Dry fried meatballs(gan zha wan zi )

Dry fried meatballs:

Raw materials for making dry fried meatballs:

250 grams of fat and lean minced pork, a little yellow sauce, 1 gram of soy sauce, 2 grams of green onion, 2 grams of ginger, 1 egg, 100 grams of Lake powder, 2 grams of salt, 10 grams of cooking wine, 500 grams of clear oil (actual consumption of about 50 grams), and an appropriate amount of pepper.

Processing steps of dry fried meatballs:

1. Add minced pork with onion and ginger, cooking wine, egg liquid, salt, soy sauce, yellow sauce and water lake powder, and stir well. Stir fry pepper and roll it into salt and pepper.

2. Heat the oil in the pan for 60% heat, squeeze the meat into small balls, deep fry until golden, and take out. Beat the balls loose with a spoon, and then deep fry them in the pan. Fry them several times until they are crisp. Take them out and put them on the plate. When serving, bring a spicy and salty dish for dipping.

Characteristics of dry fried meatballs:

It's tender inside and scorched outside. It's delicious.

Dry fried meatballs

Dry fried meatball is a delicious food with pork (lean) as the main material, pork (fat) and egg as the auxiliary materials, and scallion, ginger, cooking wine, vegetable oil, starch (PEA), salt, monosodium glutamate and pepper as the seasoning.

Characteristics of dishes

It is a famous local traditional dish in Shandong Province, belonging to one of the Shandong cuisine series.

Production method

Practice 1

Ingredient: 200g pork (lean). Accessories: 50g pork (fat), 200g egg.

Seasoning: 30g green onion, 10g ginger, 10g cooking wine, 50g vegetable oil, 50g starch (PEA), 3G salt, 2G monosodium glutamate, 2G pepper.

Steps:

1. Add onion and ginger, cooking wine, egg liquid, salt, soy sauce, yellow sauce and water lake powder to the minced pork, stir well, stir pepper slightly to make salt and pepper;

2. Heat the oil in the pan to 60%. Squeeze the meat into small balls. Deep fry until golden. Remove;

3. Beat the balls loose with a spoon, and then deep fry them in the pan. Fry them several times until they are crisp. Take them out and put them on the plate. When serving, bring a spicy and salty dish for dipping.

Practice 2

Ingredients: 400 grams of pork (fat six thin three), an egg, 100 grams of wet dough powder, a little ginger, salt, pepper noodles, 100 grams of edible oil (actual consumption of 75 grams).

Steps:

1. Chop the pork into small pieces of rice, put them in a nine inch soup plate, add eggs, wet dough powder, water (appropriate amount), minced ginger and salt, mix well and set aside;

2. Heat up, pour in the oil, and when it is 60% hot, squeeze the adjusted raw materials into large balls with a diameter of about 3 cm by hand, then put them into the oil pan one by one, fry them slightly, and take them out;

3. When the heat rises to eight, when it is mature, it is put down into the oil and fried again and fished out;

4. Then deep fry again, until it is jujube red, drain the oil, put it in a plate and sprinkle with pepper noodles.

matters needing attention:

1. The proportion of 70% fat meat and 30% lean meat should be strictly followed.

2. Don't chop the meat too thin. It's usually like a piece of rice.

3. Starch should be adjusted into wet dough with water, and the amount of dough added should be appropriate. If the ball shrinks in the oil pan, it means less dough; if it rises, it means more dough. In this way, we can adjust the amount of dough according to the situation.

4. The best way to add water to the ball paste is to add enough water at different times. Its thinness is as follows: when the paste is put in the soup plate, it can basically spread itself into a flat surface. Don't make the paste too thick.

5. Master the oil temperature, three times under the oil pan. Due to the thin paste, the ball is basically oblate.

Practice 3

Ingredients: minced meat, egg white, ginger and onion.

Seasoning: yellow sauce, cooking wine, salt, vinegar, sugar, starch, shredded ginger and onion, soy sauce.

Steps:

1. Stir minced meat, egg white, cooking wine, ginger and onion, and yellow sauce together;

2. Use cooking wine, salt, vinegar, sugar, starch, shredded ginger and onion, soy sauce and water to thicken the sauce;

3. Heat the oil and fry the meatballs until they are medium or medium cooked. Basically, the meatballs will float;

4. Leave a little oil in the pan, pour in the sauce and stir fry until thick, then pour the balls back and stir fry a few times.

Practice 4

Main ingredient: pork.

Accessories: mushroom, ginger, green onion, egg, starch.

Seasoning: peanut oil.

Steps:

1. The dried mushrooms should be washed clean and soaked in advance;

2. Wash the pork, cut it into small pieces and chop it;

3. Finely chop onion and ginger;

4. The dried Lentinula edodes were chopped into small pieces;

5. Add egg, starch, cooking wine, salt, monosodium glutamate, soy sauce and sesame oil to mix;

6. Squeeze the meat stuffing into meatballs of equal size, and stir fry the meatballs in the oil pan when the oil is 70% to 80% hot;

7. When the ball turns golden yellow, take out the oil control plate.

nutritive value

pork

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; compared with other parts of pork, pig essence meat is rich in high-quality protein, less fat and cholesterol, which can be eaten by the general population. However, fat pork has high cholesterol and fat content, so it is not suitable to eat more, while obese people and people with high blood lipid are not suitable to eat.

egg

Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; at the same time, it is rich in protein DHA, lecithin and lutein are beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote the regeneration of liver cells; eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and have anti-cancer effect; eggs are sweet in taste and flat in nature; they have the effects of nourishing heart and tranquilizing mind, nourishing blood, nourishing yin and moistening dryness.

Nutrients

Calorie (1563.20 kcal) · protein (70.06 g) · fat (124.45 g) · carbohydrate (13.65 g) · dietary fiber (0.71 g) · vitamin A (576.50 μ g) · carotene (36.20 μ g) · thiamine (1.35 mg) · riboflavin (0.78 mg) · niacin (11.72 mg) · vitamin C (5.50 mg) · vitamin E (43.05 mg) · calcium (146.50 mg) · phosphorus (668.42 mg) ·Sodium (1763.16 mg) · magnesium (85.36 mg) · iron (12.50 mg) · zinc (9.13 mg) · selenium (32.03 μ g) · copper (0.68 mg) · manganese (0.73 mg) · potassium (1007.03 mg) · iodine (54.40 μ g) · vitamin B6 (0.03 mg) · pantothenic acid (0.12 mg) · folic acid (16.80 μ g) · vitamin K (2.10 μ g) · cholesterol (216.50 mg)

Avoid eating

1. Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, mutton liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not suitable to drink a lot of tea after eating pork. Milk and lean meat are not suitable for eating at the same time, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients can not be absorbed at the same time. Foreign medical circles call it the combination of phosphorus and calcium. The best ratio of calcium to phosphorus is 1:1 to 1:1.5, which promotes the absorption of each other.

2. Eggs should not be boiled with sugar; eating with saccharin and brown sugar can cause poisoning; eating with goose can damage spleen and stomach; eating with rabbit and persimmon can cause diarrhea; eating with turtle, carp, soybean milk and tea is not suitable.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Zha Wan Zi