Frozen onion meatballs

1

Pick up the leaves, pick up the fresh leaves, in a total of about one third, wash the remaining two thirds, dry them with towels or kitchen paper, and cut them as much as possible

2

Onions cut into small particles

3

(b) The salt spoons in the cut cabbage bowl, scratch it by hand, and after 10 minutes, the salt will brake the water, pour it out, grab it with its hands, when the water leaks, then pour it, then dry it, then dry it, dry it up, and then wash it with fresh water, pick up the veggies and change it once

4

Scavengers are used to pick up scavengers and dry water with their hands

5

(b) To add meat (slightly more meat than dried water), onions, about a second spoon of salt, a second spoon of sugar, a small spoon of pepper powder, two spoons of wine and two spoons of corn starch

6

(a) Smuggled with the hand, mixed in a single direction, mixed with the meat feeling more sticky, with the hand rubbing the mixed meat into a ball of the same size, smaller than a ping-pong ball

7

Pick up the pot, put in half the pot, add some ginger, boil the water, put the meatballs into the water, turn them into fire, slowly boil the meatballs, when the meatballs rise, then add a little more water, and then they will rise until the meatballs are ripe, and a little of the pellets will come out during the cooking of the meatballs

8

Sift the soup out of the net, and when the pellets are ripe, they all rise

9

Pair one egg

10

Each meatball is covered with egg fluid

11

And roll in the bowl of bread, and the balls stick to the bun

12

It's going to blow up in 50 to 60% of the hot oil pan, and it's going to go up in gold, because the meatballs are ripe and won't take long。

1. First, the napa cabbage must be salted to draw out moisture and then squeezed dry. If you do not squeeze out the water after chopping, the vegetable liquid will flow out once the meatballs are heated, causing them to easily fall apart; 2. Second, the ratio of meat to vegetables is about 3:2. Having more meat makes it easier to form the balls, but do not use too little vegetable, otherwise it will not be crisp enough. The amount of minced meat should be adjusted according to the quantity of the squeezed vegetable pieces; in practice, just visually ensure the amount of meat is slightly more than the amount of vegetable pieces; 3. Third, whenever pairing cabbage with pork, beef, etc., to make dumpling fillings, bun fillings, or meatballs, it is best to add a small amount of minced ginger, as this helps to better bring out the savory flavor; 4. Fourth, do not use too high heat when boiling, as high heat can easily cause the vegetable pieces in the meat-vegetable balls to pop out; 5. Fifth, since the meatballs are already cooked before frying, there is no need to worry about them being undercooked inside; simply fry the surface until golden brown; 6. Sixth, although the meatballs contain both vegetables and meat, the proportion of vegetables is relatively small, so it is best to stir-fry a separate vegetable dish to accompany your lunch or dinner.