How to make takoyaki black vinegar and takoyaki fabric 200

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Takoyaki. Takoyaki.

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Serving size: About 15 pieces.

1) You can go to a Japanese supermarket to buy a special black vinegar sauce for takoyaki to match.

2) In order to avoid uneven or over-charred octopus due to the fact that the same plate of takoyaki is not filled with filling, add cabbage and shredded carrot to the batter in advance and mix well, or you can leave it for filling in the takoyaki together to become the filling.

Material. Batter ingredients.

Cake flour. 50 grams.

Baking powder. 2 teaspoons.

Egg. 1 pc. Water. 80 grams.

Salt. 1 teaspoon.

Fillings. Octopus, shredded red ginger, chopped green onion, cabbage, carrots. Appropriate amount of each.

Dipping. Bobit, seaweed powder, mayonnaise, wasabi paste. Appropriate amount of each.

Practice. 1Place all the batter ingredients in a large bowl and mix well.

2Wash the cabbage and carrot and cut into shreds, add and mix well to make the takoyaki batter.

3. Cut the octopus into small pieces for later use, heat the barbecue mold over low heat and preheat it, brush it with a brush with a thin layer of oil, then pour the batter into the round hole in the groove of the model for about 1 2 full, and then fill in the appropriate amount of filling.

4. When the batter is baked until it can be turned, you can use a bamboo skewer to draw a circle around it, flip the other side over and continue to grill until it feels elastic when pressed with a bamboo skewer, and then you can take it out.

5Coat the takoyaki with mayonnaise and wasabi paste, sprinkle with shredded bonito and seaweed powder.

Cake flour. 200 grams.

Powder. 30 grams.

Baking powder. 1 2 teaspoons.

b.Egg. 2 pcs.

Stock. 350cc

Cabbage. Amount.

Octopus. Amount.

Shredded red ginger. Amount.

Seaweed powder. Amount.

Seasoning: Salt. Crumb.

Soy sauce. 1 teaspoon.

Sauce Pork chop sauce.

1.Sift the material a for later use.

2.Beat the eggs into egg juice, add the stock and the powder from Method 1 and mix well to form a batter, and then add seasonings to taste.

3.Chop the cabbage and cut the octopus into small pieces for later use.

4.Heat the takoyaki model, then knead the household paper towel into a shape that is easy to oil, dip the model with oil, then pour the batter into the model for about 5 minutes, add the cabbage octopus pieces and red ginger shreds, and then pour the noodle lake, then rotate repeatedly until the batter is grilled into a golden brown ball, then serve on the plate, drizzle with pork chop sauce and sprinkle with seaweed powder.

In fact, making a snack is very simple, mainly depends on whether you make it with your heart. I usually like to make some fresh snacks, and I like to make takoyaki in winter, but I will be lazy to pull, buy octopus balls directly from the supermarket, and then season them myself, batter ingredients: 150g cake flour 2 tsp baking powder 21 egg 80g water 31 teaspoon salt.

Filling: octopus, shredded red ginger, minced green onion, cabbage, carrot to taste.

Dipping ingredients: bonito, seaweed powder, mayonnaise, wasabi sauce appropriate amount.

Serving size: About 15 pieces.

1. Ingredients: 100 grams of low-gluten flour, appropriate amount of octopus, 1 egg, 1 4 teaspoons of baking powder, 1 tablespoon of mashed yam, appropriate amount of onion, appropriate amount of cabbage, appropriate amount of seaweed, appropriate amount of bonito and peanut porridge.

2. Remove the internal organs of the fresh octopus (or squid), rub it with salt, then wash it, boil the water in the pot, put in the octopus, boil the water again, take out the octopus and pass it in cold water, and then cut it into pieces and dices.

3. Chop cabbage, onion, ginger and octopus into small pieces.

4. Mix the batter ingredients evenly, cover the bowl with plastic wrap after sifting, and put it in the refrigerator for 30 minutes for later use.

5. Put the octopus mold on the stove, brush the oil evenly with a small oil brush, heat it over high heat, and then turn to low heat for later use.

6. Pour the resting batter into the preheated mold, which is about full.

7. Add octopus cubes (squid cubes) and sprinkle with chopped onion and ginger.

8. Sprinkle with chopped cabbage and pour some batter.

9. Divide the batter with a pointed bamboo skewer or iron skewer, and then turn the balls over half, let the batter that has not solidified inside the balls flow down, and stuff the outside vegetables inside.

10. Finally, turn the balls over completely, add batter to those with less batter, and continue to stuff the outside vegetables and batter inside. When the bottom is also colored, turn the meatballs evenly, bake them on all sides, and when they are golden brown, they are almost ready to be plated.

11. For seasoning, sprinkle teriyaki sauce first, then squeeze the salad dressing, and then sprinkle chopped seaweed and bonito flakes.

Octopus ball powder, hoisin sauce, sweet sauce, salad dressing, mustard, chili sauce, bonito flakes, dehydrated spring prawns, dehydrated octopus, dehydrated seaweed, seasonal vegetables, etc.

Instant brine juice. 8.Taro marinated octopus Ingredients:

300 grams of small taro, 300 grams of small octopus, 3 garlic pieces, 600 ml of broth Seasoning: 1 tablespoon soy sauce, 1 2 teaspoons sugar, a little pepper, a little sesame oil Preparation: 1. Boil the baby octopus with green onions, 2 slices of ginger and 1 teaspoon of wine, remove the ink and clean it.

2. Peel and wash the taro, heat the pot, fry the garlic, add the ingredients and seasonings, pour in the broth and boil over low heat, until the taro is cooked, then pour in sesame oil. 9.White-cut octopus Ingredients:

750g live octopus, ingredients: coriander, sour radish Seasoning: mustard, chili paste, minced garlic, Maggi soy sauce, refined salt Production steps:

1. Rub the octopus with fine salt until the fish hair is hard, wash and set aside. 2. Put water in the pot, add an appropriate amount of refined salt to boil, add the octopus, and cook over low heat until cooked thoroughly. 3. Remove the octopus, soak it in ice cubes and water towels, drain the water after cooling, cut and put it on a plate according to the knife work, and serve it with mustard, garlic, chili sauce, Maggi soy sauce, coriander, and sour radish when eating.

The key to cooking: Be sure to use salted water to cook the octopus, and put it in ice cubes to cool after the octopus is cooked. 10.

Fried octopus with green onion 1Preparation: Octopus (cooking wine, salted for 10 minutes) diced, shiitake mushrooms diced, fresh red pepper cut into small rings, garlic and ginger cut into large grains, green onion cut into large sections.

2.Heat the pan with warm oil and garlic, ginger and red pepper 3Stir-fry the mushrooms and put a little salt 4

When the shiitake mushrooms are slightly soft, add the octopus 5Stir-fry for 30 seconds, add the green onion and mushroom essence, and remove from the heat. 11.

Brine octopus Ingredients: about 600 grams of octopus, about 25 grams of vermicelli, an appropriate amount of carrot slices, 3 slices of ginger, 2 green onions. Ingredients:

Brine: 1 star anise, 1 teaspoon Sichuan pepper, 1 small piece of cinnamon, 2 slices of licorice, 1 grass fruit, 1 teaspoon cumin (use a white cloth bag to hold the above ingredients and seal), 4 cups of water, 1 tablespoon of wine, 1 2 tablespoons of salt, 2 tablespoons of sugar, 3 tablespoons of dark soy sauce. Method:

1. Thaw and wash the octopus, boil the water, add ginger, green onion and wine, put in the octopus and cook for a while, rinse and drain. 2. Soak the vermicelli, put it in boiling water and cook, rinse it slightly with cool boiled water, drain it, and put it on a plate**. 3. Put the spice bag in the brine and four cups of water in the same casserole and boil, change to low heat and cook for 30 minutes; Take out the spice bag, add the rest of the brine and bring to a boil.

4. Put the octopus into the boiling brine, boil for 5 minutes, soak for 10 minutes, take it out and put it on top of the vermicelli, drizzle a few drops of sesame oil, and serve it with carrot slices.