Many dried products only need soaking in water to restore their original texture, and some even become more tender and crisp than before. That's why many people choose to soak dried squid directly in water. While this does plump the squid, you'll notice it lacks the tenderness of commercially soaked squid when eaten.
Soaking with Chen Village Lye Water
First, take a large basin and pour in an appropriate amount of warm boiled water, ideally around 40°C (104°F). Place the dried squid inside and soak it. Soaking for about half a day is sufficient.
Remove the soaked squid, discard the basin water, and refill with fresh water—enough to fully submerge the squid. Add Chen Village lye water at a ratio of 20 parts lye water to 1 part water. After 3 hours, touch the squid; it should now be plump and softened.
Remove the rehydrated squid and rinse thoroughly under running water for about 10 minutes to remove the alkaline residue. Finally, soak the rehydrated squid in fresh water before further processing or cooking.
Chencun Lye Water: Scientifically known as potassium carbonate, this alkaline solution is used to expand meat and enhance its texture.However, meat products treated with Chen Village Lye Water develop a slippery texture, requiring multiple rinses to remove this greasy feel.
Lye Water Soaking
First soak the squid in cold water for about 2 hours. Remove and soak in a 1:100 lye water solution for 8 to 12 hours until the dried squid is fully rehydrated.
Remove the fully rehydrated squid, rinse thoroughly with clean water, and knead by hand during rinsing until the surface is no longer slippery and free of any off-odors.
High-Concentration Alkaline Soaking
Prepare a 5% soda ash solution using a 1:2 soda ash to water ratio. Soak the dried squid in cold water for 2 hours, then transfer it to the soda ash solution and soak for another 3 hours until fully rehydrated. Remove and rinse repeatedly in cold water to eliminate the alkaline taste.
Oil Soaking Method
Place dried squid in warm water with a small amount of sesame oil and a pinch of alkali. Soak until plump and soft. This method results in low alkali content, making it easy to rinse off and yielding a better texture.
Dried Squid Preparation
Stir-Fried Squid
Ingredients: 500g squid (wet weight), 1 green chili, 1 red chili, scallions, ginger, garlic to taste, 1 scallion stalk.
Method:
1. Score the squid along its natural lines. Chop the chilies, scallions, ginger, and garlic.
2. Heat vegetable oil in a wok. Stir-fry scallions, ginger, garlic, garlic chives, and chili peppers until fragrant. Add squid, salt, and Sichuan peppercorns. Stir-fry until squid is cooked through and aromatic. Add oyster sauce before serving.