Ingredients: 2g of low-gluten flour

Accessories: 2 eggs, half an onion, an appropriate amount of octopus, 5g of cabbage, 3g of seaweed

Seasoning: 1g of soy sauce, 2ml of water, 1g of rice wine, and an appropriate amount of soy sauce

1. Put the mold on the stove, turn on high fire and brush every small hole.

2. Turn the heat down (it's best for beginners to turn the heat down to a minimum so as not to be too late), and pour the prepared batter (2g of low-gluten flour, 2ml of cold water, 1g of miso (glutinous rice wine), 1g of soy sauce, 2 eggs and 1/2 tsp of baking powder, all of which are put together and stirred evenly with an egg beater) into each hole for about 7-8 minutes.

3. Pour in the batter until it is full. At this time, you can turn up the fire slightly, poke it down along the edge with a bamboo stick, and look at it to see if you can turn over.

4. Turn it all over the back, turn it all over, straighten the shape of each small ball, and brush some oil on the surface;

5. Turn over in turn until the surface of the meatball is golden.