Steamed Octopus with Tempeh

Name: Steamed Octopus with Tempeh
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Hairtail; 1 tablespoon Blending oil; a little salt; 2 tablespoons Cooking Wine; a little White pepper; 1 tablespoon Tempeh; 2 tablespoons Steamed Fish Soy Sauce; 5 slices Sliced ginger; 1 piece Dried chili; 1 shallot; 2 pcs Garlic cloves

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The domestic hairtail is tender and very suitable for steaming. Just add a little ginger and spring onions to make a delicious dish. I went to Fengmen Old Street to buy food and walked into a seafood shop. The hairtails were arranged neatly. Each fish was well-proportioned and shining with silver light. The price was good, only 27 yuan per catty. I bought 2 of them for a total of 50 yuan. The easiest way to be lazy after returning home is to steam it on the steaming rack while the rice cooker is cooking. "

Steamed Octopus with Tempeh

1. The hairtail is cleaned and the black film inside must be washed off when washing it.

2. Cut into small pieces.

3. Add cooking wine, salt, white pepper, green onion and ginger in a basin and marinate for a while.

4. Add some oil to the pot, add tempeh and minced garlic to fragrant.

5. Put the marinated octopus on a plate, and spread the fried tempeh with minced garlic on the fish.

6. Cook the rice normally in the rice cooker and put it in the fish dish when it is boiling.

7. Continue cooking.

8. When the time is up, take out the fish plate and pour out the excess water, remove the steamed green onions, add chopped green onions, and drizzle with steamed fish soy sauce.

9. Heat a little oil and sauté the chopped green onions.

10. Began to eat.

Tips:
It is said on the Internet that 70% of domestic hairtails are faked with imported hairtails. Therefore, you really need to pay attention to the selection. For example, from the perspective of size, domestic hairtails are small and narrow, while imported hairtails are relatively "large." Going thin, some imported hairtails have a wide head and back, and become thinner when they reach the tail.