Octopus, also known as octopus, octopus, is rich in protein, minerals and other nutrients, and is also rich in anti-fatigue, anti-aging, can extend the human life expectancy and other important health factors - natural taurine.
Octopus in China's coastal are distributed, is a very common marine ingredients, it is generally divided into the edible season of spring and fall, and now there are a lot of fresh octopus on the market.
Today, Haibao will teach you the classic practice of four kinds of octopus, salty and spicy, guaranteed delicious.
One, scallions mixed with scallops
Features: fresh and spicy flavor, crispy and delicious
Prepared materials: scallops, scallions, taste fresh, salt, monosodium glutamate (MSG), sugar.
Practice:
1, the scallops to remove the teeth, eyes and internal organs, wash, scallion cut into thin strips;
2, scallops cut into sections, into the boiling water blanching, pay attention to blanching time should not be too long;
3, scallops cooled through, add the flavor of the fresh, salt, sugar, monosodium glutamate (MSG), evenly mixed;
4, cut the scallion strips on a plate, the top of the flavored Eight belt, eat when the two mix can be.
Tips: blanching, do not put too much at a time, so as not to be unevenly heated.
Two, the sauce burst eight scallops
Features: the outside of the sauce burst package, bite down the seafood flavor filled with the whole taste buds, aftertaste.
Preparation: octopus, onions, cilantro, oil, ginger, black bean hot sauce
Practice:
1, onion shredded, cilantro stalks cut into segments, ginger shredded, octopus gutted, mouth and eyes washed, cut into pieces of the right size;
2, pot of water, add ginger slices and then boiled over high heat, add the octopus, blanch for 10-20 seconds, then removed and drained water. blanching time should not be too long;
3, the pan pour oil, put ginger, stir fry incense into the drained octopus, and then add two tablespoons of black bean sauce, quickly stir fry evenly;
4, into the shredded onions and cilantro, quickly stir fry with, do not need to add additional salt, can be dished out.
Tips:
1, octopus can be replaced with squid, or cuttlefish.
2. The black bean chili sauce has enough salt, so you don't need to add extra salt and soy sauce for flavor.
Three, octopus stewed tofu
Features: full of fresh flavor, soft and tasty
Preparation: octopus, tofu, onion, ginger and garlic, taste of fresh, salt, small red chili peppers
Practice:
1, octopus to the eyes, mouth, ink sacs and cleaned up, cut into small pieces of boiling water into the scalding for 10 seconds to the meat firm, and then fished out of the draining standby, the soup do not pour!
2.
2, tofu cut into small pieces, onion, ginger, garlic and small chili peppers chopped;
3, the pot of oil, onion, ginger, garlic and small chili peppers sautéed, into the octopus stir-fry, pour 1 tablespoon of Aji Fresh Soy Sauce and stir-fry evenly;
4, the hot octopus soup poured into the pot, cut up the tofu into the pot, boil over high heat, simmering until the soup becomes less, the tofu becomes soft and porous until the pot is ready to be sprinkled with some chopped scallions. The first thing you need to do is sprinkle some chopped scallions.
Tips:
1, eight with the best into the water first scalded, or fried will precipitate a lot of water, affecting the taste;
2, scalded with the eight with the soup do not throw away, used to stew tofu stew fish are particularly suitable, flavorful;
3, stewed tofu the longer the more tasty, so to slow down the fire stewed for a longer period of time.
Four, leek fried scallops
Features: bright color, crisp and delicious
Prepared materials: scallops with 500g, leeks a small, onion and ginger, moderate, 2 spoons of wine, a little salt
Practice:
1, scallops washed, cleaned and dirty and the mouth, patted with a knife to loosen, cut into segments, and then again after a rinse and then absorb the water with kitchen paper;
2, the scallops with the clean, and then again with kitchen paper;
2, the scallops with the clean, and then again with kitchen paper;
2, start a frying pan, when the oil temperature of 4, 5 into the heat, down into the eight belt, pull the two quickly sheng out, drain excess fat;
3, the pan to leave a little oil, the next onion and ginger sautéed flavor, and at the same time down into the eight belt and leeks, stir fry quickly, down into the wine and then quickly stir fry a few times;
4, add the amount of salt, and then stir fry the last few seconds can be removed from the pot.
Tips:
1, eight belt before stir-fry to slip oil or blanch.
2, this dish should be stir-fried quickly over high heat so that the eight belts and leeks do not become old.