Chinese Food
Irresistible delicacy mixed with scallion and eight ribbons
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Octopus is a local saying in Qingdao, which is the name of Qingdao silver. In fact, its scientific name is octopus and octopus. Green onion mixed with eight ribbons is not only a seafood that people love very much. This dish is also indispensable in the menu of the hotel. Banquet guests, entertain friends from afar. Especially in the open sea season, we can't do without the green onion mixed with eight ribbons. The local people often order this dish in the restaurant. It's better to make the food by yourself. It's scallion mixed with eight ribbons. I remember it's scallion mixed with eight ribbons. It's laid on the bottom of scallion silk. Eight ribbons are laid on the scallion silk. It's not eaten. Eight ribbons are gone. There's only scallion silk left. The price is also expensive.
Cooking ingredients
Cooking Steps
Step1:Eight bring back to buy. First flush the water. Squeeze out the dirt in the suction cup. When flushing, the eyes of eight bring stare at you. It's bright and brigh
Step2:The half dead eight belts should be rifled. The sharp scissors should be used to cut the cloth bags. The intestines, teeth and ink bags should be cut off. Then they should be washed clean again. At this time, they can be separated. After the heat is finished, they don't need to be cut again. I will separate the cloth bags and claws of the eight belts. It's so enjoyable to eat. It's called eating eight belts with a big mouth
Step3:Wash the shallots and cut them into shreds. Put them on the plate for later use. Pour the soy sauce, rice vinegar, salt and monosodium glutamate into the bowl to make the sauce
Step4:Boil the water in the pot. Put in the scallion and ginger slices. Don't boil the water. When it starts to bubble, put the eight belts in. Quickly stir with chopsticks. When the eight belts are heated, the claws will roll up immediately. It won't take a minute to pull them out. If you're not sure to pull them out and taste them, you'll bite them off. That's good. If you can't bite them, you'll burn them too much. When you're blanching, don't put too much at a time to avoid heat It's not even. It's not allowed to open the intestines and break the stomach when it's alive. I haven't tried it before. Generally, it's the whole pot is hot. Take it out quickly. When it's cold, cut it open. Cut off the teeth and ink bags of the eight ribbons. Then you can mix the vegetable
Step5:Put the scalded eight ribbons on the onion shreds. Pour in the seasoning juice. Mix well and eat. In fact, the just scalded eight ribbons don't need any seasoning. It's fresh and tender to eat directl
Cooking tips:The key is to control the water temperature. The time of blanching is also the key. These two key points must be grasped. If you burn it into a leather band or heel, don't blame my irresistible delicious onion mixed with eight ribbons. You can eat it at home. The picture is fresh and clean. Don't care. The whole hot food can be eaten. The ink bag can also be eaten. You just don't need to be left by its teeth; there are skills in cooking delicious food.
