Dried fried balls
By VicentaLakin
It's so sweet
Recipe Recommendations
- pork stuffing appropriate amount
- spiced powder appropriate amount
- corn starch appropriate amount
- pepper appropriate amount
- onion appropriate amount
- yellow sauce appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- salty and fresh
- fried
- half an hour
- senior
Steps for Dried fried balls
1
Cutting onions, putting them in little bowls, adding fresh water, making them ginger onions
2
The meat is added to the salt, pepper powder, vanilla powder, then to the high-quality butter, a pound of the meat is added to the butter, and the ginger is added to the onion, and the hand is plattered, so don't mess with it
3
Add wet starch, a pound of meat, put in one or two starch, and keep balming
4
Put some oil on your hands and squeeze out your balls
5
The boiler is oiled and the temperature is 60% hot and starts blowing up; it's best to put it in one, to prevent the adhesive, and the fire goes up to a bit of yellow, and then the temperature goes up to 70% hot, and then it goes back to blowing up again, this time in one-time, into the boiler, to get the controlled oil out of the gold, and to load the plateDried fried balls Make Tips
1. Absolutely do not add soy sauce; use yellow bean paste instead, otherwise the fried meatballs will turn black; 2. Use scallion and ginger water, do not add minced scallion and ginger, otherwise they will char after frying, creating black spots that affect the appearance; 3. The meat filling must be in a 40/60 or 50/50 ratio, otherwise too much lean meat will make it dry; 4. The meat filling must be folded (or "stuffed"), never beaten or stirred, otherwise the fried meatballs will be too dense and have a poor texture; 5. Pay attention to the heat and oil temperature when frying to allow the fat to render out, making them rich but not greasy, with a crispy outside and tender inside.