There is a wonderful legend in folklore: in ancient times, after Qin Shi Huang unified China, he once toured the south to the sea, and all the retinue were fascinated by the beauty of the Yellow Sea. A eunuch was so overjoyed that he lost a white silk bag containing the four treasures of the study room and the song chapter on the beach. Over time, the bag was moistened by the sea, and the elite of heaven and earth became a little elf. The body of the bag becomes snow-white flesh, the two straps become two wrist whiskers, and the ink in the bag is wrapped in the ink sac in the flesh. The elves live in the sea, haunted, and when they encounter a strong enemy, they spew ink out of their belly to blacken the water and take the opportunity to escape. The elf sprays ink and moves as fast as a thief, so posterity also calls cuttlefish "squid".
Dried cuttlefish and dried squid are both marine products, they look similar in appearance, many people can't figure out which is dried cuttlefish and which is dried squid when buying. Although they look similar, they are very different in nutrition. In addition, dried cuttlefish and dried squid have certain differences in appearance and taste. What is the difference between them? Let's take a look!
The difference between varieties
Cuttlefish is commonly known as "squid", also known as "winter chicken", dry products are also known as "borer carp", commonly known as "squid", belongs to the decapod squid family; squid, also known as gun squid, is a decapod gun squid. This is the difference between cuttlefish and squid species.
The difference in appearance
There is a large bone in the middle of the dried cuttlefish, which is slightly shorter in size, dark brown in color, and the flesh is thicker; the dried squid has only a very soft colloidal cartilage on the back, which is longer and pink in color, and has a layer of white frost on the surface. This is the difference in appearance between dried cuttlefish and dried squid.
Difference in taste
Dried cuttlefish is eaten with firmer flesh and tender taste after being cooked by bubbles, while dried squid is slightly chewy after being cooked by bubbles, and there is no soft and tender cuttlefish. This is the difference in taste between dried cuttlefish and dried squid.
How to pick dried cuttlefish
Look at the color
Fresh dried cuttlefish has a pale yellowish tinge with a hint of red, and the color is uniform and free of mildew spots. If the color of dried cuttlefish is too whitish, it may be bleached and is not recommended for purchase.
Pinch soft and hard
Fresh dried cuttlefish soft and hard moderate, the body is intact and non-mutilated, pinch it with your hands, not dry and hard, there are certain micro-bullets. If you pinch it up and it is dry and hard, the dried cuttlefish may be stored for too long and taste bad when eaten.
How to make soup with dried cuttlefish? The following is an introduction to the most classic soup method of dried cuttlefish:
Ingredients: 100 g dried cuttlefish, 4 broth bones, 2 slices of ginger,
method:
1, After rinsing the cuttlefish dry, soak overnight.
2, drain the soaked cuttlefish with a thousand water, and cut into pieces with a diagonal knife.
3, Put the broth bones into a pot of cold water, without lid, boil on high heat, turn to medium heat and continue to cook for 5 minutes until the meat spits out blood.
4, Remove the broth bones and rinse well and drain.
5, put all the ingredients into the soup pot, and add 2000 ml of water, cover the pot lid on medium heat and boil, then turn to low heat and continue to simmer for 1.5 hours, until the soup is good, open the lid, season with fine salt