Octopus, ginger, green onion, salt, wine, oil

2. Fish out and soak in ice water for a while. Cut strips. Scallions. Ginger. Salt. Wine mix well.3. Boil two large hot oil poured on top. Mixed.4. Then add the octopus strips and mix well. Marinate two hours to eat. Pepper fried octopus

Octopus, pepper, carrots, green onions, ginger, garlic, salt, cooking wine, pepper, chicken essence

2. octopus flying water 3. green onions, ginger and garlic stir-fried aroma, put pepper slices, carrot slices, octopus, salt, cooking wine, pepper, chicken essence, stir-fry evenly 4.ok Steamed octopus with minced meat and vermicelli

meat, cornstarch, soy sauce, vermicelli, small octopus Ginger, Sugar, Salt, Soy Sauce, Garlic, Soy Sauce, Green Onion

2. Mince the garlic (more than enough). Add a little sugar / soy sauce / salt / minced scallions and blend. Heat two tablespoons of oil and pour on top and mix. Stir fry the shrimp and meat. Spread on top of the octopus. Spoon the garlic seasoning on top.3. Steam the dish in a pot of boiling water for eight minutes. Sprinkle with chopped green onion for the last half minute.4. Pour some more Meiji-Fresh soy sauce on top before serving.

Octopus Mushroom

Materials

Octopus 450g, white mushroom 250g, 1 fresh red pepper, 1 fresh green pepper, 10g ginger, 10g garlic, stir-frying A: 1/4 tsp fine salt, 1 tsp cooking wine, Sauce B: 2 tbsp light soy sauce, 1 tsp granulated sugar, 1/4 tsp chicken broth, water starch C: 1 tsp corn starch + 1 tbsp water. 1 tbsp.

2. Split the black membrane on the surface of the fish and rinse well. 3. Put the processed octopus into boiling water, blanch until browned and remove immediately. 4. Separate the blanched octopus into small portions. 5. White mushrooms, cut into 6MM thick slices, green and red peppers cut into diamonds. 6. Mushrooms into the boiling water blanch until the water opens again, remove and drain the water standby. 7. pan heat a little oil, add green and red bell pepper, fine salt 1/4 small salt stir-fry until snapped, sheng out and set aside. 8. Heat cold oil in a pan, add ginger and garlic and stir-fry over high heat for about 1 minute. 9. Add the sliced white mushrooms and Sauce B and stir-fry over high heat until the water is reduced. 10. Add fried green and red pepper pieces. 11. Mix cornstarch with water to make water starch and pour it on the surface of the vegetables. 12. Turn again until the effect of thickening can be. Tips:

1. white mushrooms do not cut too thin, too thin, easy to cook soft, the taste is not good. 2. pay attention to the fire, blanch the Hou not too long. Stir fry the Hou to high heat and stir fry, as soon as possible to let the sauce dry. 3. The final thickening is also thin, not too much.

Wine vinegar octopus fillet

Galician cuisine. Across Europe, only Spain, Italy and Greece serve octopus in their dishes. Octopus fillets in an appetizing wine vinegar sauce are rich in flavor and make a great appetizer. Serving size: 2 Preparation time: 20 minutes

200g octopus, 100ml fish stock, 100ml white wine, 1 tablespoon olive oil, 1 teaspoon red wine vinegar or white wine vinegar, a pinch of salt and pepper, and 6-8 stuffed olives.

(2) Bring the infusion to a boil and concentrate to about 30 ml. (3) Add red wine vinegar, olive oil, salt and pepper to the concentrated liquid and season to taste. (4) Using a knife, cut the frozen octopus into thin slices and arrange on a plate. (5) Drizzle the octopus slices with the sauce, add the stuffed olives and enjoy.