Dried squids — the great snack capable to diversify your menu. The squids acquired in shop not always keep taste inherent in them and aroma therefore it is better to dry house seafood.
It is required to you
- - 1 kg of squids;
- - 150 g of salt;
- - water;
- - knife;
- - oven (microwave).
Instruction
1. For a zasushivaniye it is the best of all to get small individuals of squids and to undress them independently. Defreeze a product in the natural way at the room temperature, it is also possible to lower in water temperature of no more than 30 °C. It is impossible to keep squids in water long, otherwise they will lose the rich and useful reserve of iodine and other useful substances.
2. The most labor-consuming stage of preparation of a delicacy is a cutting. Carefully clean squids and start a razdelyvaniye. At first cut off to squids top together with a cloak and get all entrails. It is necessary to cut seafood very accurately to fins as in this place they have an ink bag capable to paint fillet in black color. Clean a belly part by means of the back of a knife, remove chitinous plates.
3. Then wash out squids to avoid hit of pollution, and remove an integument. Without effort to remove skin, take seafood under contrast water. It is possible to cut squids in the form of rings or any other forms at your discretion. If you want to facilitate to yourself a task, then you can get in shop of already cut squids, but at house processing seafood turns out more tasty and fragrant.
4. Prepare a special salty brine from the following calculation: on 1 l of water about 120-130 g of salt will be required. Put this brine for several minutes on small fire, and later cool. Place in the prepared solution pieces of squids for 5 minutes. If you cut squids large portions or very much you love salty, take seafood longer. Having taken out squids, spread out them on a trellised surface and wait some time until liquid flows down.
5. Process of a zasushivaniye will become the next stage. It is the best of all to do it in an oven or the microwave if at it there is such function as convection. You dry squids in an oven at a temperature from 20 to 60 °C within an hour. Time of drying can vary depending on quantity and the sizes of a delicacy. In process it isn't necessary to increase temperature, and that squids will be dried unevenly and will lose all the refined gustatory qualities.
6. Cut ready fillets and tentacles of squids equal stripes and leave for a while for cooling. Dried squids are ready. Enjoy your meal!