Sweet and sour mutton balls(tang cu yang rou wan )

Sweet and sour mutton balls:

Raw materials for sweet and sour mutton balls:

400 grams of mutton, 80 grams of water chestnut, 20 grams of eggs.

Seasoning for sweet and sour mutton balls:

Peanut oil, soy sauce, sugar, vinegar, wet starch, seasoning, refined salt, monosodium glutamate, pepper, shredded onion, shredded ginger, garlic slices, green garlic section.

Processing steps of sweet and sour mutton balls:

(1) Mince mutton, onion, ginger and water chestnut, and stir them with eggs, starch, monosodium glutamate, refined salt, cooking wine and pepper.

(2) Add oil to the frying pan. When it's 60% hot, squeeze the mutton into red jujube sized balls. Deep fry the mutton until it's cooked inside and golden outside. Take it out and put it on a plate.

(3) Heat up the frying pan, add the base oil, heat it up, add sugar, soy sauce, vinegar and hot water until it is saccharified, adjust the mouth, thicken with wet starch and pour it on the mutton balls.

The characteristics of sweet and sour mutton balls are as follows

The color is golden and the taste is sweet and sour.

When making sweet and sour mutton balls, you should pay attention to:

When frying sweet and sour sauce, you should adjust the mouth first and then thicken it. The taste should be sweet and vinegar.

Sweet and sour mutton balls

Cuisine:

Zhejiang

Raw materials:

Ingredient: 300g mutton (hind leg)

Accessories: egg 50g, water chestnut 100g

Seasoning: 25 g yellow rice wine, 25 g soy sauce, 1 g salt, 50 g Sugar, 1 g monosodium glutamate, 3 G starch (corn)

make:

1. Wash the mutton and chop it into powder; peel the water chestnut and chop it into mud; 3. Knock the eggs into a bowl, add flour, monosodium glutamate, salt, minced meat and water chestnut mud, mix them well and knead them into 24 small balls;

2. Put the frying pan on the high heat, add the soybean oil, and heat it to 60%. Move the pan to the low heat, put the balls one by one, and fry for about 5 minutes;

3. When it is golden, drain the oil with a colander; put the rice wine, soy sauce, vinegar, sugar, wet starch and mutton soup (75g) into a bowl and stir well, then pour them into a frying pan, put them on a high fire and stir well with a frying spoon;

4. Put the mutton balls into the frying pan after boiling until it foams. Turn the frying pan over a few times to make the marinade full of the balls. Drizzle with sesame oil.

Production tips

Because the mutton balls need to be fried in the production process, it takes 75 grams to prepare 1000 grams of soybean oil.

texture

This dish is red and bright in color, loose outside and tender inside, slightly sweet and sour.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tang Cu Yang Rou Wan