condiments
Low-gluten flour100g
Octopus moderation
condiments
Eggs (of hens)
1
baking powder
1/4 tablespoons
Chinese yam
1 tbsp mud
onion
Proper amount
cabbage
Proper amount
laver
Proper amount
Chai fish and peanut porridge
Proper amount
condiment
energy
Proper amount
Light soy sauce
5 grams
water
200 ml
Zhaoshao sauce
Proper amount
salad sauce
Proper amount
Linwei wine
Proper amount
The practice of burning octopus
1. Fresh octopus (or squid) is eviscerated (you can ask your uncle to clean it when you buy it), coated with salt, and then cleaned. 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 it into pieces and diced.
2. Chinese cabbage, onion, shredded ginger and octopus are all sliced (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 it if I don't have it).
3. Mix the batter evenly, cover the bowl with plastic wrap after sieving, and put it in the refrigerator for 30 minutes. (Yam mud can be rubbed with raw yam on the vegetable cleaner and made into mud, but it should be noted 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 high fire, and then turn it to low fire for later use.
5. Pour the static batter into the preheated mold, and it will be full in about 8 or 9 minutes. (You can pour the batter into the measuring cup, and the small sharp mouth 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 bar, 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 coloring the bottom, turn the meatballs evenly, and then bake the four sides of the meatballs. When they are golden yellow, they can almost be put on a plate.
12. When seasoning, sprinkle the sauce first, then squeeze the salad sauce, and then sprinkle with Shanghai Tess and Muyu flower. Muyu flowers will dance under the heat of meatballs, which is very interesting ~ ~ ~ (meatballs themselves have no taste, and they are completely enhanced by these last seasoning materials. You can add some ketchup if you like ~ ~)