Shenji dry fried meatballs
Introduction:
"Golden color, scorched outside and tender inside, and salty and fresh taste are essential food for home and travel, ha ha ha"
Production steps:
Step 1: chop the washed pork into meat paste. It takes a little time, but the effect is really good
Step 2: cut the onion and ginger into pieces and set aside
Step 3: put the chopped green onion and ginger into a bowl, add appropriate amount of water, and squeeze them into green onion and ginger water by hand
Step 4: add all kinds of seasonings to the mashed meat
Step 5: add the onion and ginger water into the meat paste, and pay attention not to add the onion and ginger into the meat to affect the taste.
Step 6: add egg white to the meat paste, PS: don't add egg yolk!
Step 7: stir well to make the meatballs strong enough
Step 8: heat the oil to about 170 ℃, put in the extruded balls and start frying.
Step 9: when the meatballs are deep fried to golden color, they can be fished out; PS: after all the meatballs are deep fried, they can be oiled once, so that the color of the meatballs can be unified and beautiful!
Step 10: Dangdang! The salty and delicious dry fried meatballs are ready to eat!
Materials required:
Pork: 1kg
Egg: 1
Salt: right amount
MSG: right amount
Cooking wine: moderate
Soy sauce: moderate
Pepper: right amount
Starch: right amount
Salad oil: right amount
Onion and ginger: right amount
Precautions: 1. The oil temperature of fried meatballs must be enough, otherwise the meatballs will be easy to be soaked in oil, and the taste of Meatballs will be greasy. 2. Don't add too much soy sauce, or the meatballs will become coal balls. Ha ha
Production difficulty: simple
Technology: deep fried
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Shen Ji Gan Zha Wan Zi
Shenji dry fried meatballs
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