Cold Octopus(liang ban zhang yu )

Cold Octopus

Introduction:

"It's time to eat Octopus again. We call it octopus or octopus (because it has eight legs, (^ o ^) / ~). What do you call it there? Let's dry it. Today we recommend a kind of cold mixed octopus, which is usually used for frying, sauce and soup. In fact, cold mixed octopus is delicious. It keeps the unique flavor of octopus, and the method is very simple. Let's take a look."

Production steps:

Step 1: wash octopus, pay attention to the buttocks must be removed, oh, hands with the thumb force can squeeze out.

Step 2: bring the water to a boil, add salt, and put the octopus in. Adding water twice during this period means that the water needs to be boiled three times.

Step 3: take it out and cool it with cold water.

Step 4: cut the octopus, shred the scallion, cut the parsley into sections, add salt, chicken essence, soy sauce, sesame oil and vinegar, and stir.

Step 5: plate, or sprinkle a little sesame on the top.

Materials required:

Octopus: 4

Scallion white: moderate

Coriander: one

Salt: right amount

Chicken essence: appropriate amount

Raw soy sauce: half scoop

Vinegar: 1 teaspoon

Sesame oil: appropriate amount

Note: 1. When cooking octopus, it must be boiled three times, otherwise it is not rotten. Turn off the fire immediately when boiling the third time, otherwise it will be boiled too much

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Liang Ban Zhang Yu