Dried Squid Soup with Rib and Sliced Corn|墨鱼排骨玉米汤

The usual way to cook squid is either BBQ or calamari, but when it comes to dried squid, a soup with rib and sliced corn is a classic match. For slow cooker it takes about 2 hours for the soup to become thick and rich, but pressure cook that I use will only take about 45 minutes for dried squid to tender.

墨鱼，更常见的说法是乌贼，就是那种遇到敌人就会释放大量墨汁把海水搞浑然后自己趁机逃脱的家伙。新鲜的墨鱼做烧烤和炸圈都很好吃，但是晒干以后煲汤也别有风味。一般搭配排骨或者土鸡都可以，加上切开的玉米增加鲜甜。理论上必须要用小火慢炖才是最传统的煲汤方式，有了电高压锅基本上45分钟就煮好了，还可以提前定时，晚上回到家一锅热汤等着是在冬天里最幸福的事。

Dried squid has a strong marine fishy smell, so if you don't wish the kitchen smells like a fish market, it is a good idea to freeze them in the freezer.

干墨鱼长这样，跟鱿鱼不同的是墨鱼内部有一个硬硬的壳不能食用，处理的时候要把这个去掉才能煲汤。干墨鱼放在家里是个味道杀手，如果不想厨房闻起来跟菜市场一样要么扎紧放柜子里，要么跟我一样干脆放冷冻柜里吧。

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