Ingredients: 300 grams of octopus, 200 grams of tofu, 25 grams of lard, 5 grams of sesame oil, and appropriate amounts of onion, ginger, salt, monosodium glutamate, chicken essence and pepper.

The method of stewed tofu with octopus

1. The octopus is washed with clear water, eviscerated and cut into strips. Cut the tofu into 3 cm square pieces.

2. Cook octopus with boiling water, remove and drain. Tofu is also scalded with boiling water to control the water.

3. Put the wok on a big fire, add lard and put the onion and Jiang Mo into the wok. When the fresh soup comes out of the wok, take out the onion and Jiang Mo, bring to a boil, add octopus and tofu, add salt, monosodium glutamate, chicken essence and pepper to taste, skim off the froth and pour in sesame oil.

Full of fragrance, soft and delicious.

Badou fish with soy sauce and tofu

200g octopus, 0/00g pickle/kloc, 200g tofu.

condiments

Garlic 15g (peeled and mashed), salt, pepper, oyster sauce, sesame oil, fish sauce, rice wine and peanut oil.

working methods

1, wash octopus, then soak for a while, take out and cut into pieces for later use;

2. Cut the pickles into small pieces, soak them in light salt water for about 15 minutes, rinse them with clear water and drain them for later use;

3, tofu is cut into pieces for use;

4. Boil the pot, add oil, saute garlic, add octopus and stir fry, add a little salt, preserve a little rice wine, take out octopus, add 150 ml water, add pepper, oyster sauce, fish sauce, tofu and pickles, and cook for 5min on medium heat, then put octopus back and add a little sesame oil.