Octopus fried meatballs, also known as octopus meatballs, originated in Osaka, Japan, formerly known as "octopus fried". Its history can be traced back to the Taisho era. Its founder is a famous Japanese gourmet, Mr. Ryuji Endo. He is famous for his tender skin and fragrant meat, and now he has become a famous national snack in Japan. Next, I'll introduce you to the cooking method of Japanese octopus. Welcome to read!

Cooking history

Octopus Shao, also known as Octopus Maruko, is Japanese for たこやき.

It has a history of more than 70 years in Japan, and it is a kind of flavor snack that has been circulating among Japanese people for a long time. It is said that the roasted octopus was first made by the founder of Aizuya, an octopus roasted pill franchise store in Osaka. Endo Ryuji first added meat, konjac and so on. Put it into the prepared wheat flour batter, fry it and sell it at the food stall. Later, in 1935, Ryuji Endo began to use octopus as raw material and added spices to the batter. Fried octopus balls are very popular. Because each octopus ball contains fresh octopus, which is delicious, fragrant and nutritious, it is widely favored by consumers, so it is called octopus meatball, also known as octopus roast. Soon, the roasted octopus spread from Osaka to Japan.

To cook Japanese octopus, you must first have a small iron plate or octopus pot.

manufacture

This trial of octopus powder100g+an egg+300ml of water can burn 20 octopus.

Heat the pan and brush the oil. When the pan is hot, pour about 3/4 of the material into the mold.

Then add your favorite ingredients.

Then boldly pour in the rest of the materials.

Divide the outer boundary ~

Bake for a while and roll a small meatball ~

It's round ~

Take it out, brush it with sauce and sprinkle with purple fish flowers and Qinghai belt! ! It's done!

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