Egg paste: low-gluten flour 100g, egg 1 piece, water 130g, baking powder 3g, salt 1g, and flour 15g.

Japanese teriyaki sauce: soy sauce: white sugar: fish sauce: water starch = 1: 1:2:2.

80g of squid whiskers, 50g of Baotou vegetables, 50g of carrots, proper amount of shredded seaweed, proper amount of white sesame seeds and proper amount of salad dressing.

Production steps:

1: Mix low flour, sodium sulfate, baking powder and flour, mix all the materials, sieve once, and add water and eggs.

2. Gently stir the egg with a hand blender until it becomes delicate. Pick up the egg and pump it until it falls freely, flowing like honey and placing it gently.

3: Squid must be washed, blanched and diced; Chop Baotou vegetables; Cut carrots.

4. Put the egg paste into a paper bag and gently squeeze it into the mold until 1/3 is full.

5: Add squid and chop it.

6: Add chopped carrots.

7: Add the chopped cabbage.

8: Squeeze the remaining batter.

9: Preheat the oven to 220 degrees, put it into the mold, bake for 20 minutes, and take it out. (depending on the temperature of the oven)

1 1: Take out the mold, pour it out and let it cool.

12: Put the Japanese-style teriyaki sauce into the pot.

13: fire, boil, stir while burning, and turn off the fire when it becomes sticky.

14: Squeeze Japanese teriyaki sauce and salad sauce on meatballs and sprinkle with Shanghai Tess.

Please pay special attention to:

1, the flour is sieved to prevent caking, and the batter is stirred and allowed to stand for 1 hour before use.

2. When the squid is drowning, put some ginger slices and peppers to remove the fishy smell.

3. When the starch in Japanese-style teriyaki sauce is blended with clear water, don't add too much starch to prevent it from being too sticky after boiling. When cooking, gently stir with a spoon while cooking until it thickens.

4, octopus balls will also put rafts, even if you don't put them, omit them!

3, there will be a temperature difference between ovens, look at your own oven.