Sugarballs
By VicentaLakin
Sugarappleballs - sour and sweet, for all ages. Every time I cook this dish, I can't help but remember the fact that in 2005 I won my first amateur cooking contest in Shaanxi province. After 14 years of experience, the teachings of the masters of Chinese cooking, national-level judges, masters of vegetables and third-generation Zheng Xinmin were still fresh: He pointed out that the key to cooking sugar and vinegar is sugar sauce, which is used with sugar and vinegar with a small amount of salt, and that sugar must be used more than vinegar. Attention to acid, sweetness and salt must be combined and a few tomato sauces should be transferred to increase the taste and colour of the dishes. The use of sugar and vinegar in sugar and vinegar mainly depends on the amount of food consumed and is not static. The amount of food is high and the amount of sugar is high and the amount of sugar is low。
Recipe Recommendations
- Big meat filling 200 grams
- eggs half a
- cooking wine 5 grams
- soy sauce 5 grams
- salt appropriate amount
- pepper 2 grams
- onion ginger water appropriate amount
- onion ginger 各5 grams
- starch appropriate amount
- sugar 35 grams
- white vinegar 30 grams
- tomato sauce 30 grams
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Sugarballs
1
Meat with salt, raw smoke, wine, starch, ginger onions in the same direction。
2
Egg pour (half)
3
The meat paps are plattered again, oiled in a pot, heated up to 60% heat, and take the appropriate amount of meat in their hands. A few times, the pills were squeezed out of the tiger's mouth and immersed in the oil pan with a small spoon。
4
The pellets were blown to a bit hard, and they were extracted when they were ripe。
5
When the oil warms up to 70%, the ball is in the pot again。
6
It was recovered when it was ripe。
7
It will be modulated with sugar, vinegar, salt, ketchup, starch and water。
8
The original pot is oiled with garlic。
9
Fry the scent and pour it into a flat sugar juice. When the juice boils, when the fish eye bubbles, the hot oil that boils into the fried pellets (lower the spoon while cooking it, be careful not to spill it out) is cooked up。
10
Falling into the balls, flipping a few times, so that the balls are evenly wrapped in sugar and vinegar, so that they can be loaded。Sugarballs Make Tips
One, sugar, vinegar and salt must be fixed, and the starch must be moderate and not rare when it comes to juice. It is not appropriate for ginger onions to be put directly into a meat pap, otherwise it is easy to blow up。