Dry fried meatballs
Introduction:
Production steps:
Step 1: mix the stuffing and remove the smell
Step 2: add onion and ginger water, mix well
Step 3: add onion and ginger water, mix well
Step 4: add starch (30g to 12g for 1kg meat stuffing), and then mix with
Step 5: add starch (30g to 12g for 1kg meat stuffing), mix well
Step 6: add vegetable oil (1 jin of minced meat plus 2 liang), mix well
Step 7: after the oil is hot, deep fry the meatballs (not too big, so as not to affect the taste) until the color changes and remove them;
Step 8: crack it with a colander and fry it for the second time!
Materials required:
Back buttock tip: moderate
Corn starch: right amount
Vegetable oil: right amount
Top grade yellow sauce: 10g
Pepper: 1g
MSG: 2.5G
Chicken powder: 2.5G
Salt: 5g
Note: 1. The ratio of fat to lean is 3:7; 2.1 Jin of meat with 2 liang of water; 3. Add starch (30 g to 1 liang for 1 jin of meat); 4.1 Jin of meat with 2 liang of vegetable oil
Production difficulty: Advanced
Technology: deep fried
Production time: 10 minutes
Taste: other
Chinese PinYin : Gan Zha Wan Zi
Dry fried meatballs
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