Golden silk Hydrangea ball (shredded potato and carrot meatballs)(jin si xiu qiu tu dou si hong luo bo rou wan )

Golden silk Hydrangea ball (shredded potato and carrot meatballs)

Introduction:

"In recent days, I'm still worrying about the banquet. What kind of food should I cook? I remember the traditional reunion dish, meatballs. But now people are more particular about eating, too meat to eat is not healthy, if the right amount of vegetables do not affect its taste, it is the best. So I added a lot of people do not like to eat carrots, carotene is fat soluble substances, add meat, not only good-looking color, more rich nutrition; after frying, carotene can be absorbed by the human body. Although it is like this, it can't be served directly. Of course, it needs a little creativity. Learn from the practice of dragon and Phoenix Hydrangea ball in Manchu and Han Dynasties, help it put on a beautiful "golden coat", use carefully cut and even potato shreds, fry them until golden, then combine Chinese and western, wrap the meatballs with Western seasoning salad dressing, so that it's easy to put on "local tyrant clothes". This made "shredded potato and carrot meatball" is crisp outside and crisp inside, fresh and delicious, with novel taste and unique shape. It's named "golden silk Hydrangea ball" Huichang image. It's incomparable in taste, vision and nutrition. Is it a good banquet dish? "

Production steps:

Step 1: put the carrot and ginger slices into the blender, and mix them into mud;

Step 2: put the carrot puree into the meat stuffing, add appropriate amount of salt, five spice powder, pepper and other seasonings;

Step 3: stir vigorously in one direction and prepare the meat stuffing for use;

Step 4: rub the potatoes into filaments and soak them in water;

Step 5: prepare a small spoon, put it into the oil pan and take it out;

Step 6: hold the meat stuffing in your left hand, and then squeeze it out of your mouth;

Step 7: scoop it out with your right hand and fry it in 60-70% hot oil pan;

Step 8: deep fry until golden yellow, then remove and drain the oil;

Step 9: take out the shredded potatoes, control the water and fry them in an oil pan;

Step 10: fry until golden brown and remove;

Step 11: put the salad dressing into a bowl and roll the meatballs in it;

Step 12: put the meatballs rolled with salad dressing into the shredded potatoes and roll them to make the shredded potatoes stick to the surface of the meatballs evenly;

Step 13: golden silk Hydrangea ball (carrot and potato balls) is finished.

Materials required:

Minced meat: 200g

Carrot: 1

Potatoes: 1

Ginger: right amount

Salad dressing: right amount

Pepper: right amount

Five spice powder: appropriate amount

Oil: right amount

Salt: right amount

Note: 1. Add carrot paste into the meat stuffing, not only the color is beautiful, but also the nutrition is more abundant; you can beat carrot and ginger together to make mud, then put it into the meat stuffing, add other seasonings, and stir it together to make meat stuffing; 2. Prepare a small spoon in advance, put the small spoon into the oil pan, and then take it out, so as to avoid sticking to the spoon; grab the meat stuffing with your left hand, and let the surface smooth 3. Cut potatoes into thin strips, soak them in water, remove part of starch, and drain water; remember not to put too much at a time, peel them off quickly with chopsticks after putting them, put dried potato strips into pot, fry them into golden brown, and put them on kitchen paper towel to absorb oil; 4. Put salad dressing into a small bowl, and put them in a small bowl Roll a ball inside; then take it out and roll it on the shredded potatoes, so that the shredded potatoes are evenly wrapped on the surface of the ball.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Jin Si Xiu Qiu Tu Dou Si Hong Luo Bo Rou Wan