Chicken balls with Shacha sauce(sha cha jiang ji wan )

Chicken balls with Shacha sauce

Introduction:

"I bought a book from the Internet to teach you how to make meatballs. I learned a few from it. First, I would like to share with you this meatball made of chicken breast. When it comes to chicken breast, I always think it tastes rough and has poor elasticity. What should I do? Don't worry, there will always be a way out. Shuimarti, whose scientific name is zangmao, you should know that it can not only boil carrot and Zhushu Marti water, but also add it to Guan meat to split Sao flavor, and add it to meat paste or minced meat to make meat more refreshing. When it comes to Sha Cha sauce, it's also called Sha "Dad" sauce. Chaozhou people call tea "Dad". It's not a real dad, it's a homonym. This sauce is not too spicy, but it's mellow and delicious. The more you taste, the better it tastes. Here's how to make this dish. "

Production steps:

Step 1: cut the meat into pieces and mash it in the juicer;

Step 2: add chopped MATI granules, 1 / 3 tsp pepper, 1 / 2 tsp salt, 2 tsp soy sauce, 1 / 4 tsp sugar and 5 TSP corn starch. Stir in one direction until the hand feels sticky. Add 1 tsp water and stir until the water is absorbed. In a word, add water for 2-3 times. Don't pour it in all at once. If it's really thin, don't pour it in If you want to add more, the meat will be very hard without proper amount of water;

Step 3: boil a large pot of water, put a few pieces of ginger, 1 teaspoon of salt and 1 teaspoon of oil in it, rub it with oil by hand, use 1 teaspoon of mashed meat each time, and then gently rub it into a ball by hand, so that each meatball is relatively uniform in size, boil it in boiling water until it floats, continue to cook for 5 minutes, and then fold a meatball to see if it is well cooked;

Step 4: deep fry in a small oil pan until the skin is light yellow;

Step 5: mix the bowl juice, 1 tbsp of Shacha sauce, 1 tbsp of soy sauce, 1 tbsp of corn starch, 1 tbsp of teriyaki barbecue sauce and 1 / 2 tbsp of sesame oil, and stir until the corn flour does not float;

Step 6: pour a bowl of juice into the pot, stir it continuously, and bring to a big bubble. It feels like a "gas top spoon". Stop the fire and pour the juice on the meatball surface with a spoon.

Materials required:

Chicken breast: 300g

Water Marty: 50g (Cardamine, without skin)

Pepper: 1 / 3 tsp

Salt: 1 / 2 tsp

Soy sauce: 1 teaspoon

Sugar: 1 / 4 tsp

Corn starch: 5 TSP

Water: 3 tbsp

Shacha sauce: 1 tbsp

Sauce: 1 tsp

Zhaoshao sauce: 1 tsp

Sesame oil: 1 / 2 tsp

Precautions: first, adding proper amount of Mattie in the mashed meat or minced meat can make the meat taste more fresh and tender; second, frying the cooked meatballs a little, one is to make the color better, and the other is to make the surface absorb the juice better. 3、 If you don't prepare the sauce at home, you can also use seafood sauce, sweet flour sauce, XO sauce and so on. They are all delicious.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Sha Cha Jiang Ji Wan