Old meatballs
By VicentaLakin
The traditional meatballs have been filled with crumbs, softer and more fragrance。
Recipe Recommendations
- front leg meat 2000g
- steamed bread of 2
- eggs of 4
- onion ginger water 1 small bowl
- salt 40g
- spiced powder 5g
- chicken essence 10g
- water starch appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Old meatballs
1
A proper amount of onion onions is broken into pieces and immersed in fresh water。
2
2-minus 8 of 2000g with 40-g salt (with 10-g salt per pound), 5-g fragrance, 10-g chicken。
3
Pour onion ginger。
4
Take the two buns, dry them and smash them into the meat。
5
Add four eggs. And put in a proper amount of starch。
6
It's evenly mixed, and it's sticky and strong。
7
It's fueled up to 60-70% heat and squeezed into the balls。
8
It's fixed and it's cooked。
9
The finished product. The colours of gold and yellow, and the white. Or steam, or soup, or vegetables, for convenience。Old meatballs Make Tips
1. Bulking can improve the taste of the ball when it is soft and dry. 2. More oil, otherwise too high a temperature, causing a complication. 3. Onions of ginger ale, which can be bitter when added directly to the onion。