Dad's old Beijing kitchen(lao ba de lao bei jing chu fang da yu da rou la yue er shi san jiao liu wan zi )

Dad's old Beijing kitchen

Introduction:

"Entering the twelfth lunar month is the new year, especially entering the twenty third of the twelfth lunar month, which is commonly known as Xiaonian. The taste of the new year is getting closer and closer. From today on, twenty-four, house sweeping day, twenty-five, fried tofu, twenty-six, steamed bread, twenty-seven, rooster slaughtering, twenty-eight, noodle making, twenty-nine, squatting meat, thirty nights, a night's brain, all these memories of old Beijing remind me of my childhood, Xiaonian The Spring Festival when I was a child was very good. The taste of the Spring Festival when I was a child was very delicious. Let's have some real dishes, today's cuisine, and some appetizing dishes. The traditional Shandong cuisine of "jiaofried meatballs" has always been my favorite since I was a child. The meatballs with sweet and sour sauce are called "one fragrance, one meal". Are you greedy

Production steps:

Step 1: fat and thin meat, add white pepper, steamed bread, soy bean curd soup, onion powder mixed into meat;

Step 2: add water to mix the meat stuffing evenly, commonly known as water filling, and then mix the meat stuffing into the picture;

Step 3: heat the oil pan for 50%, knead the meat into a ball shape, put it in the pan and fry it for the first time;

Step 4: remove the color of the ball;

Step 5: heat the oil pan 90% and fry the balls for the second time;

Step 6: deep fry the second side of the ball, the color is slightly red, the outside is burnt and the inside is tender;

Step 7: cut garlic into slices and set aside;

Step 8: the starch is turned into water and the starch is used for standby;

Step 9: heat the oil, add 25g water, add soy sauce, sugar, rice vinegar, the ratio is 1:2:2;

Step 10: pour in the pre mixed sauce;

Step 11: put in the fried balls and garlic slices, hang the juice evenly, turn off the heat, and serve;

Step 12: fried meatballs, sweet and sour, tender inside and scorched outside, with sweet and sour sauce, I love it, happy New Year~~~~~

Materials required:

Pork: 300g

Steamed bread: 60g

Salt: 5g

Sugar: 25g

Rice vinegar: 25g

Soy sauce: 10g

Salad oil: 60g

Garlic: 5 pieces

Note: 1: the meat should be fat and thin, so that the meat will not die; 2: put in the steamed bread, the fried balls will be more soft; 3: the proportion of sweet and sour must be according to the proportion I wrote; raw soy sauce, sugar, rice vinegar, the proportion is 1:2:2; 4: the balls must remember to re fry, so that the fried balls are soft and colored;

Production difficulty: Advanced

Process: slip

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Lao Ba De Lao Bei Jing Chu Fang Da Yu Da Rou La Yue Er Shi San Jiao Liu Wan Zi