Meatballs

By VicentaLakin

Meatballs
It's been a long time since I've bought these two molded pots, and I've never baked meatballs, and this time I've decided to try and see what it feels like, it's not very sticky, I've seen some vegetable oil under the pot, I've seen Taiwan's street food, they've baked them, and we can treat them as snacks, or we can cook them as food, and we can cook them after they've baked. It's like a caramel ball. The penner likes a simple mouth, and he doesn't add any juice, so it's just done, and I hope you understand。

Recipe Recommendations

  • minced pork 450 grams
  • Canned chestnut
  • onion of 4
  • ginger 25 grams
  • vegetable oil appropriate amount
  • refined salt
  • soy sauce 2 tablespoons
  • oyster sauce 1/2 tablespoon
  • pepper 1/2 teaspoon
  • carboline 1/2 tablespoon
  • white sugar 1 teaspoon
  • cornflour 2 tablespoons
  • brandy 1 tablespoon
  • bread crumbs 1/4 cup

Steps for Meatballs

  • Make Meatballs step 0
    1
    The material is 450 grams of pork meat, 150 grams of cannery, 4 onions, 25 grams of ginger。
  • Make Meatballs step 1
    2
    Scratch the onions, onions and ginger to the end, and then add a bowl of meat, with one quarter of salt, two thirds of platinum, one out of two, one out of two, one out of two, one out of two, one out of two, one out of two, one out of two, one out of two, two out of two, one out of four, one out of four, with a hand-to-hand mix of the needle。
  • Make Meatballs step 2
    3
    Scratch a vegetable oil in a mould pan。
  • Make Meatballs step 3
    4
    Put the meat in the hole of the mold pot。
  • Make Meatballs step 4
    5
    There are seven holes in the pot, six holes in the meatballs and one hole for rolling meatballs。
  • Make Meatballs step 5
    6
    SCROLLING MEATBALLS FROM TIME TO TIME, WITH BOTH SIDES ROASTED INTO DEEP GOLD YELLOW, STICKING THEM IN THE MEAT AT TEMPERATURES ABOVE 165 DEGREES F, PROVING THAT THE MEAT INSIDE IS RIPE AND THAT IT IS DONE。

    • Meatballs Make Tips

    1. During the mixing process, the meat is mixed in a single direction, and the meat is sprouted from time to time; second, the twig is added to the meat to wake up and make the meatballs taste less; third, the onions in the meat are larger than the onions of the onions; fourth, the meat must be a ginger paste, fresh and fresh; fifth, if the meatballs are to be enriched into a dish, it is a big meal that can be made out of gravy, e.g., rind oil; and sixth, the spoons, spoons and cups used by the penners in any food book, such as cooking, baking, etc., are used in international quantities, not the spoons and cups that we use in our homes or restaurants to make and beverages and food。

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