Salted-dried foods: squid, shrimps, crabs, etc., are considered an excellent snack for beer, but they are good in and of themselves. The squid is attractive with a unique taste and the content of nutrients. Some amateurs of such a valuable product are confused by the fact that in the salted-dried squid produced in industrial conditions, food supplements are contained. Code E621 is present on all bags with slices of heads. As a taste enhancer, this additive, together with sodium glutamate, is added to squid and promotes longer product storage. However, it is not a secret for anyone that all additives are to some extent carcinogenic substances. In addition, many are not satisfied with the rather salty taste of industrial dried seafood.
People who are sensitive to their health, are interested in the question: can I prepare dried squid at home?
Of course, from the point of view of healthy eating it is better to buy fresh squid and most to make a treat in less than half an hour.
Recipe: squid dried
Preparation of squid for salting
1 kg of fresh squid is thawed and washed under running water, all dirt is removed. In order to easily remove the film from the squid carcasses, it is necessary to beat them with boiling water, and then, for contrast, with cold water. The film, as well as all the insides and chord are removed.
Preparation of brine
2 tablespoons of salt are bred in a liter of water. Within 10 hours in saline solution the squid is marinated.
How to cook dried squid?
After pickling, we put the carcasses in a colander, let the brine drain, cut the squid into thin rings. Lay the squid rings on the baking sheet, set the smallest temperature and leave for 2.5-3 hours in the oven.
Please note that exceeding the temperature and drying time will reduce the taste of the product and the squid will be "rubber". If you prefer juicy seafood, put the water in the oven in the oven during drying.
As an extra snack for beer, we recommend cooking chicken wings , or crispy pita chips .