Octopus can only be cooked for dozens of seconds. Boil the water in the pot first, then boil the pot again and add some seasoning. Speed up, the octopus meat will become inflexible and the taste will be much worse if cooked for a long time.

Second, the practice of cooking octopus

1. Visceral octopus, wash and change knives. 1 Cut off each paw one by one and divide the body into three parts; The two small claws are a group of fresh shrimps/p >

2, put water in the pot to heat, the amount of water should just pass the octopus. The fire is boiling.

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

After about 20 seconds, the water hasn't boiled yet, but a little foam has appeared around the pot, so it's time to turn off the fire.

5. Take out the octopus and put it in a big bowl for later use.

6. Slice shallots (3 shallots for half a catty of fish) for use.

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

Third, the skills of cooking octopus

Tip 1: soak octopus in white vinegar for five minutes before cooking.

Tip 2: the salt water for cooking octopus should be proportional, which is the ratio drawn from experience.

These two tips are to ensure that the cooked octopus is not bald and looks good.

Trick 3: Cook the cooked octopus in cold water and change the water (or add ice cubes) many times to ensure that the meat of Baduanqi is crisp and delicious.