Tips for choosing high-quality dried food

When buying peanuts, choose firm ones as they will be tastier and stay crispy longer after cooking. For dried fish, pay attention to its color.

Choosing delicious, high-quality dried foods is not easy. Below are some tips to help you choose the best dried foods for your daily meals.

Dried squid

Dried squid is one of the most popular snacks, especially during beach holidays. However, choosing quality dried squid isn't something every homemaker can do. The first thing to note when buying is the color of the squid. Dried squid made from fresh squid should have a white belly, a natural pink back, and faint black dots that accurately reflect the squid's skin. Additionally, dried squid with a straight body and thick flesh will taste sweeter when grilled than thinner ones. It's best to buy dried squid that has been hung to dry, as these are usually the best quality, thick-bodied, and firm-fleshed squid caught by hook.

Dried squid that is hung to dry is made from delicious, thick, and firm-fleshed squid caught by fishing.

Poor quality dried squid often has dark red spots on its body and back, with light red dots on both sides. In contrast, good quality dried squid has no fishy smell, feels dry to the touch, and its body is dry. This is a very important and easily recognizable characteristic of dried squid. Another important characteristic is the head of the dried squid. Good quality dried squid should have its head firmly attached to the body, with many tentacles that are white-pink and straight.

Dried shrimp

Dried shrimp can be used in soups with gourds, pumpkins, water spinach, or jute leaves, or pickled with shallots, used in salads, stir-fries, or roasted dishes – all delicious. Good quality dried shrimp are typically freshwater shrimp that, after drying, have a beautiful natural reddish-pink color (like the color of bricks). Avoid buying shrimp that are pale or dark red, as pale shrimp are not freshwater shrimp, and dark red shrimp are often due to artificial coloring. Additionally, good quality shrimp have firm, solid flesh and no strong odor.

Properly stored dried shrimp can be used for months without worrying about mold or loss of flavor. After buying shrimp from the market, you should dry them in the sun for about 2 to 3 days until they are completely dry. Then, wrap the shrimp in newspaper and store them in a tightly sealed jar or in the freezer. Before cooking, take them out and thaw them.

Dried fish

Good quality dried fish has a mild, not overpowering, fishy smell, and its eyes are white.

When buying dried fish, the first thing you should pay attention to is its external color. The fish should be a translucent yellow and feel dry to the touch. If the dried fish is cloudy, has brown spots, or is watery, it means it has been stored for a long time. Another way to choose good dried fish is to hold the fish in your hand, smell it for a mild, not strong, fishy odor, and ensure the fish's eyes are white.

Even though you've bought some delicious dried fish, preserving it properly is also important. After buying it from the market, you should continue sun-drying it until it's completely dry, then wrap it tightly in paper and store it in the refrigerator or hang it in a cool, sunny place.

Dried bamboo shoots

High-quality dried bamboo shoots should have a light yellowish-brown color with an amber tint and a glossy appearance. Other criteria to consider include clearly defined veins, thickness, numerous nodes, a dry feel to the touch, and the ability to break easily.

There are two main types of dried bamboo shoots: pig's tongue bamboo shoots and leaf bamboo shoots. Pig's tongue bamboo shoots have a thick, crunchy texture, while leaf bamboo shoots absorb more seasoning. You can choose the type of bamboo shoot you want to cook with depending on your preference.

Black fungus, shiitake mushrooms

Choose wood ear mushrooms with large, thick caps that are black and have a velvety coating. Dry, crispy wood ear mushrooms are the best. For shiitake mushrooms, choose "button" mushrooms—small, with thin stems and thick caps. The mushrooms should be slightly brown, uniformly thick, have a characteristic shiitake aroma, and feel dry to the touch. Avoid mushrooms that are damp, moldy, or have an unusual smell.

Lost

When buying peanuts, remember to choose firm, plump ones, as they will be tastier and stay crunchy longer after cooking. Avoid choosing shriveled, moldy, or sprouting peanuts. These are not only of poor quality but also unhealthy.

According to Ngôi Sao (Star)