Sikong Yao set his sights on another kind of snack other than dorayaki, those rich flavors and small portions, which are Sikong Yao's main hunting targets today.

Takoyaki is also known as takoyaki, which originated in Osaka, Japan, and was originally known as "takoyaki", whose history dates back to the Taisho era. This long-standing snack in Japan for more than 70 years is said to have originated from Ruyoshi Endo, the founder of Aizuya, a restaurant specializing in takoyaki balls in Osaka. At first, Endo Ruyoshi added meat and konjac to mixed wheat flour batter and fried it and sold it at food stalls.

Later, in 1935, Ruyoshi Endo began to use octopus as an ingredient and added flavor to the batter, and the takoyaki balls were very popular. Because each octopus ball contains fresh octopus meat, its flavor is fresh and fragrant, and the nutrients are very rich, so it is widely favored by consumers, so it is called octopus balls, also known as takoyaki, and soon, takoyaki was promoted from Osaka to the whole of Japan.

Known for its crispy skin and tender meat, delicious and inexpensive, octopus balls have become popular in various regions of Southeast Asia and have become one of the emerging foods in various regions. This main ingredient is mainly octopus, octopus yakini noodles, bonito flakes, seaweed, salad dressing, takoyaki sauce and other delicacies, which soon became popular throughout Japan, becoming a household name in Japan and spreading abroad.

The main production equipment of octopus balls is a special oven kitchenware, three or two flat plates, more different needs and abilities of cooking people, dig out eighty-four or fifty-six round ball holes, bake hot oil, the octopus powder slurry leaks into the small hole through the exquisite funnel, bake for 100 seconds, and then add cut vegetables, dehydrated spring shrimp, octopus, turn over and then add octopus powder slurry, after a while, it will become a round ball, the size is like a table tennis ball, golden and delicate.

There are three in a box of takoyaki in this shop. The price is only 100 yen, which is only about 5 yuan when converted into RMB.

Japanese takoyaki is topped with traditional salad dressing, a little bit of seaweed and bonito flakes, and is served with takoyaki sauce, wasabi sauce, miso soy sauce, and so on.

Sauce takoyaki because the sauce is coated on the surface of the takoyaki. Compared to the soy sauce takoyaki in the Nagoya area, it seems to be more suitable for young people's tastes, so it has become the mainstream, and Sikong Yao carefully pondered the thoughts of other guests while waiting. One of the most curious is the secret tomato sauce and meat floss with a sweet flavor. It seems to be a taste that is especially suitable for children, and it is not bad for sales compared to the sauce takoyaki. And takoyaki with wasabi sauce is probably something that only people with a certain amount of courage dare to eat.

However, Sikong Yao is not Japanese, and the taste naturally cannot conform to the local trend, so he still chooses the original takoyaki with only salad dressing, which does not stick to other sauces at all, and only uses salad dressing to show the deliciousness of takoyaki, which is also a pleasure.

However, compared with the octopus that is usually eaten in China, Sikong Yao also carefully found that the octopus in this house is also added with a little orange marmalade. The light sweet and sour taste is very attractive.

The key to the quality of takoyaki lies in the freshness of the ingredients used in its production, and if the ingredients are not fresh, then even if the seasoning is good, it will not be able to reflect its flavor. The most important ingredient is octopus roast powder.

Octopus roast powder is one of the main ingredients for making octopus balls, and its quality is directly related to the taste of the balls, and also affects the business of the operator.

Takoyaki with low investment, quick results, stable income, and low risk. It may be the first choice for many people's entrepreneurial projects, but when it comes to takoyaki noodles, many people who have just started this business will feel very blind and don't know what kind of takoyaki noodles are good. Many operators are even deceived by some unscrupulous franchisees. I bought the wrong powder, and the small balls I made tasted bad. This is also the essential difference between franchisees and chain enterprises, at least in terms of food safety, Sikong Yao is still quite satisfied with Minghe Restaurant. In addition to the previous poisoning incident, so far, Minghe Restaurant has been established for more than 30 years since the beginning of the food stall. There have never been any problems with food safety.

Some shops that have been bewitched by unscrupulous franchisees have begun to look around for the original octopus roast powder, believing that the original octopus roast powder is the powder ground out of octopus. In fact, takoyaki powder is only the powder for making takoyaki, not from grinding octopus, if the takoyaki taste is not ideal, just look for the reasons in the following aspects.

The whiter the better, the better the good takoyaki powder, which contains plant nutrients such as carotenoids, and is white with a slightly yellow color. Some unscrupulous traders even use expired spoiled raw materials and add a large amount of whitening agent to process octopus roast powder. Long-term consumption of whitened octopus roast powder has an impact on the liver, kidneys and stomach of the human body. Therefore, when buying takoyaki, you can pay special attention to the color of the roasted powder used in the store, if it is too pure, you should be dike on the contrary.

Secondly, the more fragrant the better, in today's economic environment, some octopus roast powder manufacturers, in order to make the product more popular with consumers. When you add too much flavor to the takoyaki powder, you will feel the aroma when you open the bag, but after adding too much flavor, the takoyaki powder will feel sweet at first taste, but after tasting it many times, you will start to dislike it. That's why many stores have good business when they open, but there are very few regular customers.

Although the pure white takoyaki noodles are not good, the golden and dazzling takoyaki noodles that can make the takoyaki noodles are not good. There are many people who think that takoyaki is about the more golden and crispy it is, the better it is, the better the color, and the more wonderful the taste, but this is not the case. Some of the takoyaki noodles are filled with a lot of pigments, and they become golden brown as soon as they are cooked, but the surface hardens quickly. In order to make the takoyaki puffy, the producer may have added an excessive amount of edible carbon ammonia, and if you carefully distinguish it when tasting it, if you have a slightly more sensitive sense of smell, you can smell a faint smell of ammonia, if this is the case, it is best to avoid it, no matter how good the taste is, you have to think about your health.

The normal surface of the takoyaki should be a golden yellow between the burnt red and the common fried foods of natural fried foods, and the taste is naturally crispy and tender, just like the box of takoyaki in Sikong Yao's hand, the slightly beige white and delicate, milky and fragrant, and the crispy skin with a slight red color is tempting, sprinkled on the top like a starry seaweed crumble, with salad dressing and bonito slices, outlining an excellent visual enjoyment.

The biggest feature of takoyaki is that it is hot, and the takoyaki that is evenly fried by heat will make people want to stop, if you easily think that the skin is not hot is already cold, put it in your mouth, it will definitely be scalded, you must eat it slowly in order to taste its unique fresh and delicious taste, and if you take the takoyaki home and then heat it in the microwave, it will become very viscous, and the texture and taste will be far from good.

Sikong Yao naturally won't wait for the octopus to cool down before eating, this kind of delicacy is originally to pay attention to the word "hot" to be delicious enough. The first two small balls Sikong Yao still divided into several bites to eat, and the last one she did swallow directly into her mouth, the moment her teeth were bitten, although it had cooled down a lot, the octopus sauce that was still hot burst out, just right to make people feel the heat, but not so hot that they couldn't enter their mouths.

Gently licking the salad dressing sticking to his lips with the tip of his tongue, the unfinished sweetness soon aroused Sikong Yao's new round of appetite.

If takoyaki is Japan's quintessential snack, then another home-cooked dish that is also loved by people is also well-known, even in high-end restaurants, you can also see the existence of this civilian food, which shows that the Japanese love it, this kind of food, is known as "Japanese-style egg roll".

Tamago originally means egg in Japanese, so in addition to the name of tamagoyaki, it is also called thick egg grill and mille-feuille egg.

From the name, it is enough to give a sense of thickness, and it is not difficult to imagine the richness and intensity of the flavor. This omelette with milk, salt, mirin, and bonito soy sauce is said to be a must-have home-cooked dish for every Japanese housewife, and is often found in Japanese cherry blossom viewing and in bento boxes carried by office workers.

Japanese cuisine always gives people a very elegant and aesthetic feeling, and the perfect tamagoyaki is no exception, and some people go to sushi restaurants even just to eat tamagoyaki sushi.

Tamagoyaki, which looks a bit like a rectangular eraser, is definitely one of the must-try dishes, and even though it is a home-cooked dish, some people sell it on the street, which shows how popular it is with Japanese people.

As a special gourmet snack, Sikong Yao naturally couldn't miss it, because it was just a whim, and it was not included in the plan, so he didn't plan to eat the so-called authentic original tamagoyaki, but chose tamagoyaki with meat floss, ham, seaweed, bonito flakes and crushed lettuce.

However, adding so many ingredients to the tamagoyaki, maybe it can't be called tamagoyaki, maybe it's more appropriate to call it an egg roll, but whatever, deliciousness is the truth, even if it can be eaten hot or cold, Sikong Yao doesn't plan to let it volatilize the aroma, take a bite of the golden and beautiful egg roll, let the fragrance of other ingredients spread in the mouth, with an incomparable taste experience, Sikong Yao set his sights on the next target. (To be continued.) )