Sweet and sour chicken balls(tang cu ji yuan )

Sweet and sour chicken balls

Raw materials for making sweet and sour chicken balls:

200 grams of chicken breast, 50 grams of fresh shrimp, 2 eggs, 5 grams of ginger rice, 8 grams of garlic rice, 10 grams of fish eye onion, a little salt, 12 grams of sugar, 15 grams of vinegar, 10 grams of soy sauce, 1 gram of pepper, 100 grams of fresh soup, 40 grams of water soybean powder, 1000 grams of refined oil (about 75 grams).

Processing steps of sweet and sour chicken balls:

1. Finely chop the chicken breast into a antler, add water, refined salt, egg liquid, pepper powder and water soybean powder, and beat them together, then add the finely chopped fresh shrimps, and stir well.

2. Place the pan on a high heat, heat the oil to 60% heat, squeeze the chicken stuffing into chicken balls by hand, deep fry in the pan and set it to shape, then take it out for standby. When the oil temperature rises to 70% heat, return the chicken balls to the pot, fry them crisp and yellow, then take them out and put them into the plate.

3. Leave a little oil in the pan, 30% oil temperature, add ginger, garlic and rice, stir fry until fragrant, cook in the sauce, vinegar, sugar, refined salt, soup, soy sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce sauce.

The characteristics of sweet and sour chicken round are as follows

Crisp outside and tender inside, sweet and sour taste, fresh and refreshing.

Sweet and sour chicken balls

Sweet and sour chicken is a famous traditional dish in Sichuan Province. Crisp outside and tender inside, sweet and sour taste, fresh and refreshing. Mince the chicken breast into a antler, add water, salt, egg liquid, pepper, water soybean powder, stir together, and then add the chopped shrimp particles, stir well and set aside. Place the pan on a high heat, heat the oil to 60% heat, squeeze the chicken stuffing into chicken balls by hand, deep fry in the pan and set it to shape, then take out and set aside. When the oil temperature rises to 70% heat, return the chicken balls to the pot, fry them crisp and yellow, then take them out and put them into the plate. Leave a little oil in the pan, 30% oil temperature, add ginger, garlic and rice, stir fry until fragrant, cook with sauce, vinegar, sugar, refined salt, soup, water soybean powder into the sauce, collect the sauce, add fish eye onion into the pan, pour on the chicken balls.

Raw materials

, 2 eggs, 5 g ginger rice, 8 g garlic rice, 10 g fish eye onion, a little salt, 1 g pepper, 100 g fresh soup, 40 g water soybean powder, 1000 g refined oil (about 75 g).

Production process

1. Finely chop the chicken breast into a antler, add water, refined salt, egg liquid, pepper powder and water soybean powder, and beat them together, then add the finely chopped fresh shrimps, and stir well.

2. Place the pan on a high heat, heat the oil to 60% heat, squeeze the chicken stuffing into chicken balls by hand, deep fry in the pan and set it to shape, then take it out for standby. When the oil temperature rises to 70% heat, return the chicken balls to the pot, fry them crisp and yellow, then take them out and put them into the plate.

3. Leave a little oil in the pan, 30% oil temperature, add ginger, garlic and rice, stir fry until fragrant, cook in the sauce, vinegar, sugar, refined salt, soup, water soybean powder, collect the sauce, put fish eye onion in the pan, and pour on the chicken balls.

Taste characteristics

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Chinese PinYin : Tang Cu Ji Yuan