Learn to be My Son's Favorite-octopus Balls

Name: Learn to be My Son's Favorite-octopus Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g Yam; 1/4 tsp Baking powder; 1 piece egg; 270ml Shimizu; 2 tbsp octopus; 2 tbsp Chopped cabbage; 1 tbsp Onion diced; Some Teriyaki sauce; Some Salad dressing; Some Nori powder; Some Muyu Flower; a little Salad oil

by Qianhui Baking

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

There are a variety of small food stalls in front of the school, and all kinds of snacks are not attractive to his son. He only loves small octopus balls. Whenever you see a car selling small octopus balls, you will buy a box.
This kind of mobile snack is always not reassuring, so I lost a mold of small octopus balls and made it myself at home. In order to get closer to the taste of the small food stall, I deliberately bought a box and tried it. I watched it for a long time, learning how to make the balls round.
Many things seem easy, but it is still difficult to do it. A small ball needs to be practiced a few times before it can be successful, especially the son’s very sensitive mouth and picky eyes. It is not full of color, fragrance, and taste. Can't slurp. "

Learn to be My Son's Favorite-octopus Balls

1. The yam is peeled and washed, and the processed yam is cut into small pieces and put in a mixer to make a puree.

Learn to be My Son's Favorite-octopus Balls recipe

2. Wash the feet of the fresh octopus, cut into several sections, scald them in boiling water, remove them, rinse with cold water, and cut into small pieces; chop the cabbage, and cut the onion into cubes, and set aside.

3. Sift low-gluten flour and baking powder, add egg and yam puree.

4. Pour in clean water, stir evenly, pour it into a measuring cup, and let it stand for use.

5. Spread a layer of salad oil evenly in the takoyaki mold.

6. Heat the mold on high heat, turn to low heat, pour the batter into the mold, about 8 to 9 minutes full.

7. Sprinkle onion cubes, octopus cubes, and chopped cabbage in each ball in turn, and use a bamboo stick to poke the sprinkled ingredients into the ball.

8. Fry on low heat for a while, use a bamboo stick to gently move the edges of the meatballs. After checking that the bottom is condensed and hardened, use the bamboo sticks to pick up the meatballs and turn over half of your body to let the batter flow down. If you feel that the meatballs are not full enough, you can add some batter. ; Turn over the whole body again, the original bottom is up, and the balls are shaped; continue to fry, and you can stir the balls several times in the middle to make the heat evenly, and fry until the outer skin of the balls is golden brown.

9. Pick out the balls and put them on the plate.

10. Sprinkle with teriyaki sauce, salad dressing, seaweed powder (or seaweed slices can also be cut), and katsuobushi.

Tips:
1. The most important thing in making small octopus balls is the roundness of the balls. You can use two long bamboo sticks to flip the balls.
2. The trick for round and plump meatballs is that the batter should not be too little. If the batter is too little at the beginning, you can add an appropriate amount in the middle.
3. It is very important that after the mold is heated, it must be changed to a small fire to fry the balls slowly. If the fire is too high, the skin of the balls will be burnt.
4. The small octopus balls themselves do not have any taste. They must be seasoned with teriyaki sauce, salad dressing, and seaweed powder. I personally feel that katsuobushi does not have any special taste, and seems to be more effective for decoration. So if you can't buy it at home, you don't have to force it, and the overall taste will not be greatly affected.