Making materials of dry fried meatballs 1: main ingredients: meat stuffing (3 parts of fat meat and 7 parts of lean meat).

Accessories: Jiang Mo

Seasoning: salt, monosodium glutamate, a little chicken powder, white pepper, cooking wine, sesame oil, raw flour and vegetable oil teach you how to make dry fried meatballs 1, and how to make dry fried meatballs 1 delicious. Supporting unit: Fufeng Road Store of Beijing Cheap Square Roast Duck Group Co., Ltd..

Operation: Master Tan Benhua's production method: add water to the meat stuffing and mix well. (When the meat absorbs water, slowly add water. After adding water, keep stirring in one direction, and finally let it stand for a period of time, so that the meat can fully absorb water, and the excess water can be poured out. ). Add Jiang Mo, salt, monosodium glutamate, a little chicken powder, white pepper, cooking wine, sesame oil, a little raw flour and stuffing to the meat stuffing; Spread vegetable oil evenly on the plate, squeeze the meat into balls and put them on the plate; Put oil in the hot pot and pour the meatballs into the fried shape; Pat the skin of the meatball gently, fry it in the oil pan, and fry it for the second time; Fry the meatballs in the oil pan for the third time until they are brown, and then take them out of the pan and put them on the plate. The practice of the improved version of "Four Happiness Meet the Ball" introduces the cooking and its function in detail: the home-cooked recipes for pregnant women.

Four Joy Meetballs modified version of the production materials: main ingredients: pork belly 600g, tofu 1 00g, eggs 1 each, water-dried mushrooms 50g, water-dried seaweed 20g, Chinese cabbage100g, tomatoes1each, ginger/kloc-0. Water starch 1 00g, fresh soup 500g, proper vegetable oil to teach you how to make an improved version of Four Joy Meetballs, and how to make an improved version of Four Joy Meetballs delicious1.Wash, peel and remove mud, soak mushrooms and dried laver, and wash and drain Chinese cabbage for later use. 2. Wash the pork belly and chop it into a paste for later use; 3, ginger is broken, onion is cut into chopped green onion, and clams, mushrooms and Chinese cabbage are all cut into granules for later use; 4. Stir-fry the white sugar into a sugar color for later use; 5. Take a large vegetable basin, add lard, eggs, corn husks, Chinese cabbage, mushrooms, tomatoes, refined salt, Shaoxing wine, soy sauce, water starch and ginger, and stir evenly to form meat stuffing; 6. Squeeze meatballs (about 2cm in diameter) from the mixed meat stuffing by hand, fry them in a hot oil pan for about 2 minutes, and pick them up; 7. Put the fried meatballs into the pot, add fresh soup, dried seaweed, salt, sugar color and Shaoxing wine, boil over high fire, skim the floating foam, and then move to low fire for about 1.5 hours. When the meatballs are soft but not rotten, shovel them into a plate, thicken them with a little fresh soup powder and pour them on the meatballs. Applicable people:

Health tips for expectant mothers in the third trimester;

Bobo is also called horseshoe. "Compendium of Materia Medica" records that "Horseshoe can clear away heat and quench thirst, treat spleen heat, tonify dampness and benefit qi, stimulate appetite, clear heart fire and improve eyesight, relieve fever and sterilize, clear jaundice, lower blood pressure and treat many diseases. Horseshoe is a kind of raw vegetable with edible and medicinal value, which can be eaten by pregnant women often. The practice of hanging frost and oil balls introduces the cuisine and its function in detail: dessert/snack

Taste: Sweet technology: frosted and frosted balls. Materials: main ingredients: lard (sheep fat) 150g.

Seasoning: egg white 100g, starch (pea) 40g, wheat flour 25g, lard (refined) 30g, sugar 150g, red and green silk 2g. Features: soft and sweet, bright color. Teach you how to make frosted oil balls. How to make frosted oil balls delicious? 1. Chop the suet into mud, add 10g starch and 50g sugar, and stir well. Beat egg whites into a paste, add dry starch and mix well for later use.

2. Put the wok on the fire, add lard and heat it to 40%, then squeeze the oil sludge into balls with a diameter of about 3 cm, then dip it in flour, drag the eggs into paste, fry them in the oil pan, and when they turn silvery white, take them out and put them on the plate. Mix the white sugar with the shredded pork and sprinkle on the meatballs. Tips for making frosted meatballs: Because of the frying process, you should probably prepare 1000 grams of lard. The practice of first frost meatballs introduces the cuisine and its function in detail: dessert/dim sum.

Taste: Sweet technology: Material for making frosted meatballs: main ingredient: 200g of fat meat.

Seasoning: egg white 30g, starch (pea) 75g, lard (refined) 50g, sugar150g, salt 3g. The characteristics of frosted meatballs: crisp and sweet, and the color is like frost. Teach you how to make frosted meatballs and how to make them delicious 1. Chop the fat meat into mud, then add salt, egg white and starch and mix well.

2. Put the pot on the fire, add oil and heat it to 70%. Squeeze the prepared meat sauce into balls with a diameter of 2 cm, put them in the pot one by one, and take them out when they are fried to golden brown.

3. Leave a little base oil in the pot, then add sugar, add a little boiled pulp, then add the fried meatballs, turn the pulp, and finally pour the meatballs into white sugar and roll them full of sugar. Tips for making frosted meatballs: Because of the frying process, you need to prepare about 1000 grams of lard. Pie-food phase grams:

Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

The practice of Korean meatballs introduces the cuisine and its function in detail: dessert/snack.

Taste: frying and baking process: wrapped Korean meatballs. Ingredients: 500g lard (suet), 250g bean paste, and 0/00g wheat flour/kloc.

Seasoning: egg150g, sugar100g, lard (refined)100g. Features: white and tender. Teach you how to make Korean meatballs. How to make Korean meatballs delicious? 1. Wash the pork suet with warm water first, wipe off the water, tear off the oil film, chop it up, pound it into fine mud, knock in 2 eggs, add100g flour, and slowly stir until it is thick.

2. Divide the bean paste stuffing into 30 parts, then recombine them, then make meatballs with oil and bread and fry them on a plate.

3. Put the wok on fire, add cooked lard, when the oil is 70% hot (note: the oil should not be too cold), add meatballs (note: the oil temperature should always be 70% hot) and fry for about 1 minute, then remove the oil from the meatballs (fry until it is light yellow), and finally sprinkle white sugar on the meatballs. The key to making Korean meatballs: Because of the frying process, about 750 grams of cooked lard should be prepared.