1.

Raw materials: fresh octopus, onion, ginger, garlic, cooking wine, soy sauce, oil and salt.

Practice:

1. Wash octopus, remove ink sac, cut into pieces, marinate with salt for 30 minutes, then wash, squeeze out water and dry.

2. After the wok is red, put the oil, add garlic, onion and ginger, add some soy sauce and cooking wine, then pour the octopus and stir fry it, cover the lid, and put it on the stage in one minute.

2. Stir-fried octopus with ginger sauce

Ingredients: 250g of fresh octopus, 20g of ginger juice, 50g of peanut oil, salt and monosodium glutamate.

Making:

1, octopus slaughter, wash, clean and cut into pieces.

2. Set the pot on fire, add peanut oil, heat the oil, then pour in the octopus pieces and stir-fry. When the octopus is almost cooked, add salt and ginger juice, and then stir-fry for a while to get out of the pot.

Features: the meat is tender and has the taste of ginger juice. This dish has the effects of benefiting qi, enriching blood and appetizing. Can be used for treating postpartum blood deficiency and anemia of women.

3. Korean fried octopus

Ingredients: fresh octopus 250g, canned bamboo shoots 15g, mushrooms 25g, agaric 15g, soybean oil 35g, soy sauce 25g, cooking wine 15g, monosodium glutamate 2g, starch 25g, scallion 5g, garlic 3g, ginger 5g, refined salt 2g, sesame.

Practice: 1, clean the octopus and cut it into 3 cm pieces; Shred canned bamboo shoots and water mushrooms; Tear the fungus into small pieces; Peel scallion, ginger and garlic, wash and chop into pieces.

2. Scald the octopus with boiling water and dry it.

3. Heat a wok spoon with a high fire, add soybean oil, when it is heated to 50%, add chopped green onion, Jiang Mo and minced garlic and stir-fry until fragrant, then add octopus slices, shredded bamboo shoots, shredded mushrooms and auricularia auricula slices, stir-fry for a few times, add cooking wine, monosodium glutamate and salt, stir-fry for a few more times, adjust the taste, and add a little starch to thicken.

4. Korean Chili fried octopus

Ingredients: octopus 1 tail cut into strips, a carrot sliced properly, red pepper 1 root sliced, 2 small onions shredded, sauce: Korean Chili sauce 1 tablespoon, 2 teaspoons of sugar, a little salt and a little water.

Practice: 1 Saute the red pepper until fragrant, then add the carrot and onion and fry until cooked.

2 Add octopus and fry until cooked.

3 add the Chili sauce, sugar, salt and water, then stir well together and it will be ok.

5. Fried octopus with Japanese tomatoes

Ingredients: 2 tomatoes, 2 green peppers 12, boiled octopus 150g, sesame oil 1 tablespoon, garlic 1 slice, 4 crape myrtle, a wine soy sauce 1 tablespoon salt, and a little pepper.

Practice: 1. Remove the roots of tomatoes and cut them into small pieces. Small green peppers are pedicled. Octopus is also cut into small pieces.

2. In a wok, add garlic and sesame oil, stir-fry with low fire, add green pepper and octopus, and stir-fry.

3.(2) Add tomatoes and seasoning A, stir-fry quickly, then add chopped Lagerstroemia indica, stir and take out.

6. Fried octopus with milk and egg white

Ingredients: 350g octopus, 50g leek, 0/50g milk/kloc, 0/50g egg white/kloc.

Seasoning: 5g of salt, 3g of monosodium glutamate, 3g of starch (pea), 0g of pepper/kloc-0, 0g of peanut oil/kloc-0.

Features: rich in nutrition, fresh and tender in taste.

Practice: 1. Wash octopus, dice it and soak it in boiling water; Wash leek and cut into powder;

2. Beat the egg whites well, add fresh milk, add a little water starch, and mix well with diced octopus;

3. Heat the pan with oil, add Badai and egg white, stir well, and sprinkle with salt, monosodium glutamate, pepper and chopped leek when cooked.

7.halogen octopus

Material: a: spices: 5 pieces (petals) of star anise, 5g of dried tangerine peel, 4g of fennel 1 5g, 4g of cloves, 2g of cardamom, 5g of cinnamon, 3g of fragrant leaves, 0g of Amomum tsao-ko1each, 5g of rhizoma anemarrhenae, 2g of licorice, 0g of pepper10g of dried.

B: Ingredients: 2 slices of onion, 5 cloves of garlic and 3 slices of ginger.

C: seasoning: soy sauce 100ml, soy sauce paste 100ml, crystal sugar 1 spoon, cooking wine 1 spoon, sesame oil 1 teaspoon, chicken powder 1 spoon, and clear water/kloc-.

Practice: put the spices in small bags, tie them up, soak them in spices for 20-30 minutes, and then put all the materials in a pot for about 20 minutes. Instant marinade.

8. Octopus with taro sauce

Ingredients: 300g of taro, 300g of octopus, 3 pieces of garlic, 600ml of stock.

Seasoning: soy sauce 1 tbsp, sugar12 tsp, a little pepper, a little sesame oil.

Method:

1, the octopus is boiled in water with L root of onion, 2 slices of ginger and wine 1 teaspoon, and the ink is removed and cleaned.

2. Peel the taro, wash it, heat the pot, saute the garlic, add ingredients and seasonings, inject broth and boil over low heat. When the taro is cooked, pour in sesame oil.

9. Cut octopus in white

Ingredients: 750g live octopus, ingredients: coriander and sour radish.

Seasoning: mustard, Chili sauce, garlic, soy sauce, refined salt.

Production steps: 1, the octopus is rubbed with refined salt until the fish head is hard, and washed for use.

2, put water in the pot, add the right amount of salt to boil, add octopus, and cook over low heat until cooked.

3. Take out the octopus, soak it in an ice towel, cool it, drain the water, cut and plate it according to the knife work, and serve it with mustard, garlic, Chili sauce, soy sauce, coriander and sour radish.

10. Sauté ed octopus with scallion

1. Preparation: Dice Octopus (with cooking wine and salt for 10 minutes), dice Lentinus edodes, dice fresh small red pepper, dice garlic and ginger, and cut a lot of onions.

2. Warm the garlic, ginger and red pepper in a hot pot.

3. Stir-fry the 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.

1 1.

Ingredients: octopus about 600g, vermicelli about 25g, carrot slices, 3 pieces of ginger and 2 pieces of onion.

Ingredients: bittern: star anise 1 granule, pepper 1 teaspoon, cinnamon 1 tablet, 2 pieces of licorice, tsaoko 1 piece, fennel 1 teaspoon (the above materials are filled in a white cloth bag and sealed), 4 cups of water, and wine/teaspoon.

How to do it:

1, octopus thawed and washed, boiled, added with ginger, onion and wine, boiled in octopus for a while, rinsed and drained.

2. Soak the vermicelli, cook it in boiling water, rinse it with cold water, drain it and put it in the center of the dish.

3. Boil the spice bag in the brine with four cups of water in a casserole, and cook it on slow fire for 30 minutes; Take out the spice bag, add the rest brine and boil.

4. Put the octopus in boiling brine, cook for five minutes, soak for ten minutes, take it out and put it on the vermicelli, pour a few drops of sesame oil, and serve it with carrot slices.

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

12. Octopus mixed with onion

1, eviscerate octopus, wash it and change the knife. 1 Cut off each claw one by one, and divide the body into three parts; It is more suitable for the small two claws to be a group.

2, put water in the pot to heat, and the amount of water should be just over the octopus. The fire boiled.

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

4. After about 20 seconds, the water has not yet boiled, but a little foam has appeared around the pot to turn off the fire.

5. Remove the octopus and put it in a large bowl for later use.

6. Slice shallots (3 shallots for half a catty of fish) and set aside.

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

13. Fried octopus

1, eviscerate octopus, wash it and change the knife. 1 Cut off each claw one by one, and divide the body into three parts; It is more suitable for the small two claws to be a group.

2. Put in fish pieces and fry them, then remove them to control the oil; Leave the bottom oil in the pan, stir-fry the onion and shredded ginger to get the fragrance, add the fried shrimp and stir-fry, pour in the right clear juice, stir-fry quickly, and cook the vinegar out of the pan.

14. Stewed Octopus with salted cabbage

Raw materials: appropriate amount of salted cabbage pickled by farmers and fresh octopus.

Seasoning: according to personal taste, add red pepper, etc.

Practice: similar to stew.

Features: Salted cabbage freshens the flavor of Octopus, which is suitable for local tastes, especially for local fishermen.

15. Seafood Yipin Octopus Fish Pot

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

Practice:

1, wash the fresh octopus and scallop meat in boiling water 15 seconds, scoop up and drain the water, then marinate them with salt, cornmeal and wine for 5 minutes.

2. Boil the vegetables in 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. Add 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 together.

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

16. Octopus porridge

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

Production method

(1) Put the octopus in a pottery pot and cook it with 8 cups of water.

(2) Put the soaked glutinous rice and jujube with knife lines.

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

(4) When serving in a bowl, do not serve octopus and jujube, only porridge and sprinkle with sugar.

17. Octopus stew

Ingredients: high quality dried octopus (octopus, octopus)

Specification: 250g

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

1. Pork belly with skin cut into pieces, octopus washed and softened (soaked in water for use), sliced onion and ginger, proper amount of aniseed, and one spoonful of cooking wine;

2. Pork belly is boiled in water until it turns white, and it will be cooked and waterlogged.

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

4. Because the octopus meat is easy to cook, the stew is rotten and soft, and the taste is fresh and fragrant, which is much more delicious than the stewed meat, and the meat is soft and fishy.

18. Braised octopus

Ingredients: octopus1000g, pork tenderloin 500g,

Seasoning: ginger10g, soy sauce15g, white sugar10g, cooking wine10g, monosodium glutamate 3g and peanut oil 30g.

Practice: 1. Slaughter and wash the octopus, remove the head, bones, internal organs and membranes, and leave 2 pieces of fish for each octopus;

2. Slice pork tenderloin into 5 slices;

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

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

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

19. Tea smoked octopus

Ingredients: chilled octopus is washed with salt water and then rinsed with clear water. Boil a small pot of water, add some cooking wine, scald the octopus after the pot is boiled, remove it and cool it.

Marinade: 2 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons cooking wine, pepper powder 1 spoon, ginger minced. Take a deep dish, put the octopus in it and pour the marinade on it. Marinate for two or three hours, press heavy objects on it, and let the fish fully touch the sauce.

Smoked materials: a small bowl of sugar, tea and rice, and a spoonful of pepper. Take a pot with a tight lid, preferably a little bigger. Spread tin foil in the pot, mix the smoked materials, spread them on the tin foil, and put some chopsticks on the shelf.

Method: 1. Cover the lid,

2. Heat the fish for 5- 10 minute, and when there is smoke in the pot and the smell of tea comes out, you can start smoking. Put the fish in the pot, cover it immediately, heat it for 15 minute with medium and small fire, and open the lid when the smoke clears.

20. Octopus kudzu soup

Ingredients: pueraria lobata 500g Octopus 50g pork leg 400g, four candied dates, peel 1/6. A little refined salt

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

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

3. Soak octopus in clear water for 30 minutes and wash it.

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

5. Put a proper amount of clear water on high 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.

2 1. Octopus fillets with wine and vinegar

Ingredients: 200g octopus, fish soup 1 00ml, white wine 1 00ml, olive oil1tablespoon, red wine vinegar or white wine vinegar1teaspoon, a little salt and pepper, and 6-8 pieces of fermented water olives.

Method: (1) Wash octopus first, soak octopus in fish soup and white wine, and put it in freezer for freezing.

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

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

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

(5) Pour the octopus slices with juice and add the fermented water olive, and serve.

22. Sauced Octopus

Material: Octopus

Side dishes: tomato, garlic and ginger

Practice:

1. Wash octopus, boil water, fly octopus, and drain.

2. Heat a red pot, pour in cooking oil, stir-fry octopus with garlic and ginger, and pour in tomato juice after golden brown.

3. Add red after collecting juice.