Stir 20g onion, 20g carrot, 1 0g chopped onion,10g chopped octopus foot, 300g charred octopus powder and1egg into batter with water. After the template is heated, drip oil and brush evenly. Pour the batter into 1/2 of the mold, add the cut ingredients, and the bottom will be small. Crispy golden skin with salad dressing, deep-sea bonito slices, shredded seaweed and other special sauces is really delicious. Fried octopus originated in Osaka, Japan, also known as octopus balls. Its ingredients mainly include octopus, fried octopus powder, wooden fish slices, seaweed, salad dressing, fried octopus sauce and so on.

Fry in the prepared wheat flour batter and sell it at the food stall. Later, in 1935, Ryuji Endo began to use octopus as raw material and added essence to the batter. Fried octopus balls are very popular. Because each octopus ball contains fresh octopus, but later he saw a new snack made of fresh octopus wrapped in flour and eggs, and then he decided to replace beef with octopus and let the octopus burn! Octopus stew was born. Octopus meatballs were born in Japan 80 years ago. In Osaka, Japan, there is a small vendor named Ryuji Endo. He invented a meatball with chopped green onion and beef stuffing wrapped in flour and konjac powder.

Pour the batter into a jam jar or measuring cup, but I think jam jar is better. Turn on high fire to preheat the furnace for one or two minutes, then switch to medium fire and inject proper amount of oil into each small hole. There is no special requirement for oil. Mix lard, yellow powder, dry powder, baking powder and flour evenly, mix all the materials, sieve once, and let stand 1 hour. After the octopus balls below are arranged, fill the materials outside the hole with oil and turn them over. After the meatballs are fully formed, turn them over with a stick.