Beef (lean) 250g

Accessories: 5g celery, 75g milk, pickles, 5g salty bread, 50g eggs, 65g onions, 15g carrots, 3g bread Crumbs? 15g wheat flour 2g

Seasoning: Worcestershire sauce? 5g peanut oil 50g white sugar 5g salt 3g pepper 2g? Tomato paste? 15g each appropriate amount

Method 1. Beat the eggs into egg liquid; chop the beef into fine pieces. 2. Soak the savory bread in milk or water and squeeze it dry, then knead it into fine powder.

3. Wash the onions and carrots and cut into small cubes; wash the celery and cut into pieces.

4. Put the minced beef into a basin, add egg liquid, bread crumbs, salt and pepper and mix well, then add milk or water one after another to mix into a filling, and divide into 8-10 meat balls. Coat with a layer of bread flour and serve as beef meatballs.

5. Use hot oil to fry the diced onions and carrots until slightly brown, add flour and continue to fry until fragrant, add tomato paste and continue to fry. When the oil turns red, stir-fry it with broth or water. After boiling, add minced celery and pickled cucumber and mix thoroughly. Add sugar, salt, and Worcestershire sauce to adjust the taste. Serve as minced vegetable sauce.

6. When the oil pan is hot, deep-fry the beef meatballs until golden brown and cooked through. Drain out the remaining oil, place on a plate and top with minced vegetable sauce. Serve.

Corn starch, sweet potato starch, two eggs, and one dry steamed bun.

Seasoning: salt, chicken essence, soy sauce, cooking wine, allspice.

Method: 1. First put the meat filling in a basin and stir, break all the meat into pieces and stir;

2. Add all the seasonings, stir and beat in one direction, Make the meat fully blend with the flour and gravy;

3. Leave the mixed meatball filling for 10 minutes, then stir again;

4. Add oil to the pan and start squeezing the meatballs;

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5. Fry until the surface of the meatballs changes color and becomes slightly hard, then you can take them out of the pan. ?

Ingredients: 200 grams of beef tenderloin, appropriate amount of egg yolk

Accessories: appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of egg yolk, appropriate amount of MSG, appropriate amount of cooking wine, dry starch Appropriate amount

Preparation?

1. Chop the beef into fine puree and put it in a bowl, stir it with soy sauce, egg yolk, refined salt, monosodium glutamate, cooking wine, starch, minced green onion and minced ginger. Squeeze into chestnut-sized balls.

2. Add oil to the wok, heat it up, add the meatballs and fry until half cooked and take them out.

3. When the oil temperature is 90% hot, fry the meatballs in the pan, remove them, drain off the oil, and put them on a plate.