When buying dry goods, should squid be "big" or "small"? The taste is very different, so don't buy it blindly.

In fact, it is really convenient to buy vegetables, fruits, eggs, snacks, biscuits, seasonings, rice, grain and oil on the community group buying platform. I like baby dishes recently, a pack of three, and the online shopping price is cheap, less than 3 yuan. After buying the weighing and pricing in the vegetable market, the cheapest one is about 5 yuan. So, for me, besides fresh aquatic products and pork,

When you go out to the supermarket, you will buy more pork, ribs, tenderloin and pork belly, and keep them in the refrigerator at home. Occasionally, you will go to the vegetable market near the community to buy some braised dishes, such as braised beef, braised tripe and duck neck, for a change.

I often cook home-cooked dishes: scrambled eggs with green peppers, vinegar cabbage, shredded pork with green peppers and preserved eggs with yellow skin. My daughter-in-law likes to eat fish, so she cooks braised crucian carp and braised snapper every once in a while. My parents like to eat braised pork, and I cook it occasionally, but it's all the same. It's monotonous to cook it in a different way and eat it in a different way. There are always times when you get tired of eating.

A few days ago, my family had no appetite at all. Actually, they are tired of my home cooking. So at the suggestion of my parents, I went to the supermarket to buy some new prawns, half ducks and squid rolls. When I got home, I made them a plate of boiled prawns, a pot of old duck radish soup, and fried peppers and onions. The whole family ate so much that even the pot of old duck and radish soup was drunk upside down.

After dinner, my parents are still not satisfied. I propose to continue tomorrow, or a pot of old duck and radish soup and a pot of braised pork, and then buy a bass and steam it. Good point. The next morning, my parents went out to buy food and bought some new prawns and squid. I'm a little puzzled. Q: Didn't they say braised pork and steamed bass were delicious?

My mother found an excuse. They are too old to eat greasy braised pork. Instead, they should eat something light, so they bought prawns and squid.

In fact, I know in my heart that my parents prefer squid. Their attitude was prevarication when chatting at home last night.

Still the same. Fried green peppers and onions. At dinner in the evening, after each family tasted a little, there was a big plate of squid left. My mother said that my cooking skills were unstable, which made the squid cooked for dinner not delicious and chewy.

I'm surprised, too. It's all squid, and the method is the same. Why did it get so bad?

A few days later, I went to the supermarket to buy squid, and an old man picked squid there. There are all kinds of squid in the supermarket refrigerator. I watched the old man pick only the small ones. I don't know why.

So I took the liberty of asking this uncle, who was very enthusiastic and explained the reasons to me while choosing.

Under the uncle's explanation, I realized that the small squid was called "soft fish", with fresh meat and much better taste than the bigger one.

After finding out the reason, I bought some small squid to go home with the map. This is still the same practice. Through practice, I understand that many ingredients seem to be the same, but in fact, too much attention is paid to them, which is not only a waste of money but also delicious.

In daily life, we only know the methods of squid, such as: iron plate squid, fried squid, braised squid and so on. We only know big squid and small squid, such as me. If my family doesn't like squid, the uncle in the supermarket patiently explained, I really don't know what kinds of squid there are.

1. We went to the supermarket to buy squid. There are roughly two kinds, such as the larger squid named "Squid", which belongs to the suborder Squid.

2. There is also a squid with a smaller trunk. Its name is "Soft Fish", which belongs to Cetacea. Small squid has a more popular name "small tube".

3. Dried squid is called dried squid, which has excellent meat quality and enjoys a high reputation in the seafood market at home and abroad, with an annual output of 40,000-50,000 tons. The main fishing grounds are in Beibu Gulf of Hainan, southern Fujian, Guangdong, Bohai Bay of Hebei and Guangxi, and the squid produced in Beibu Gulf and Bohai Bay of South China Sea is the best.

4. When purchasing squid, most high-quality squid are complete and solid in shape, pink, shiny, slightly frosted on the body surface, translucent in meat, and not red on the back.

Dried squid is one of the popular seafood exported from China. It is made of fresh "soft fish" and "cuttlefish". Compared with similar dry goods, it has more edible parts than dried cuttlefish, and the content of protein per 100 grams is also more. Mainly produced in Nanhai and Haikang near Shantou, Guangdong, northern Guangxi Zhuang Autonomous Region, Qinzhou, Dongshan, Jinjiang, Xiamen and other places in Fujian Province, and the dried squid in Shantou, Guangdong is the most famous.

1. Let's talk about the processing flow of dried squid first. Generally speaking, there are several processes, including material selection, soaking, cutting, eviscerating, cleaning, drying, salt steaming, grading and packaging.

2. Let's talk about the preparation for dried squid. Choose a suitable fish drying farm, for example, close to the seaside, with convenient transportation. In addition, we should set up supports, such as fixed supports and movable net supports, and finally build a fish pond for soaking squid.

3. The technological process is roughly as described above, and the key point is the drying of dried squid in the production process, which usually adopts hanging drying method and net drying method. Drying dried squid is mainly concentrated in autumn and winter, because there are more sunny days, less rain and dry air in these two seasons, so it usually takes 6- 10 days to dry.

4. After the dried squid is done, it needs to be graded. According to international standards, the back length of more than 25 cm is a premium product, 20-25 cm is a first-class product, 14-20 cm is a second-class product, and 8- 13 cm is a third-class product.

5. Dried squid should be reddish in color, tender in meat and high in quality. If properly preserved, it can be preserved for more than 1 year.

There are two kinds of dried squid in the market: long dried squid and oval dried squid. Dried long squid is more delicious than dried oval squid.

For squid, size can't simply distinguish good from bad. There are huge differences in body shape and taste. When we choose dried squid, we really can't think that big is good according to past experience. In that case, the delicious squid will pass us by.

The larger dried squid is made from the variety of "squid", which is usually oval and has relatively hard meat. No matter what cooking method is used, the taste will be hard and firewood.

The dried squid made by small soft fish is mostly long in shape. This kind of squid is soft and tastes much better.

So when we buy dried squid, we can't choose large ones, because most of them are oval and have thick meat. We should buy long dried squid, which is what we introduced above. Dried squid made of soft fish will be better.

Distinguish between good and bad squid? Here we only talk about how to distinguish, which means to distinguish all dried squid, including long and oval ones. Although the oval dried squid tastes relatively poor, we still need to know how to distinguish it when buying.

1. High-quality dried squid has a natural appearance, complete shape, no split, smooth and full meat.

2. The high-quality dried squid is yellow-white or pink, with smooth and bright surface, and some pure white dried squid are mostly bleached.

3, high-quality dried squid, most of the surface will have a thin layer of hoarfrost, which is because mannitol is formed by alkaline weathering in seawater. If the hoarfrost is thick, it is generally treated with salt.

4. The dried squid with good quality is lightly dried without salt and naturally dried, which retains the nutritional value and natural taste to the greatest extent, while the inferior squid is mostly smoked. In order to improve the freshness, salt and pigment will be added to make it salty and taste worse.

5, squid will be very careful in the process of making dried squid, the main consideration is integrity, squid will not be broken. Therefore, every squid should be a complete individual. If it is not complete, it means that the processing technology is rough.

Cuttlefish is also called cuttlefish, and there is a kind of cuttlefish called cuttlefish, which is the species difference between cuttlefish and cuttlefish. At the same time, their shapes are not the same. There is a big bone in the middle of the dried cuttlefish, which is slightly short, dark brown in color and thick in meat.

But the squid has only a soft gelatinous cartilage on its back, which is long, pink in color and white with a layer of frost.

In taste, dried cuttlefish tastes tight and tender, while dried cuttlefish tastes a little chewy, not as soft and tender as dried cuttlefish.

In terms of nutrition, the edible part of dried squid is more than that of dried squid 13%, and the content of protein is 27% higher than that of dried squid.

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

At the end of the paper, I still want to say a few words. Do you want to choose "big" or "small" squid? It's not a loss to buy it later. For squid, the size can not simply distinguish between good and bad, and the taste is also very different. When we choose dried squid, we really can't think that big is good according to past experience. In that case, the delicious squid will pass us by.