Sweet and sour meatballs are very simple tricks. In life, many people like to eat sweet and sour meatballs. The rich sweet and sour juice is wrapped in delicious meatballs, which tastes very delicious. Many people want to make sweet and sour meatballs at home. Let's take a look at the simple tricks of sweet and sour meatballs.

Simple skills of making sweet and sour meatballs 1 ingredients

240 grams of pork

Peanut oil right amount

A moderate amount of wine

Proper amount of old pump

Onion amount

Sesame oil right amount

Appropriate amount of pepper

Proper amount of salt

Appropriate amount of starch

The taste is extremely fresh and suitable.

Ginger amount

Vinegar 1 spoon

2 tablespoons sugar

Methods/steps

1. Chop the pig's front elbow into mud

2. Add a little essence to the meat stuffing, add a little salt, white wine, pepper and a little chopped green onion and mix well. You can't add any more salt. Adjust the taste, it doesn't taste good when it's salty. This dish is mainly sweet and sour.

3, prepare water starch, about 100 grams of water with two spoonfuls of starch for use.

4. Add water starch to the meat stuffing several times and stir it clockwise by hand. This is a key skill. Mixing the stuffing by hand can make the meatballs fluffy and taste good.

5, put peanut oil in the pot, 5 minutes hot, scrape the meatballs in the left hand with a spoon in the right hand, and reunite slightly with a spoon.

6. Scrape meatballs into the oil pan with a spoon in your right hand.

7. Fry into golden balls over medium heat.

8. Takeaway, this is fried meatballs.

9. Chop the onion and ginger.

10, pour out the pan oil, leave a little base oil, add onion and ginger and saute until fragrant.

1 1, and then add soy sauce, which tastes delicious.

12, add appropriate amount of water, and then add sugar and vinegar. The ratio of sweet and sour is about 2: 1. You can taste it when cooking and adjust it according to your own taste.

13, water starch thickening, sesame oil.

14. Mix the fried meatballs in the pot and serve.

15, made sweet and sour balls.

Simple skills of making sweet and sour meatballs II. Make sweet and sour balls 1.

1, diced carrot with minced meat.

2. Beat in the egg mixture.

Step 3 stir.

4. Make meatballs and fry them in a pot.

5. Adjust the sweet and sour juice.

6. Put the onion and ginger into the pot.

7. Pour in sweet and sour juice.

8. Add a small amount of water.

9. Stir-fry the meatballs.

Method 2 of sweet and sour meatballs

1. Peel the cooked quail eggs and dry them.

2. Put it in the oil pan and fry until it is slightly yellow.

3. Add meatballs and vegetarian ribs and continue frying.

4. Fry until the surface is golden and the skin is crisp. Take it out for later use.

5. Wash the rape and put it at the bottom of the plate.

6. Take a bowl of starch, soy sauce, sugar, vinegar, a little salt and chicken essence to make a bowl of juice.

7. Leave low oil in the pot and saute shallots and ginger.

8. Pour the juice into the bowl and cook until it is thick.

9. Pour in the fried meatballs and stir fry quickly, so that each meatball is evenly covered with soup.

10, in a plate covered with rape.

Simple tips for sweet and sour meatballs 3 simple methods for sweet and sour meatballs

1, mix the stuffing. Add minced onion and ginger, egg white, cooking wine, starch and salt to the meat stuffing, then add minced cabbage and carrot and mix well.

2. meatballs. Boil the water, dig the meat into a ball with a spoon and put it in the pot. Floating for a few minutes can be taken out and drained for use.

3. Fried meatballs. Put a little oil in the pot and stir-fry the meatballs for a while. Don't over-fry them to prevent them from breaking. Colour it.

4. adjust sweet and sour juice. Proportion of sweet and sour juice: 1 scoop of cooking wine, 2 scoops of vinegar, 3 scoops of sugar, 4 scoops of soy sauce and 5 scoops of water. Pour the prepared juice into the pot and stir fry.

5, out of the pot. When the juice thickens, serve it and sprinkle with chopped green onion.

Exercise:

1, beat the eggs in a small bowl, put the crumbs in a flat plate, and take a clean plate for later use. Wash the mushrooms and cut them into small pieces. Add seasoning a to minced pork. Be careful not to add too much salt, starch and water. Stir the meat in one direction. Then squeeze it into a ball from the jaw of your hand (the size of the ball is as you like, it is recommended to be smaller), roll it in the egg liquid, then wrap it with a layer of slag, gently pinch it with your hand and put it on a clean plate. Finish all the balls in turn.

2. Heat a pot of fried oil to 60% to 70% heat (judgment: put a garlic powder and float immediately after sinking). The fire is medium, put the meatballs into the pot and fry them in batches, then take them out and put them in oil. Then turn to high fire, and when the oil temperature rises to 80% to 90% (judgment: adding minced garlic will not sink), put the meatballs in the oil and fry them again, then take them out quickly and put them on paper towels. The croquettes are golden brown.

3. Mix seasoning B (except Jiang Mo and minced garlic) in a small bowl and taste sweet and sour, just like yourself. Leave a little base oil in the pot. When the oil is hot, add Jiang Mo and minced garlic and stir-fry until fragrant. Add mushrooms and stir well. Then add the mixed seasoning, stir well and turn off the fire. Pour the fried meatballs into the pot and turn them over twice. When the sweet and sour sauce is evenly wrapped, quickly put it out of the pot and eat it while it is hot.

Materials for making sweet and sour meatballs:

Materials: 400g pork (lean meat) and100g pork (fat meat).

Accessories: 75g eggs,

Seasoning: 15g peanut oil, 2g soy sauce, 3g vinegar, 2g starch (pea), 5g sugar, 3g onion, 3g ginger and 2g garlic (white skin).

The practice of sweet and sour meatballs:

1, chop the meat into mud, add dry starch, stir the eggs evenly and make stuffing for later use.

2. Sit on a spoon, add proper amount of oil and heat. Squeeze minced meat into balls and fry them one by one with a spoon until golden brown. When the oil temperature rises to 90% heat, pour it into the oil and fry it for about 1 min. Remove the clean oil. [Gourmet China]

3. Put sugar, vinegar, soy sauce, water starch and water into a bowl to make mixed juice for later use.

4. Leave the bottom oil in the original spoon, use onion, ginger and garlic in the wok, pour the sweet and sour juice and lie down, add the meatballs, pour the oil, and take out the spoon.

Ingredients: pig hind legs, onion, ginger.

Seasoning: salt, soy sauce, sugar, chicken essence, cooking wine, vinegar, sesame oil and starch.

Exercise:

1, chopped onion and ginger, soaked in water, and mixed by hand to form onion Jiang Shui.

2. Chop pork into stuffing, add onion and Jiang Shui in several times, stir in one direction, add salt, cooking wine, chicken essence and sesame oil, and continue stirring in one direction until it becomes thick.

3. Heat the oil in the pot. When it is 50% hot, reduce the fire to medium and small, and knead the meat into small balls (or take a small spoon in one hand, dip it in water, take a proper amount of meat, and pat the meat gently between the spoon and the palm of your hand in the other hand). Fry in the pan until it looks yellowish.

4. When the meatballs are ready, change the big fire to medium fire. When the oil temperature rises to 80% heat, add meatballs, fry until golden brown again, and take out and drain.

5. Take a small bowl, add soy sauce, sugar, vinegar and water starch, and mix well.

6. Leave a little oil in the pot, pour in the meatballs, then pour in the sauce of the fifth method, stir fry quickly, and let the juice evenly adsorb on the meatballs.

How to make sweet and sour meatballs?

Steps:

1, a plate of meatballs for use.

2. Chop onion, ginger and garlic and slice them.

3, white vinegar, sugar, tomato sauce, starch, water with sweet and sour juice.

4. Heat oil in the pot, saute chives and ginger, and pour in sweet and sour juice.

5, the fire is boiled and a little rock sugar is added.

6. Add meatballs and roll them evenly.

7. Simmer for a minute or two on medium heat until the meatballs are hot enough.

8. Add garlic slices, collect juice to your favorite concentration and put it on a plate.