Sweet and sour meatballs(tang cu wan zi )

Sweet and sour meatballs

Introduction:

"Dish features: bright color, crisp outside and tender inside, sweet and sour taste."

Production steps:

Step 1: prepare meat stuffing (fat three thin seven).

Step 2: prepare starch, egg, onion and ginger water.

Step 3: prepare onion, ginger and garlic.

Step 4: prepare white vinegar, ketchup and sugar.

Step 5: add cooking wine, pepper, salt, half egg of soy sauce, onion and ginger water (remove onion and ginger with a small colander) and starch to the meat filling, and mix well.

Step 6: mix white vinegar, sugar, ketchup, salt, starch and proper amount of water to make sweet and sour juice.

Step 7: place the pan on a high heat, add oil and heat it to 60%. Squeeze the meat stuffing into balls by hand and put it into the oil pan to soak and fry.

Step 8: put all the balls into the pot.

Step 9: deep fry the meatballs until the skin is hard and remove them when they are well done.

Step 10: when the oil temperature rises to 70%, put the balls into the pot.

Step 11: deep fry until golden yellow and crisp.

Step 12: take out the balls.

Step 13: leave the oil in the original pot and put in onion, ginger and garlic.

Step 14: stir fry out the fragrance and pour in the sweet and sour juice.

Step 15: when the juice boils and the eye blisters appear, cook in hot oil.

Step 16: bake the juice.

Step 17: pour in the balls.

Step 18: flip quickly to make the balls evenly covered with sweet and sour sauce.

Step 19: take out the pot and put it on the plate.

Materials required:

Minced meat: About 350g

Eggs: half of them

Cooking wine: 10g

Soy sauce: 2G

Pepper: 2G

Sugar: 3 tbsp

White vinegar: 1.5 tbsp

Tomato sauce: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Starch: right amount

Note: sugar, vinegar, salt three flavor to set, mixed juice, starch should be moderate, not thin. Onion ginger should not be directly put into the meat, otherwise it is easy to fry.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Wan Zi