Home sweet and sour meatballs(jia chang tang cu wan zi )

Home sweet and sour meatballs

Introduction:

"Sweet and sour meatballs, a symbol of reunion, let it become the final dish of our National Day dinner."

Production steps:

Step 1: prepare fat three thin seven meat stuffing.

Step 2: cut onion and ginger and soak in water.

Step 3: break up the small steamed bread.

Step 4: filter onion ginger water and discard onion ginger.

Step 5: soak the broken steamed bread with onion and ginger water.

Step 6: prepare tomato sauce white vinegar.

Step 7: Chop onion, ginger and garlic.

Step 8: sugar white vinegar tomato sauce salt (a little bit) starch with appropriate amount of water into sugar vinegar sauce.

Step 9: add salt sauce, oil wine, pepper, egg starch and soft steamed bread soaked with onion and ginger water into the meat filling, and stir it in the same direction to form a ball filling.

Step 10: set the oil in the pan and heat it to 60% heat. Squeeze the right amount of the filling out of the mouth of the tiger with your hand. Spoon it into the oil pan with a small spoon and repeat.

Step 11: in the process of frying meatballs, gently push them with a frying spoon.

Step 12: deep fry until the skin is hard and the color turns light yellow.

Step 13: when the oil temperature rises to 70% heat, re fry.

Step 14: deep fry until golden, drain oil when cooked.

Step 15: add oil to the pan, and add onion, ginger and garlic.

Step 16: pour in sugar and vinegar sauce and stir fry.

Step 17: when the sauce boils, pour in the meatballs when the fish eye blisters appear, stir well quickly, and make the meatballs evenly covered with sweet and sour sauce.

Step 18: load the plate.

Materials required:

Meat filling: 300g

Steamed bread: one third

Sugar: 100g

White vinegar: 30g

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

Pepper: right amount

Starch: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Eggs: half of them

Tomato sauce: moderate

Note: if you don't have steamed bread, you can not use it. Filter the onion and ginger directly into the stuffing, and add more starch. Add a little salt to the sauce to neutralize the sweet and sour taste.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Jia Chang Tang Cu Wan Zi