Chicken balls with eggplant juice
By VicentaLakin
Recipe Recommendations
- chicken breast 1 block
- Dragon fruit one
- sacred fruit of 2
- ketchup 3 scoops
- ginger 1 teaspoon
- cooking wine 1 scoop
- cornflour 1 scoop
- sugar 1 scoop
- pepper 1 teaspoon
- oil appropriate amount
- salt appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Chicken balls with eggplant juice
1
The chickens were cut to the ground with gingertails
2
(b) The introduction of appropriate amounts of salt, starch, pepper powder, wine and olive oil in the chicken mud, evenly mixed in one direction
3
(b) The chicken mud in the left hand was squeezed out of the tiger's mouth
4
(b) The boiler boils water, so that the squeezed pellets can be boiled in it until it floats for one or two minutes
5
(b) Cut the flamingo open from one third of the place and dig the ball out with a diger
6
(b) Hot pots, with appropriate amounts of oil, with ketchup, and with fried meat
7
(b) A few strokes of fried sugar to melt it and a little bit of salt to boil it
8
Join the boiled chicken balls and make it taste good
9
Then join the flamingo ball, so that tomato juice is evenly covered on their surfaces
10
(a) Put the fried turkey balls in the fig shells
11
Take the table and try it。Chicken balls with eggplant juice Make Tips
1. Chicken and ginger are mixed into mud and then added salt, powder, wine, pepper powder, etc., which is used in one direction to stir up the reserve; boil the pot, squeeze the balls out of the tiger's mouth with the left hand, and boil them in the boiler, and then boil them up to one or two minutes; 2 broccoli are cut open from one third of them, so that the flamingo can have the largest amount of its bellow, so as to preserve the integrity of the flamingo shell; then dig up the pyroscope from inside; 3. It is more conducive to the absorption of tomato erythromatics, adding sugar and salt to make them taste less; attention is paid to the order in which the raw materials enter, and the chicken balls go down and make them taste better; and the pyroclops are then put into place, so that they can be smouldered with egg juice。