Ring ball(xiang ling qiu )

Ring ball method:

Raw materials for making ring ball:

150g lard, 100g walnut kernel, 25g egg white, 25g water chestnut powder, 5g red and green silk, 50g sugar, 450g cooked lard (50g oil consumption).

The steps of making ring ball are as follows:

Tear off the film of lard, cut into antler, add sugar and mix well. Put the pot on the fire, scoop in the cooked lard, and when it is 60% hot (about 132 degrees), put in the walnut kernel and fry it until crisp. Take out the coat, wrap the walnut kernel in the suet, rub it into a circle one by one, and then roll in the powder. Beat egg white into fat egg, add water chestnut powder to mix into fat egg paste, fry in oil pan until the shell is bright, use toothpick to pierce a small hole at both ends, let the oil in the shell drain out, fry until shaking makes a sound, take out and put on a plate, sprinkle white sugar and red green silk.

Characteristics of ring ball:

It looks like a ball, smooth and white, crisp and delicious.

Ring ball

Ring ball is a traditional famous dish in Jiangsu Province, which belongs to Jiangsu cuisine. It looks like a ball, smooth and white, crisp and delicious. Tear off the film of lard, cut into antler, add sugar and mix well. Put the pot on the fire, ladle in the cooked lard, and heat it to 60% heat (about 132 ℃). Then put in the walnut kernel and fry it until crisp. Take out the coat, wrap the walnut kernel in the oil, and rub it into a circle one by one, then roll in the powder. Beat egg white into fat egg, add water chestnut powder to mix into fat egg paste, fry in oil pan until the shell is bright, use toothpick to pierce a small hole at both ends, let the oil in the shell drain out, fry until shaking makes a sound, take out and put on a plate, sprinkle white sugar and red green silk.

essential information

[recipe name] ring ball

Jiangsu cuisine

[taste characteristics] it looks like a ball, smooth and white, crisp and delicious

Raw materials

Pig oil 150 grams, 100 grams of walnut. Egg white 25g, water chestnut 25g, red and green silk 5g. Sugar 50g, cooked lard 450g (actual oil consumption 50g).

nutritive value

Walnut - walnut is rich in protein, fat, inorganic salts and vitamins. The main component of fat is linoleic acid glyceride. After eating, it will not increase cholesterol, but also reduce the absorption of cholesterol by the intestine. Therefore, it can be used to... [all walnut recipes]

Egg - 1, protein: eggs are rich in high-quality protein, every 100 grams of eggs contain 12.7 grams of protein, two eggs contain protein roughly equivalent to 150 grams of fish or lean meat protein. The digestibility of egg protein is higher than that of milk

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiang Ling Qiu