Japanese teriyaki sauce: soy sauce: sugar: fish sauce: water starch = 1:1:2:2
80 grams of squid whiskers, 50 grams of cabbage, 50 grams of carrots, chopped seaweed moderate amount, white sesame seeds moderate amount, the right amount of salsa
Production steps:
1: low-flour, clarified powder, baking powder, powder mix, all the ingredients are mixed, sifted once, add water and eggs.
2: Use a hand whisk to gently beat until fine, pick up the egg pump can fall freely, like honey flow state, slightly placed.
3: squid whiskers washed, blanched, diced; cabbage chopped; carrots chopped.
4: Put the egg paste into a laminating bag and gently squeeze it into the mold, about 1/3 full.
5: Add chopped squid whiskers.
6: Put in the grated carrot.
7: Add chopped cabbage.
8: Squeeze the remaining batter on.
9: preheat the oven, 220 degrees, put the mold, bake for 20 minutes, remove. (Depending on the temperature of your own oven)
11: Remove the mold, pour out and let cool.
12: Add the teriyaki sauce to the pan.
13: Turn on the heat and bring it to a boil, stirring as it cooks, and turn off the heat when it becomes sticky.
14: small balls on top of the squeeze of teriyaki sauce, salad dressing, sprinkle seaweed crumbles can be
Special Note:
1, flour sifted, you can prevent the lumps, the batter stirred, let it rest for 1 hour and then use.
2, squid blanching put some ginger and pepper, you can go fishy.
3, Japanese teriyaki sauce inside the starch and water when blending, starch do not add too much, to prevent boiling too sticky. Simmering, while cooking and gently stirring with a spoon, until viscous can be.
4, octopus meatballs will also put Chai fish fillets, even no, omitted!
3, each oven temperature will have a temperature difference, according to their own oven.
4.