Sugar Jellyballs
By VicentaLakin
Recipe Recommendations
- meat 350 grams
- starch appropriate amount
- tomato sauce appropriate amount
- sugar 3 tablespoons
- white vinegar 2 tablespoons
- salt appropriate amount
- pepper 2 grams
- onion appropriate amount
- soy sauce 3 grams
- eggs half a
- Jiang appropriate amount
- minced garlic appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Sugar Jellyballs
1
Onions, gingertails, fresh water, eggs, starch2
Onions, ginger, garlic3
Salin, wine, raw, pepper powder, half an egg, onions, ginger, and a proper amount of starch in the same direction. even4
Sugar, white vinegar, tomato sauce, salt, starch and an appropriate amount of water to mix into sugar juice5
The boiler is hotter than 60% of the oil, and the plattered meat is squeezed into a pellets。6
Marukos are in the pot7
The pellets were blown to a bit hard, and they were extracted when they were ripe。8
And when the oil warms up to 70%, the pellets go back into the pot and they're ripe9
Pull it out10
The original pot is oiled with garlic paste, fragrances, and it pours into a smouldered sugar juice11
When the juice boils, when the fish bubbles, the oil is cooked12
Boil the juice13
Falling into the bomb14
A few strokes of it, so that the pellets are evenly coated with sugar and vinegar, so that they can be loaded。Sugar Jellyballs Make Tips
It would be better if you would flatten the pie with your hand before the blowballs, so that the plume can be soothed with corn starch, without tomato sauce, vinegar and salt, and when you change the juice, the starch should be moderate, and it should not be onions, ginger should not be put directly into meat, otherwise onions and ginger will be easily fried。