Takoyaki

The main ingredient is low-gluten flour 100g octopus.

Accessories: egg 1 baking powder 1/4 teaspoons of yam mud 1 tablespoon of onion, appropriate amount of cabbage, appropriate amount of laver, appropriate amount of chaiyu peanut porridge.

Seasoning ginger, proper amount of soy sauce, 5g of water, 200ml of teriyaki sauce, proper amount of salad sauce, proper amount of miso wine.

The practice of burning octopus

1. Fresh octopus (or squid) is eviscerated (you can buy it for uncle to clean), cleaned with salt, and then washed. After the water in the pot is boiled, add the octopus. After the water is boiled again, take out the octopus, soak it in cold water, and then cut into pieces.

2. Cabbage, onion, shredded ginger and octopus are all cut (shredded ginger is a kind of Japanese kimchi, and I took several more bags when I was eating at Yoshinoya's house, haha, I don't need them if I don't have them).

3. Stir the batter evenly, cover the bowl with plastic wrap after sieving, and put it in the refrigerator for 30 minutes. (The yam mud can be rubbed on the vegetable cleaner with raw yam, which can be made into mud, but pay attention to the fact that yam can cause itchy skin, so it is best to catch yam with plastic bags or disposable gloves to prevent direct contact with the skin. )

4. Put the octopus burning mold on the fire, brush it evenly with a small oil brush, heat it with a large fire, and then turn it to a small fire for standby.

5. Pour the static batter into the preheated mold, which is about 8 or 9 minutes full. (The batter can be poured into the measuring cup, and the small tip of the measuring cup is convenient for pouring the batter. )

Step 6 add octopus (squid)

7. Sprinkle with chopped onions and ginger

8. Sprinkle with shredded cabbage

9. Pour some more batter

10. Divide the batter with a pointed bamboo stick or iron stick, then turn the meatballs over so that the batter inside the meatballs can drip down, which is convenient for stuffing the food outside.

1 1. Finally, turn the meatballs over completely, add the batter with less batter, and continue to stuff the vegetables and batter outside. After coating the bottom, turn the meatballs evenly and bake them on all sides. When they turn golden yellow, they are almost ready to be loaded.

12. For seasoning, first sprinkle the sauce with burnt sauce, then squeeze the salad sauce, and then sprinkle with Shanghai Tess and Muyu flower. Muyu Flower will dance under the heat of the meatballs, which is very fun ~ ~ ~ (the meatballs themselves have no taste, which is completely improved by these last seasoning materials, and you can add some ketchup if you like ~ ~)

Happy new year!

I hope my answer is helpful to you.