How to make eight ribbon fish delicious? How to fry the eight ribbon fish is the most delicious

Ingredients: 2 octopus (about the size of a medium, about 500 grams), onion, 2 green peppers, 3 red peppers, half a green onion, 1 tablespoon of vegetable oil.

Condiments: 3 tablespoons of chili paste, 1 tablespoon of chili powder, 1 tablespoon of soy sauce, 1/2 tablespoon of garlic paste, 1 tablespoon of ginger, 1 tablespoon of sugar, 1 tablespoon of sake (rice wine is also available).

Method:1The first is to clean the octopus. Sprinkle the purchased octopus with coarse salt, rub it vigorously, and wash it with water until it no longer foams.

2.Peel the onion and cut into thick strips and set aside.

3.The green onions are also cleaned and then cut diagonally into shreds.

4.The condiments used when making fried octopus should be done here: put chili sauce in the quasi-given soy sauce and stir well, then add chili powder, sugar, garlic paste, ginger puree, and stir well.

5.First of all, put a little salty salt in the pot where the water is boiled, then put the octopus in and blanch it lightly, then take it out and empty the water. Then cut the octopus into long and short pieces, and divide them into about 5 equal portions for later use.

6.Put a little cooking oil in the wok, note that the principle of Korean cuisine is light, so you can't put too much cooking oil, as long as it doesn't stick to the pan. Once the oil is hot, add the onions, peppers, and green onions and sauté them gently.

7.When the vegetables are basically cooked, add the octopus, and when the claws of the octopus begin to bend, add the prepared seasonings. When stir-frying, it should be noted that the octopus should be eaten fresh, so it should not be fried for too long, otherwise it will become stiff and the taste is not good, and when the octopus meat becomes thicker, you can turn off the heat.

The steps of the sauce to fry the eight ribbon fish. 1.Ingredients:

500 grams of eight ribbon fish Ingredients: green onion, ginger, garlic, coriander, dried red pepper Seasoning: garlic hot sauce, salt, light soy sauce, sugar, cooking wine.

2.Wash the fish in water, make water in the pot, add a little salt and cooking wine to the water, and after the water boils, the washed fish will be blanched in the pot for 30 and fried, and quickly take out the water to take a shower. 3.

Make oil in the pot, when the oil temperature is 7 hot, the condiments will be fried in the pot, and the garlic spicy sauce will be fried in the pot after the condiments are fragrant 4, when the spicy sauce is fragrant, the blanched eight-ribbon fish will be quickly put into the pot and stir-fried 5, and the stir-fry process should be done with high heat, and the garlic spicy sauce will wrap all the eight-ribbon fish; Add an appropriate amount of light soy sauce, sugar, salt, cooking wine to taste6, stir-fry for about 2 minutes, sprinkle the coriander stalks into the dish before leaving the pot, and then you can eat it out of the pot.

The fish can be fried with chili peppers or garlic moss, and the resulting dish is beautiful in color and tastes good.

You can add some chili pepper and ginger to fry it so that it is the most fragrant and delicious.

Fresh eight-ribbon fish is more delicious to stir-fry:

1. Stir-fried eight-ribbon fish in sauce (fresh and fragrant, long taste).

2. Stir-fried eight-ribbon fish with leeks (refreshing, salty and fresh, highlighting the umami).

Ingredients: 500 grams of eight-ribbon fish, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic

Appropriate amount of coriander, appropriate amount of dried red pepper, appropriate amount of garlic hot sauce

Appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of cooking wine.

Steps. 【 1 】 Wash the fish with water, make water in the pot, add a little salt to the water, cook wine to remove the smell, and wash it after the water boils.

Quickly blanch the fish in the pot for 30 and fry, and quickly take out the water to shower;

2 】 Make oil in the pot, when the oil temperature is 7 hot, fry the condiments in the pot, fry the condiments until fragrant, and fry the garlic hot sauce in the pot;

3 】 When the spicy sauce is fragrant, quickly put the blanched eight-ribbon fish into the pot and stir-fry;

4 】 During the stir-frying process, use high heat to wrap all the eight ribbon fish in the garlic hot sauce;

Add an appropriate amount of light soy sauce, sugar, salt, and cooking wine to taste;

5 】 Stir-fry for about 2 minutes, sprinkle the coriander stalks into the dish before removing from the pot, and then you can eat it out of the pot.

Tips This dish uses the short clamour eight-ribbon fish, this eight-ribbon fish is small in size and very tender, and it is good to blanch and fry the whole without changing the knife;

The water should be boiled when blanching eight belts, and the blanching time of eight belts into the pot must not be too long, and it can be taken out in 30 seconds to cool down;

The garlic chili sauce itself has a salty taste, so add salt and light soy sauce in moderation;

This dish should be stir-fried on high heat, and the stir-frying process should be done in one go, and the final product will have a more flavorful sauce.

Eight-belt round, whitebait can be steamed. Tools Ingredients: 250g of hairtail fish in Batong Lap Banquet, appropriate amount of garlic sauce.

Steps. First, the bought eight-ribbon fish yard is cleaned.

Steps. 2. Serve on a plate.

Steps. 3. Put the eight-ribbon fish into the steamer.

Steps. 4. Steam for 5 minutes after the water is boiled.

Steps. 5. Take it out and serve it with garlic sauce.

Steps. 6. Serve with other dishes.

Ribbon fish, also called octopus and octopus, is a food with very high nutritional value, which 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, and is also rich in anti-fatigue, anti-aging, anti-aging and other important health factors that can prolong human life Natural taurine can resist oxidation and delay aging.

How to cook the eight-ribbon fish to make the taste more tender and crispy.

The eight-ribbon fish that I just bought is very fresh, so don't add water to clean it and put it in a basin.

Add an appropriate amount of salt, scrub the eight-ribbon fish with salt, and scrub until the eight-ribbon fish comes out of the mucus, this is a trick. After adding salt and scrubbing first, how to do it, the taste of the eight-ribbon fish will not be old, it is very crispy and refreshing.

Then add water to scrub to remove the mucus, rinse well, wash and remove the internal organs, and remove the mouth and eyes.

Add water to the pot, add an appropriate amount of salt to boil, then put in the eight-ribbon fish, blanch, stir-fry, and braise it, so that it will be cool and crispy. If it is boiled, it can be cooked over low heat and dipped in juice to eat.

This is the blanched eight-ribbon fish.

Well, very simple steps can make the fish tender and crispy.

Homemade octopus balls.

Materials. 95 g cake flour; 10 grams of flour (wheat starch); tapioca starch 5 g; 1 gram of baking powder (optional); salt 3 g; 2 grams of fish essence (bonito) (optional); 1 egg; 300 grams of water; octopus shrimp to taste; cabbage to taste; onions to taste; salad dressing to taste; Appropriate amount of teriyaki sauce; Appropriate amount of bonito flowers; Seaweed to taste.

Method. First of all, prepare the batter, low flour, flour, tapioca flour and other dry materials weighed and mixed together, add water and stir into a paste (it doesn't matter if there are pimples, you need to sieve later), add the eggs after they are beaten, stir evenly, sieve 2 times after the batter is more delicate, let it stand for a while, you need to stir it again before using it, and the flour will precipitate.

Octopus shrimp blanch and cook first, chop cabbage and onion, preheat the pot, heat the cast iron pot over high heat, turn to low heat (the cast iron pot is very good for heat storage, the whole process is low after the fire is heated, otherwise it is easy to burn) brush the oil, pour the batter to the 2 3 of the small hole, put in the octopus shrimp, cabbage, chopped onion, and then pour the batter to overflow the small hole to the pot flat, so that the balls will be a little bigger, when the batter is a little solidified, use a pick needle (generally buy the pot will send) to cut the batter on the surface, pull it into the hole, and reverse the small balls at 90 degrees, Let each noodle touch the pot until it solidifies a little, add batter while turning, so that the meatballs are fuller, and brush a little oil on the surface with a brush, otherwise the surface is very dry and not delicious (compared to the oil sold in Shengzhou outside, it is very, very little).

Flip flip flip and repeat flip, the same pot as me can change the position of the imitation meatballs on the side and the middle, the middle is hot, and the surface is golden and has a hard shell to get out of the pot.

The crust is crispy. The inside is soft, very soft, not solid, squeezed with salad dressing, roasted sauce, and eaten.

Ingredients. Eight ribbon fish, leeks, salt, rice wine, coarse green onions, ginger, monosodium glutamate, lard rock bumper, sesame oil.

Steps. Turn the small opening on the belly of the fish with eight ribbons, pull out the black one, and squeeze the sand out of the mouth and eyes;

Scrub the fish under clean water repeatedly until there is no mucus on the surface, then split them in half and cut them into long pieces.

3 cm pieces are noisy, blanched in boiling water and drained;

Shred the green onion and ginger, wash the leeks and cut them into 3 cm long pieces for later use;

Put the lard in the pot, cook until 7 is ripe, then put the green onion, ginger shreds and eight ribbon fish pieces into the pot and stir-fry;

Add 25 grams of meat broth, salt, rice wine, monosodium glutamate and leeks and stir-fry, drizzle an appropriate amount of sesame oil, and stir-fry a few times before serving.

Fresh octopus, 1 onion, 2 green peppers, ginger, cooking wine, light soy sauce, cooking wine, monosodium glutamate, cooking oil.

01 First of all, wash the fresh eight-hairtail fish, remove the internal organs and eyes, and set aside for later use.

02 Prepare a pot, pour in an appropriate amount of water and bring to a boil, while washing and slicing the green peppers, onions, ginger and other ingredients.

03 When the water in the pot boils, pour the fish into the pot and blanch, then take it out and set aside.

04 Pour an appropriate amount of cooking oil into the pot, pour in the chopped onion and green pepper, add a little salt and monosodium glutamate, stir-fry slightly, and serve.

05 Pour cooking oil into another pot (you can also wash the pot), wait for the oil to smoke, and then add ginger slices to burst the fragrance. Then pour in the blanched octopus and stir-fry.

06 Finally, add light soy sauce, continue to stir-fry, pour in an appropriate amount of cooking wine, bring to a boil over high heat, pour in the freshly fried green peppers and onions when the juice is collected over high heat, and the guy will simmer for a while to bake. Isn't it full of color and flavor?

Eight hairtail fish home cooking:Preparation materials: 250g of eight ribbon fish, appropriate amount of garlic sauce.

Steps. 1. Clean the purchased eight-ribbon fish.

Steps. 2. Serve on a plate.

Steps. 3. Put the eight-ribbon fish into the steamer.

Steps. 4. Steam for 5 minutes after the water is boiled.

Steps. 5. Take it out and serve it with garlic sauce.

Steps. 6. Serve with other dishes.