3 octopus, chopped cooked cabbage and onion (appropriate amount); And fish powder. 95g of low-gluten flour, 20g of starch, 3g of baking powder, 3g of salt, 2g of salt, 300g of water and a big egg.
The practice of burning octopus:
1. First, mix all the ingredients of Zhangyu powder to make it a uniform batter, and let it stand for one hour.
2. In the process of standing, wash the onion and cut it into granules with a knife.
3. Boil the water in the pot, remove the octopus after it is cooked, and cut it into small pieces for later use.
4. Heat and brush the oil in the small ball pot, and add the batter, octopus, cabbage and onion in turn.
5. After the batter is slightly solidified, slowly round it with a bamboo stick (turn it over).
6. Fry until golden brown, and serve with sauce according to personal taste.
Octopus Shao, also known as Octopus Maruko, originated in Osaka, Japan, formerly known as "Octopus Shao", and its history can be traced back to Taisho era. The founder is a famous Japanese gourmet: Mr. Ryuji Endo. He is famous for his crispy skin and tender meat, delicious and cheap, and has become a famous national quintessence snack in Japan. Octopus meatballs subsequently became popular in various regions of Southeast Asia and became one of the emerging foods in various regions.