Cheese juice, seafoodballs
By VicentaLakin
I bought a pack of clams and made some seafood balls with meat pie. The pills that you make, except for the spices, are so pure and soft, it's hard to make them, and it's hard work. But it's good and safe. It's worth it。
Recipe Recommendations
- other
- quick-boiled
- half an hour
- ordinary
Steps for Cheese juice, seafoodballs
1
Put the clams on the chops of pork, and I put some shrimp on it for the sake of seafood。
2
Cutting up seafood and putting it in a pot, and adding a proper amount of yellow wine
3
The peppers were immersed with 150 grams of open water early, the peppers were poured into the pap, mixed in one direction until they were fully absorbed and dropped again
4
The paprika water will be tumbled into the pap until the pap is strong, then salt and peppers will be twitched and evenly mixed. To get up faster, you can have a fall
5
After a little bit of a tatter, you squeeze your hand into a ball
6
It's about 50 degrees of water, it's always light, it can't boil, it's about a minute when the balls float
7
When they get up, they're in cold water, which makes them more resilient
8
It's oiled in the pot, and it's dried up, and it's covered in tomatoes
9
Sugar, salt, pepper powder, a small amount of white vinegar
10
The small and medium fire boiled to the tomato and melted into juice and added ketchup
11
I'll put it in
12
When the tomato juice packs the ballsCheese juice, seafoodballs Make Tips
1. When stirring the meatball filling, mix in one direction; do not stir back and forth.
2. The ratio of pork to clam meat is best at 3:2; do not use too much clam meat, or the meatballs will lack elasticity.
3. Because yellow wine, Sichuan peppercorn water, white pepper powder, and ketchup all eliminate odors and enhance flavor, you don't have to worry about the seafood meatballs smelling fishy. They taste delicious, with a tender and elastic texture.