Scalded Octopus(bai zhuo ba zhao yu )

Scalded Octopus

Introduction:

"Some friends always ask why the octopus cooked at home is not as crisp as the one cooked in the restaurant, and some of them can't bite in like a rubber band. In fact, no matter how big or small the octopus is, you only need one move to taste crisp, that is" drop "! Well, I read it right. It's really a "fall"! And at least for three minutes, when you buy octopus, you must try it. You can cook it after you fall. If it's not crispy, ask me

Production steps:

Step 1: prepare the ingredients

Step 2: first put the octopus into the fresh-keeping bag and knock it dizzy

Step 3: pour the octopus on the cutting board, hold it with both hands and fall it for about 3 minutes

Step 4: put the octopus into a bowl, sprinkle a small spoon of refined salt, hold it for about half a minute, and then wash it with clean water

Step 5: pour proper amount of water into the pot, add ginger slices and cooking wine, and bring to a boil

Step 6: pour the cleaned Octopus into the pot

Step 7: cook until octopus is rolled up, about 3 minutes out of the pot, with dip can be eaten

Materials required:

Octopus: moderate

Cooking wine: moderate

Ginger slices: right amount

Salt: right amount

Note: 1. The cooking time and dropping time of octopus are determined by the size. 2. Cleaning octopus, sprinkling refined salt and kneading can clean up the mucus outside. 3. Dipping materials are prepared according to your own preference (soy sauce, vinegar, sesame oil and scallion)

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Ba Zhao Yu