如何泡發魷魚幹 How to Soak and Prepare Dried Cuttlefish

 

 

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.
 

 

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[HUDIEMI]

讓國內郵一包魷魚水法劑來就搞定了,搞得這麽麻煩