Octopus croquettes technical recipe
Octopus croquettes production method:
Dehydrated octopus rehydration: the dehydrated octopus washed and placed in about 50 degrees of warm water soaked for 2 hours, stirring occasionally. (Note; fish particles soaking liquid to be used as water tastes better), not used up can be put into the 0-5 degrees freezer soak 12 hours, take out and then put into the 50 degrees of warm water soaked for 2 hours can also be used.
(1) a. Add 1 kilogram of octopus powder and 1.5 or 1.8 kilograms of dehydrated octopus rehydrated, then add 10 to 20 eggs and 50 grams of seafood sauce with a blender or into a blender and mix well.
b, cabbage 250g + onion 50g cut into about a centimeter pieces
c, fresh octopus or rehydrated dehydrated octopus cut into about a centimeter pieces to be used (stuffing can be used with cabbage or chopped onion and octopus, summer less cabbage can be used cucumber instead).
(2) octopus balls production process:
a, the first hot stove, electric stove temperature to 180 degrees, with gas that is adjusted to high-fire heating for 3 minutes; and then adjusted to low-fire operation
b, heated with a thin layer of oil coated with a brush, remember to oil do not put too much lest the octopus grilled to eat up too greasy. Use a small amount of seasoned takoyaki paste drops in the oven round.
c, this time you can pour the stirred small balls of paddle into the round hole of the model
Octopus small bends production method:
Dehydrated octopus rehydration: the dehydrated octopus washed and placed in about 50 degrees of warm water to soak for 2 hours, stirring occasionally. (Note; fish particles soaking liquid to be used as water tastes better), not used up can be put into the 0-5 degrees freezer soak 12 hours, take out and then put into the 50 degrees of warm water soaked for 2 hours can also be used.
(1) a. Add 1 kilogram of octopus powder and 1.5 or 1.8 kilograms of dehydrated octopus rehydrated, then add 10 to 20 eggs and 50 grams of seafood sauce with a blender or into a blender and mix well.
b, cabbage 250g + onion 50g cut into about a centimeter pieces
c, fresh octopus or rehydrated dehydrated octopus cut into about a centimeter pieces to be used (stuffing can be used with cabbage or chopped onion and octopus, summer less cabbage can be used cucumber instead).
(2) octopus balls production process:
a, the first hot stove, electric stove temperature to 180 degrees, with gas that is adjusted to high-fire heating for 3 minutes; and then adjusted to low-fire operation
b, heated with a thin layer of oil coated with a brush, remember to oil do not put too much lest the octopus grilled to eat up too greasy. Use a small amount of seasoned takoyaki paste drops in the oven round.
c, this time you can mix the good small balls of paddle material poured into the model of the round hole in the new octopus stove should be washed first, warmed to eighty degrees Celsius, and then put the edible seasoning oil half full soak for half a day, and then cleaned and ready to use. Octopus meatballs material list and reference price: fish ball stove (two board) 980 yuan / unit (gas / electricity) octopus powder (original flavor) 3kg / package (40 yuan * 1 package) barbecue sweet sauce 500 grams / bottle (15 yuan * 1 jar) Seafood Royal Sauce 500 grams / bottle (28 yuan * 1 jar) 500 grams of salsa / jar (16.8 yuan * 1 jar) mustard sauce 350 grams / jar (40 yuan * 1 jar) dehydrated Octopus 500g/pack ($58*1pack) Dehydrated seaweed 400g/pack ($58) Chai fish flakes 500g/pack ($98*1pack) Fish yakisoba 500g/pack ($80*1pack) Bamboo skewer $6/pack Special box 1pc*0.35 Sauce Stainless steel funnel 1pc*95 Oil sauce kettle 1pc*6 Egg beater 1pc*15 Stainless steel skewer ($3/pc) Long bar spoon 1pc*13 Seasoning Powder Tube($6/pc)