Ingredients: minced pork 300g, Jiang Mo 10g, chopped green onion 10g, egg 1g, salad oil 400cc, salt 3g, chicken powder 4g, fine sugar 5g, water 50cc, soy sauce 10cc and cooking wine 60cc.
Exercise 1. Put the minced pork into the pot, add salt and stir until it is sticky.
2. Continue to add chicken essence powder, fine sugar and eggs into the material prepared by method 1 and stir them evenly, then add 50cc of water twice and stir while adding water until the water is absorbed by the meat.
3. Add chopped green onion, Jiang Mo and seasoning A to the materials in method 2, mix them evenly, and knead the meat into balls.
4. Heat a pot, add salad oil, put the meatballs made by the method 3 into the pot, fry for about 4 minutes until cooked, then drain the oil and put them on a plate. Eat with pepper and salt.
Fried meatballs
Ingredients: minced meat, soy sauce, pepper, egg white.
Practice: go to the meat market to buy ground meat, then add soy sauce, pepper and egg white. After mixing, beat it, toss it for a few minutes (so that the meat will be chewy), then knead it into small balls by hand and throw it into the oil pan for frying ~ (preferably with corn flour)
Meatballs are really convenient. After frying, it can be eaten as a snack, bibimbap or frozen.
Ingredients: minced beef, mushrooms, horseshoes, tomatoes, Shanghai green, eggs, salt, chicken essence, black pepper, sugar, soy sauce, tomato sauce, Xiamen Shacha spicy, a little sweet potato powder, a little onion and ginger cooking wine, and bread crumbs.
Exercise 1. Preparation of raw materials: beef is ground into fine minced meat with a meat grinder, and fragrant shavings and horseshoes are cut into cubes. Cut the Shanghai green in half, put water in the pot to boil, add a little oil and salt, and put the cut Shanghai green in for later use. Put a little oil and salt when you copy water. The copied Chiang Rai oil has luster and is not easy to yellow. )
2. Add mushrooms, horseshoes and half an egg to the minced beef. Add salt, chicken essence, black pepper, sugar, a little soy sauce, Xiamen sand tea spicy, a little onion ginger cooking wine to taste and marinate for half an hour.
3. Put the marinated minced beef in the palm of your hand and knead it into small balls, then roll it evenly in the bread crumbs.
4. Heat the oil in the oil pan to 40% heat, fry the beef balls with low heat and take them out for later use.
5. Dice the tomatoes, put them in an oil pan and stir-fry them evenly with a little oil. Add a little water, sugar and vinegar to make a sweet and sour tomato sauce.
6. Put the fried beef balls into the tomato sauce and stir well. Season with salt and chicken essence, and thicken with a little wet starch.
7. Put the scalded Shanghai green in a circle outside the plate and put the prepared beef balls in.
Ingredients: 300g minced pork, 2 shallots, 2 small pieces of ginger, 0.5 teaspoon of salt, soy sauce 1 teaspoon, egg 1 teaspoon, starch 1 teaspoon, appropriate amount of soy sauce, soy sauce 1 teaspoon, balsamic vinegar 1 teaspoon, and cooking materials.
Exercise 1. Wash the onion and cut it into chopped green onion, and chop the ginger into ginger rice;
2. Add the eggs into the minced meat and stir well;
3. Add chopped green onion, Jiang Mo, salt, soy sauce and starch into the minced meat and stir evenly clockwise;
4. Put a proper amount of oil in the pot (as much as you can fry the meatballs), knead the minced meat into meatballs slightly smaller than table tennis with a spoon or hand, fry them in the pot one by one until they are cooked and golden, and remove the oil;
5. Shred ginger for later use, and put all the ingredients in the sauce except starch and 2 tablespoons of water into a container and stir evenly;
6. Leave a little oil in the pot, which is slightly less than usual. Heat it and the shredded ginger will explode. Put all the fried meatballs down, stir fry a few times, pour the sauce into the pot, turn off the heat, cover the pot and stew for a few minutes, thicken with starch and 2 tablespoons of water, turn off the heat and collect the thick soup.