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Dry squid is a popular ingredient in many Asian cuisines. It is made by drying fresh squid under the sun, which gives it a unique texture and flavor.

Dry squid has a concentrated seafood flavor with a slightly sweet and salty taste. It also has a chewy texture.

Yes, dry squid are filled with protein and low in fat. However, they can be high in sodium, so it's best to use it in moderation.

Dry squid is typically rehydrated and cooked before consumption, although some people enjoy it raw after rehydrating it.

Yes, you can make dry squid at home by cleaning fresh squid and drying them under the sun for several days.

Store it in an air-tight container in a cool and dry place to prevent it from absorbing moisture from the air.

Yes, if not properly stored, dry squid can develop a stale smell and taste, a sign that it has gone bad.

Yes, dry squid should be rehydrated and cleaned before it is used in cooking.

Before using dry squid in cooking, it is typically soaked in water to rehydrate it. It can then be sliced into small pieces and used in a wide variety of dishes.

Properly stored, dry squid can last for up to a year. It should be stored in a cool, dry place away from direct sunlight.

You can buy it at Weee! Asian Market, www.sayweee.com.

Dry shrimp, dry fish or other types of dried seafood can be used as a substitute for dry squid.

Common dishes include soups, stir-fry, and sauces. Dry squid is also a popular snack in some Asian cultures.

Yes, you can freeze dry squid to prolong its shelf life. Be sure to wrap it tightly to prevent freezer burn.

Dry squid that has gone bad may develop a strong, off smell and a slimy or moldy appearance.

Soaking time depends on the size of the squid. Smaller ones may only need an hour or two, while larger ones can require overnight soaking.