Octopus and Mushroom Home Cooking Method

　　Peanuts Heavy flavors from peanut oil and rapeseed oil can overpower the natural taste of the food.Corn Peanut oil and sunflower oil are not suitable for high heat. From a health perspective, I prefer and use olive oil the most.Olive oil. Besides being rich in nutrients, using olive oil to make cold dishes and salads does not destroy the color of vegetables and leaves no greasy feeling.

Olive oil's antioxidant properties and high content of unsaturated fatty acids allow its chemical structure to remain stable at high temperatures. Its smoke point is much higher than that of other cooking oils, making it ideal for stir-frying, pan-frying, and deep-frying Chinese dishes.

Octopus Sautéed with Mushrooms Mushroom

Ingredients: 450 grams cuttlefish, 250 grams white button mushrooms, one red bell pepper, one green bell pepper, 10 grams ginger paste, 10 grams garlic paste.Sautéing ingredients A: 1/4 teaspoon (1 gram) fine salt, 1 teaspoon (5 ml) cooking wine, 1 tablespoon (15 ml) Spanish olive oil Sauce B:Dark soy sauce 2 tablespoons (30 ml), sugar 1 teaspoon (5 grams) MSG 1/4 teaspoon (1 gram)Starch C: Cornstarch 1 teaspoon (5 grams) + add 1 tablespoon (15 ml) water

How to make octopus sautéed with mushrooms:

1. Use scissors to open the cuttlefish's stomach, remove the internal organs.2. Remove and clean the black membrane on the surface of the cuttlefish. 3. Place the cleaned cuttlefish in boiling water until it changes color, then immediately remove from heat.4. Separate the cooked cuttlefish into small portions. 5. Cut the stems off white button mushrooms and slice them 6 mm thick; chop the red and green peppers into diamond shapes.

6. Blanch the mushrooms in boiling water until it boils again, then drain and set aside.7. Heat olive oil in a pan, add chopped bell peppers and fine salt, stir-fry until tender and remove from heat. 8. In another pan, add just a little olive oil; do not wait for the oil to heat up, add ginger paste and garlic paste, stir-fry to release their fragrance, then add cuttlefish and cooking wine, stir-fry over high heat for about 1 minute.

9. Add the sliced white button mushrooms and sauce B, continue stir-frying until the liquid has reduced.

10. Add the cooked bell peppers.

11. Mix cornstarch with water to form a slurry and pour over the dish.

12. Stir until the starch thickens and forms a coating effect.

Notes for making octopus sautéed with mushrooms:

1. Do not slice white button mushrooms too thin, as they will become soft easily and affect texture.

2. Be mindful of heat control; do not overcook during blanching or stir-frying.

3. The final thickening should be light, not overly done.

Octopus Sautéed with Mushrooms

Mushroom

Complementary tips:

Bean curd sheets and mushrooms can be eaten together: mushrooms benefit digestion and energy; bean curd contains large amounts of lecithin which protects blood vessels.

Green peas are beneficial for spleen health, clearing heat, detoxifying, and calming the mind.

This dish has high plant protein content and rich nutrition.

Mushrooms and green peas can be eaten together: mushrooms have a digestive benefits; bean curd contains large amounts of lecithin which protects blood vessels; green peas are beneficial for spleen health, clearing heat, detoxifying, and calming the mind.

Eating these three foods together increases plant protein content and provides rich nutrition. Cook quickly over high heat to reduce the sauce.

3. Thicken with a light coating, no need for much.

Octopus and Mushrooms Ingredients Pairing Tips

　　Fen Dou Mushrooms can be eaten with: mushrooms replenish energy and benefit the stomach; fen dou contains a lot of lecithin which protects blood vessels;blood vessels,Green Peas benefit the spleen, invigorate energy, cool and detoxify, strengthen and calm the heart. This dish has high plant protein content, rich in nutrition.

Mushrooms and Green Peas can be eaten together: mushrooms replenish energy and benefit the stomach; fen dou protects blood vessels; green peas benefit the spleen, invigorate energy, cool and detoxify, strengthen and calm the heart. These three foods, when consumed together, have high plant protein content and rich nutrition.