Braised octopus in soy sauce(jiang shao ba zhao yu )

Braised octopus in soy sauce

Introduction:

"For the first time, I tried to match Douban sauce with homemade XO sauce. Unexpectedly, it was an excellent combination. The fragrance of Douban sauce and XO sauce made the octopus crisp and sweet. It was also wrapped in a thick sauce. The taste was very delicious. If you like seafood, try it. [nutritional value of Octopus] octopus is not only a delicious seafood dish, but also a good food for folk therapy. Octopus is rich in protein, minerals and other nutrients. It is very beneficial to bone development and hematopoiesis, and can prevent anemia. Besides rich in protein and amino acids needed by human body, it is also rich in natural taurine, an important health factor such as anti fatigue, anti-aging and prolonging human life. It can pre relieve fatigue, restore vision and improve liver function. According to traditional Chinese medicine, octopus has the functions of tonifying blood and Qi, astringency and muscle growth, nourishing yin and stomach, tonifying deficiency and moistening skin. "

Production steps:

Step 1: main material diagram.

Step 2: wash the octopus and cut it into long segments (leave a complete one for photos).

Step 3: shred red and yellow pepper, cut leek flower, slice garlic and ginger.

Step 4: pour clear water into the pot, boil over high heat, turn off the heat, put the octopus in, curl the whiskers, and then pick up immediately.

Step 5: pour into the cool water and supercooled river.

Step 6: drain the water for use (be sure to drain the water, or you will get a lot of water when frying).

Step 7: prepare seasoning (salt, sugar, chicken essence, pepper) and lake powder.

Step 8: pour oil into the pan, add garlic and ginger slices, bean paste, XO sauce and saute until fragrant.

Step 9: pour in leek flower and octopus, pour in cooking wine, and add the prepared seasoning.

Step 10: pour in red and yellow pepper and stir fry.

Step 11: pour in the water.

Step 12: stir fry evenly (9-12 must be finished in half a minute, otherwise octopus will be old and taste bad).

Materials required:

Octopus: 500g

Leek flower: 50g

Garlic: 2

Ginger: 8 tablets

Homemade XO sauce: 1 tbsp

Xinhe bean paste: 2 / 3 tbsp

Salt: 2 / 3 teaspoon

Sugar: 1 / 2 teaspoon

Pepper: 1 / 3 tsp

Cooking wine: 1 tbsp

Chicken essence: 2 / 3 tsp

Starch: 1 teaspoon

Note: 1. Blanching octopus is mainly to remove the fishy smell and moisture. Turn off the fire after the water boils and put the octopus in. After the whiskers become curly, immediately pick up the octopus and blanch it with water temperature. This blanching method will make the octopus very tender. 2. When frying the octopus, the time should not be too long. It's best to finish it in half a minute. If you are worried about being in a hurry Delay time, it is better to put all the main ingredients and seasonings in a bowl, saute garlic and ginger slices and sauce, put all the ingredients into the pot together, stir fry a few times, then pour in the lake powder, and immediately serve

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Shao Ba Zhao Yu