Accessories: lotus root 100g, egg 1, bread crumbs 20g.

Seasoning: salt 4g, chicken essence 2g, onion 5g, ginger 5g, soy sauce 5g, sesame oil 3g, sugar 3g, 1g pepper and vegetable oil 5g.

The practice of frying meatballs in Muslim south

Add onion, ginger, egg, pepper, sugar, chicken essence and sesame oil into the beef stuffing, mix well, and then add soy sauce and marinate 10 minute.

Peel the lotus root and cut it into powder.

Add eggs, bread crumbs and lotus root starch into the beef stuffing and stir well.

Put the frying pan on medium fire, put a little oil, when the oil temperature is 40%, squeeze the beef stuffing into meatballs, put it in the pan and fry it, turn the pan over, and the bottom surface is Huang.

Fry until golden on both sides, add aniseed, chopped green onion, chicken soup (clear water is also acceptable), soy sauce and chicken essence, and put the juice into the meatballs, then turn the pan and fry for a while.

1. Beef is mixed with stuffing and slightly soft.

2, South croquettes need to be turned over three times, and the food is not juicy, and the food is clean after eating.

1, South Fried Maruko is a traditional food snack in China. Southern frying, also called frying, is one of the colorful methods in the south.

There is no doubt that the meatballs are round, but only the south fried meatballs are cake-shaped. There is another legend.

3. South fried meatballs used to be the official dish of Zhili. Legend has it that when Yuan Shikai was the governor of Zhili, he avoided using the word "Yuan" at official banquets, so he made this ball into a flat chess piece and named it "South Fried Maruko".

4. South fried meatballs can be roughly divided into three categories: vegetarian and halal.

5. Today, I made Muslim South Fried meatballs, which were shiny, fragrant but not greasy, crisp and delicious. Every time I cooked them, I was robbed of them, and I never got tired of eating them for nothing.