Accessories: 5g celery, 75g milk? Pickled cucumber? 5 grams of salty bread? Egg 50g, onion 65g15g, carrot 3g? Bread crumbs? 15g wheat flour 2g

Seasoning: spicy soy sauce? 5 g peanut oil 50 g sugar 5 g salt 3 g pepper 2 g? Tomato sauce? Each appropriate amount 15g.

Practice 1, break the eggs into egg liquid; Chop beef into fine powder. 2. Soak the salty bread in milk or water, squeeze it dry, and then rub it into fine powder.

3. Wash onions and carrots and cut them into dices; Wash celery and cut into powder.

4. Put the minced beef into the pot, add the egg liquid, bread crumbs, salt and pepper, stir well, then add milk or water in turn to make stuffing, divide it into 8- 10 meatballs, and wrap it with a layer of bread flour to make beef meatballs.

5. Stir-fry the diced onion and carrot with hot oil until slightly yellow, add flour, continue to stir-fry until fragrant, and then add tomato sauce to continue to stir-fry. Stir-fry until the oil turns red, rinse with broth or clear water, boil, add celery powder and pickled cucumber powder, mix well, add sugar, salt and spicy soy sauce to taste, and get vegetable juice.

6. When the oil pan is hot, fry the beef balls until golden brown and cooked thoroughly, remove the remaining oil and pour the vegetable juice on the plate.

Corn starch, sweet potato starch, two eggs and a dried steamed bread.

Seasoning: salt, chicken essence, soy sauce, cooking wine, spiced powder.

Practice: 1, first put the meat stuffing in a basin and stir it, and break all the meat.

2. Add all seasonings, stir and beat in one direction, so that the meat and flour are fully blended;

3. Stir the meatball stuffing, let it stand for 10 minute, and then stir;

4. Go to the oil pan and start squeezing meatballs;

5. Fry until the surface of the meatballs becomes discolored and slightly hard. ?

Ingredients: 200g of beef brisket. Appropriate amount of yolk

Accessories: chopped green onion, Jiang Mo, salt, egg yolk, monosodium glutamate, cooking wine and dried starch.

Make 1. Chop beef into fine mud, put it in a bowl, mix it with soy sauce, egg yolk, refined salt, monosodium glutamate, cooking wine, starch, chopped green onion and Jiang Mo, and squeeze it into balls the size of chestnuts.

2. Add oil to the wok, heat it, fry the meatballs until they are half cooked, and take them out.

3. When the oil temperature is 90% hot, fry the meatballs in the pot, remove the drained oil and put them in the plate.