Fried Toona sinensis meatballs Raw materials: Toona sinensis, minced meat, onion ginger, oil, salt, soy sauce, eggs and corn starch. Practice: 1, add 2 tablespoons of water to pork stuffing, stir while adding water, add a little soy sauce to pork stuffing, add 3 tablespoons of peanut oil, 1 tablespoon of sesame oil, add minced onion and ginger, and stir evenly.

Blanch hot water, take out, wash and drain, and chop into fine powder. 4. Add chopped Toona sinensis powder into the meat stuffing and stir evenly in one direction. 5. Put the oil in the pot. When the oil is 50% to 60% hot, make it into a meat ball by hand (if you want to sell it, make it into a circle by hand, and if you don't want to sell it, use a spoon. Tips for taking out meatballs when they change color: spring health recipes 1. Our Toona sinensis was just picked from the tree the day before. If it was made at that time, you don't need to blanch it, because the nitrate content is low, but you must blanch it or blanch it in a day or two, because nitrate can be converted into nitrite during the preservation of Toona sinensis, which is still harmful to human body. 2. When making meatball stuffing, add proper amount of water and eggs. If you want the meatballs to taste tender and smooth, you must stir them in the same direction before you can work hard. 3. Eggs and starch are added because they have the function of adhesion and solidification, and the meatballs are not easy to disperse in the pot. Remember not to add too much starch. 4. Add as much Toona as you like, but if you add too much, the fried color will be black.