Name: [sauce and Fried Octopus]---the Most Populous Practice of Octopus
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g octopus; Some shallot; Some ginger; Some garlic; Some parsley; Some Dried red chili; Some Garlic Chili Sauce; Some salt; Some Soy sauce; Some Sugar; Some Cooking Wine

[sauce and Fried Octopus]---the Most Populous Practice of Octopus

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

Octopus, also known as octopus, octopus, octopus, etc. Our locals all call it octopus. Common octopus are: short octopus, long octopus and true octopus. The octopus has 8 arms and legs, and there are many suckers on the arms and legs; when it encounters an enemy, it will spray black ink to confuse the opponent and help it escape. Octopus has a fairly developed brain, rich in protein, minerals and other nutrients, and is also rich in anti-fatigue, anti-aging, and can prolong human life and other important health factors-natural taurine, which has been regarded by people in small cities since ancient times. Octopus is a delicacy.
The local practice of octopus usually consists of scallion mixed with octopus, boiled octopus dipped in horseradish, high-pressure octopus, and sauce braised. Sautéed octopus octopus is my favorite way to eat it. This method is best to use short octopus octopus octopus. This kind of short octopus has a slightly smaller head, but the meat is very tender. After simply blanching, directly use hot sauce to cook. Stir-fried, the finished product tastes very delicious, the outside is wrapped in sauce, and the savory flavor of the seafood fills the whole taste buds, leaving you endless aftertaste. "

[sauce and Fried Octopus]---the Most Populous Practice of Octopus

1. Ingredients: octopus 500g. Side ingredients: onion, ginger, garlic, coriander, dried red pepper. Seasoning: garlic chili sauce, salt, light soy sauce, sugar, cooking wine

[sauce and Fried Octopus]---the Most Populous Practice of Octopus recipe

2. Wash the octopus with water, make water in the pot, add a little salt in the water and cooking wine to remove the fishy, after the water is boiled, quickly blanch the washed octopus in the pot for 30 frying, quickly remove the water and rinse

3. Make oil in the pan. When the oil temperature is 70% hot, stir the condiments into the wok, fry the condiments and then fry the garlic chili sauce into the wok

4. When the spicy sauce is fragrant, quickly put the blanched octopus into the pot and stir fry

5. In the process of stir-frying, use high fire to wrap the octopus in garlic chili sauce; add appropriate amount of light soy sauce, sugar, salt, and cooking wine to taste

6. Stir-fry for about 2 minutes, sprinkle the coriander stalks into the dish before serving.

Tips:
1. The short octopus octopus used in this dish is small in size and very tender, so there is no need to use a knife, just blanch and fry the whole octopus;

2. When blanching Badai, the water must be boiled, and the time for Badai to be blanched in the pot must not be too long, and it can be taken out in 30 seconds.

3. The garlic chili sauce itself has a salty taste, so add salt and light soy sauce in an appropriate amount;

4. This dish should be stir-fried one by one, the frying process should be done in one go, and the final product will have more flavor and flavor.