The easiest way to eat octopus, the simple and delicious way to eat octopus

1. Stir-fried eight-hairtail fish in sauce.

2 egg whites.

2 tablespoons of salt, appropriate amount of garlic moss, appropriate amount of dried bell pepper, 1 dried seasoning, 3 slices of ginger, 5 cloves of garlic, 1 spoon of sweet noodle sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1 gram of Sichuan pepper oil, 1 tablespoon of salt, a small amount to taste.

Super delicious sauce.

Step 1: Beat the Eight Ribbon Fish This step is very important, get the Eight Ribbon Fish and beat it hard to make the Eight Ribbon Fish comfortable.

Step 2: Cut the fish into sections, add 2 egg whites, spoons of salt (not afraid of too much salt), add two small bowls of water, and rub it vigorously and quickly with your hands, the key is to rub it vigorously and quickly, and it must be more than 5 minutes, the fish will become harder and harder and more crispy and tender during the kneading process, and after 5 minutes, you can pinch off the fish with your fingernails, so you can do it.

Step 3: Wash the fish with water.

Step 4: Bring hot water to the pot, put the fish in the pot, see the curl, and quickly remove it.

Step 5: Put the blanched fish in cold water and continue to knead for two minutes.

Step 6: Heat the oil in the pot for three or four times, blanch the eight ribbon fish and garlic and pepper shreds, and quickly remove the oil.

Step 7: Heat the pot in a hot pan and put in the large cloves in the state of cold oil The fried taste is completely dissipated, add ginger, garlic, sweet noodle sauce, light soy sauce, appropriate amount of sugar, keep stir-frying, fully fuse, stir-fry the sweet noodle sauce and stir-fry until fragrant, add the previously slippery eight-ribbon fish and accessories, stir-fry quickly, the sauce is wrapped completely, and quickly out of the pot (if you can't wrap it quickly, the sweet noodle sauce is easy to fry and bitter, you can prepare the water starch in advance, and directly thicken and stir-fry out of the pot).

Step 8: Drizzle in a small amount of peppercorn oil to brighten the color and add the finishing touch.

Tips for stir-fried eight-hairtail fish with super delicious sauce.

1. Ginger and shallots, octopus.

Ingredients: Fresh octopus, green onion, ginger, garlic, cooking wine, soy sauce, oil, salt.

Steps: 1. After the octopus is cleaned, cut into pieces, salted for 30 minutes, washed again, squeezed out of the water and then dried.

2. After the wok is heated, pour in the cooking oil and heat it, add the green onion, ginger and garlic and stir-fry until fragrant, then add soy sauce and cooking wine.

3. Pour in the octopus and stir-fry a few times, cover the pot and simmer for one minute, then serve.

2. Fried octopus with green onions.

Ingredients: fresh octopus, diced shiitake mushrooms, fresh red pepper rings, garlic, ginger rice, green onion segments (multiple), mushroom essence.

Preparation: Kill the octopus, wash it, cut it into cubes, marinate it in cooking wine and salt for 10 minutes.

Steps: 1. Stir-fry garlic, ginger and pepper rings in a hot pan with warm oil, then add diced mushrooms and a little salt.

2. Stir-fry until the diced mushrooms are soft, add the octopus, stir-fry over high heat for 30 seconds, add the green onion and mushroom essence and stir well, and start the pot immediately.

3. Brine octopus.

Ingredients: 600 grams of chilled octopus, 25 grams of vermicelli (soaked in advance to soften), appropriate amount of carrot slices, 3 slices of ginger, 2 green onions (cut into sections).

Spice packet: 1 star anise, 1 teaspoon Sichuan peppercorn, 1 small slice of cinnamon, 2 slices of licorice, 1 grass fruit, 1 teaspoon cumin. <

After the opening of the sea, the seafood on the market poured out all of a sudden, and this year's seafood was slightly cheaper than in previous years. But for foodies, ** is not a problem, some are just gluttonous moods. Among all the seafood, my husband likes to eat two kinds of seafood, one is pike crab and the other is octopus.

Today, I would like to share with you the tips for selecting and boiling Hachidan.

The boiled eight-section catfish can be eaten directly with ginger vinegar, or it can be cut and dressed.

Selection method] When choosing the eight-section bass, try to choose the fresh one, and in the seafood market, the fresh eight-section bass is crawling all over the box. It's not that the dead eight-dan catfish is not good, but I'm afraid that there will be black-hearted traders who add things indiscriminately, and the people on the seaside call this method slurry. This kind of eight-stage bass will have a draught, and when it is cooked, it will shrink a lot, and it is easy to bald and has a poor taste.

Methods and tricks for boiling eight-dan bass].

Rinse the bare first, then add 10ml of white vinegar per 500 grams of bend and soak for 5 minutes.

Add water to a boil and add 25 grams of salt per 500 grams of water.

Add the eight-san bass to the salted water and cook for 3 to 5 minutes.

It's good to cook it like this, but if it's a big one, you need to cook it a little longer.

The boiled eight-section bass is directly soaked in cold water, and the water needs to be changed several times. If possible, you can add ice cubes to the cold water, which can make the meat of the eight-stage bass crispy, and you can take it out and eat it when you taste the saltiness of the eight-stage bass.

The method of cold salad eight-dan bass].

Drain the soaked stub and set aside, prepare green onions, coriander, ginger, sesame oil, and balsamic vinegar.

Cut the eight-dan bass from the waist, cut the eight claws, arrange it on the edge of the plate, put the cut eight-section bass head in the middle, and then put the shredded green onion, coriander and minced ginger on top, plus a small bowl of balsamic vinegar, and serve.

To eat, pour over the crispy and stir well.

Tip: Tip 1: Soak the eight pieces of bass in white vinegar for five minutes before cooking.

Tip 2: The brine configuration for boiling eight-stage catfish should be proportional, which is the proportion of experience.

These two tips are to ensure that the boiled eight-section bass is not bald and looks good.

Tip 3: Cook the eight-section bass with cold water, and change the water several times (or add ice cubes) to ensure that the meat of the eight-section bass is crispy and delicious.

Stir-fry octopus.

1 onion. Peppers: 3 small octopus: 300 grams.

Chili paste: 2 tablespoons.

Dried chilies: 5 minced ginger and minced garlic: to taste.

Light soy sauce: 1 tablespoon cooking wine: 1 tablespoon.

Oyster sauce: 1 tablespoon sugar: 1/2 tablespoon.

Salt: to taste. Method.

1.If we buy it from the vegetable market, we need to remove the eyes, mouth, and internal organs, and then rub it with salt and white wine to wash the surface.

2.Boil a pot of water, pour in the baby octopus, blanch for half a minute, remove and drain for later use.

3.Try to use purple onions, so that they will have a sweet taste after stir-frying. The onions and peppers are washed and cut into pieces, and if you want to stir-fry fragrantly, the chili sauce is indispensable, and the small octopus is fatty and has a fresh and spicy flavor sauce, which can better reflect its delicious taste.

Chop more minced garlic, about 4 cloves, then cut a little minced ginger and put a few dried chilies.

4.Put cooking oil in a pot, heat it, add minced ginger and garlic and stir-fry until fragrant, then add dried chili peppers and onions to stir-fry until fragrant.

5.Add two tablespoons of chili sauce, then pour in a spoonful of cooking wine and stir-fry until fragrant.

6.Pour in the blanched baby octopus, add a spoonful of oyster sauce and light soy sauce, and stir-fry well.

7.Finally, add the pepper cubes, add an appropriate amount of salt and sugar according to taste, and it will be ready to come out of the pot in half a minute.

The best way to eat octopus is fresh and tender, flavorful and delicious, and it will be served in 10 minutes.

Since the start of fishing, the stalls selling aquatic products in the vegetable market often have some fresh seafood to sell, the day before yesterday I went to the vegetable market to see that there is octopus for sale, so I bought 1 catty, this kind of fish we usually rarely sell here, so take advantage of the fishing season, see will buy some to taste.

Octopus is also octopus, because it has eight legs is also named, it is a high-protein and low-fat aquatic fish, the protein content is as high as 20%, and the content of amino acids is also particularly high, but also contains a variety of minerals, can provide different nutrients to the human body, can promote the body's metabolism, and the high-quality protein contained is not inferior to beef and fish.

Octopus meat is delicious, the taste is Q bomb, very delicious, the octopus is also diverse, steaming, stewing, frying and stewing can be, today I will share with you a kind of octopus The most delicious and delicious method, simple and easy to do, it can be served in 10 minutes, it is particularly delicious with wine and food, let's take a look at the specific method!

Octopus with green pepper pickled cabbage].

Ingredients]: 500 grams of octopus, 1 green pepper, 150 grams of pickled cabbage, 1 spoon of light soy sauce, 1 spoon of cooking wine, 2 millet peppers, appropriate amount of oil, 1 small piece of ginger, 1 clove of garlic.

Method]: 1. Prepare the ingredients, 500 grams of octopus, 1 green pepper, and 150 grams of pickled cabbage.

2. Clean the green peppers, remove the seeds, cut them into shreds, and clean the cabbage.

3. Cut the millet pepper into rings, shred the ginger, and mince the garlic.

4. Remove the internal organs and black membrane of the octopus, clean it and cut it into small pieces.

5. Pour an appropriate amount of oil into the pot, add the green pepper shreds and stir-fry until the green peppers become soft and then put out.

6. Pour an appropriate amount of oil into the pot, add the ginger, and the garlic stir out the fragrance, and then put the cleaned octopus into the pot together.

7. Stir-fry evenly, add the cabbage and stir-fry well, add 1 tablespoon of cooking wine, and 1 tablespoon of light soy sauce to taste.

8. Then put the fried green pepper and millet pepper together, add a little water, and turn off the heat after boiling.

9. The octopus fried in this way is fresh and tender, and it is particularly delicious with wine and rice.

Tips]: This dish should be stir-fried quickly on high heat, and the time should not be too long, otherwise the octopus will be old.

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The easiest way to eat octopus is, of course, to boil it in water and then dip it in vinegar to eat, which is the easiest way to eat it.

Put water in the pot and add ginger; Add the baby octopus and chives; Bring to a boil over high heat and cook for two minutes, remove the ginger and chives, and then remove the baby octopus and put it on a plate; Add an appropriate amount of mustard, add Haitian soy sauce, and stir well with chopsticks; Serve with wasabi soy sauce.

Octopus, also known as octopus, has a very small body and eight tentacles that are thin and long, so it is also known as "octopus".

There are many ways to make octopus, but 2 simple ways are recommended. Ginger and shallots: Cut the lead octopus into pieces, marinate for 30 minutes with salt, wash it again, squeeze out the water and let it dry.

After the wok is heated, pour in the cooking oil and heat it, add the green onions, ginger and garlic and stir-fry until fragrant, then add soy sauce and cooking wine, pour in the octopus and stir-fry a few times, cover the pot and simmer for one minute.

Stir-fried octopus with green onions: Cut the octopus into cubes after killing and washing, marinate with cooking wine and salt for 10 minutes, add garlic, ginger and pepper rings in a hot pan and stir-fry until fragrant, then add diced shiitake mushrooms and a little salt, fry until the diced mushrooms become soft, put in the octopus, stir-fry over high heat for 30 seconds, add green onion segments and mushroom essence to quickly stir evenly, and start the pot immediately.

The simple way to eat octopus, the preparation of braised octopus is as follows:

Tools Ingredients: octopus, water, cooking wine, cooking oil, rock sugar, ginger, chopped green onion, oyster sauce, dark soy sauce, chicken essence, salt, basin, pot, spoon.

1. Deal with the bought octopus, flip the octopus over, at this time, be careful, it will spray the shed to balance the ink-like thing, squeeze it hard with your hands, find its teeth, you can see two black spots, pull out the teeth for it, find the black part, it should be its ink sac and internal organs, pull them off, and then clean it.

2. Add an appropriate amount of water to the pot, boil the water over high heat, then blanch the octopus in the pot, add a little cooking wine to remove the smell, and wash the blanched octopus.

3. Put an appropriate amount of oil in the pot, not too much, not too little. Add an appropriate amount of rock sugar, the amount of rock sugar, according to your preference, slowly melt the rock sugar over low heat, and boil until jujube red (caramel color).

4. Add a few slices of wide and rotten chopped ginger, a little oyster sauce, dark soy sauce, chicken essence, and a small amount of salt, put the washed octopus into the pot, cover and simmer for 5 minutes.

5. When the soup becomes less and thicker, you can put it out of the pot and put it on the plate, and sprinkle it with a little green onion for garnish.

The easiest way to eat octopus is to stir-fry the octopus in sauce, and the specific method is as follows:

Tools Ingredients: octopus, chili, ginger, garlic, chili paste, cooking wine, light soy sauce, salt, sugar.

1. Buy fresh octopus and put it in fresh water, and after a few minutes the octopus will die, and then remove the eyes and fish viscera of the eggplant.

2. Grab 10 grams of salt and clean the mucus from the octopus.

3. Add water to the pot and bring to a boil, blanch the octopus for half a minute, and then put it into the cold water to cool.

4. After controlling the water, cut the octopus into long sections of about 5 cm.

5. Prepare minced ginger and garlic, and cut the green pepper into cubes for later use.

<>7. Add the octopus and cooking wine, stir-fry for half a minute, turn off the heat and add salt to taste, add sugar to enhance the freshness, so that a simple and delicious plate of fried octopus in sauce is ready.

Ingredients: 500 grams of octopus, 1 handful of leeks, 1 tablespoon of salt, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, 1 small section of green onion, 2 slices of ginger without holes, 2 cloves of garlic.

Steps: 1. Remove the internal organs and eyes of the octopus, you can buy a slightly smaller octopus, the octopus does not need to be cut, just fry the whole thing.

2. Wash a handful of leeks.

3. Cut the leeks into sections.

<>5. Octopus under oil heat.

6. Add green onions, ginger and garlic.

Spoon light soy sauce. <>

8. 1 tablespoon of vinegar, fry for a while and sell dry, and fry until cooked.

9. Add the leeks and add a spoonful of salt.

10. Add a scoop of monosodium glutamate.

11. Stir-fry for a while, the leeks come out of the water, you can also fry for a while.

12. Get out of the pot.

Here's how to stir-fry the octopus:

Ingredients: 700 grams of octopus, 150 grams of onion, 1 round green pepper, 3 chives, 3 millet peppers.

Excipients: 5 grams of ginger, 10 grams of garlic, 20 ml of oyster sauce, 20 ml of light soy sauce, 1 g of pepper, 2 grams of refined salt, 30 ml of cooking oil.

Steps: 1. Clean the octopus's eyes, ink, black film, etc., and cut it into small pieces.

2. Cut the onion and green pepper into cubes.

3. Boil water in a pot, drop a little cooking wine, add the octopus after the water boils, turn off the heat and blanch for about 10 seconds.

4. Scoop up and rinse cold water immediately.

5. Cut the chives into sections, millet pepper, ginger and garlic finely. In a small bowl, add the oyster sauce, light soy sauce, pepper and salt to make a sauce.

6. Pour cooking oil into the pot, add ginger, garlic and millet pepper.

7. Add the onion and green pepper cubes after the pot is boiled.

8. Blanch the octopus when the onion is translucent and stir-fry slightly.

9. After stir-frying, add the sauce that was previously adjusted, and quickly stir-fry evenly.

10. Sprinkle the green onion section and leak stupidly, turn off the heat, and swim out of the pot after turning the pot.