• You will need
    • - octopus meat;
    • - Red onion;
    • - salt;
    • - vinegar;
    • - pepper;
    • - oyster sauce;
    • - Cherry tomatoes;
    • - olive oil.
    First of all, cook onions - take 5 heads of red onions, cut it into thin rings, then scald. Mix table vinegar (4 tablespoons) and salt (1 teaspoon) in a glass of water and place chopped onion for an hour.
    Remove ink bags, eyes and all entrails from octopuses. Take a saucepan, boil water in it and immerse each octopus in it for a minute and a half.
    Peel the meat from the films and peels. Take the plastic wrap and wrap the octopuses in it, then beat them with a hammer.
    Take a baking sheet, cover it with foil, put the wrapped octopuses on it and place in the oven, preheated to 200 degrees.
    10 minutes, bake the meat, then drain the juice that appears.
    Spread the meat with oyster sauce, add the pepper.
    Increase the temperature to 250 degrees and bake octopuses for another 10 minutes.
    Put them in a dish, add olive oil, and use pickled onions and cherry tomatoes as decoration.
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    Tip 2: Linguine with seafood

    Linguine is a long, narrow and flat pasta. Prepare them like spaghetti - without breaking. Seafood linguine is one of the popular recipes for cooking "little tongues" - this is how the word "linguine" is translated from Italian.
    Linguine with seafood
    You will need
    • - seafood cocktail - scallops, shrimps, octopus, squid
    • - 100 g cherry
    • - 100 g of pasta - linguine
    • - garlic clove
    • - 50 g white wine
    • - 200 g of fish broth
    • - basil
    • - salt
    • - pepper
    • - tomato sauce
    • - olive oil
    Shrimp peel, cut. Octopus cut into slices. Squids clean, cut into rings.
    Linguine dipped in boiling salted water, cook until al dente. That is, the paste should not have time to boil soft.
    Put the prepared seafood on a frying pan heated with butter. Add chopped garlic. Fry slightly.
    Pour in the white wine, evaporate to leave the sour taste. Pour in fish broth. Add tomato sauce. Salt, pepper.
    Flush the prepared paste into a colander.Transfer the linguine to the skillet for seafood and sauce. Peel the leaves from a sprig of basil.

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