Octopus meatballs, also called octopus burn, is a snack in Osaka, Japan. Nowadays, octopus meatballs are common in the streets and alleys of China. Octopus meatballs taste delicious, which is popular among young people. Octopus meatballs are also relatively simple to make. You can make them at home by learning the formula of octopus meatballs. What are the formulas of octopus meatballs? Let's have a look.

I. Ingredients

Low-gluten flour 100g, yam 50g, baking powder 1 4 tsp, clear water 270ml, octopus (squid) 2 tsp, cabbage 2 tsp, onion1tsp, peanut oil, Japanese-style barbecue sauce, salad dressing, shredded seaweed and muyu flower.

2. Method of production

1. Wash yam, peel it and grind it into mud. Without this gadget, you can use a silk wiper;

2. After sieving the low-gluten flour, put it in a bowl with yam mud and eggs;

3. Add water and baking powder, stir well and sieve again;

4. Pour the batter into a container with a mouth (convenient to pour into the mold) and set aside. At this time, you can prepare other materials;

5. Wash octopus (squid), (I use squid, I have to tear off the skin), blanch it in boiling water 10 second, and take it out for cooling;

6. Cut octopus (squid) into grains;

7. Dice cabbage;

8. Dice the onion;

9. evenly sweep a layer of peanut oil in the octopus burning mold;

10. Heat the mold with high fire, turn to low fire, and pour the batter into the mold until it is about 8 or 9 minutes full;

1 1. Sprinkle octopus (squid) granules, onion granules and cabbage granules in turn in each meatball, and use a bamboo stick to put the spilled materials into the meatball;

12. Fry for a while with a small fire, gently stir the edge of the meatball with a bamboo stick, and after checking that the bottom is solidified and hardened, turn over the meatball with a bamboo stick to let the batter on it flow down;

13. Turn over the whole body again, the original bottom is facing up, and the meatballs are formed;

14. Continue frying, stir the meatballs several times in the middle, and heat the meatballs evenly until the meatballs are golden up and down;

15. Pick out the meatballs and put them on a plate. Sprinkle the sauce first (here's how to do it);

16. Sprinkle salad dressing again;

17. Followed by seaweed pieces (can be cut into pieces with seaweed pieces);

18. Finally, Muyuhua. The light and elegant Muyu flower dances under the action of the hot air of the meatballs.

III. Precautions

1, whether the meatballs are delicious or not, the gouache ratio of the batter is very important-neither too thick nor too thin, too thick meatballs will be hard, too thin is not easy to round; My formula has been accurately weighed, but the water content of flour is different, and the water content of different varieties of yam is different in different seasons, so it should be fine-tuned according to the situation

2, use iron bar yam, 50g is the weight after peeling, and it should still be damaged after grinding into mud, which is ignored; Sieving the batter is mainly to crush the agglomerated flour, so the filtered yam pieces should be poured back.

3. No matter whether octopus, squid or other kinds of seafood are used, the drowning time should be short, and it can be broken, and it will not taste good when it is old;

4. It should be necessary to use a little baking powder in the ingredients. I tried not to add it, but also tried to send the egg whites, and the effect was not good. Relax with aluminum-free baking powder.

5. Finally, don't be too greedy when adding ingredients. Adding too many ingredients will be ugly and affect the taste.