The meatballs described below are said to be secretly made. The recipe comes from the Internet, the original is unknown, but it has been slightly improved. I was trying to fry a few, but I didn't fry too many.
After frying, my husband was sleeping and I was taking photos of meatballs. Suddenly, my husband shouted, Why does it smell so fragrant? What delicious food did you make? I'm starving. Then, he got up and ran to me. The more I smell it, the better it smells.
I said it was perfect, hold the fork for me and I wanted to take a dynamic photo. Click, one, a little shaking. One more. My husband ignored 3721 and ate the meatballs in his hand. Mm-hmm, it smells so fragrant. He didn't cooperate with me at all... So, I only took a few pictures, but he took them away. I couldn't take care of anything, so I started eating and stopped taking pictures.
When sorting out the pictures, my husband said, Why didn't you use your small flowers as the background? It's so beautiful. Or put some shallots or something, it will definitely look very good. I said, how can I get it? By the time I set up the scenery, the meatballs will be long gone.
fried meatballs
By PierreZieme
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for fried meatballs
1
Stir the meat filling slightly, add the chopped green onion and ginger powder, and stir well.
2
Add eggs and stir well.
3
Add starch, stir well, add soy sauce, cooking wine, and salt to taste.
4
Add the squeezed steamed buns and stir well.
5
Whisk well.
6
After the oil is warm, fry the meatballs into the pan until golden and cooked. (Use a spoon or hand to squeeze out the meatball shape)
7
After frying, take out and continue to heat the oil pan.
8
After the oil is hot on high fire, fry it again until it is charred to yellow. (Just a few seconds)fried meatballs Make Tips
1. The meatballs fried using this method are very fragrant, and steamed buns are indispensable.
2. If you can eat ginger, you can add minced ginger. My husband doesn't eat ginger directly, so I used ginger powder.
3. Adjust the amount of starch according to the egg size; for example, if the egg is large, add more starch, and if it is small, add less. The final meat mixture should not be too runny; it needs to be able to hold its shape when formed into a ball.
4. Make sure to get the seasoning right.
5. Fry them a second time to make the outer skin of the meatballs even crispier.