100 grams of gluten flour, 20 grams of noodles, an egg, a small spoon of baking powder, 230 grams of cold water, mix well.

How to prepare takoyaki:

Low-gluten flour: 100 grams, curry sauce: 30 grams, 20 grams of noodles, takoyaki: 70 grams, egg: one, cabbage: 50 grams, baking powder: a small spoon, cold water: 230 grams.

1: 100g of low gluten flour, 20g of semolina, one egg, one tsp of baking powder, 230g of cold water in the same container

2: Stir until there are no particles, set aside.

3. Wash and chop cabbage and onion.

4, octopus foot washed and cut into small pieces.

5, mold hot brush oil, pour batter.

6, put octopus, onion, cabbage.

7: Pour another layer of batter.

8, the batter is solidified, with a bamboo stick 90 degrees flip, the excess stuffed, flip the balls again, burn until yellow can be.

9, plate, squeeze salad dressing, teriyaki sauce, shredded seaweed.