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Steamed meatballs how to do smooth and tender
Fried meatballs made smooth and tender as follows:

1, pepper water: add a handful of peppercorns in the pot, a bowl of water, cook on a low heat for two minutes, cook the peppercorn water into a bowl, then add a handful of onion and ginger, let it cool and then squeeze it out of the juice of the onion and ginger by scratching with your hands.

2, pork twisted into a meat mixture, add two overnight steamed buns stirred into crumbs, poured into the meat mixture inside, and then with the hand without scratching evenly. Pour into the onion and ginger water and stir, add the right amount of salt, 13 incense, pepper, and then beat two eggs and mix well, and then add a tablespoon of corn starch, flour again with the hands and mix well, and finally add a little bit of cooking oil and stir well.

3, add the appropriate amount of cooking oil in the pan, the oil temperature forty percent hot into the squeezed pills, open medium heat to deep fry it to the stereotypes and then fish out, the oil temperature again, the fried pills and then poured into the pan about five minutes of frying, all the pills become golden and crispy, floating up can be fished out.