CATDOLL : CATDOLL: How to foam dried squid?

The specific steps for squid foaming are as follows:

1. Prepare the dried squid.

2. Soak the dried squid for about 2 hours. It can be used when it is softened. You can also add a little baking soda.

3. Remove the middle bone.

4. Wash the squid, cut it into strips and put it into a bowl.

4. Add a little onion and ginger.

5. Steam in a pot.

6. Steam over high heat for about 15 minutes and the dried squid will be foamed. The foamed dried squid is very soft and can be used for stir-frying or making soup.

The specific steps for squid foaming are as follows:

1. Prepare the dried squid.

2. Soak the dried squid for about 2 hours. It can be used when it is softened. You can also add a little baking soda.

3. Remove the middle bone.

4. Wash the squid, cut it into strips and put it into a bowl.

4. Add a little onion and ginger.

5. Steam in a pot.

6. Steam over high heat for about 15 minutes and the dried squid will be foamed. The foamed dried squid is very soft and can be used for stir-frying or making soup.

Squid reproduction and development:

Every spring and summer, cuttlefish swim from deep water to shallow bays to lay eggs, which is called reproductive migration. After laying eggs, cuttlefish die in large numbers near the coast. There are many types of cuttlefish in my country. The most obvious migratory ones are the needleless cuttlefish (Sepiella maindroni), which is abundant in the southern coast of Zhejiang and the coast of Fujian; the Taiwan squid (Loligo formosana), which is distributed in the sea area south of the Taiwan Strait, and the offshore waters of Shantou and the Beibu Gulf are the spawning places. Squid like to lay their eggs on seaweed or wood chips, hanging on them like bunches of grapes.

Therefore, fishermen along the coast often bundle things like branches into bundles and throw them into the sea to lure squids to lay eggs. When schools of squids swim in to lay eggs, they set out nets to catch them and make a lot of money.

First soak the dried squid in cold water for 2-3 hours, then soak it in alkaline water for about 3 hours. When it is fully expanded, take it out and rinse it repeatedly in clean water to remove all the alkaline in the fish body. Then it can be used for cooking. At this time, the fish body is enlarged, bright red, and elastic. The concentration of alkaline water is the key to soaking the squid. The ratio of water, alkali, and lime is generally 8:1:0.3; after mixing, add twice the amount of cold water. However, when soaking, it should be appropriately changed according to the specific situation.

For example, for yellowish and transparent dried squid, the concentration of alkali water should be lower (add more water), while for purple old dried squid, the concentration of alkali water should be higher; the alkali water should be lighter in hot weather and stronger in cold weather. During the soaking process, pay attention to observe more closely. Once the squid has expanded and has a fresh color, remove it immediately; otherwise, if it is soaked for too long, it will cause damage to the fish.

Turn black water into dry water by evaporation

Dried cuttlefish is commonly known as squid, also known as winter chicken, and the dried product is also called moth fish, commonly known as squid cake. Fujian dried cuttlefish is rich in nutrition, has the functions of strengthening yang and fitness, nourishing blood and kidney, strengthening stomach and regulating qi, and is mainly used to treat impotence, anemia, strain and back pain, neurasthenia and other symptoms. It is an excellent tonic for postpartum women during confinement.

The ones with complete body shape, bright and clean color, flat and thick flesh, brown-red translucent appearance, and a fresh fragrance are of high quality; those with brown spots in some parts, pink-white surface, and dark red back are of inferior quality.

The method of soaking dried cuttlefish is to soak it in cold water for 3 hours, remove the cuttlefish, tear off the cuttlefish skin and put it in a large basin, pour in pre-prepared cooked alkaline water (20% soda ash, 30% lime water, 50% boiling water), soak it for about 3 hours, then take out the cuttlefish, rinse it with cold water and set aside.

Cuttlefish is also known as cuttlefish. It is delicious, nutritious, and has high medicinal value. It is a delicacy and good medicine that the ocean has given to humans. It can be fried, steamed, boiled, or stewed. It can also be pounded into round, white, and delicious cuttlefish balls, which are the best among fish balls and a good ingredient for cooking soup.

Why is cuttlefish also called squid? There is a wonderful legend circulating among the people: In ancient times, after Qin Shihuang unified China, he went on a southern tour to the seaside one year, and he and his entourage were fascinated by the beauty of the Yellow Sea. A eunuch was so happy to see the scenery that he lost a white silk bag containing the four treasures of the study and memorials on the beach. Over time, the bag was nourished by the sea and the essence of heaven and earth, and turned into a fairy. The bag body turned into snow-white flesh, the two bag straps turned into two wrists, and the ink in the bag was wrapped in the ink sac in the flesh. The fairy lives in the sea, appearing and disappearing mysteriously. When encountering a strong enemy, it will bulge its belly and spray ink to stir the water black, and take the opportunity to escape. The fairy sprays ink and moves as fast as a thief, so later generations also call cuttlefish "squid".

Cuttlefish is not only a delicacy on people's tables, but also a good medicine. According to Chinese medicine research, cuttlefish tastes sweet and salty, is neutral in nature, and enters the liver and kidney meridians. It has the functions of nourishing the liver and kidney, replenishing blood vessels, curing metrorrhagia, promoting pregnancy and childbirth, regulating menstruation, and curing hernia. Cuttlefish shell, called "sea cuttlebone" in Chinese medicine, is a commonly used Chinese medicine for acid resistant, hemostatic, and astringent. The whole body of cuttlefish is a treasure, and it has a good therapeutic effect.

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Dried squid is made from dried squid and cuttlefish. It is a rare seafood delicacy and a specialty of the coastal areas of Fujian and Guangdong in my country. The most famous ones are Kowloon squid and Shantou squid. It is a nutritious and delicious seafood delicacy. The meat has the function of nourishing and strengthening the body, and the oracle has the effect of anti-tumor.

There are two types of dried squid commonly seen on the market: long and oval. The former is dried squid, and the latter is dried squid. The former is better than the latter in terms of quality. Young squid is light yellow, transparent and thin, while old squid is purple and large. Good quality dried squid is bright white, flat and thin, uniform in shape, with the color of dried shrimp, with fine white powder on the surface, slightly red, tender, dry, and with the fishy aroma that this variety should have; the body is partially curled, the meat is lean, the tail and back are dark red, and there are slightly red spots on both sides, which are inferior products.

The method of making the dried squid is to soak it in clean water for a day. Then dissolve the caustic soda in water at a ratio of 500 grams of squid to 50 grams of caustic soda, soak the squid in it, and stir it frequently. When the squid becomes soft and thick, remove it from the water and set it aside.

Using caustic soda to soak squid takes a short time and has a high swelling rate. The squid is crispy, tender, clean, transparent and has good brightness. The specific method is: put 500 grams of squid into a basin, add clean water (warm water can be used in winter), soak for 3 to 4 hours, then separate the squid's head, tentacles and body, replace with clean water (cover the squid), add 40 ml of 50% caustic soda solution, stir evenly, soak for 2 to 4 hours, until the squid becomes thicker and shiny, and can be pinched with fingernails, then rinse with clean water repeatedly to remove the alkali. Then divide it into grades and soak in clean water for later use.

Things to note when soaking and making the squid: Stir and observe frequently after adding the alkali solution to prevent uneven soaking and excessive swelling; it should be eaten as soon as it is soaked and should not be stored for a long time after soaking; the squid has more water after soaking, so the blanching time after cutting should not be too long, otherwise the texture will not be crispy.

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Raw and dried razor clams grow in the unpolluted waters along the coast of Fujian. After years of growth, razor clams grow in the sea area with bottom sand and upper mud, and grow up under the daily scouring of the turbulent seawater. It is a special shellfish seafood. The faster the seawater flow, the better the product's internal quality. After years of growth, razor clams are dug out one by one by experienced old fishermen using traditional clam knives. This type of work is the most difficult work for coastal fishermen, and no machinery can replace it so far. Fishermen rinse the razor clams dug out from the sea every day and sell them to the razor clam processing factory for unified inspection, selection, shelling, drying, packaging and cold storage according to the traditional processing green product standards. How to eat: Soak in warm water for three hours and use it as a traditional stew, stir-fry and other methods to make delicious dishes. Product features: It is rich in essential elements and high-calcium products for the human body, suitable for middle-aged and elderly people, parturient women, and pregnant women who need calcium supplements.

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In many seaside cities, fresh clams are a favorite wine accompaniment for many people. Fresh clams are not only tender and delicious, but also a top-grade seafood delicacy. They can also treat diseases, replenish yin and clear heat, eliminate restlessness, and detoxify alcohol. They are especially suitable for regulating the body's dryness and heat when you feel tired and bored in spring.

According to historical records, during the Wanli period of the Ming Dynasty, residents along the coast of Fujian Province had already been popular with "growing clams in sea fields", "planting bamboo to raise oysters", "building clam fields" and "making clam pits". Lianjiang Baisheng Village is the most famous place for breeding razor clams. The razor clams produced here are characterized by large grains, thin shells and fat meat. Razor clams have a unique delicious taste, a crisp and tough texture, and are rich in nutrition. They are dried in the sun for easy storage. Dried razor clams can be soaked in wine and stewed in clear water for consumption, which is a rare tonic for pregnant women.

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Dried scallops are the best of Fujian's famous and high-quality specialties. Dried scallops are made from the adductor muscles of scallops, sun and moon shells, etc. Dried scallops are rich in protein, fat, sugar, trace elements, minerals, riboflavin, and niacin. Among them, glycogen, tyrosine, and succinic acid are considered top-quality. Scallops have the effects of calming the liver and reducing phlegm, nourishing the kidney and clearing away heat in medicine. According to modern scientific information: the reproductive glands of scallops contain an element that has the function of destroying cancer cells and can be used as an effective adjuvant for preventing and treating cancer.

The ones that are yellow and shiny, with white frost on the surface, have uniform grain size, are not broken or free of impurities, have firm and full meat, clear and thick meat threads, have a special aroma, and are fresh and light in salt are top-quality ones. On the contrary, those that are black in color, have uneven grain size, have impurities, have soft meat, have no aroma, and are salty but not fresh are inferior ones.

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Grilled Shrimp Wild shrimp grows in the unpolluted waters of the deep sea of ​​the Taiwan Strait for many years. They are highly clustered, highly mobile, and difficult to catch. After fishermen catch them in the Taiwan Strait, they are refrigerated and sent back to the factory for washing. They are then shelled, sliced, dried, sorted, packaged, and stored in cold storage according to traditional green product standards. Product features: high calcium and zinc content, suitable for a wide range of people, and delicious. How to eat: fried, stir-fried, etc. Great for gifts. The shrimps are complete in shape, uniform in size, neatly paired, translucent and shiny, light in salinity, and dry in body. They are good quality shrimps; otherwise, they are defective.

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Shrimp skin is not the skin of shrimp, but a kind of dried shrimp (Chinese hair shrimp). This kind of shrimp has very little meat, and the meat is not obvious after drying, making people feel that it is just a layer of skin. Shrimp skin is extremely nutritious. 100 grams of shrimp skin contains 39.3 grams of protein and 2 grams of calcium, which is several to dozens of times that of fish, eggs and milk. In addition, shrimp skin is also rich in trace elements such as potassium, iodine, magnesium, phosphorus, vitamins, aminophylline and other ingredients, and its meat is as soft and easy to digest as fish. It is a nutritious product for the elderly and is extremely beneficial to health.

It is particularly worth mentioning that the elderly can prevent osteoporosis caused by calcium deficiency by eating dried shrimps regularly; adding some dried shrimps when cooking is good for improving appetite and strengthening physical fitness.

Shrimp skin can be used to make soup, stir-fry, stuffing, seasoning, and can be made into shrimp skin tofu, shrimp skin rapeseed, shrimp skin leek, shrimp skin shallot, shrimp skin radish soup, etc. It is our favorite product. Although it is not the main dish, it can be added to soup, mixed cold dishes, steamed eggs, and dumplings. It tastes delicious and is economical.

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Although the clove fish is small, it has high nutritional value and is a small economic fish. It has a round and flat body, 2-3.5 cm long; the back is green and the abdomen is silvery white; the eyes are big and the snout is round and protruding; there are no ridges and scales, and no lateral lines. Although it is small, it smells like cloves, and its body shape resembles the golden cloves on the earlobes of fishermen, so it is called clove fish. It is distributed in the East China Sea of ​​my country, and its main production areas are in the offshore waters of Zhejiang and Fujian provinces.

Its meat is delicious and nutritious, and it can be eaten whole. It is also a seafood condiment. When used as a side dish, it can be used to soak in soup, mix with cold dishes, or scrambled eggs. It is fragrant and appetizing. According to the Chinese Pharmacopoeia, "Sea anchovies are salty and warm in nature, and have the effects of clearing heat and stopping diarrhea." It is also used by the people to treat chronic enteritis, tuberculosis and other diseases.

According to analysis, anchovies contain a large amount of DHA and EPA, two unsaturated fatty acids that have special effects on preventing and treating cardiovascular diseases. Fat-soluble VA and VE play an extremely important role in preventing cancer, fighting cancer and delaying aging.

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Small yellow croaker Wild small yellow croaker grows in the unpolluted waters at the bottom of the deep sea of ​​the Taiwan Strait. After years of growth, the meat is delicious. This fish species has strong clustering and high mobility. Therefore, it is quite difficult to catch. It is highly seasonal. Experienced fishermen use fishing devices to track and catch it. After refrigeration and preservation, it is sent back to the processing plant for washing according to green product standards, cutting open and washing the internal organs, drying, sorting and packaging, and storing in cold storage. Product features: The fish meat is delicate and delicious. It contains high calcium content and is suitable for adults. It is a must-have for the dining table. How to eat: Soak in warm water for three hours, steam or boil red yeast.

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Among the many seafood delicacies in Fujian, the oysters that are abundant in the intertidal seashore are the most intriguing. They are rich in protein, glycogen, fat and multiple vitamins. Fresh oysters are fragrant and delicious. Whether they are fried, boiled, steamed or used as a condiment, they are fragrant and have an endless aftertaste. They are a rare condiment. Dried oysters also have medical effects such as nourishing the liver and clearing heat, nourishing yin and improving eyesight, refreshing and improving essence, and enjoy the reputation of sea milk.

Oysters are the most nutritious shellfish and are known as "milk in the sea" and "natural Viagra" for men. They are also eaten in many ways: fresh oyster meat can usually be steamed, fried, blanched, fried with eggs, fried with oyster cakes, skewered with fresh oyster meat, and boiled in soup. Steaming with appropriate seasoning can keep the original flavor. If you want to eat soft fried fresh oysters, you can add a little rice wine to marinate the oyster meat, then dip the oyster meat in batter, fry it in a pan until golden, and serve it with soy sauce and balsamic vinegar. When eating hot pot, you can string the oyster meat with bamboo sticks, put it in boiling soup for about one minute, and then take it out and eat it. If you cook soup with meat cubes and shredded ginger, the soup is as white as milk, fragrant and delicious, and has a very good nourishing effect. The dried product processed from oyster meat is called dried oysters, which is also a very famous nourishing product.

The ancient Chinese medicine book "Compendium of Materia Medica" records that "eating more oyster meat can make the skin delicate and clean, nourish the kidney and strengthen the yang, and can cure deficiency and relieve erysipelas." In addition to balancing spring dryness, oysters also have the functions of lowering blood pressure and nourishing yin and blood.

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Ready-to-eat dried squid Wild squid grows in the deepest waters of the Taiwan Strait, where the water is deep, the flow is fast, and the water temperature is low. It is not polluted. It is a rare fish species in existing seafood. It takes many years to grow and the number is decreasing. This product contains multiple vitamins needed by the human body and high calcium content. It is the best product for strong calcium supplementation for middle-aged and elderly people, parturient women, pregnant women, and children. It is the best gift for relatives and friends during festivals.

This product has been caught, preserved, transported, processed, cut, cleaned, salted, and dried and packaged in strict accordance with green product standards. Quality standards are established to ensure quality and quantity are guaranteed for the market. How to eat the product: It can be eaten immediately after opening the bag.

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Dried Conger Eel Wild conger eels grow for many years in the unpolluted waters at the bottom of the deep sea of ​​the Taiwan Strait and have high mobility. They do not cluster well, so it is quite difficult to catch them. The fishing fleet needs to use fish finders to catch them, and keep the captured conger eels in cold storage for freshness. They return after catching a certain number of them. After being rinsed in the processing plant, they are processed, dried, inspected, packaged and stored in cold storage according to green product standards. Product features: Dried conger eels are delicious and high in calcium and zinc. They are suitable for all kinds of people and are also a good gift. How to eat: Soak in warm water for 6 hours and then steam, stir-fry, etc.