An irresistible delicacy -- mixed scallion and eight ribbons(wu fa kang ju de mei wei cong ban ba dai )

An irresistible delicacy -- mixed scallion and eight ribbons

Introduction:

"Eight belt fish" is a local saying in Qingdao, which is also called Qingdao silver. In fact, its scientific name is octopus and octopus. It is not only a popular seafood, but also an indispensable dish in the hotel menu. It's indispensable for banqueting guests and entertaining distant friends, especially in the open sea season. Local people often order this dish in restaurants. It's better to make it yourself. It's cheap to eat it. It's scallion mixed with eight strips. I remember it's scallion mixed with eight strips. The bottom of the scallion strips is covered with eight strips. The eight strips are spread on the scallion strips. Without a few mouthfuls, the eight strips are gone. The price is expensive. "

Production steps:

Step 1: buy Ba Dai and flush it first

Step 2: squeeze the dirt out of the suction cup

Step 3: when flushing, Ba Dai's eyes are staring at you;

Step 4: the half dead badai should be rifled, and the cloth bag should be cut with sharp scissors

Step 5: cut off the intestines, teeth and ink bags, and rinse them again;

Step 6: wash the shallots, cut them into strips and put them on the plate for use;

Step 7: pour soy sauce, rice vinegar, salt and monosodium glutamate into a bowl to make sauce;

Step 8: boil water in the pot, add scallion and ginger slices, don't boil the water, just start bubbling

Step 9: put the eight ribbons in and quickly stir them with chopsticks. When the eight ribbons are heated, their claws will roll up immediately and they can be fished out in less than a minute. If you are not sure to fish them out and taste them, you will bite them off at once. That's good. If you can't bite them, they will be too hot;

Step 10: put the hot eight ribbons on the shredded green onion, pour in the seasoning juice, mix well and then you can eat. As a matter of fact, it is fresh and tender to eat it without any seasoning;

Materials required:

Babbler: 1 jin

Scallion: right amount

Soy sauce: moderate

Salt: a little

Rice vinegar: right amount

MSG: right amount

Note: when blanching, don't put too much at a time to avoid uneven heating; when badai is alive and rotten, you can't open your intestines and stomach. If you're alive, you've never tried it. Generally, you can blanch the whole pot, quickly take it out, cut it when it's cold, cut off the teeth and ink bag of badai, and then you can mix vegetables. Controlling the water temperature is the key, and the blanching time is also the key If you burn it into a rubber band or heel, don't blame me for my irresistible delicacy - green onion mixed with eight ribbons, cooked at home, the picture is fresh and clean, don't care, the whole hot eat, ink bag can also eat, you just don't want to be put on its teeth;

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Wu Fa Kang Ju De Mei Wei Cong Ban Ba Dai