"Hello, your signature octopus is so tender, how do you do it?"
A customer asked the restaurant owner that he must have a very high opinion of octopus, after all, it is tender and fresh enough to praise the restaurant owner.
The shopkeeper pondered for a moment and said, "Actually, there are skills in making octopus, or else, invite me to eat a meal on the weekend, and I will make it for you for free?"
So for this customer, what can be done to make the octopus more tender?
In fact, the octopus at this time is not an octopus, but a squid, but the two have some similarities, they are both mollusks and tentacles.
It's just that the octopus only has eight tentacles, while the squid has ten, but the octopus sold in the market today generally refers to the octopus, not the squid.
With the development of science and technology, many merchants often sell the two together in order to obtain profits, so there will be a situation where others say that octopus refers to octopus, but they buy it home and find that it is squid.
So how do merchants and customers communicate?
When the author chatted with a friend who deals in seafood, he also encountered this situation and asked, "How do you communicate about seafood?"
My friend said: "We mainly focus on products, for example, I want to buy five catties of octopus today, and he directly asked me if I sell octopus, so this unspoken rule is also used in the seafood industry."
Because the name of the sign or dish sold by the merchant is not the product itself, but for better sales, in fact, this is the same as when humans name the product, all for better understanding.
In addition to the octopus is so special, in fact, there are a lot of others, we usually eat clams and clams are similar, the meat of clams is more delicate, but the clams are better looking in appearance, so some businessmen have made a sign of fried clams, which makes us mistakenly think that clams are an ingredient.
But in fact, the so-called clams and clams are just shopkeepers processing clams into clams, and then mixing and matching them for production, which can be regarded as a way to better communicate under the business chain.
So since businesses have done this, we must also learn to have an economic mindset in consumption, so what is the skill of how to handle octopus?
How to treat the octopus better.
First of all, octopus and squid, as a kind of seafood, have high nutritional value and are also very delicious to eat.
First of all, in terms of taste, octopus has only eight tentacles, so its meat is more delicate, and the umami is larger than that of squid, so it is more suitable for daily food.
However, because squid has more tentacles, its flesh is coarser than that of octopus, and it has a relatively low umami taste, so it is also possible that it is commonly used as a Japanese food.
So you can't believe too much what others say about squid is an octopus, you have to look at it with your own eyes, if it has tentacles, it is generally a squid, because most of the ones on the market now have tentacles.
Secondly, in the cooking process, the difference between octopus and decapod is mainly reflected in the difference in the quality of their meat, so in the production process, the meat needs to be slightly processed to achieve tenderness and deliciousness.
The main reason for this is that when the water temperature is higher outside, the meat is more tender and will lose some of its umami, but if it is not processed well, it may become a cluster, and this kind of thermal expansion and cold contraction may occur.
Therefore, the correct approach should be to get the outside first, try to make it appear in its original state, so as to ensure that the meat is more tender, but such an operation time and temperature is very important, generally controlled at about 60 degrees and eventually 80-90 degrees.
The time should not exceed 30 seconds, otherwise it will be overripe and lose umami, but there are many tricks in this, so it is not appropriate to boil it directly.
The second is the treatment method, you can choose to add some vinegar when cleaning, which can remove the smell and improve the freshness, and at the same time make the meat more tender, which are some of the key treatment methods.
In addition, follow-up treatment is also very important, because it is autumn at this time, and most people will not eat seafood, such as octopus, cuttlefish and other seafood will become sticky and sticky after a long time, which will affect the meat quality and make it have no original taste.
Therefore, in the follow-up processing, the seafood will generally be treated with cold water, which can lock in the fresh taste of the meat and not become sticky.
1. Stir-fried octopus with green onions.
2 catties of octopus, green onion, ginger and garlic, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 spoonful of dark soy sauce, black pepper, appropriate amount of salt.
Add enough water to the pot, add ginger slices and cooking wine at the same time, boil over high heat, remove part of the water from the pot and add it to the bowl, then add green onions, ginger shreds and 1 spoon of cooking wine to marinate.
Half an hour after proofing, blanch in boiling water, about a minute between them.
Then put it in three pots and cook it for another 10 minutes, then add egg whites, cook for another 5 minutes, then remove it and put it in clean water, so that it will not be overcooked and the taste will become hard.
Add cooking oil to the pot and heat it, add the scallion oil to the pan and stir-fry until fragrant, then add the minced garlic and stir-fry until fragrant, then add the blanched octopus, then add the remaining cooking wine, light soy sauce, a spoonful of dark soy sauce, then add salt and black pepper and stir-fry well.
2. Cumin octopus.
2 catties of octopus, onion, appropriate amount of sharp pepper, dried chili, cumin powder, cumin grains, appropriate amount of salt.
Add enough water to the pot, boil it and blanch the three washed octopuses for five minutes, instead of putting them in at the same time, you need to do it in batches.
Then add ice water and soak for half an hour, then take out the cut pieces for later use.
Add cooking oil to the pot and heat it, add cumin grains and stir-fry until fragrant, then cut the onion and green pepper into cubes, and then pay attention to put more minced garlic.
Add the chopped octopus and continue to stir-fry until fragrant, then add cumin powder and salt and stir-fry well.