Dried Squid
Mandarin: Youyu; Cantonese: Yow Yu.
In inland China and other parts of Asia that are far from the coast, where fresh seafood was for a long time unobtainable, dried squid and cuttlefish have always been regarded as delicacies.
Aroma and flavour
Dried squid is pale brown in colour and has a subtle fishy aroma, but a very strong taste. Some people find the texture rather tough when compared to fresh squid, but others like the chewiness of the dried version.
Culinary uses
In Asia, dried squid is mainly used in soups or meat stews. The stronger texture and flavour provides an interesting contrast to fresh squid, and the two are often stir-fried together in a popular dish that is known as "two-coloured squid-flowers".
Preparing Dried Squid
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- Soak the dried squid in warm water for 30 minutes or so, then drain and wash in fresh water.
- Score the squid on the inside in a criss-cross fashion, then cut it into small pieces.
Storage
Dried squid will keep almost indefinitely if they are wrapped tightly and stored in a dry, cool place.