Specific practices are as follows:

material

Ingredients: 100G low flour, 1 egg, 5G light soy sauce, 200ML cold water, 1/4 teaspoon baking powder.

Stuffing: Chinese cabbage, onion, octopus (you can choose according to your own preferences), simple baking juice (soy sauce, honey, starch water, Lin Wei), shredded seaweed in salad sauce (I didn't shred it, so I cut the whole piece myself), and Muyu flower.

working methods

1, handle the ingredients first. Everything in the octopus's head has been cleaned up, and there is a black hard thorn (like a tooth) under it. Squeeze it out, peel it, add some cooking wine and vinegar, and blanch it for later use.

2. Dice cabbage and onion for later use.

3. Dice the octopus after drowning. If you use octopus or squid, you can also cut it into large pieces.

4. Take low flour 100G, eggs 1, soy sauce 5G, cold water 200ML, and baking powder 1/4 teaspoon, and mix them into batter for later use.

5. Make a simple boiled juice: mix soy sauce and honey according to the ratio of 1: 1, pour into a pot to boil, and then add starch water to thicken the flavor. The sauce will be sticky when it is cold.

6. Preheat the meatball pot. Brush a little base oil in the pot and scoop in the batter. The advantage of this is that the dosage is easy to control, but the speed is very slow and it is easy to drop the batter outside. You can also pour the batter into a large cup and pour it directly. The quantity is not much different. This is quick, the batter is not easy to sprinkle, and it is easy to operate.

7. Sprinkle cabbage and chopped green onion (I prefer to fry first now, but it is still more fragrant after frying many times), and then fry the vegetables and ingredients together for later use.

8. Sprinkle the prepared octopus particles.

9. Turn the ball 90 with a bamboo stick, and then add a little batter.