Traditional Chinese Dried Squid: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Dried Squid. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5825 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Dried squidMore than 90% of squid is processed into dried squid, which is one of the eight delicacies of seafood.Preparation method 1. Raw material selection: The body surface of squid is prone to redness. In order to ensure the quality of the finished product, the raw materials must be processed quickly, the fish must be classified and processed according to their size, and the surface dirt must be washed with sea water.2. Cutting: Depending on the fishing method and the freshness of the fish, two methods are used: picking and cutting and laparotomy.(1) Picking method. Hold the back of the fish tightly with your left hand, with the fish's head facing towards the body, and the belly of the fish facing up to protrude the abdominal cavity. Hold the knife in your right hand (with the knife edge facing upward). The tip of the knife edge extends from the protruding abdominal cavity to about 1 to 2 centimeters at the end of the fish tail. The tip of the knife lifts the knife upward. At this time, the knife edge should be cut along the center of the abdominal cavity to make the meat slices on both sides symmetrical and beautiful. When picking and cutting, the tip of the knife tail should be close to the meat surface in the abdominal cavity to prevent the knife tail from breaking the ink sac and affecting the appearance of the product.(2) Dissection method. Place the squid on a wooden mat or fish platform with its head outwards and its belly facing up. With the palm of your left hand facing upward, insert your index and middle fingers into the belly of the fish to lift the belly and pop it open. Hold the knife in your right hand and cut the flesh side downward toward the center of the belly and towards the tail of the fish. Other key points are the same as the picking method.After cutting according to the above two methods, the ink sac should be removed easily.3. …
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