Winter melon fermented bean curd meatballs
Ingredients: salt,winter melon,meat,water starch,cooking wine,salad oil,soy sauce,Jiang,garlic,onion,SUFU,chili oil
Recipe Recommendations
- winter melon 500g
- meat 200g
- SUFU 40g
- garlic 1 clove
- Jiang 1 small piece
- water starch appropriate amount
- chili oil 1 teaspoon
- cooking wine 1 teaspoon
- soy sauce 1 teaspoon
- salad oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Winter melon fermented bean curd meatballs
1
Wash the wax gourd, peel the skin and cut it into small squares, chop the ginger and garlic, mash the fermented bean curd, add cooking wine, chili oil and soy sauce, and mix well.
2
Add appropriate amount of salt, ginger, garlic, and water starch to the meat filling and stir in one direction until strong (it is better to replace the water starch with 1 egg white. Be sure to stir hard to make the meatballs more tender and delicious).
3
Heat the oil in the pan, squeeze the mixed meat into meatballs, and fry it in the pan until set.
4
Drain out the excess oil in the pan, add the mixed fermented bean curd juice, gently stir fry well, and then remove from the pan.
5
......
6
Add the wax gourd pieces to the pan and stir fry, add a small bowl of water and cover, boil the wax gourd to produce more water, turn over and cook.
7
When a small amount of water is left in the pan, add salt and other seasonings, and stir evenly. Spread the prepared meatballs on the wax gourd until the soup is dry.
8
Add the spring onions and stir fry well.