The Octopus is Delicious and Cool, The Famous Chef's Secret Cold Sauce "mixes" You for A "summer"!
1.
Wash three green onions, slice them with an oblique knife; use 30 grams of cornstarch and one egg white, massage for 30 minutes; use a basin of ice water for use; boil water in the pot, and open the water. Add the eight belts, skim the froth after boiling, boil on low heat for one minute, remove and put in ice water, change the knife to use after cooling.
2.
Use 1 tablespoon of WeiDa delicious and extremely fresh, 2 tablespoons of WeiDamei rice vinegar, and 3 tablespoons of WeiDamei oyster sauce to make a seafood cold sauce.
3.
Add the prepared sprouts onion and eight strips to the seafood cold sauce, mix well, and finally add sesame oil to enhance fragrance and brightness, mix well and put on a plate.
Tips:
If you want to make cold seafood more fresh and delicious, the secret lies in the "Master Chef's Secret Cold Sauce" carefully developed by Verdami and top chefs. Golden ratio (cold sauce = very fresh 1: fragrant rice vinegar 2: oyster sauce 3) 0 additions, all kinds of deliciousness are done in one move!