Dry fried beancurd balls(gan zha dou zha wan zi )

Dry fried beancurd balls

Introduction:

"In the winter of Northeast China, especially in the Spring Festival, every family fried meatballs. Rice was often added to my meatballs to enhance the taste of the outer layer. So this kind of meatball, if you don't add bean dregs, is the meatball I often eat at home. The amount of rice is as much as you like, but it's better not to have too much. It can't exceed the amount of meat. The meatballs are burnt on the outside and tender in the inside. This meatball has a different taste because it contains bean dregs. The meat stuffing is left over from dumplings, a little less, and the meatballs are a little plain. Fried meatballs, my experience is less salt, otherwise fried meatballs will be very salty

Production steps:

Step 1: cut onion and ginger.

Step 2: add a little salt, soy sauce, Chinese prickly ash noodles and mix well, then add 1 egg, bean dregs, rice and mix well.

Step 3: add the right amount of starch, and even, note that the stirring process should follow a direction of stirring.

Step 4: squeeze into balls by hand and fry them in oil pan.

Materials required:

Pork stuffing: 200g

Bean dregs: 100g

Rice: 100g

Scallion: 1

Ginger: 4 tablets

Egg: 1

Chinese prickly ash noodles: right amount

Soy sauce: right amount

Salt: a little

Note: if you can't squeeze the ball by hand, it's very convenient to use a small spoon to help the ball shape.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: Original

Chinese PinYin : Gan Zha Dou Zha Wan Zi