Danish meatballs(dan mai da rou wan )

Danish meatball method:

Raw materials for making Danish meatballs:

(4 portions) 500g minced meat (half pig and half beef), 100ml flour, 200ml milk or cold broth, 1 egg, 30g lard or vegetable oil, 1 onion, 2 tsp refined salt, 1 / 4 tsp pepper.

The process of making Danish meatballs is as follows:

1. Finely cut the onion, put it into a large basin together with other ingredients, and stir vigorously for 3-5 minutes until the meat is even and strong.

2. Put the meat stuffing into the refrigerator (4 degrees) for at least 15 minutes. Longer is better.

3. Heat the oil in a pan, and use a large spoon to make the meat into a big meatball about 4cm in diameter (if the meat sticks to the spoon, dip the spoon in the hot oil first to prevent it from sticking). Make a good one, put it into the pot, and pour hot oil on the surface. When the meatballs are full, turn down the fire and fry for 4-5 minutes. Turn over the meatballs and deep fry them over high heat for 1 minute. Remove the oil from the pan.

The characteristics of Danish meatballs are as follows

The meat is soft and delicious. It's a typical Danish dish. It has a long history and still enjoys a high reputation. It is the most common main dish in the family.

When making Danish meatballs, you should pay attention to:

Food: hot potato salad, yogurt potato salad. How to eat: 2-3 meatballs per plate, with 3-4 spoons of hot potato salad or yogurt potato salad. Eat with a knife and fork.

Danish meatballs

The meat is soft and delicious. It's a typical Danish dish. It has a long history and still enjoys a high reputation. It is the most common main dish in the family.

Raw materials:

Minced meat (half pig and half beef) 500g flour 100ml

Milk or cold broth 200 ml

1 egg

30 g lard or vegetable oil

1 onion

2 tsp refined salt

1 / 4 tsp pepper powder

Method:

1. Finely cut the onion, put it into a large bowl with other ingredients, and stir for 3-5 minutes until the meat is even and strong.

2. Put the meat stuffing into the refrigerator (4 ℃) for at least 15 minutes. Longer is better.

3. Heat the oil in a pan, and use a large spoon to make the meat into a big meatball about 4cm in diameter (if the meat sticks to the spoon, dip the spoon in the hot oil first to prevent it from sticking). Make a good one, put it into the pot, and pour hot oil on the surface. When the meatballs are full, turn down the fire and fry for 4 ~ 5 minutes. Turn over the meatballs and deep fry them over high heat for 1 minute. Remove the oil from the pan.

Other related:

Food matching:

Hot potato salad, yogurt potato salad.

How to eat:

Each dish contains 2-3 meatballs, with 3-4 spoons of hot potato salad or yogurt potato salad. Eat with a knife and fork.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dan Mai Da Rou Wan