Tomato sauce meatballs

Round meatballs are one of the favorite carnivores of many people, and they have a full-blown meaning. Take the word “round” to mean “uniting” and “successful”. There's one of the classic foods in Lou's -- fried balls. Dry-drying is a well-known practice in the bombing. It refers to the practice of fixing processed raw materials with wet starch paste or wet starch all over the egg paste, which is matured in hot oils hotter by fire. It's like a fried pellets. It's a fire. Of course, the old man had already figured out a solution for us: a hard, crouched, upside down, so that the little meatballs in the hot oil would not only be ripe, but also charred. First of all, we're going to put a spoon or a hand in a meatball when the pot is oiled, heats up the fire, burns up to 50%, and cooks are going to use their hands better, so it feels faster and more accurate. The fire warms the oil in the pot while frying the balls, from the first to the last, and preferably not more than three minutes, and then turns the balls in the pot with a leaking spoon, so that it is not easy to stick all the pills together. The last one was put in the oil, a little bit of it, and it felt like all the balls had a hard skin, all of them were pulled out with a leaking spoon, the oil in the pot continued to heat up, and it was about 7 in the heat, and all the pills were put in the pot again, this time mainly to color them. Then there were the steps of crouching, which were designed mainly to keep the ball warm, rather than sitting on the fire, so that the ball would not be in a state where it was not familiar, while the effect of the concussion was to make the ball feel even more softer in a constant collision with a leak. The meat of the dried-dry-dry-balls usually chooses the tip of the pre-dry hip, which is about 5:5; some people are also willing to choose the point of the bouquet or the back of the buttocks, but the taste is similar, just to make it clear that the meat of the dried-dry-dry-dry-balls must be fat, so that the fried-eating-eating-eating-eating-eating-eating-eating-eating-eating-eating-eating-eating-eating-eating. The traditional method is to cut the meat into pieces, then into silk, then cut it up, and then chop it up again and again, and now it's no longer a problem to have a meat grinder, and to hang the meat over and over again in a meat grinder, the meat of which must be particularly delicate. Moreover, when the meat drops in the sauce, it can only be carried out by hand. The purpose of the stroke is to make the meat of the meat more dynamic. The purpose is to ensure that the starch in the meat drops is integrated into the ball. Otherwise, it will be difficult to mix the meat with the hand alone for the purpose of full integration. If there is no piece of starch, there will be an explosion in the blast。