Dried soybean slag
By VicentaLakin
In the winter of the north-east, especially in the New Year, the family blew up the bellows, and my meat bells often added rice and increased the taste of the outer layer. So if it's not soybean, it's the meatballs that my family always eat, the rice, whatever you like, but never too much for good. The twirling out of the balls. This meatball tastes different because of the slag. The meat pie's left over from the dumplings, it's a little small, it's a little soft. Blowball, my experience is less salt, or it'll be salty。
Recipe Recommendations
- pork stuffing 200g
- bean dregs 100g
- rice 100g
- onion 1 tree
- Jiang 4 tablets
- eggs one
- pepper noodles appropriate amount
- soy sauce appropriate amount
- salt a little
Steps for Dried soybean slag
1
Onions of ginger cuttails。
2
A small amount of salt, raw paste, pepper paste and flattening are added to the meat pie, followed by an egg, soybean slag, rice and flatting。
3
Add an appropriate amount of starch, smooth, and be aware that the mixing process will move in one direction。
4
Squeeze it with your hands and make it boil。Dried soybean slag Make Tips
If you don't know how to shape meatballs by hand, using a small spoon to help is very convenient.