Small Octopus Balls-a Delicacy and A Happiness
1.
Remove and wash the octopus innards and eyes.
2.
Boil water in a pot until it boils, blanch the octopus, remove it, and rinse with cold water for later use.
3.
Cut the octopus into small pieces for later use.
4.
Wash 70 grams of cabbage and cut into small grains, not too small.
5.
One egg is reserved.
6.
Add 180 grams of water to the eggs and beat them to liquid.
7.
Add 80 grams of takoyaki powder.
8.
Add a small amount of salt and stir to form a uniform paste.
9.
Heat the small meatball pot on low heat and brush with oil evenly.
10.
Pour in the right amount of batter.
11.
Add the right amount of octopus diced to each, the action should be fast, and the heat should be small.
12.
Then spread the cabbage.
13.
Then pour in the right amount of batter and see what it looks like, is it a bit worried that it doesn’t look like a ball...
14.
Start making the balls. Use chopsticks and thin sticks to turn the small balls so that the bottom is facing upwards.
15.
Flip it all over, it's a bit like a ball.
16.
Continue to flip, and gently flip the heat to the bottom.
17.
It's getting more and more like a ball, let's brush the salad oil again.
18.
This color can be released.
19.
Put it on the plate.
20.
Squeeze the takoyaki sauce evenly and draw a high note by the way.
21.
Evenly squeeze the salad dressing and mustard sauce (My son doesn’t eat mustard, I didn’t squeeze it.)
22.
Sprinkle the katsuobushi, but it’s a bit hard to sprinkle, and you can’t see the meatballs anymore.
23.
Put it in two plates, let’s take a look, the balls are coming...
24.
The delicious meatballs are tender on the outside and served on the table...
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