Mix the low flour, baking powder, baking powder and flour, sift the low flour, egg, baking powder, salt and water once, mix all the batter ingredients well, and add water slowly at the end to prevent the batter from being too thin. Pick up the egg and it will fall freely and easily, flowing like honey. Let it stand for 1 hour before use.

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Put soy sauce, sugar, and salad dressing in a saucepan and bring to a boil over low heat, add the starch water, stirring as you pour, then cook slowly over the lowest possible heat until it thickens, like a thick syrup. Turn off the heat, pack, and set aside to cool.

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Take care of the baby octopus and cabbage, wash and chop the cabbage. Wash the octopus, cut into strips, blanch with a few slices of ginger, remove and chop.

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The batter and other ingredients are ready.

Step

Five

Heat the ball mold and brush it with oil.

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The mold doesn't need to be very hot, around 70 degrees. Pour in the batter (take a picture to demonstrate five first)

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Sprinkle with chopped octopus and chopped cabbage, then toss with a bamboo skewer. If you feel there is not enough batter in the middle, the balls may be smaller and you can pour more batter.

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Turn each side of the ball over and grill until golden brown.

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Prepare the topping by placing the balls in an edible serving dish, squeezing on the salsa, pouring on the homemade barbecue sauce, and sprinkling on the Shanghai moss and woodchuck crumbs. Watch your words.