Main Ingredients: 2 packages of Japanese octopus (1 catty, about 600g), 1/2 tael of vermicelli (about 20g), a few slices of sweet bamboo shoots, 3 slices of ginger, 2 green onions.
Accessories: marinade ingredients: 1 star anise, 1 teaspoon pepper, 1 small slice cinnamon, 2 slices licorice, 1 grass fruit, 1 teaspoon cumin (use a white cloth bag to contain the above ingredients and seal), 4 cups of water, 1 tablespoon of wine, 1/2 tablespoon of salt, 2 tablespoons of sugar, 3 tablespoons of dark soy sauce.
Method: 1: Thaw and rinse the octopus, bring boiling water to a boil, add ginger, green onion and wine, cook the octopus for a few minutes, rinse and drain. 2: Soak the vermicelli, cook in boiling water, rinse in cool water, drain and place in the center of the dish. 3: Add the spice bag and four cups of water to the boiling water in a casserole dish, bring to a boil and cook for 30 minutes. 4: Add the octopus and four cups of water to the boiling water and cook for 30 minutes. 5: Remove the bag of spice, add the rest of the spice ingredients to the boiling water. 6: Add the octopus to the boiling water. 7: Add the spice bag to the boiling water and cook for 10 minutes. 8: Add the spices to the boiling water. Put the octopus into the boiling marinade, boil for five minutes, soak and bake for ten minutes, take it out and put it on top of the vermicelli, drizzle a few drops of sesame oil, and serve with sliced bamboo shoots.
Remarks: After thawing the octopus, boil it with ginger, green onion and wine to remove its fishy flavor.
Octopus Stew:
High quality dried octopus (octopus, octopus)
Specifications:250g
Price:11
Eating method: first wash it with cool water, and then soak it until it becomes soft and no hardness.
1. skinned pork cut into pieces, octopus washed back to soften (soak the water to stay) onion and ginger slices, seasonings moderate. A spoonful of cooking wine;
2. Meat in a pot with water to cook until white will be cooked, flooded,
3. Heavy pot, into the oil and octopus less fried, into the meat plus onion, ginger, seasonings. Wine soy sauce. Salt. Soak the fish in the water together with stewed,
4. Due to the addition of octopus meat is very easy to cook, stewed rotten soft, the flavor is fresh and fragrant, more delicious than simply stewed meat, meat soft fish glutinous, can not stop the good taste, is the love of meat friends of the good fortune ah!
Chives fried octopus:
1. octopus soft, leeks cut into sections, garlic minced;
2. into the oil open into the garlic;
3. into the octopus stir-fry, add a moderate amount of salt and a small amount of soy sauce
4. almost cooked into the leeks, add the appropriate amount of monosodium glutamate sesame oil to the pot.
Octopus mixed with shredded scallions:
1. Octopus washed with boiling water blanched, slightly cooled, shredded scallions,
2. scallions first with a little vinegar (so not particularly spicy, of course, willing to eat spicy on the vinegar, and octopus together with the put on it)
3. put the right amount of salt, (do not put the soy sauce) and octopus monosodium glutamate (MSG), sesame oil, and mix it together, fresh! The first thing you need to do is to make sure that you have a good understanding of what you are talking about.
Scallion explosion octopus:
Always eat octopus outside, octopus in addition to soy sauce burning, the other part is the scallion explosion. Octopus this kind of thing, no matter how to do to eat are delicious, meat QQ, the point is that you can not be on the fire for too long, otherwise it is old and hard to chew.
1. Preparation: octopus (cooking wine, salt marinade for ten minutes) diced, diced mushrooms, fresh small red bell peppers cut small circles, garlic and ginger cut large grains, scallions a large number of cut sections.
2. Warm oil in a hot pan with garlic and ginger red pepper
3. Stir fry the mushrooms, put a little salt
4. When the mushrooms are slightly softened, put the octopus
5. Stir fry for thirty seconds, add green onion and mushroom essence, start the pot.
Authentic Qingdao green onion mixed with octopus practice:
1, the octopus will be gutted, cleaned, and reknifed. 1 two of a one of each claw cut down, the body is divided into 3 parts; the small two claws for a group is more appropriate.
2, pot of boiling water, the amount of water to be able to just missed the octopus as well. High heat until boiling.
3, the octopus will be poured into the boiling water, continue to heat on high heat, with a spatula constantly rolling octopus.
4, about 20 seconds later, the water has not yet boiled, but close to the pot has appeared around a little white foam can turn off the heat.
5. Remove the octopus and set aside in a large bowl.
6, small green onions (half a catty fish with 3 green onions) cut diagonal thin slices spare.
7, in the octopus bowl with the appropriate amount of salt, monosodium glutamate (MSG), put the green onion slices, pour the appropriate amount of vinegar, mix well to plate.
Eat very crispy, taste for the original flavor of octopus.
Note: hot time must not be too long, otherwise it will become very tough and not crisp, it is difficult to eat.
Cool Octopus:
Main ingredient: fresh small octopus (octopus) 500 grams (about 10-15 centimeters long), Shandong onion (which is only authentic, huh) a
Accessories: rice vinegar or white vinegar (can not be used with the old vinegar), salt, monosodium glutamate (MSG), sugar (can be used)
Making:
1, will be the octopus claw flip, the claw root in the mouth to squeeze out. In the claw root of the mouth to squeeze out the teeth (two small white plastic sheet-like things), and then the stomach of the viscera of the whole removed, squeezed out of the eyes (be careful to spray black water outward, stained clothes can not be washed away). Wash and organize the octopus head and claw separate, cut into 5 cm long strips, wash and cut the scallions into the same length of shredded green onions.
2, water boiling, under the octopus copied. Note: fish a roll, the color from translucent into opaque white and purple, immediately fish out, cook the old will not be able to bite.
3, shredded green onions, copied the octopus put in the same bowl, with personal taste put vinegar (amount to be larger), salt, a small amount of monosodium glutamate (MSG), like sweet and sour taste can be put a little sugar. Slightly stir, marinate for a while on the table.
Make people's appetite for cold dishes, octopus crispy and delicious, but some people say that shredded green onion is even more delicious than octopus, yo.
Braised octopus:
Main ingredient: 1000 grams of octopus
Accessories: 500 grams of pork loin,
Seasoning: 10 grams of ginger, 15 grams of soy sauce, 10 grams of sugar, 10 grams of cooking wine, 3 grams of monosodium glutamate (MSG), 30 grams of peanut oil
Practice: 1. Octopus slaughtered and cleaned to remove the head, bones, viscera, membranes, and leave 2 pieces of fish body per article;
2. pork tenderloin cut 5 thin slices;
3. octopus body, pork tenderloin blanch, remove floating dirt;
4. pot on high heat, under the peanut oil is hot, under the ginger slices stirred out the flavor, under the blanched octopus body, pork tenderloin, soy sauce, sugar, cooking wine, soup 300 ml, change to medium heat until the juice is thick, add monosodium glutamate for seasoning;
5. . and then burn for a while to remove, pick off the tenderloin, octopus cut into 2 cm square pieces, plate that is complete.
Fried octopus practice:
1, the octopus will be gutted, washed, knife. 1 two a claw each cut down, the body is divided into 3 parts; small two claws for a group is more appropriate.
2, into the fish section of the fried crisp fish out of the oil; pot to stay in the bottom of the oil, into the onion, ginger stir-fry of the flavor, add fried shrimp section stir-fry, pour into a good clear juice, stir-fry, cooking vinegar out of the pot.
Salted cabbage stewed octopus: (this is also very delicious oh)
Raw materials: farmhouse pickled salted cabbage, fresh octopus appropriate amount.
Seasoning: according to personal taste. Add red chili and so on.
Practice: similar to stew.
Features: salty cabbage to refresh the fresh octopus fresh flavor, suitable for local tastes, especially local fishermen love to do, love to eat.
Braised pork with octopus:
If old tofu stewed beef brisket is the original Mrs. Mapo tofu, this dish is the cousin of braised pork. It's also a classic combination of seafood and pork.
The meat is taken from five-flower pork, and the first thing you do is follow the regular braised pork practice, and when it's almost ready, put in the octopus and stir-fry it.
When you eat it, you can feel the broth of braised pork soaked in the octopus, which is a brilliant way for people like 0blue, who like to eat rice dipped in braised pork broth.
Seafood in a pot:
Materials: shrimp, fresh octopus, scallops (or your favorite seafood can be, to be fresh), bok choy, tofu
Practice: 1, fresh octopus and scallop meat in boiling water blanch for 15 seconds, pick up the water, and shrimp marinated in salt, cornstarch, wine for 5 minutes
2, bok choy blanched in boiling water. Strain and place in the bottom of the pot, add a chunk of tofu and set aside.
3, hot pan oil, add ginger, scallions, shrimp, octopus, scallops stir-fried, add the appropriate amount of cornstarch, oyster sauce, sugar, water and boil.
4, all the things in the pot will be taken up into the tile pot, cover the lid to boil a few minutes on the line.
Fried Stuffed Chicken Thigh Mushroom with Hundred Flowers:
Ingredients: 1 large scallop, 1 cuttlefish ball, 1 octopus, cheese, salted egg yolk, seaweed in moderation.
Practice: cheese and salted egg yolk as a filling, stuffed into the cuttlefish ball to form a flower branch ball, on the oil skin wire fried in a frying pan; large shellfish, octopus on the thin side of the frying, drizzled with teriyaki sauce; seaweed seasoning, flat in the shell of the large shellfish; deep-fried flower branch ball, large shellfish, octopus in the seaweed on a well-presented type, can be.
Features: this bit on the dish is both hygienic, but also in the collocation of materials to show the master's mind - seafood and deep-sea plant combinations, trendy and colorful to look good at the same time, but also to achieve the purpose of nutritional rationale to eat a lot of protein-rich seafood to some seaweed can be eliminated to the beauty of the seafood! The first thing you need to do is to get your mouth cleaned up, so it's a good idea to do that.
Octopus porridge practice:
Raw materials: octopus 70g, 1 cup of glutinous rice, jujube 50g, 8 cups of water, salt
Production method: (1) put the octopus in the pottery pot to put 8 cups of water to cook.
(2) Put soaked glutinous rice and jujube with knife lines.
(3) Initially simmer over strong heat, when the pot opens reduce the heat and simmer for another 30 minutes or so and season with salt.
(4) When serving in a bowl, do not serve the octopus and dates, only the porridge and sprinkle with sugar.
Tea-smoked Octopus:
Ingredients: Chilled octopus (octopus) washed in salt water. I only used the whiskers. Boil a small pot of water, add some cooking wine, wait for the pot to boil under the octopus scalded, fished out and passed through cool water.
Marinade: 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons cooking wine, 1 tablespoon peppercorns, chopped ginger. Take a deep dish, put the octopus in it and pour the marinade over it.
Marinate for two to three hours, pressing something heavy on top to get the fish well coated with the sauce. I pressed a plate and put a small pan on top of it, which was filled with water.
Smoking ingredients: a small bowl each of sugar, tea and rice, a spoonful of peppercorns. Take a pot that can be covered tightly with a lid, preferably slightly larger. The pan is lined with tinfoil, the smoked mixture spread on the tinfoil, set up a few chopsticks (if you have a small grill, can rack a little higher will be more convenient, the fish will not stick to anything). I took a picture of this step, but I accidentally deleted it.
Methods: Cover the pot with a lid and heat it over high heat for 5-10 minutes, then start smoking when there is smoke and the smell of tea wafting out of the pot. When the fish is put into the pot, immediately cover it with a lid and heat it over medium-low heat for 15 minutes, then turn off the heat and wait for the smoke to dissipate before opening the lid. This photo is after the fire is turned off, the smoke is almost gone. Take out the octopus, sprinkle with sesame seeds, done. I was worried that it would get old, but it turned out to be no problem at all, and the flavor was pleasant, with a tea flavor.
Octopus kudzu soup:
Materials: 500 grams of kudzu, 50 grams of octopus, 400 grams of pork shanks, four dates, peel 1/6. Fine salt a little.
Practice: 1, peeled and washed kudzu, cut pieces.
2, soak the rind, scrape the flesh and wash; honey jujube wash.
3, octopus with water soaked 30 minutes, wash. [Food China]
4, pork shanks into boiling water, high heat for 3 minutes, pick up and wash.
5, put the appropriate amount of water on high heat for 6 minutes to rolling, put down the kudzu, octopus, pork shanks, honey dates, fruit leather, medium heat for 30 minutes, under the salt seasoning can be.
Wine vinegar octopus slices:
Ingredients: 200 grams of octopus, 100 milliliters of fish stock, 100 milliliters of white wine, 1 tablespoon of olive oil, 1 teaspoon of red wine vinegar or white wine vinegar, a pinch of salt and pepper, and 6 to 8 stuffed water olives.
Method: (1)Wash the octopus, soak the octopus in the fish stock and white wine, and put it into the freezer to freeze.
(2) Boil the infusion and concentrate it to about 30 ml.
(3) Add red wine vinegar, olive oil, salt and pepper to the concentrated liquid to make a sauce and leave to cool.
(4) Using a knife, cut the frozen octopus into thin slices and arrange them on a plate.
(5) Drizzle the octopus slices with the sauce, add the stuffed olives and enjoy.
Tips
Frozen octopus slices should only be mixed with the sauce before eating, so that the meat will remain tender and soft without being too tough