我一直想做家鄉有名的小吃魷魚蕹菜和叁巴水發魷魚。但我家周邊的亞洲超市都找了個遍,沒找著水發魷魚。
有一天在網上遊覽時讀了一篇有關古法製作堿水的文章。突然靈機一觸,後院的炭爐裏還有炭灰,冰箱裏還有魷魚幹,不如就嚐試一次古法堿水泡發魷魚試試看?
I wanted to make Kangkung sotong for a long time, but I had difficulty finding pre-soaked cuttlefish in the local market. I read an article about how alkali/alkaline water was made from the wood ashes in old time.
Since I have ashes in my Charcoal BBQ grill and some dried cuttlefish, I decided to create alkaline water and soak the cuttlefish the old fashioned way.
材料:
1/2 杯的 炭灰/木灰
2-3升 飲用水
1 隻 魷魚幹
Ingredients:
1/2 cup of wood ashes
2-3 litres of filtered/drinking water
1 piece of dried cuttlefish
1. 把炭灰和木灰泡到飲用水裏幾個小時,用紗布過濾,備用。
2. 把魷魚幹洗淨泡水1-2個小時後泡入炭灰水裏泡發24個小時。
3. 把泡好的魷魚幹衝洗幹淨就可以按食譜要求處理了。
1. Place wood ashes in drinking water and let it sit for a few hours, sieve if you wish to remove big chunks.
2. Wash and clean dried cuttlefish, soak in clean water for 1-2 hours if you wish. Place cuttlefish into wood ash water. Soak for 24 hours.
3. Rinse and clean the soaked cuttlefish thoroughly and use it as you wish.
注:這個方式泡發的魷魚雖然厚度不差,但是口感還是和買來的有些差距,下次試試堿水泡發,看看能不能改進。
Note:I find the cuttlefish soaked this way is still a little chewy after preparation, I may try next time with alkali.
|