What is the right amount of auxiliary salt? The right amount of chicken essence? Onion 30g? Suitable blending oil
1 washed onion and coriander
Chop coriander and put it on a plate for later use.
Wash the bean sprouts and set aside.
4 carrots are shredded for use.
5. White radish is inserted into filaments for later use.
6 Chop the bean sprouts.
Chop up the onion, and then mix these samples together. Hey, hey, I stirred this up and put it on a plate for everyone to see.
Add pepper, salt and chicken essence into the pot and stir.
After 9, put a proper amount of noodles into the basin and mix well.
Put oil in the 10 pan. When the oil is hot, dig a proper amount of radish and bean sprouts with a spoon and fry them in the oil pan for about 15 minutes.
1 1 Put the fried meatballs on a plate and you can eat them.
White radish, two soybean sprouts, mung bean sprouts, 300g peanuts, 250 salt, thirteen spices, a bowl of white flour and two mung bean flour.
1 shredded white radish.
2 Put the yellow-green bean sprouts and peanuts into shredded radish.
Step 3: Add white flour and mung bean powder, then add salt and thirteen spices and mix well.
Step 4: Fry the meatballs on low heat to ensure that each meatball has two peanuts.
5 balls fried, eat, delicious to see!
Beef, onions, eggs, bread crumbs. ?
1. Cut an onion and stir-fry with butter until soft.
2. Mix 4 tablespoons of bread crumbs, 1 tablespoon of potato flour and 1 tablespoon of milk or water, and let stand for 10 minute to form batter;
3. Add appropriate amount of black pepper, white pepper and 1 teaspoon half salt and mix well;
4, add 400 grams of minced beef, our family also likes to add a teaspoon of yellow mustard, or not;
5. Add the minced onion fried in advance;
6. Add an egg;
7, stir evenly, do not require one-way mixing of ribs;
8. Dip some water in your hand and knead the minced meat into small balls;
9. After the butter is heated in the pot, add the meatballs and fry them. ?
1. First, choose fresh tender meat from the hind legs of cattle, remove tendons and cut into strips.
2. Then put it on a smooth bluestone board, and beat the meat strips with a hard mallet to make them erode, turn them into paste and stick them together.
3. Add salt oil, a small amount of water, a proper amount of cornflour and a little pepper, and beat while stirring to make a "meat sauce".
Then grab the paddle with your hands and hit it on the tile, repeatedly, until the paddle is torn open and suddenly let go, which can quickly and automatically retract to its original state. The meatballs made in this way are crisp and elastic.
4. Then put the prepared raw meatballs in a boiling water pot and cook them quickly, let them sink first and then float, pick them up and fry (cook) them in an oil pan. When frying (boiling), take out the meatballs as soon as they swell.
5. Cook it in the soup a little while eating, and add some seasonings such as soy sauce and radish.