Fried beef balls
Introduction:
“1”
Production steps:
Step 1: Le Tiao Chu (meatball tender) minced beef 500 grams, ginger foam amount, an egg.
Step 2: add 100 grams of sweet potato and 50 grams of flour (fluffy balls).
Step 3: add a spoonful of salt.
Step 4: add 1 ~ 2 teaspoons of monosodium glutamate.
Step 5: directly mix and shape without adding water.
Step 6: when squeezing the meatballs, put a bowl of cold water beside to clear your hands. The meat stuffing should not stick to your hands. The extruded meatballs have better shape.
Step 7: deep fry the meatballs over medium heat and turn them over several times.
Step 8: deep fry until the ball floats naturally.
Step 9: This meatball is burnt on the outside and tender in the inside. It tastes salty and fragrant.
Materials required:
Beef: 500g
Sweet potato Euryale: 100g
Flour: 50g
Ginger: right amount
Egg: 1
Note: 1
Production difficulty: ordinary
Technology: deep fried
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : You Zha Niu Rou Wan Zi
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