How to make octopus in sauce? What is the method of popping octopus in sauce?

Ingredients: 270g octopus, 30g pepper

Excipients: appropriate amount of green onion, 25ml of cooking oil, 20g of soybean paste, 5g of sugar, 30g of sharp pepper, appropriate amount of garlic, appropriate amount of ginger.

How to make octopus in sauce?

1. Prepare the ingredients, slice the peppers, soak the octopus in vinegar water for 10 minutes, peel and cut into pieces.

2. Heat the pot and stir-fry the chives, ginger and garlic in the bottom oil.

3. Add the soybean paste and stir-fry over low heat until fragrant.

4. Add the chili pepper and stir well.

5. Add the octopus and stir-fry over high heat.

6. Add sugar to make it fresh and stir well.

7. Stir-fry the octopus in sauce.

Fried octopus with eggplant.

Ingredients: 150 grams of cooked and frozen octopus, 200 grams of diced eggplant, 75 grams of green and red pepper rings, 10 grams of Knorr fresh sauce, 20 grams of Sea Emperor stir-fried sauce. Essence of chicken: 2 grams, 2 grams of salt, 3 grams of monosodium glutamate, 2 grams of sugar.

Preparation Cut the octopus in half and set aside;

2.Cut the eggplant into 2 cm cubes without peeling, flour and set aside;

3.After the eggplant is floured, it is fried in 60% oil until the skin is crispy and the inside is cooked, and the octopus is fried in oil;

4.Fry the green and red pepper rings, ginger and garlic slices in the pan to bring out the fragrance. Season the octopus and eggplant, remove from the pan and serve.

Stir-fried octopus with green onions.

Preparation Diced octopus (cooking wine, salted for 10 minutes), diced shiitake mushrooms, small red peppers cut into small rings, garlic and ginger cut into large grains, and green onions cut into large sections.

2.Heat the pan with warm oil and add garlic, ginger and red peppers.

3.Stir-fry until fragrant, add shiitake mushrooms and add a pinch of salt.

4.When the shiitake mushrooms are slightly soft, add the octopus.

5.Stir-fry for 30 seconds, add the green onion and mushroom essence, and remove from the heat.

Sauce fried octopus

Ingredients: 500 grams of octopus.

Excipients 5 millet peppers, 1 head of garlic, oil, salt, ginger, coriander, chili pepper, light soy sauce.

Method: Wash the octopus. (Handle the internal organs, mouth and eyes) millet pepper, ginger finely chopped, coriander cut into sections.

2.Add water to the pot, add ginger slices, bring to a boil over high heat, add the octopus, blanch for 10-20 seconds, then remove and drain.

3.Sit on a pot and light a fire, heat it and pour in an appropriate amount of oil. Add millet pepper and stir-fry gingerPour in the blanched octopus and stir-fry quickly over high heat.

4.Add the pump, salt, and chili oil in turn. Add parsley and stir-fry. Stir-fry evenly and remove from the pan.

Tip Don't blanch for too long to avoid a bad taste.

2: Be sure to stir-fry the octopus quickly after putting it in the pan. In addition, coriander is particularly easy to cook, so you can put it on high heat and stir-fry evenly before cooking.

3: If you can't eat spicy food, replace the millet pepper with sweet noodle sauce.

4: You can also add some shredded onions to your liking.

Sauce fried octopus

Ingredients: 270g octopus, 30g pepper

Excipients: appropriate amount of green onion, 25ml of cooking oil, 20g of soybean paste, 5g of sugar, 30g of sharp pepper, appropriate amount of garlic, appropriate amount of ginger.

Preparation Prepare the ingredients, slice the peppers, soak the octopus in vinegar water for 10 minutes, peel and cut into pieces.

2. Heat the pot and stir-fry the chives, ginger and garlic in the bottom oil. Add the soybean paste and stir-fry over low heat until fragrant. Add the chili pepper and stir-fry well.

3. Add the octopus and stir-fry over high heat. Add sugar to make it fresh and stir well. Stir-fry the octopus in sauce.

1. Prepare 500 grams of octopus.

2. Wash with water, cut the belly with scissors, and remove debris. Rinse and drain.

3. Use a knife to break down the octopus.

4. Add water to a pot and bring to a boil.

5. Blanch the octopus quickly in the pot and remove it when it changes color.

6. Rinse with water to remove the foam and control the moisture for later use.

7. Prepare 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 20 grams of soybean paste, 10 grams of sugar, 5 grams of dried chili peppers, and 10 grams of coriander.

8. Pour 15 grams of peanut oil into the pot, add 7 heat to the oil temperature, and put green onions, ginger, garlic, dry and spicy shreds on high heat until fragrant.

9. Stir-fry 20 grams of soybean paste.

10. Put the octopus in the pot, add 15 grams of cooking wine and stir-fry over high heat for 2 minutes.

11. Collect the juice and turn off the heat and sprinkle with coriander.

12. Spread the lettuce on the plate and serve the star anise. A nutritious and fragrant octopus is ready to be served.

1.Shred the onion, cut the coriander stalk into sections, and shred the ginger.

2.After the octopus is gutted, mouth and eyes, wash and cut into pieces of the right size3Add water to the pot, add ginger slices and bring to a boil over high heat.

4.Add the chopped octopus, blanch for 10-20 seconds, then remove and drain the water for 5Restart the pot, pour the oil, add the ginger shreds, and stir-fry over low heat until fragrant.

6.Add the drained octopus, add two tablespoons of tempeh hot sauce, and stir-fry quickly7Add shredded onion and coriander stalks, stir-fry quickly, no extra salt is required, and serve.

Grilled octopus in sauce.

Ingredients: 500g octopus, 50g chives, 1 red pepper, 1 3 yellow peppers, 2 garlic seeds, 8 slices of ginger, 2 3 tablespoons bean paste, 1 tablespoon XO sauce, 2 3 teaspoons salt, 1 2 teaspoons, sugar, 1 2 teaspoons, pepper 1 3 teaspoons, cooking wine, 1 tablespoon chicken essence, 2 3 teaspoons, starch 1 teaspoon.

Method Wash the octopus and cut it into long sections (leave a complete one for taking pictures), shred red red and yellow peppers, cut leeks into sections, slice garlic and ginger for later use, pour water into the pot, turn off the heat after boiling, put the octopus in, the whiskers become curly and scoop them up immediately, pour into the cold water over the cold river, drain the water and set aside (be sure to drain the water, otherwise there will be a lot of water when frying), seasoning (salt, sugar, chicken essence, pepper), water starch are ready, pour oil into the pot, put in garlic and ginger slices, bean paste, xo sauce and stir-fry, Pour in leek flowers, octopus, pour in cooking wine, add prepared seasonings, pour in red and yellow peppers and stir-fry, pour in water starch, and stir-fry evenly (9-12 must be completed within half a minute, otherwise the octopus will be old and the taste is not good).

IntroductionOctopus is not only a delicious seafood dish, but also a good product for folk food therapy and nourishment. Octopus is rich in protein, minerals and other nutrients, which is very beneficial to bone development and hematopoiesis, can prevent anemia, in addition to being rich in protein and amino acids required by the human body, it is also rich in anti-fatigue, anti-aging, can prolong human life and other important health factors - natural taurine. It can pre-relieve fatigue, restore vision, and improve liver function.

Traditional Chinese medicine believes that octopus has the functions of nourishing blood and qi, astringent muscles, nourishing yin and nourishing the stomach, and replenishing deficiency and moisturizing the skin.

Ingredients: Octopus 1000g;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic spicy sauce, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of starch sauce roasted octopus.

1 octopus, remove the food bag, eyes, teeth, peel off the black skin on the outside, clean 2 garlic slices for later use.

Add salt, garlic chili sauce, soy sauce, oyster sauce and an appropriate amount of water to 3 bowls, stir well and set aside for 4 pots to boil.

5. After the water is boiled, add the octopus flying water, the claws can be bent to take out, cut into appropriate shapes for later use, and add bottom oil to the pot.

7. Add garlic slices and stir-fry until fragrant.

8Add the sauce.

9. Add an appropriate amount of water starch.

10. Stir-fry quickly and evenly.

11. Remove from the pan and serve on a plate.

Tip 1Blanching the octopus is mainly to remove the fishy smell and moisture, turn off the fire after the water is boiled, put the octopus in, after the whiskers become curly, they will be picked up immediately, and the octopus will be scalded at water temperature.

2.When frying octopus, the time should not be too long, it is best to complete it in half a minute, if you are worried about your time in a hurry, it is better to put all the ingredients and seasonings in a bowl, after frying the garlic slices and sauce, put all the ingredients into the pot together, stir-fry a few times and then pour in the water starch, and immediately put out.

Summary. Preparation of octopus sauce:1

Pour water into the pot, turn off the heat when the heat boils, put the octopus in, and pick up the whiskers as soon as they become curly. 2.Pour cold water over the cold river.

3.Drain the water and set aside (be sure to drain the water, otherwise a lot of water will come out when you stir-fry). 4.

Seasonings (salt, sugar, chicken essence, pepper) and water starch are ready. 5.Pour oil into the pot, add garlic and ginger slices, bean paste, and XO sauce and stir-fry until fragrant.

6.Pour in the leek flowers, octopus, pour in cooking wine, and add the prepared seasoning. 7.

Pour in the red and yellow peppers and stir-fry. 8.Pour in water starch.

9.Stir-fry evenly (9-12 must be done within half a minute, otherwise the octopus will be old and will not taste good).

Preparation of octopus sauce:1Pour water into the pot, turn off the heat after boiling, put the octopus in the cherry, and pick it up immediately after the whiskers become curly.

2.Pour cold water over the cold river. 3.

Drain the water and set aside (be sure to drain the water, otherwise a lot of water will come out when you stir-fry). 4.Seasonings (salt, sugar, chicken essence, pepper) and water starch are ready.

5.Pour oil into the pot, add garlic and ginger slices, bean paste, and XO sauce and stir-fry until fragrant. 6.

Pour in the leek flowers, octopus, pour in the cooking wine, and add the prepared seasoning. 7.Pour in the red and yellow peppers and stir-fry.

8.Pour in water starch. 9.

Stir-fry evenly (9-12 must be done within half a minute, otherwise the octopus will be old and will not taste good).

Pay attention to the heat when stir-frying, the octopus sauce is full of aroma, Q pop flavor, and the taste is great.

500 grams of octopus, 50 grams of leek flowers, 2 garlic slices, 8 slices of ginger, 1 tablespoon of homemade xo sauce 2 3 tablespoons Shinho bean paste 2 3 teaspoons salt 1 2 teaspoons sugar 1 3 teaspoons pepper 1 3 tablespoons cooking wine 2 3 teaspoons chicken essence 1 teaspoon Yodo hall stool powder 1 teaspoon.

1. Ingredients: 500 grams of octopus, 50 grams of leek flowers, 2 garlic pieces, 8 slices of ginger, 1 tablespoon of homemade XO sauce, 2 3 tablespoons of bean paste, 2 3 teaspoons of salt, 1 2 teaspoons of sugar, 1 3 teaspoons of pepper, 1 tablespoon of cooking wine, 2 3 teaspoons of chicken essence, 1 teaspoon of starch Hayano cracked spoon.

2. Prepare materials.

3. Wash the octopus and cut it into long ridges.

4. Shred the red and yellow peppers, cut the leek flowers into sections, and slice the garlic and ginger for later use.

5. Pour water into the pot and turn it off, turn off the heat after boiling, put the octopus in, and pick it up immediately after the whiskers become curly.

6. Pour cold water over the cold river.

7. Drain the water and set aside.

8. Prepare seasonings (salt, sugar, chicken essence, pepper) and water starch.

9. Pour oil into the pot, add garlic and ginger slices, bean paste, and XO sauce and stir-fry until fragrant.

10. Pour in leek flowers and octopus, pour in cooking wine, and add the prepared seasoning.

11. Pour in the red and yellow peppers and stir-fry.

12. Pour in water starch and stir-fry evenly.