What do octopus do?

Ingredients: 2 packs of Japanese octopus (1 kg, about 600g), 2 vermicelli (1/2g), a little carrot slices, 3 ginger and 2 onion.

Ingredients: bittern: star anise 1 piece, pepper 1 teaspoon, cinnamon 1 piece, 2 pieces of licorice, tsaoko 1 piece, fennel 1 teaspoon (sealed in a white bag), 4 cups of water and wine/kloc-0.

Methods: 1. Thaw and wash octopus, boil water, add ginger, onion and wine, add octopus and cook for a while, wash and drain. 2. Soak the vermicelli, cook it in boiling water, rinse it with cold water, drain the water and put it in the center of the dish. 3. Put the seasoning bag into the salt water, add four cups of water to the casserole and boil for 30 minutes; Take out the seasoning package, add the remaining salt water and boil. 4. Put the octopus in boiling salt water, cook for five minutes, soak for ten minutes, take it out, put it on the shredded noodles, pour a few drops of sesame oil, and serve with carrot slices.

Note: After the octopus is thawed, it can be cooked with ginger, onion and wine to make it smell fishy.

Octopus stew:

High quality dried octopus (octopus, octopus)

Specification: 250g

Price: 1 1

How to eat: wash it with cold water first, then soak it until it becomes soft and has no hard feeling.

1. Slice pork belly with skin, wash octopus and soak it soft (soaked in water), slice onion and ginger, appropriate amount of aniseed, and a spoonful of cooking wine;

2. Pork belly will be boiled and soaked in water until it turns white.

3. Start the pot again, add oil and octopus, stir fry less, add pork belly, onion, ginger slices, aniseed, cooking wine, soy sauce, salt and fish in water, and stew together.

Because the octopus is easy to cook, the stew is rotten and soft, and it tastes delicious, which is much better than the stew. The meat is soft and fishy, which can't stop the good taste. It is a good blessing for friends who love to eat meat!

Fried octopus with leek:

1. Soften octopus, cut leek into sections, and mince garlic;

2. Add minced garlic after the oil is boiled;

3. Add octopus and stir fry, add appropriate amount of salt and a small amount of soy sauce.

4. When the leek is almost cooked, put it in and add a proper amount of monosodium glutamate sesame oil to the pot.

Octopus mixed with shredded onion:

1. Wash the octopus, blanch it with boiling water, cool it a little, and shred the onion.

2. first mix the green onions with a little vinegar (this is not particularly spicy. Of course, if you want to eat spicy food, you don't need to put vinegar first, just put it with octopus)

3. Add a proper amount of salt (without soy sauce), octopus monosodium glutamate and sesame oil, mix well together, and taste delicious.

Sauté ed octopus with scallion:

I've been eating octopus outside. Except for the sauce, the other part of octopus is chopped green onion. Octopus is delicious no matter how it is cooked. The key point of meat QQ is not to stay on the fire for too long, otherwise it will always be chewy.

1. Preparation: Dice octopus (marinated with cooking wine and salt 10 minute), diced mushrooms, diced fresh small red peppers, diced garlic and ginger, and cut a lot of onions.

2. Put garlic, ginger and red pepper into a hot pot and heat it.

3. Stir-fry mushrooms and add a little salt.

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

5. Stir-fry for 30 seconds, add onion and mushroom essence, and take off the pot.

Authentic Qingdao onion mixed with octopus;

1. Visceral octopus, wash and change knives. 1 Cut off each paw one by one and divide the body into three parts; It is more appropriate for the small claws to be a ball.

2, put water in the pot to heat, the amount of water should just pass the octopus. The fire is boiling.

3. Pour the octopus into boiling water, continue to heat it with high fire, and roll it up with a shovel.

After about 20 seconds, the water hasn't boiled yet, but a little foam has appeared around the pot, so it's time to turn off the fire.

5. Take out the octopus and put it in a big bowl for later use.

6. Slice shallots (3 shallots for half a catty of fish) for use.

7. Add the right amount of salt and monosodium glutamate to the octopus bowl, add the onion slices, pour the right amount of vinegar, and mix well to serve.

It tastes crisp and tastes like octopus.

Note: the ironing time must not be too long, otherwise it will become very tough but not brittle, which is very bad.

Cold octopus:

Ingredients: 500g fresh octopus (about 10- 15 cm long) and Shandong scallion 1 root (this is authentic, hehe).

Ingredients: rice vinegar or white vinegar (aged vinegar is not allowed), salt, monosodium glutamate and sugar (optional).

Making:

1. Open the octopus's claws, squeeze out the teeth in the mouth at the root of the claws (like two small white plastic pieces), then take out the internal organs from the stomach and squeeze out the eyes (pay attention to spraying black water, so as not to wash off the clothes). Separate the washed octopus head and claws, and cut into 5 cm long strips. Wash the scallions and cut them into equal-length shredded scallions.

2. Boil the water and copy the octopus. Note: As soon as the fish is rolled up, the color changes from translucent to opaque white and purple. Take it out right away. When it's cooked, it won't bite.

3, onion shredded, copy octopus in the same bowl, put vinegar (a little more), salt, a small amount of monosodium glutamate according to personal taste, and put a little sugar if you like sweet and sour taste. Stir a little and marinate for a while before serving.

An appetizing cold dish, octopus is crisp and delicious, but some people say that shredded onion is more delicious than octopus.

Braised octopus:

Ingredients: Octopus1000g

Accessories: pork tenderloin 500g,

Seasoning: ginger 10g, soy sauce 15g, sugar 10g, cooking wine 10g, monosodium glutamate 3g and peanut oil 30g.

Practice: 1. Slaughter and clean the octopus, remove the head, bones, viscera and membranes, and leave 2 fish for each octopus;

2. Cut pork tenderloin into 5 pieces;

3. Blanch the octopus body and pork tenderloin separately to remove floating dirt;

4. Put the pot on a big fire, add peanut oil to heat it, add ginger slices to stir fry, add 300 ml of boiled octopus, pork tenderloin, soy sauce, white sugar, cooking wine and soup, change the medium heat to thick juice, and add monosodium glutamate to taste;

5. Burn for a while, take out, pick out the tenderloin, and cut the octopus into 2 cm square pieces, then serve.

The method of frying octopus:

1. Visceral octopus, wash and change knives. 1 Cut off each paw one by one and divide the body into three parts; It is more appropriate for the small claws to be a ball.

2. Add the fish pieces and fry them, then take them out and control the oil; Leave the bottom oil in the pan, stir-fry the shredded onion and ginger until fragrant, add the fried shrimp and stir-fry, pour in the right amount of clear juice, stir-fry quickly, and take the vinegar out of the pan.

Stewed octopus with pickles: (this is delicious, too)

Raw materials: appropriate amount of pickles pickled by farmers, fresh octopus.

Seasoning: Add red pepper according to personal taste.

Practice: similar to stew.

Features: Salted cabbage makes the octopus taste fresh, which is suitable for local tastes, especially for local fishermen who love to cook and eat.

Octopus barbecue:

If stewed beef brisket with old tofu is the original match of Mapo tofu, then this dish is the cousin of braised pork. This is also a typical match between seafood and pork.

Take pork belly as meat. First, follow the routine braised pork practice. When it is ready, add octopus and stir fry.

When eating, you can feel the braised pork soup soaked by octopus, which is really clever for people like 0 Lan who like to eat braised pork soup and soak rice.

Seafood tasting pot:

Ingredients: shrimp, fresh octopus, scallop (or your favorite seafood, fresh), vegetables and tofu.

Practice: 1. Wash the fresh octopus and scallop meat with boiling water15s, scoop them up and drain them, then marinate them with salt, corn flour and wine for 5 minutes.

2. Blanch the vegetables with boiling water, pick them up and put them at the bottom of the pot, and add a large piece of tofu for later use.

3. Put oil in a hot pan, add ginger slices, onion segments, shrimps, octopus and scallops, stir-fry until fragrant, and add appropriate amount of raw flour, oyster sauce, sugar and water to boil.

4. Pick up all the things in the pot, put them in the casserole, cover the pot and stew for a few minutes.

Fried Coprinus comatus with flowers;

Ingredients: scallop 1, cuttlefish ball 1, octopus 1, appropriate amount of cheese, appropriate amount of salted egg yolk and appropriate amount of laver.

Practice: take cheese and salted egg yolk as stuffing, brew into cuttlefish balls to form cuttlefish balls, put them in an oil pan and fry them with shredded oil; Fry scallops and octopus in fine flour until cooked, and drizzle with sauce; Seaweed is well seasoned and laid flat on the big shell; Fried cuttlefish balls, scallops and octopus are placed on seaweed.

Features: This dish is not only sanitary, but also reflects the owner's mind in the collocation of materials-the collocation of seafood and deep-sea plants, with fashionable and beautiful colors and reasonable nutrition. After eating a lot of seafood rich in protein, it's a good idea to have some seaweed to relieve boredom.

Eight-claw porridge practice:

Ingredients: octopus 70g, glutinous rice 1 cup, jujube 50g, water 8 cups, salt.

Method of making: (1) Put the octopus in a clay pot and boil it in 8 cups of water.

(2) Add the soaked glutinous rice and jujube with knife marks.

(3) Boil with strong fire first, then simmer for about 30 minutes when boiling, and season with salt.

(4) When serving in a bowl, don't serve octopus and jujube, only porridge and sprinkle sugar.

Tea smoked octopus:

Ingredients: Iced octopus (octopus) is washed with salt water first, and then with clear water. I only used a beard. Boil a small pot of water, add some cooking wine, blanch the octopus after the pot is boiled, take it out and let it cool.

Marinade: 2 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 1 tablespoon pepper powder, Jiang Mo. Take a deep dish, put the octopus in it and pour the marinade.

Marinate for two or three hours, press heavy objects on it, and let the fish fully contact the sauce. I pressed a plate with a small pot and water on it.

Smoking materials: a small bowl of sugar, tea and rice, a spoonful of pepper. Take a pot with a tight lid, preferably a bigger one. Spread tin foil in the pot, mix the smoked materials, spread it on the tin foil, and put some chopsticks on it (if there is a small grill, it will be more convenient to hold it higher and the fish will not stick anything). I took a photo at this step and accidentally deleted it.

Method: Cover the pot and heat for 5- 10 minutes. There is smoke in the pot. When the tea smells good, you can start smoking. Put the fish in the pot, immediately cover the pot, heat it with low heat for 15 minutes, and then open the lid after the smoke disappears. This photo was taken after the fire was turned off, and the smoke was almost gone. Take out the octopus and sprinkle with fried sesame seeds. I was worried about getting old, but there was no problem at all, and it tasted pleasant and smelled like tea.

Octopus pueraria decoction:

Ingredients: 500g kudzu root, 50g octopus, 400g pork leg, 4 candied dates, 1/6 skins. A little refined salt

Practice: 1, Pueraria lobata peeled and washed, cut into pieces.

2. Soak the peel, scrape off the pulp and wash it; Wash the candied dates

3. Soak the octopus in clear water for 30 minutes and wash it. [Gourmet China]

4, pork leg meat into boiling water, fire for 3 minutes, pick up and wash.

5. Put a proper amount of water into the fire for 6 minutes until it boils. Put down Pueraria lobata, octopus, pork leg, candied dates and pericarp, simmer for 30 minutes, and season with salt.

Octopus slices with wine and vinegar:

Ingredients: octopus 200g, fish soup 100 ml, white wine 100 ml, olive oil 1 spoon, red wine vinegar or white wine vinegar 1 teaspoon, a little salt and pepper, and 6-8 fermented olives.

Methods: (1) First, the octopus was washed, soaked in fish soup and white wine, and frozen in the freezer.

(2) Boil the immersion liquid and concentrate it to about 30ml.

(3) adding red wine vinegar, olive oil, salt and pepper into the concentrated immersion liquid to season into juice, and cooling for later use.

(4) Slice the frozen octopus with a knife and arrange it on a plate.

(5) Drizzle the octopus slices with juice, and add the fermented water olives to serve.

feel

Frozen octopus slices, just stir the juice before eating, the meat will remain fresh and tender, not too tough.