[non fried barbecue balls] - crisp on the outside and soft on the inside(fei you zha kao rou wan wai jiao cui nei ruan nen )

[non fried barbecue balls] - crisp on the outside and soft on the inside

Introduction:

Production steps:

Step 1: add 1 egg, salt, black pepper and Italian spices to the meat.

Step 2: stir in one direction with chopsticks and mix well.

Step 3: add chopped chives and continue to stir well.

Step 4: add appropriate amount of corn starch

Step 5: keep stirring

Step 6: take the meat stuffing, put it in your hand and squeeze out the meatballs. Preheat oven 180 degrees, middle layer, bake for 20-30 minutes or so

Materials required:

Pork stuffing: 500g

Egg: 1

Salt: right amount

Black pepper: right amount

Italian assorted spices: moderate

Chives: right amount

Corn starch: right amount

Note: 1, fried meatballs and boiled meatballs, meat are added cooking wine and soy sauce in addition to fishy, fresh. But it's better not to add cooking wine and soy sauce to roast meatballs, otherwise they will spit out Xudu soup in the process of roasting. 2. Some spices such as black pepper, white pepper, Italian assorted spices, cumin, curry and ginger powder can be added to roast meatballs. 3. The back of this barbecue meatball is mainly used for making meatball pizza, so some Western black pepper, Italian assorted spices and so on are added. 4. This barbecue ball can be eaten with bamboo sticks.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Fei You Zha Kao Rou Wan Wai Jiao Cui Nei Ruan Nen