How to cook octopus

Cutlassfish is a common fish in the sea and also a popular seafood. Cutlassfish is more common in both the south and the north. In addition to wild cutlassfish, there are also many farmed ones on the market. Octopus is high in protein, low in fat and rich in nutrients, making it an ideal food for people who are losing weight. There are many ways to eat cutlassfish. Let’s take a look at how to cook it.

Octopus fish method:

Ingredients for Korean-style cold cutlassfish salad:

Ingredients: 500g of cutlass fish

Side ingredients: green pepper, red pepper, onion

Seasoning: Korean chili sauce, salt, white vinegar, roasted sesame seeds, salt, fish sauce, mustard oil, sesame oil

Korean style cold cutlassfish recipe:

1. Cut the green pepper, red pepper and onion into pieces and set aside;

2. Boil water in a pot, add a little salt, and blanch the octopus in the pot after the water boils;

3. After blanching the cutlassfish, rinse it with running water and drain the water;

4. Put the octopus, green pepper, red pepper and onion into a container;

5. Add Korean chili sauce, salt, white vinegar, salt, fish sauce, mustard oil and sesame oil, mix well, sprinkle with cooked sesame seeds and serve.

Kitchen Tips:

1. The octopus must be fresh. Stale octopus is very easy to upset the stomach;

2. When blanching the octopus, do not blanch it for too long. Take it out immediately after it changes shape. If it is blanched for too long, it will be very hard and difficult to bite.

3. The ratio of seasonings is added according to personal taste.