1, adding vinegar and alkali when washing octopus can remove mucus and fishy smell and make the meat more tender. When cooking octopus, put hot water in the pot. When the bottom of the pot bubbles, the water temperature is about sixty or seventy degrees. Cooking time should be short, just 30 seconds. It will become soft and brittle after a long time. Cooked octopus should be supercooled, otherwise the remaining temperature will continue to heat octopus, and the meat will become soft, and the taste will be particularly crisp after supercooling.
2. Add two tablespoons of salt. Knead by hand for seven or eight minutes. Immediately after blanching, put it in ice water. Cold salad, quick stir-fry is ok. Dry water should not exceed 30 seconds, but a shorter 20 seconds will do. This method is not soft but brittle.
Boiled octopus
Composition:
Clear water, salt, ginger, cooking wine, octopus.
1, the octopus wants to buy back. First, we have to remove its mouth. Then we need to sprinkle a proper amount of salt on the surface of the octopus and start kneading. Because there will be a lot of mucus on the octopus surface, it needs to be wiped with salt to wipe it off completely. After rubbing, rinse with clean water for later use.
2. Prepare a pot, pour a proper amount of water, and then start boiling water.
3. Octopus can't be cooked in cold water, nor can it be boiled in boiling water. It needs to be cooked in warm water. When you see that the bottom of the pot is just bubbling and the water temperature is just right, you can put the octopus in it at this time. After the octopus is put in, add ginger slices and a little cooking wine.
4. This only needs to be cooked for about 30 seconds. After seeing the octopus curl, it means it is ripe and can be fished out quickly. Prepare a basin of ice water in advance. After the octopus is fished out, quickly put it in ice water to cool, so that the taste is more crisp. Finally, mix a sauce and let the octopus dip it.