Home cooking

Ingredients

3g minced pork and beef, half an onion, proper amount of oil, a little salt, white sugar and black pepper, 1 egg, 2g breadcrumbs and 2 teaspoons of soy sauce

Practice

Chop the onion, stir-fry it in an oil pan and take it out. Beat the eggs into egg liquid for later use.

2. Stir minced pork and minced beef with soy sauce, black pepper, salt, white sugar and egg liquid.

3. Stir in the chopped onion and bread crumbs, then knead them into balls of the same size and fry them in the oil pan until golden.

raw materials

main ingredients: pork (fat and thin) 4g

seasoning: monosodium glutamate 6g, salt 3g, pepper 3g, starch (peas) 4g, sesame oil 5g, peanut oil 6g, and appropriate amount each

Method 1

First, prepare 5g of fresh minced meat with a machine.

chopped water chestnut and onion are also necessary materials.

don't underestimate a small fresh egg, you can't miss anything.

the ingredients are ready. put chopped water chestnut and eggs in minced fresh meat, add salt, monosodium glutamate, white sugar, chopped onion, cooking wine, lemon, south milk and starch, and get ready to stir.

When stirring clockwise, make the meat paste evenly.

Squeeze the meat paste into meatballs with the jaws of the wrist and wait in line for the oil pan.

boil the oil, and when the oil temperature reaches 3%, put the raw meatballs into the pot one by one.

when you fry the meatballs slowly, you can take them out.

you're done.

fried meatballs method 2

recipe ingredients

pork, horseshoe, onion, egg, salt, monosodium glutamate, sugar, chopped onion, cooking wine, lemon, south milk and starch.

Fried meatballs

How to make them

1. Prepare 5 grams of fresh minced meat, which can be stirred into minced meat by a machine;

2. Put chopped water chestnut and eggs in minced fresh meat, add salt, monosodium glutamate, white sugar, chopped onion, cooking wine, lemon, south milk and starch and stir;

3. After stirring, squeeze the meat stuffing into meatballs with the tiger's mouth of the wrist and wait for the oil pan;

4. Boil the oil, and when the oil temperature reaches 3%, put the raw meatballs into the pot one by one;

5. When frying meatballs slowly, when the oil temperature rises to 6% to 7% heat, change it to low heat, but when the oil temperature is low, change it to medium heat. Repeat this slow frying, and when the meatballs are golden yellow and fragrant, they can be fished out;

key points: when mixing the meat stuffing, stir it clockwise to make the meat stuffing mix into a uniform paste.