【takoyaki】
1.
First handle the big octopus. The cleaning must be in place, the head is broken, the ink inside is cleaned, and then a little salt is sprinkled. Salt can help clean the dirt on the octopus (be careful that it will inkjet juice)
2.
Wash it with your hands, rinse it off with plenty of water and put it aside.
3.
Then to make the batter, take a clean bowl, add 100g low powder, 1g baking powder, beat an egg, then add 5g rum, 8g light soy sauce to taste
4.
Finally add 200g of purified water and beat evenly with eggs
5.
Then pour it into the mesh sieve and sieve it again, you can filter out the unbeaten protein, and the batter will taste more delicate
6.
Then put a layer of plastic wrap on the surface and let the batter stand for about half an hour. We can't sit idle during this half an hour, and then we will prepare the teriyaki sauce.
7.
First make a portion of water starch, which is to add 5g starch to 50g water and mix well
8.
Then add 10g honey, 10g light soy sauce, and prepared water starch to the pot, bring to a boil, stir while boiling, turn to low heat and simmer until the soup thickens
9.
It’s almost like this and you can turn off the fire and pour it out, and just use it directly later.
10.
Let’s deal with this big guy again. Cut the octopus into small dices
11.
Cabbage, onions and other vegetables are also cut into small cubes
12.
Add clear water to the pot, pour a little cooking wine and salt, boil over high heat, then pour in the sliced octopus, blanch the water and skim the froth, boil it in the pot for 1 to 2 minutes, then remove it for use
13.
I bought the ordinary takoyaki mold. I heated it first, and then brushed some oil on the bottom of the mold to prevent sticking. Pour the batter directly into it.
14.
The freshly cut vegetables and diced octopus are also sprinkled with some. I am a genuine ho with octopus meat. It will not be as horrible as there is no dragon in the dragon beard candy and no wife in the wife cake~
15.
Then use a small fork or toothpick to turn it over, add some batter to the insufficient area, so that the small balls will become rounder and rounder and gradually formed.
16.
Brush with a thin layer of oil on the surface to make it more fragrant and enticing. You can eat it after serving it. Be sure to eat it while it is hot. The hot one is the best! !
17.
Squeeze the salad dressing, sprinkle with chopped sea moss and katsuobushi, and top with a layer of freshly prepared teriyaki sauce. I don’t believe you can resist drooling~
18.
The small balls are crispy on the outside and soft on the inside. When you eat them, the sauce will pop out of your mouth, but be careful with your mouth.
