scorched meatballs
Ingredients: soy sauce,salt,cucumber,carrots,fungus,eggs,water starch,pepper,cooking wine,onion,Jiang,garlic,edible oil,sugar,minced pork,sweet potato starch,yellow sauce
Recipe Recommendations
- minced pork appropriate amount
- carrots appropriate amount
- cucumber appropriate amount
- fungus appropriate amount
- eggs appropriate amount
- sweet potato starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- yellow sauce appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- water starch appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for scorched meatballs
1
1. Spread the onions and ginger, pour in the cooking wine, and grab it with your hands a few times to let the taste of the onions and ginger be released into the cooking wine as soon as possible.
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2. Take additional onions, ginger and garlic and cut into small pieces.
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3. Side dishes: Blanch the soaked fungus in water, tear small pieces, and slice carrots and cucumbers.
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4. Half a bowl of sweet potato starch, soak it in a small amount of water to remove pimples.
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5. Add an egg, half a teaspoon of yellow sauce, cooking wine soaked with green onions and ginger (no green onions and ginger are needed), soaked sweet potato starch, a little salt and pepper into the minced meat.
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6. Stir the meat paste with your hands in one direction and beat it to make it strong.
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7. Boil the oil in the pan until 60% hot, squeeze the meatballs into the pan, fry until slightly yellow and fish out. Don't make the meatballs too big, just the size of longan.
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8. After the oil is cooked to 70% heat, re-fry the meatballs until golden brown. The first frying time makes the meatballs mature, and the second frying time makes the meatballs crispy.
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9. Use the hot oil of the fried meatballs and pour the side dishes twice to make them semi-cooked.
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10. Seasoning juice in the bowl: two spoonfuls of cooking wine, three spoonfuls of soy sauce (not soy sauce), a little sugar, pepper, water starch.
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11. Put a small amount of oil in the pan and saute the onions, ginger and garlic slices until fragrant.
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12. Pour in the juice.
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13. Pour in the side dishes.
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14. Pour in the meatballs and stir fry evenly, so that each meatball is covered with sauce.
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15. Finally, pour a small amount of vinegar along the edge of the pan and you can start the pan. You can't have much vinegar. What you need is to smell the aroma of vinegar and not eat it.scorched meatballs Make Tips
There are three essentials and three don't needs to make charred meatballs and meat filling: 1. Add onion and ginger water, not chopped onion and ginger, otherwise there will be black spots on the fried meatballs. 2. Add yellow sauce, not soy sauce, otherwise the taste will not be fragrant. 3. Put sweet potato or potato starch with grains, not corn starch, otherwise the fried meatballs will not be crispy. For authentic scorched meatballs, winter bamboo shoots, fungus and green garlic should be placed on the side dishes. If you are not too particular, you can use whatever is suitable at home. Drizzle the side dishes with hot oil first, and then you don't have to fry the side dishes before rolling meatballs.