size and tenderness of the squid, so as not to bake it for a long time and make it inedible. However, it can't be eaten when it is raw, so we must master the heat flexibly (the length of time and the size of firepower
Tear the squid by hand
Materials: dried squid, oil, soy sauce, Chili powder, cumin powder, pepper and oyster sauce
Practice:
1. First, soak the dried squid in hot water for five to eight minutes, wash it and drain it.
2. Tear the squid into shreds, add oil, soy sauce, Chili powder, cumin powder, pepper and oyster sauce, and fully grasp.
3. Bake the mixed shredded squid in the microwave oven for one minute, turn it over, bake it for another minute, turn it over several times, and bake it according to your favorite hardness.
How to make squid in casserole
Ingredients:
Dried squid, cooked chicken skin, mushrooms, Chinese shepherd's purse, ham, pig's trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
making process:
1. put 2g of clean water and 5g of quicklime in the basin and soak it in dried squid for 12h, and stir it twice to make the squid swell evenly, then take it out and rinse it with clean water
2. cut the prepared squid into thick shreds with a length of 4cm and a width of 1cm, including chicken skin, turnip, mushrooms and ham. Then soak it in warm water for half an hour, scrape off the scalded skin and hair and wash it
4. Put 1 grams of supernatant in the casserole, add onion, ginger, cooking wine, set the pig's trotters on fire, boil and skim the floating foam, and stew it on low heat for about 9 minutes to form a thick soup
5. Put 25 grams of chicken soup in the pot and blanch the shredded squid once; Take out the pig's trotters from the casserole, add chicken soup, shredded squid and various ingredients, and stew for half an hour. The soup is white and thick, and season with salt and pepper.
Potato and squid soup
Ingredients:
25g of potatoes, 2 dried squid, 2g of lean meat, 2g of salted vegetables, and a little of mushrooms and ginger.
Practice:
1. Wash and cut the lean meat; The squid was soaked in water and fried in a pan.
2. soak mushrooms; Peel and dice potatoes; Wash the salted vegetables and cut into pieces.
3. roll a proper amount of clear water fort, roll the arson material bag, slow fire fort for 2 inches, and season with salt.
dried soup of peanut pig's feet, mushrooms and squid
The method is very simple-1) Wash the pig's trotters, remove the hair with tweezers, put them in a pot, add water to boil, turn off the fire and wash away the floating foam. Mushrooms soak their hair. Dried squid soaked in hair. 2) Re-drain water in the pot, add pig's trotters, raw peanuts, soaked mushrooms and dried squid, add onion slices and ginger slices to cook wine and salt, boil over high fire, and simmer slowly until the pig's trotters are soft and glutinous. 3) before eating, sprinkle chopped chopped green onion and coriander as you like
Note: 1) After I boil it, I put it in a Slow Cooker, which is more convenient, so I don't have to worry about turning off the fire-a common problem I make. 2) Peanut skin will discolor the soup. 3) If there is no dried squid, I don't have to put it.
The trotters are soft and waxy, the soup is delicious, and it's easy to cook. I think it's quite good.
squid pork knuckle soup
ingredients: a pork knuckle (about 8g), a dried squid (about 5g) and seven or eight mushrooms.
Practice: raw material treatment:
1. Scrape pig hair with pig hands, wash it and chop it into pieces. Stir-fry a little in the exothermic pot, and add some cooking wine to remove the fishy smell when frying.
2. Soak the dried squid in warm water, wash it, cut it into small strips horizontally with scissors, and then cut it into small pieces.
3. Soak the mushrooms in warm water, remove the pedicels, make the large ones smaller with a knife, and keep the small ones intact.
B. Soup-making: put a proper amount of water into the earthenware pot, first boil it with strong fire until the water boils, and then add pig's hands and dried squid. Boil the water again, and after five to ten minutes, switch to medium heat (or low heat) and add mushrooms, and cook until the pigs are soft and rotten. Season with salt and chopped green onion, and serve.
tofu pot with dried squid in small rows
Ingredients: three dried squid (if dried squid is changed, the taste will be better), half a catty in small rows, a box of tofu, three ounces of coriander and one piece of ginger.
Steps: 1. Soak dried squid in clean water until soft, and cut into small strips; Shred ginger.
2. Cut tofu into small pieces, cut coriander into several sections, and wash for later use.
3. put clear water into the pot, and when it is about to boil, add the ribs, and when it is boiled, wash the ribs with clear water. Add water to the pot, about four fifths, add shredded ginger, ribs and cooking wine, bring to a boil with high fire, and scoop off the floating powder on the water.
4. put the cut pieces into the pot.