Sugarballs
By VicentaLakin
Special features of the dish: bright colour, softness, sour sweetness。
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- simple
Steps for Sugarballs
1
Pumps of meat。
2
Roast powder, eggs, ginger onions。
3
Onions, ginger, garlic。
4
White vinegar, tomato sauce, sugar。
5
Pills of wine, pepper powder, salt, half an egg to be pumped raw, and ginger onions (sniffed out with a small spoon), and starch。
6
The amount of white vinegar, sugar, ketchup, salt, starch and appropriate water is converted to sugar vinegar。
7
The boiler is hotter than 60% of the oil, and the plattered meat is squeezed into a pellets。
8
Maruko's all in the pot。
9
The pellets were blown to a bit hard, and they were extracted when they were ripe。
10
When the oil warms up to 70%, the balls fall into the pot。
11
It's back to the color of gold。
12
Pull out the ball。
13
The original pot is oiled with garlic。
14
Fry the scent and pour it into a flat sugar juice。
15
Cook hot oil when it's boiling, and when the fish's eyes are bubbled。
16
Boil the juice。
17
Fall into the ball。
18
A few strokes of it, so that the ball is evenly wrapped in sugar and vinegar。
19
Out of the pan。Sugarballs Make Tips
The proportions of sugar, vinegar, and salt must be precise. When mixing the sauce, the starch consistency should be moderate and not too thin. Scallions and ginger should not be added directly to the meat filling, otherwise they will easily burn.