Artisoon meatballs
By VicentaLakin
Steamed artemisinins left a few artemisinin poles, some pork and carrots, which were used to blow up the balls. The shell is so thin, the inside is so rich。
Recipe Recommendations
- Artemisia japonica 125g
- pork 65g
- carrot 30g
- eggs 40g
- flour 45G
- ginger powder appropriate amount
- white pepper appropriate amount
- salt 2g
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Artisoon meatballs
1
dry-watered artemisinin pole 125g。
2
cut the trinkets into little pieces. porridge 65g to shredded ding, carrot 30g to shredded ding。
3
add a little ginger powder and white pepper powder, full egg fluid 40g, salt 2g. artemic poles are less salty than celery。
4
First, the material is quickly and strongly mixed in one direction and evenly mixed。
5
and then you add 45g of barbed flour. at this point, there's not much to pour。
6
Flour is still evenly mixed in one direction。
7
Squeeze the ball out of the right hand mouth and put it in the oil pan with a spoon in the left hand。
8
The small fire slowly blew up the ball and turned yellow。
9
Pull it out. Very attractive color。
10
You can blow it up again。