material
A catty of minced meat is 5, a little mushroom is 5, a handful of celery is 5, white pepper is 5, scallop powder is 5, sugar is 5, soy sauce is 5, sesame oil is 5 and white powder is 5.
working methods
1: soak mushrooms and dice celery into powder.
2: Put all the ingredients into soy sauce, white pepper, scallop powder and sugar, add seasonings according to your favorite taste, stir well, and finally add a little sesame oil to enhance fragrance.
3. Throw the stirred meatballs into the stirring pot for many times to remove excess air. Meatballs are tighter. Squeeze the meatballs into balls and sprinkle with white powder evenly.
4: Take a frying pan and poke meatballs with fried chopsticks.
5: Take a piece of oil-absorbing paper to absorb the excess oil.
Practice 2,
material
Minced pork is about 100g, minced beef is about 200 g, minced chicken leg is about 50 g, minced onion is appropriate, minced ginger is appropriate, minced garlic is 3 cloves, 2 teaspoons of Fengjing wine, moderate spiced powder, and sea salt 1 teaspoon.
working methods
1: Chop beef and pig more carefully with a kitchen knife, and chop onion, ginger and garlic for later use. Put all chopped materials and seasonings into a large bowl and mix well.
2. After the minced meat is stirred, the air in the ingredients is exhausted by repeated patting, and then it is put in the refrigerator for about 30 minutes, kneaded into balls and fried.
3: First, shape and fry at the oil temperature of medium-high temperature 170℃, and take it out for later use. After all the meatballs are fried in the first round, they are finally fried at the high temperature of 190℃ to the finished product.
Exercise 3,
material
Carrot, Qingjiang cuisine, turtle, minced pork, chicken soup or water, flour, bread flour, egg 1, soy sauce, chicken powder, rice wine, etc.
working methods
1: Prepare the required ingredients. Step 1 The Qingjiang vegetables, carrots and soft-shelled turtles are respectively mashed or chopped with conditioners for later use. Then the turtle sauce, minced pork and chicken soup (water) are mixed and stirred evenly, and then the seasoning, Qingjiang vegetable and carrot powder are added and mixed evenly to obtain the stuffing.
2. Knead the [stuffing] in step 2 into a suitable size by hand (according to personal preference).
3. Dip in egg liquid, flour, egg liquid and bread flour in turn.
4: Heat the oil pan, add the meatballs in step 4 and fry until golden and crisp, then drain the oil.
Practice 4,
material
300g of minced pork, 0/00g of shrimp/kloc, one tablespoon of celery, one tablespoon of carrot, one onion, one tablespoon of garlic paste, 0//2 teaspoons of ginger paste/kloc, and half an egg.
working methods
1: celery, carrots and shallots, finely cut; Cut the shrimp into cubes (better taste).
2. Mix minced pork with salt until it becomes sticky. You can use a blender or hand to stir until it is thick.
3: Add ginger paste, garlic paste and eggs and mix well to release the aroma.
4: Add celery, carrots, shallots, shrimps, soy sauce and white pepper and mix well.
5: The meatball stuffing is ready.
6. Start an oil pan, and when the oil temperature reaches 160- 170 degrees and 160 degrees, you can start preparing meatballs, which should be round. You can rub it by hand or round it with a spoon. This meatball is about the size of a tribute pill, and it won't take long to fry in the pot.
7: This time it is divided into two batches, and a large number of woks at a time will affect the oil temperature and finished products.
8: Fry in the oil pan for 2-3 minutes. Meatballs are elastic when pressed with a spoon, which can turn a big fire and raise the oil temperature. Then fry 15-20 seconds, the surface is golden and colored, and then take out the pot.
9: You can let the fried meatballs stand for 3-5 minutes to make the inside more cooked and the juice locked in your head.
10: Even if it is cut, there is still a full soup, which is delicious.
1 1: Meatballs are crispy in appearance and juicy inside, which are very popular among children.