sweet and sour Recipe
GerdaWalsh
I have been particularly fond of sour and sweet food since I was a child. Pan-wrapped meat, ancient meat, and tomato fish are all regular guests at our table. However, this is the first time I have made this vegan radish meatballs sweet and sour. Before making them, I have no idea. I don't know what it will be like to make them. I have to be bold to try everything. At most, I will fail. Next time, I will know where I went wrong and make progress! <br /><br />The meatballs are very fragrant after being fried in oil, especially when coriander is added. They match the taste of radish very well. Pour in sweet and sour juice, and bring a few while it is hot. They are crispy on the outside and tender on the inside, sour and sweet. They are really a bit like meatballs. Taste, these sweet and sour radish meatballs did not disappoint me. They were very successful. They are low-cost and nutritious. They have a beautiful shape, so that the parents can nourish their eyes first, and then they can have a satisfying taste! It's delicious without sauce!
JanisDurgan
Hawthorn mutton<br /> Hawthorn, also known as "Shanlihong", is one of the iconic fruits in autumn. As a seasonal fruit food, it has the function of digestion. But eating hawthorn alone is too sour and not so delicious. Hawthorn in Laixi, Shandong Province is famous for its large fruit shape. It has excellent taste, moderate sweetness and sweetness, and unique flavor. The famous "Qingdao Haiyun 'an Sugar Ball Fair" mostly uses Laixi hawthorn as raw materials. Water chestnuts are also called horseshoes. Horseshoes in Wenshang County, Jining are particularly famous. When purchasing horseshoes, choose ones with shorter spires, which will taste crispy; those with longer spires will taste soft. Choose a crispy taste for cooking this dish. Jiesai used these two local specialties to develop this autumn stir-fried dish and paired them with mutton. It not only has the effect of relieving the greasy meat, but also has the function of appetizing and appetizing. <br />Ingredients: 300g mutton, 150g hawthorn, 150g raw water chestnut<br /> Seasoning: 3 g minced onions, 3 g minced ginger, 20 g sugar, 3 g salt, 10 ml cooking wine<br /> Water volume: 800 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Hawthorn seeds are removed and cut into small pieces;<br /> b. Peel water chestnuts and cut them in half;<br /> c. Cut the mutton into large pieces, add cooking wine (10 ml) and salt and marinate for more than 20 minutes;<br /> 2. Starting the pot loading<br /> a. Put oil (20 ml) in the pan, add 3 pieces of onion and 4 slices of ginger;<br /> b. Add mutton pieces, water chestnut pieces, and hawthorn pieces;<br /> c. Add sugar, cooking wine (10 ml), salt, water starch (10 ml) and water (800 ml including all liquid seasonings);<br /> d. Cover the lid and press the [Pork Belly] button to start the automatic cooking program. <br />3. Remove the pan and load the plate<br /> a. When the cooking is over, stir the ingredients in the pot evenly and place them on a plate, set them on a plate and serve.
