Pickled cabbage and octopus balls

low gluten flour:80g egg:1 water:150g pickles:30g Octopus:40g cabbage:30g carrot:30g oil:moderate amount raw:moderate amount baking powder:moderate amount woodfish:moderate amount follow the sauce:moderate amount ketchup:moderate amount shredded seaweed:moderate amount https://cp1.douguo.com/upload/caiku/4/2/b/yuan_42549a2d67e58ed6df471bc2868b35ab.jpg

Pickled cabbage and octopus balls

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Pickled cabbage and octopus balls

My daughter likes octopus balls very much. I have to eat them again today when I quarrel. I can add ingredients to what I make. This time, I added some carrots and shredded mustard. The skin is soft. The taste inside is crispy and tasty. -

Cooking Steps

  1. Step1:Put baking powder and eggs into flou

  2. Step2:Put cold water and a little bit of raw water into thin past

  3. Step3:Diced mustard and cabbag

  4. Step4:Diced octopus, blanched in boiling water, diced carro

  5. Step5:Apply oil to the mould. Put in 8 points of full past

  6. Step6:Put in the Octopu

  7. Step7:Add carrots and mustar

  8. Step8:Add cabbag

  9. Step9:Turn 90 degrees first after the bottom is shape

  10. Step10:Add batter again. Roll it down with a bamboo stic

  11. Step11:Gradually roll into a ball of elm money. Pan fry until golden brown, then take out. Sprinkle with shaozhao sauce, tomato sauce, fish flower and lave

  12. Step12:Open to eat.

Cooking tips:If you want to be crispy, you need to pour some oil on the small balls. You need to roll more for cooking.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Pickled cabbage and octopus balls

Chinese food recipes

Pickled cabbage and octopus balls recipes

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