Baked Octopus with Japanese Salad Sauce

Name: Baked Octopus with Japanese Salad Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 920g Hairtail; Some Canola oil; Some Corn flour; a little Green onion ginger; a little Chicken noodles; 2 tsp salt; 3 tablespoons Cooking Wine; 50ml Japanese Salad Dressing

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Since ancient times, China has said that "mountains and sea flavours": the rivers and the sea are rich in water, and they are boundless by the river and the sea. Hairtail is one of the most popular seafood species: it is rich in many mineral elements and vitamins necessary for the human body. It is an ideal nourishing food for the elderly, children and pregnant women. It is especially suitable for those with shortness of breath, fatigue, chronic illness, dizziness, blood deficiency, dizziness, poor food, malnutrition, and dry skin. In addition, eating hairtail for pregnant women is beneficial to the development of fetal brain tissue; eating more hairtail for children is beneficial to improve intelligence; eating more hairtail for the elderly can delay brain atrophy and prevent Alzheimer's; women eating more hairtail can make the skin smooth and moisturized, and the hair will be dark. The face is more beautiful. In short, hairtail is a nutritious and delicious delicacy.
Among the many varieties of seafood, the family’s favorite is the "tailfish". The fresh and fragrant meat is thick and small. It is usually accompanied by: braised and sweet and sour. Today I made Japanese-style baked octopus: the octopus was washed and marinated first. , Then fried to brown, and finally baked with salty and slightly sweet Japanese-style salad sauce; make the finished octopus: sweet and thick, with few tender thorns and very delicious~~~

Ingredients

920g Hairtail
Some Canola Oil
Some Corn Flour
a little Green Onion Ginger
a little Chicken Noodles
2 tsp Salt
3 tablespoons Cooking Wine
50ml Japanese Salad Dressing

Baked Octopus with Japanese Salad Sauce

1. Prepare all ingredients

Baked Octopus with Japanese Salad Sauce recipe

2. Wash the hairtail, cut into large sections, add cooking wine, salt and chicken powder to marinate for 2 hours

3. Use kitchen paper to absorb moisture

4. The raw powder of double-sided flapping book

5. Heat the pot and pour in canola oil, stir fragrant shallots and serve

6. Put the octopus cubes on medium heat

7. Fried double-sided golden

8. Pour green onion, ginger, warm water and cover the fire

9. When the marinade is fried and dry, pour in the Japanese salad dressing

10. Turn the heat to collect the juice

Tips:
1. The octopus is wide and thick and marinated in advance to taste and remove fishy
2. Fry the cornstarch to keep the meat crispy on the outside and tender on the inside
3. Use a non-stick pan for frying fish to save trouble and fast. Those who don’t have it can heat up the wok first and then pour the frying pan to make it difficult to stick.
4. When frying the fish, turn on the medium and high heat to make the fish skin fast and not sticky.
5. If there is no salad sauce, you can make it yourself or change it to your favorite taste.