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How do you eat octopus?

How to eat octopus: Korean spicy fried octopus, spicy roasted octopus kebabs, cold fried octopus, Shajiang fried octopus, braised octopus, shredded octopus lettuce, assorted seafood sushi, spicy fried octopus straw mushrooms, octopus balls, octopus fried leeks, octopus ribs stewed yam, radish octopus bone soup, scallion octopus, spicy cabbage fried octopus, octopus braised meat, three cups of octopus and so on.

Cold octopus: first cook the octopus and then cut it into thin slices. Mix well with garlic, ginger, vinegar, salt, sugar, prickly ash, coriander and other seasonings, marinate for a while and then eat. Stewed octopus: clean the octopus, add clear soup or broth, add onion slices, ginger slices, cooking wine and other seasonings, simmer for 1-2 hours to make the octopus softer and tastier.

Ingredients: octopus, leek, salt, oil, light soy sauce, ginger, sesame oil. Wash the octopus in water to remove the mucus and sucker from the octopus surface. Cut off the head to remove internal organs and dirt. Tear off the skin of the octopus. Clean the octopus and cut it into sections. In the pot, turn off the heat after the water is boiled, blanch the octopus in the pot for about 10 seconds, remove and drain immediately.

Barbecue: wash the octopus, cut it into pieces or whole, marinate it with seasoning for a period of time, then bake it on a grill over medium heat until the surface is golden and fragrant. Seasoning can be added according to your taste, such as salt, pepper, soy sauce and so on. Stew: cut the washed octopus into pieces, add seasonings such as sliced ginger, minced garlic, cooking wine and water, then simmer over medium heat until the octopus becomes soft and delicious.

Ingredients: 500 grams of octopus, 50 grams of minced garlic hot sauce, 5 grams of sesame, 5 grams of cumin, the right amount of edible oil, spring onions, ginger, sugar. First wash the octopus in clean water and remove the skin and internal organs. Wash repeatedly until the octopus is white. Pour the right amount of water into the pot and bring the water to a boil first. At the same time, cut the spring onions and ginger into finely chopped pieces and set aside.

When I went to buy fish today, I came across a kind of fish called Miss Fish. Does anyone know anything about this kind of fish?

Miss fish is the name of Dalian people, this kind of fish Dalian seaside people also call it "sorghum leaves" or "hericium fish". Miss fish are generally fishing on the shore, every year after the "May Day", is the best time to catch miss fish, and miss fish is also the first choice of Dalian famous dish [stewed mixed fish]. Miss fish is not cheap because it is a small boat seafood with low output and high freshness.

Miss fish is a member of the family Carpinidae and a marine fish, which gets its name because of its timidity and shyness. It is also known as butterfly fish, flower fish, wife fish and so on. It is widely distributed in the northwest Pacific Ocean and is distributed in the Bohai Sea and the Yellow Sea of China. It has high edible value and economic value.

The caudal fin is round. The attribute of the young lady fish: family and genus: Lepidopodidae. Origin: distributed in Bohai Sea of China; found abroad in Japan. Alias: sticky fish, mackerel (flower fish, butterfly fish). The introduction is commonly known as sticky fish. Bony fishes, Perciformes, Linnaeidae. It is a cold-temperate offshore demersal fish. The body is lengthened and flattened laterally.

Miss fish, also known as silver Pomfret, is a common marine fish, its meat is delicious, nutritious, deeply loved by people. The nutritional value of miss fish is mainly reflected in the following aspects: first of all, miss fish is rich in high-quality protein. Protein is an essential nutrient for the human body, which plays an important role in maintaining the normal physiological function of the human body.

Miss fish is a kind of marine life, also known as spiny lionfish. They live in tropical waters, unique shape, colorful, is one of the most popular ornamental fish. Miss fish is not an ordinary fish, but a floating creature like a jellyfish that can float freely in the water. They have stingers on their tentacles and can be used to prey on small fish and plankton.

A complete collection of the practice of dried monkey head mushroom

1. Stewed chicken soup with dried monkey head mushrooms:-required materials: dried monkey head mushrooms, chicken, sliced ginger, spring onions, egg white, salt.

2. Stir-fry hericium Erinaceus: soak dried hericium Erinaceus for 30 minutes until softened and cut into slices. Then boil it in hot water, then drain. Add minced garlic, chopped onions, light soy sauce and stir well. Stew: soak dried monkey mushrooms and cut them into slices. You can choose to match chicken, fresh meat or other ingredients, then add sliced ginger, green onions, cooking wine, salt and other seasonings, simmer over low heat for an hour to make a delicious hericium Erinaceus soup.

3. Make soup with hericium Erinaceus. Materials: 1 quail, 80 grams of hericium Erinaceus, 5 dates, oil and salt, lentils, red beans, kapok, Poria cocos, Yunling, sliced ginger and pork. Practice: soak hericium Erinaceus in water for about 2 hours. Soak red beans, lentils, Yunling and soil Poria cocos in clean water. Prepare the right amount of dried kapok, soak it in clean water and set aside. Partridge and pig show meat flying water treatment.

The selection of materials is the primary skill of Chinese chefs and the basis for making a good taste of Chinese cuisine.

The selection of materials is the primary skill of Chinese chefs and the basis for making a good taste of Chinese cuisine, which requires rich knowledge and skillful skills. There are a lot of exquisite and fixed rules about the raw materials of each kind of food, including main ingredients, ingredients, excipients, seasonings and so on. In a nutshell, it is the word "fine" and "fine". As Confucius said, "never weary of fine food, never tired of fine".

The selection of ingredients is the most important link in Chinese culinary skills, it is the basis of making delicious food, and chefs are required to have profound knowledge and skilled skills. The selection of materials for each dish, including main ingredients, ingredients, excipients and condiments, has its own specific rules and rules. In short, the material selection pursues "fine" and "fine", which echoes what Confucius said, "never weary of fine food, never tired of fine".

Chinese food folklore has formed its own distinct characteristics by its specific economic structure, mode of thinking and cultural environment, that is, artistic tendency, and the name of Chinese cuisine is also miraculous, elegant and popular.

Grilled, roasted, stewed, braised, braised, boiled, sauce, stewed, steamed, roasted, mixed, braised, smoked. Excellent selection of materials to make a good foundation of Chinese cuisine, heat is the most important thing in cooking, is one of the keys to the formation of the flavor characteristics of cuisine. Knife skill, that is, the chef knives the raw material to make it a neat and consistent shape for cooking, such as "the peacock has gone through 22 fine knife techniques and stitching processes to complete."