The secret to grilling dried squid to perfection, with a mouth-watering aroma and tender yet slightly chewy texture, lies not in complexity but in a single masterful technique. With this trick up your sleeve, you can easily recreate this delicacy in the comfort of your own home. Join Chef Ha Trang from Thanh Hoa as she shares her ultimate guide to achieving the perfect grilled dried squid, a dish that’s sure to impress even the most discerning palate.
Chef Ha Trang.
Ingredients:
– High-quality dried squid.
– 1 can of beer.
– Alcohol for cooking (e.g., ethanol, grain alcohol, or vodka).
– Pan/Pot…
Instructions:
Place the dried squid in a clean bowl or container.
Pour the beer over the squid. Let the squid marinate in the beer for about 10 minutes. This step is crucial as it allows the beer to permeate the squid’s flesh, tenderizing it and infusing it with a delightful aroma. The result? Squid that’s tender, fragrant, and never tough.
Once the squid has absorbed the beer, transfer it to a pan or pot. Pour a moderate amount of cooking alcohol over the squid and carefully ignite it. Using long chopsticks or tongs, continuously turn the squid to ensure even cooking and prevent burning.
Grill the squid until it turns a paler shade of white and slightly curls, indicating doneness. This unique cooking method locks in the sweetness and prevents any bitter taste.
Wrap the grilled squid in newspaper and use a mallet to gently pound it. This step serves two purposes: it helps dislodge any charred bits, ensuring a bitter-free dining experience, and it tenderizes the squid even further, making it incredibly easy to tear and enjoy.
Finally, tear the squid into bite-sized pieces and serve with chili sauce. It’s as simple as that!
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Tips for selecting the best dried squid: The key to a delectable grilled dried squid dish begins with choosing the right ingredients. Here’s what to look for: – High-quality dried squid is typically sun-dried soon after it’s caught, ensuring freshness. Look for squid with a white belly, a natural light pink back, and faint black spots—these indicate the squid’s natural skin pigmentation. It should not feel damp or have an overpowering fishy smell. When grilled, the flesh should tear apart easily, revealing a light pink color, and offering a pleasant chew without being too tough or crumbly. If the squid appears pale white, it may have been dried after spoiling. – The best “one-sun” dried squid will have a thick body and an even coating of fine powder. Its color should be a vibrant pink, and it should taste naturally sweet. Conversely, lower-quality squid may exhibit dark red spots on its body or scattered light red spots on its back and sides. – Another critical factor is the squid’s aroma. Fresh squid should not have a strong, unpleasant fishy odor. When you touch the squid, your hands should not feel damp, and the squid should not leave behind any unpleasant residue. – Dried squid can be sun-dried in two ways: flat-dried or hung-dried. Hung-dried squid tends to have a straighter body and thicker flesh, usually indicating that it was caught with a fishing rod. Flat-dried squid, often caught with a net, will have a thinner body. Squid caught with a fishing rod is generally of higher quality and commands a higher price due to its superior sweetness and texture. – When selecting dried squid, opt for those with straight bodies and thick flesh, as these characteristics contribute to a sweeter and more flavorful dish. Additionally, ensure that the squid’s head is firmly attached to its body, and look for abundant, white-pink tentacles that retain some stiffness, all signs of freshness. |
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