How to cook dried squid: Analysis of popular practices and techniques on the entire network
Recently, as a representative of dried seafood, dried squid has become a hot topic for its unique flavor and rich nutrition. Whether it is home cooking or restaurant menus, the cooking of dried squid has attracted much attention. This article will combine popular discussions across the network for nearly 10 days to organize the classic cooking methods, practical techniques and related data of dried squid to help you easily master this delicious dish.
1. Pretreatment method for dried squid
Dried squid needs to be soaked and cleaned before cooking. The following are the pre-treatment steps hotly discussed across the Internet:
| step | Operation Instructions | time |
|---|---|---|
| 1. Soak in clean water | Soak in cold water or warm water (below 40℃) for 6-8 hours | 6-8 hours |
| 2. Softening of alkaline water | Add a small amount of edible alkali to the water (1:100 ratio) and soak for 2 hours | 2 hours |
| 3. Clean and remove the film | Tear off the surface film to remove cartilage and viscera | 10 minutes |
| 4. Change the knife and cut the flowers | Cut the inner side of the cross knife for easy taste and molding | 5 minutes |
2. The three most popular dried squid roasting methods on the entire network
According to the heat of discussions between social platforms and food websites, the following practices have been the most popular recently:
| practice | Core ingredients | Cooking points | Popularity index |
|---|---|---|---|
| Dried squid with sauce | Bean paste, green and red peppers, onions | Fry quickly over high heat and mix the sauce in advance | ★★★★★ |
| Dry pot squid beard | Pepper, dried pepper, lotus root slices | Fry first and then fry, keep the burnt taste | ★★★★☆ |
| Squid braised meat | Pork belly, rock sugar, star anise | Squids are released late to avoid being too tough | ★★★☆☆ |
3. Five key tips for cooking dried squid
Combined with the experiences of chefs and food bloggers, these tips can significantly improve success rates:
1.Foaming time control: Refrigerate in summer to prevent spoilage; warm water can be used to accelerate it in winter.
2.The secret to remove the fishy smell and increase the fragrance: Add slices of ginger and cooking wine when blanching, or brush garlic and butter before baking.
3.Master the heat: Stir-fried dishes need to be heated throughout the whole process and can be served in 1-2 minutes.
4.Knife processing: The thin slices of reverse-grained patterns are more tender, and the depth of the cutter is more beautiful.
5.Matching taboos: Avoid eating with high tannin foods (such as persimmons) to affect protein absorption.
4. Nutritional data and popular questions
The nutritional value and precautions of dried squid are also the focus of recent discussions:
| Nutritional ingredients | Content per 100g | effect |
|---|---|---|
| protein | 60-65g | Promote muscle repair |
| Taurine | ≥800mg | Protect the cardiovascular |
| Zinc | 6.8mg | Strengthen immunity |
Popular questions and answers recently:
Q: Is the white cream on the surface of dried squid moldy?
A: No. This is a normal phenomenon of seawater salt crystallization or mannitol precipitation.
Q: Why is the squid curled severely after being fired?
A: The surface of the flower knife is subject to heat shrinkage, so it can be used to immerse or steam it in low-temperature oil to make a shaping.
5. Trend forecast: Innovative ways to eat dried squid
Data shows that the search volume of "air fryer dried squid" has increased by 120% recently, and "Thai cold squid shredded squid" has become the new favorite of short video platforms. Suggested try:
- Tear into thin strips and mix cucumber shreds, fish sauce, and lemon juice
- 180℃ air fry for 10 minutes to make low-calorie snacks
Master these popular knowledge and techniques and you can easily cook dried squid dishes with flavour and attractive colors. Welcome to share your exclusive practices!
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