How to make dried squid, dried squid tastes better this way

Dried squid is a form of squid that is made by salting and drying fresh squid. Dried squid has a unique aroma and chewy texture, but if it is not handled properly, it may have a strong fishy smell. Dried squid is more difficult to cook than fresh squid. So how should dried squid be cooked?

1: Dry-fried squid shreds are made by using Sichuan's unique cooking method - dry-frying. However, dry-fried squid shreds are different from other dry-fried dishes because dried squid contains very little water (about 16 grams per 100 grams), so stir-frying requires strong fire, boiling oil, and quick turning. When stir-frying, the oil temperature should be 60% (170℃). At this time, the oil surface in the pot begins to emit green smoke. After the squid shreds are put into the pot, the oil conducts heat quickly, so that the surface of the raw material quickly solidifies to form a coke film, which prevents the internal water from seeping out, ensuring that the dish is crispy on the outside and tender on the inside.

2: Pay special attention to the fact that when the squid shreds begin to curl, add cooking wine immediately and quickly add shredded pork and stir-fry together with the squid shreds. When the pork shreds are almost dry, add salt, MSG and sugar to stir-fry until fragrant and tasty. This operation process is the key to "getting treasure from the fire". Do not stir-fry in the pot for a long time, otherwise the squid will become dry and hard under high temperature, and it will be tough and hard to chew.

1: Ingredients: 200g pork noodle, 300g loofah, 50g onion slices, 30g shredded dried squid, 30g red pepper, 15g scallion, 10g garlic slices, salt, sugar, soy sauce, rice wine, ginger juice, cornstarch, peanut oil as needed

2: Preparation: 1. Wash and slice the pork noodle, mix with salt, sugar, light soy sauce, cornstarch and peanut oil and set aside; 2. Wash and cut the loofah into pieces, blanch and set aside; 3. Heat oil in a pan, sauté the garlic slices, scallions and red pepper pieces, add the pork noodle and stir-fry over high heat for a while, then add the loofah, onions and dried squid, add appropriate amount of ginger juice and rice wine, continue to stir-fry, finally season with salt and sugar, and thicken with a thin starch.

1: Ingredients: 3 to 4 dried squids, 500 grams of pork belly (choose leaner ones), a small piece of scallion, a few slices of ginger, 3 star anise, a small piece of cinnamon, a bay leaf, 2 tablespoons of dark soy sauce, 1 teaspoon of light soy sauce, 3 rock sugars, appropriate amount of salt, and a small amount of vegetable oil.

2: Method: Soak the dried squid in cold water overnight, wash it, remove the purple membrane, and cut it into strips; cut the pork belly into small pieces; heat a little vegetable oil in a pot, add scallions and ginger to release the aroma, then add the pork and dried squid and stir-fry, pour in light soy sauce, dark soy sauce and rock sugar and stir-fry until the color is on, then add water to cover the meat. Bring the water to a boil over high heat, add appropriate amount of salt, stir and turn off the heat; put all the contents of the pot into a pressure cooker, cook at high pressure for 28 minutes, and then dry the soup in the wok. If you don't have a pressure cooker, just use a wok to cook for about an hour.

In the recipe book, we have a good understanding of its production method, so when making it, you can follow the above method. However, it should be noted that in the process of making such food, the combination of ingredients should also be reasonable, so that it is healthy when eaten.