Sweet and sour pumpkin balls(tang cu nan gua wan )

Sweet and sour pumpkin pill method:

Raw materials for making sweet and sour pumpkin balls:

Pumpkin 500g; flour 50g; starch appropriate

Ingredients for making sweet and sour pumpkin balls:

250g edible oil; 50g actual consumption; 12 / 3 tbsp vinegar (120g); 2 tbsp refined salt (6g); 12 / 3 tbsp sugar (120g)

Processing steps of sweet and sour pumpkin balls:

1. Wash the pumpkin, peel, pulp, cut into pieces, steam, drain, add flour, sugar, salt, knead into dough;

2. Put the oil in the pan. When it is 70% hot, squeeze the pumpkin ball into a quail egg size ball by hand, and then deep fry it in the oil pan until it is golden;

3. Leave the bottom oil in the pot, put some water, sugar and salt, thicken, pour in the vinegar, pour in the meatballs, stir well.

The characteristics of sweet and sour pumpkin pill are as follows

Sweet, sour, soft and tender, fragrant and delicious.

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

When steaming pumpkin, seal the bowl with fresh-keeping paper to prevent distilled water from diluting the taste of pumpkin.

Sweet and sour pumpkin balls

Sweet and sour pumpkin balls

Material Science

Pumpkin 500g, flour 50g, starch right amount,

Seasoning

250g edible oil (50g consumption), 5 / 3 tbsp vinegar, 2 tbsp refined salt, 5 / 3 tbsp sugar,

practice

1. Wash the pumpkin, peel, pulp, cut into pieces, steam, drain, add flour, sugar, salt, knead into dough;

2. Put the oil in the pan. When it is 70% hot, squeeze the pumpkin ball into a quail egg size ball by hand, and then deep fry it in the oil pan until it is golden;

3. Leave the bottom oil in the pot, put some water, sugar and salt, thicken, pour in the vinegar, pour in the meatballs, stir well.

characteristic

Sweet, sour, soft and tender, fragrant and delicious.

The chef knows everything

When steaming pumpkin, seal the bowl with fresh-keeping paper to prevent distilled water from diluting the taste of pumpkin.

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Chinese PinYin : Tang Cu Nan Gua Wan