Fried Purpleball

1

The whole thing is torn apart。

2

The torn veal pickled the water, and then leached it out. For a better taste, the purple can be cut a little more with a knife. I didn't cut it because I used Solar Island fisherman's hand-meal。

3

Purple and meat, starch, ginger onions, salt mix. It's not water because of the pickles。

4

Squeeze the good stuff into a ball。

5

It's 60% hot。

6

It's fried

1. Choosing the head and not simply looking at the foliage. Because the second step in the processing process, if it's a machine purple, is to cut it apart, so that you can cut it as thin as you want. The pickles tend to grow at different times, so even with the water, they are thick and thin. 2. The purple pellets may be used only for the purpose of blowing them up without other materials. Vegetables, such as carrots, celery, peanuts, etc. can also be combined. I made the purple meatballs because of the amount of meat left in the house. Three, don't put too much meat on it, or when it's done, the taste of meat will overwhelm the purple. Ginger is also for the smell of meat, and if you mix vegetables, you don't have to put onions. 4. If the croquettes are disfigured, it may be that they have more water and less starch and more starch. If there is little water, but it can't be squeezed, you can add a little egg clean, mix it up and squeeze it. 5. The combination of purple and meat is a more demanding process. The temperature is short and the meat is not cooked; the temperature is high and the purple is lost. One or two can be blown up first。