Kebab spicy octopus

food

Octopus 500g as the main ingredient and spicy marinade 100g as the auxiliary material.

step

1. Treat the octopus's head, cut off those eyes and hard things and wash them.

2. Prepare spicy gravy. If there is no ready-made, you can use soy sauce, salt, wine, sugar, Chili powder and so on.

3. Boil a pot of water, blanch the octopus, and when you see it bulging and hard, you can fish it out.

4. After cooking, pick it up and let it cool for later use.

5. The marinade is made into a thin paste with clear water.

6. Cut the cooked octopus into sections with scissors and mix it into the marinade.

7. Mix well and cook for more than an hour. If you are not in a hurry, you can wrap it in a fresh-keeping box and put it in the refrigerator for a day, which is more delicious.

8. String bamboo sticks soaked in water (bamboo sticks will not turn black after soaking in water and baking).

9. After stringing, discharge it on the baking net, and then connect the baking tray with tin foil to hold the juice.

10. preheat the oven to 200 degrees, put the baking net in the middle layer, put down the baking tray and bake for 15~20 minutes.

skill

The weight on the menu is for reference only and can be increased or decreased according to your actual taste. If there is no ready-made marinade, you can use soy sauce, salt, wine, sugar, Chili powder and so on. It's delicious, too

Spicy roasted octopus skewers

Raw materials:

Fresh octopus, salt, onion, oyster sauce, soy sauce, cooking wine, Chili powder, cumin.

Exercise:

1, the octopus carefully rubbed it with salt, washed it, removed everything from the octopus's head, and replaced the knife with small pieces;

2. Put the chopped green onion and octopus together in a bowl, and add appropriate amount of oyster sauce, soy sauce, cooking wine, Chili powder and cumin for curing 15-20 minutes;

3. Put the octopus on the soaked bamboo stick;

4. Put on octopus skewers, brush them with oil evenly, sprinkle cumin, preheat the upper layer of the oven with Broil (maximum), and put them in the middle layer for 5- 10 minutes.

Intimate reminder:

1, octopus can wash off some annoying mucus by rubbing it with salt;

2. Those who dare not eat the substance in the octopus head, it is best to remove it;

3. Pickling octopus can not only remove some fishy smell, but also make the taste enter the octopus;

4. Don't be too salty when pickling. Octopus has many small holes in its feet, which can easily absorb salty taste.

5, bamboo sticks should be soaked in water in advance, otherwise it will be hot when baking. If you don't soak in water, wrap the exposed bamboo stick with tin foil;

6. Octopus will come out when baking, so it is best to have a double-layer baking tray with seams;

7, oven skills are different, you can adjust yourself. In principle, you can see that the octopus's feet are curled, shrunk and hardened, so as not to get old.

Roasted octopus

material

The main ingredient is low-gluten flour 100g octopus.

Accessories: egg 1 baking powder 1/4 teaspoons of yam mud 1 tablespoon of onion, appropriate amount of cabbage, appropriate amount of laver, appropriate amount of chaiyu peanut porridge.

Seasoning ginger, proper amount of soy sauce, 5g of water, 200ml of teriyaki sauce, proper amount of salad sauce, proper amount of miso wine.

The practice of roasting octopus

1. Fresh octopus (or squid) is eviscerated (you can buy it for uncle to clean), cleaned with salt, and then washed. After the water in the pot is boiled, put the octopus in. After the water is boiled again, take out the octopus and cool it, then cut it into pieces.

2. Cabbage, onion, shredded ginger and octopus are all cut (shredded ginger is a kind of Japanese kimchi, and I took several more bags when I was eating at Yoshinoya's house, haha, I don't need them if I don't have them).

3. Stir the batter evenly, cover the bowl with plastic wrap after sieving, and put it in the refrigerator for 30 minutes. (The yam mud can be rubbed on the vegetable cleaner with raw yam, which can be made into mud, but pay attention to the fact that yam can cause itchy skin, so it is best to catch yam with plastic bags or disposable gloves to prevent direct contact with the skin. )

4. Put the octopus burning mold on the fire, brush it evenly with a small oil brush, heat it with a large fire, and then turn it to a small fire for standby.

5. Pour the static batter into the preheated mold, which is about 8 or 9 minutes full. (The batter can be poured into the measuring cup, and the small tip of the measuring cup is convenient for pouring the batter. )

Step 6 add octopus (squid)

7. Sprinkle with chopped onions and ginger

8. Sprinkle with shredded cabbage

9. Pour some more batter

10. Divide the batter with a pointed bamboo stick or iron stick, and then turn the ball over to let the batter that hasn't solidified in the ball drip down, which is convenient for stuffing the food outside.

1 1. Finally, turn the meatballs over completely, add the batter with less batter, and continue to stuff the vegetables and batter outside. After coating the bottom, turn the meatballs evenly and bake them on all sides. When they turn golden yellow, they are almost ready to be loaded.

12. For seasoning, first sprinkle the sauce with burnt sauce, then squeeze the salad sauce, and then sprinkle with Shanghai Tess and Muyu flower. Muyu flowers will dance under the heat of meatballs.