1. For all the material pictures, the ketchup added later was not included.
2. Cut all the vegetables into fine pieces. This is the photo I cut in half, which is more finely chopped than this one, which is good for the finished product.
3. After blanching the squid, cut it into small cubes. I used salt, soy sauce and pepper to marinate it. Again, it’s better to cut finer than the picture above, which is good for the finished product.
4. There is no ready-made broth at home. Use water to add salt, pepper, a little chicken essence, add an egg, add flour, then add vegetables and mix thoroughly. The white on top is mashed yam. If not, you can use glutinous rice flour instead (if you have it, it’s best to use Yam has good viscosity and high nutritional value, and the final taste is also good)
5. This is the sauce I used. It is ready-made at home. Salad dressing and garlic chili sauce. Later, tomato sauce was added, but it was not put in. The chili sauce tasted very strong, so I didn't use so much when I brushed it later. Just use a little bit, otherwise the taste of the pie will be too strong. If you have mayonnaise and barbecue sauce, be sure to use these two, personally feel that the taste is much more positive. This time, because there are only these few that are readily available at home, I just made do with it.
6. Brush the pan with a thin layer of oil, pour the batter, and fry it slowly. Shake the bottom of the pan to shape it. Turn it over to see the golden color. The batter on the top is basically not flowing, so you can turn it over. I used a plate to place the body of the pie, and the pan was turned upside down. Due to the turmoil, no photos were taken on the first side. After turning it over, about half a minute later, brush with the prepared sauce, cut some roasted seaweed to decorate, and serve it out~
Tips:I personally like the sweet taste of mayonnaise (mayonnaise) and barbecue sauce, so I recommend that if you have the ingredients, using these two will be more authentic. If you have a piping bag, please use a piping bag. It will be very beautiful~~ The bonito flower is also indispensable. I like the feeling of "dancing" on it, and it can greatly increase the flavor. When making the batter, it is convenient and delicious to make it with broth or thick soup. There really is no, adding some pure milk when making it will taste unexpectedly delicious~ Personal taste is not to make it too sincere, and don’t make it too thick when making the batter, otherwise the body of the cake will be very firm and not loose foam. When frying, pay attention to the heat, poke with chopsticks, and feel that it is almost solidified and you can turn it over. Don't wait too long.
