Method one,
Materials:
250g of sweet potato vermicelli, a little flour, one ginger onion, one walnut, eight cloves of garlic, salt, five-spice powder and chicken essence.
The method of frying meatballs
1. The hot water of sweet potato vermicelli is soft enough to pinch off with your nails. Take out and drain. Chop the vermicelli and put it in a basin for later use.
2. Cut ginger, onion and garlic into pieces and put them in when frying, without putting them in advance.
3. Add two teaspoons of flour to the chopped vermicelli.
4. Add the spiced powder, salt and chicken essence in turn. Add onion, ginger and minced garlic.
5, chopsticks in one direction, add a small amount of water in the process, stir evenly, don't add too much water, too thin to form.
6. Until the left hand can squeeze out the shaped meatballs, squeeze the meatballs with the left hand and scrape them with a spoon with the right hand. This usually squeezes meatballs.
7. add oil to the pot, add 70% heat to the meatballs, and add them while squeezing. Don't squeeze them too hard. If it's too big, the meatballs will QQ, and they will be less brittle. Fry until golden brown, and take out.
8. Eat crispy while it is hot. The cooled meatballs can be eaten by heating at last when making soup, or they can be added when making braised dishes.
Method 2:
Raw materials of fried meatballs:
Vermicelli, eggs, flour, starch, fungus, day lily, tomato.
Sauté ed meatball seasoning:
Salt, cooking wine, soy sauce, pepper, balsamic vinegar, sesame oil, coriander, ginger juice, chicken essence and spiced powder.
Exercise:
1, washed vermicelli and soaked in hot water until soft; Soak daylily and auricularia respectively to soften, wash, and cut auricularia into small pieces; Wash tomatoes and slice them; Wash coriander and chop it.
2. Add eggs, flour, starch, salt, ginger juice and spiced powder to the vermicelli, mix well, squeeze into meatballs, slowly fry the water in the meatballs in a warm oil pan with low fire, take them out, and when the oil temperature rises, fry them until the meatballs are crisp and burnt, and take them out for later use.
3. While frying meatballs, prepare another pot, add stock, add auricularia, day lily, tomato, add salt, cooking wine, pepper, soy sauce and chicken essence, thicken the soup with balsamic vinegar or even starch after boiling, and finally pour in sesame oil, sprinkle with coriander, and pour the fried meatballs into the soup while it is hot.