Braised Octopus(zhang yu shao )

Braised Octopus

Introduction:

"Octopus stew is characterized by burnt skin, soft core, fresh and sweet vegetable paste, which is in sharp contrast with the salty and slightly hard taste of Octopus feet. The special sauce, salad, Qinghai moss and woody fish flower will make everyone who has tasted it fall in love with it. This is a traditional Japanese batter, which is different from the most popular yam mud recipe recently Is it a magic horse made of yam paste? Because it looks so professional, with many materials and steps, it must be a good recipe like "secret transmission"! However, after a real comparison, we know that simple is not necessarily bad, and more materials may be added to the cake. Theoretically, the use of yam paste is to make it taste more moist, but generally speaking, it has less water and a large amount of flour, so the meatballs made are "pretty". Of course, the finished product will be more mellow if it is properly operated. But! It tastes terrible. This is not Octopus stew, soul egg. And the most important point is: it's very difficult to start, because the batter is thick. Many comrades complain that the ball mold can't be controlled, and it's too hard to "roll" beautifully. If so, why don't you try another recipe with Bao? Traditional Japanese batter material is very simple, water, flour, eggs, soy sauce and a little salt taste upgrade, you can change the water into soup, add a secret weapon: onion paste! It is more reliable than yam mud in improving the taste of meatballs. "

Production steps:

Step 1: Preparation Tools: special baking pan and simple oil brush for meatballs. The oil brush can be made of two pieces of kitchen paper, one is kneaded into a ball, the other is wrapped up and fixed with tin foil.

Step 2: prepare the basic batter, mix all the ingredients and add them to the grinder (cooking machine) to make a batter. Onion can be added directly

Step 3: if the batter is not used immediately, remember to mix it well again before use. Because it precipitates easily.

Step 4: for the convenience of taking photos, it's not all covered up. The details are shown in the figure. Over medium heat, fill the base paste, add the filling and turn over 90 degrees

Step 5: after a loop down, continue to flip 90 degrees

Step 6: then turn it over and color it several times every a while, and round it

Step 7: when the color is almost the same, apply oil on the surface with an oil brush, and then roll for a while to get out of the oven

Step 8: it's mellow. However, because the core is soft, it will become wrinkled when it comes out of the oven. This is very normal

Step 9: drizzle with the sauce and finish

Step 10: the appearance after the pan is slightly cold, because the core is too soft, so the skin will wrinkle. This is also one of the standards for good meatballs. Oh, don't Yanbian it

Materials required:

Water: 365g

Low powder: 100g

Egg: 1

Soy sauce: 1 tbsp

Salt: a handful

Onion paste: 30g

Shredded cabbage: right amount

Chopped onion: right amount

Octopus feet: moderate

Salad dressing: right amount

Sauce: right amount

Qinghai Moss: appropriate amount

MuYuhua: moderate amount

Note: for special sauce, you can go to the supermarket import counter to buy ready-made, or you can make it yourself. In the case of complete materials, the production is still very convenient materials: Weilin, rice wine, soy sauce, sugar, the ratio is 1:1:1:1, Weilin rice wine is mixed and boiled for 10 minutes to let the alcohol volatilize more than half, and after the juice is thick, add soy sauce and sugar and continue to boil for 10 minutes, sugar can be slightly less, because Weilin will be sweet after cooking, but the proportion is similar~

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhang Yu Shao