In the case of underdeveloped transportation in ancient times, people depended on mountains for food and water for draught. In coastal areas, people mostly rely on seafood to fill their stomachs. Because seafood tastes delicious, people gradually call it seafood. Every year, during the harvest of seafood in spring and autumn, every household will cook some seafood, especially those who love seafood. Let's introduce the practice of octopus legs.

First of all, octopus balls

1, material: low flour 100g, egg 1, 5g light soy sauce, 200ml cold water, 1/4 teaspoons baking powder; Stuffing: Chinese cabbage, onion, octopus, simple sauce, shredded seaweed with salad dressing.

2, the practice of octopus balls:

1), processing ingredients first. Everything in the octopus's head has been cleaned up, and there is a black hard thorn (like a tooth) under it. Squeeze it out, peel it, add some cooking wine and vinegar, and blanch it for later use.

2) Dice the cabbage and onion for later use. The octopus after blanching is also diced for use. If you use big octopus or squid, you can also cut it into large pieces. Take low flour 100g, egg 1, 5g light soy sauce, 200ml cold water, and 4 teaspoons of baking powder1,and stir into batter.

3) Make a simple boiled juice: mix soy sauce and honey according to the ratio of 65,438+0: 65,438+0, pour into a pot to boil, and then add starch water to thicken the flavor. The sauce will be sticky when it is cold. Preheat the meatball pot. Brush a little base oil in the pot and scoop in the batter.

4) Sprinkle cabbage and onion powder, sprinkle the prepared octopus, turn the meatballs 90 degrees with a bamboo stick, and then add a little batter.

Second, spicy roasted octopus.

1, materials: fresh octopus, salt, onion, oyster sauce, soy sauce, cooking wine, Chili powder, cumin.

2, the practice of grilled octopus:

1), the octopus is carefully kneaded, washed with salt, everything inside the octopus head is removed, and the knife is replaced with small pieces.

2) Dice onion and octopus into a bowl, add appropriate amount of oyster sauce, light soy sauce, cooking wine, Chili powder and cumin, and marinate for 15-20 minutes.

3) Put the octopus on the soaked bamboo stick.

4) Brush the smeared octopus skewers evenly with oil, sprinkle cumin, preheat the upper layer of the oven to roast (maximum), and let the middle layer stand for 5- 10 minute.

Third, braised octopus

1. Material: 500g octopus, 2 tablespoons fresh and delicious soy sauce, 2 tablespoons old wine and a little brown sugar.

2. How to cook braised octopus:

1), wash the octopus, turn over the sundries inside, wash the black spots on the eyes and remove the corners of the mouth.

2) stir fry in a hot pan for about a minute, and then you can put in the materials.

3), old wine, vinegar, alkali, fresh fragrance, soy sauce, brown sugar, add stir-fry, stir well, cover the lid, simmer on low heat, and put green pepper in the soup.

4), put the green pepper on the fire and stir fry a few times.