Types
Traditional dried octopus uses large size octopus, while recent years, dried octopus also include mini size ones, and other species for example Taiwan Penghu octopus (Amphioctopus kagoshimensis)
Health benefits
From a traditional Chinese medicine perspective, octopus nourishes the liver, kidney, blood and stomach. It is beneficial for women with postpartum issues such as blood loss, insufficient milk, dysmenorrhea, and lactation.
Octopus is also suitable for men looking to strengthen their essence and "qi". It is commonly used in soups and is rich in protein, minerals, natural taurine, and other nutrients. It helps regulate blood pressure, nourish blood and "qi", fight aging, and reduce fatigue.
Octopus is also known as a high-protein, low-fat food that provides essential amino acids, calcium, phosphorus, iron, and vitamins. It promotes hematopoiesis, strengthens bones, maintains vision and relieves fatigue. It contains collagen, which can reduce wrinkles and keep the skin elastic and healthy.
However, it should be consumed in moderation as it is high in cholesterol and purine. Individuals with high cholesterol, gout, or hyperuricemia should avoid excessive consumption.
How dried octopus is made
It is best to dry it for a short time to maintain the quality. It is be marinated with edible alum and salt to dehydrate the octopus quickly before it can be air-dried or sun-dried at room temperature.
Hydration preparation
- To clean the octopus, rinse it under running water to remove dirt and heat.
- Then, place it in a basin with enough water, ideally around 15°C.
- Enhance the soaking process by adding salt and white vinegar to the water.
- To eliminate the fishy odor, add sugar and ginger slices.
- Cover the basin and let the octopus soak for at least 10 hours, changing the water periodically and adding a pinch of salt each time.
- Finally, before cooking, wash the soaked octopus.