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Receta Deep Fried Octopus And Cheese With Golden Batter
by Global Cookbook

Deep Fried Octopus And Cheese With Golden Batter
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Ingredientes

  • 2 x boiled octopus tentacles
  • 8 x perilla leaves (oba or possibly aojiso)
  • 1/8 lb processed cheese
  • 3/8 c. all-purpose flour
  • 2 x egg yolks Salt to taste Kelp-flavored fish stock (nidashijiru) as needed
  • 1/3 ounce dry buckwheat noodles
  • 13 sht dry laver (asakusa-nori) 1 1/2" square

Direcciones

  1. Slice octopus diagonally.
  2. Wash perilla leaves, cut lengthwise into halves.
  3. Cut cheese into 1/4-inch-thick slices, then each slice into three pcs.
  4. Place cheese on leaves, roll up and sandwich with two octopus pcs.
  5. Mix all ingredients for golden brown batter lightly. Dip cheese-leaves-octopus pcs into batter and deep-fry till golden brown.
  6. Boil buckwheat noodles for a few min. Noodles shouldn't be soft, but still hard in the center. Cut into 1-inch lengths. Cut dry laver into 1/4-inch-wide strips. Place noodles on dry laver, roll up and deep-fry.
  7. Arrange fried octopus on serving plate and sprinkle with garnishes.
  8. This recipe yields 4 servings.