Four fresh meatballs

Four fresh meatballs method:

Raw materials for making four fresh meatballs:

There are 400g pork leg, 100g sea cucumber, 50g Lentinus edodes, 50g winter bamboo shoots, 25g sea rice, 2 eggs, 15g cooking wine, 5g salt, 2G monosodium glutamate, 5g soy sauce, 15g dry starch, 10g flour, 1000g soybean oil, 15g stew sauce, 25g sesame, 15g sesame oil and 500ml chicken soup.

Four fresh meatballs production steps:

1. Clean and dry the pork leg, sea cucumber, mushroom and bamboo shoots, and cut them into small pieces. After the sea rice is watered, chop them into small pieces and put them into a porcelain basin. Add yellow rice wine, stew sauce, sesame oil, salt, starch and sesame. Stir well to make 4 balls.

2. Mix the flour and eggs, and then coat the surface of the ball with egg paste.

3. Heat up the frying pan, add the soybean oil, when it is 70% hot, add the ball, deep fry until the surface is tooth yellow, take it out, put it into a big bowl, add a little chicken soup, steam it up, take it out and pour it into 4 soup bowls.

4. Heat up the frying pan, add chicken soup, salt, monosodium glutamate and soy sauce, bring to a boil, thicken the starch, simmer until it is thick, remove from the pan and pour into 4 soup bowls.

Characteristics of four fresh meatballs:

The meatballs are crisp, delicious, tender and original.

Four fresh meatballs

Sixian meatball is a delicious food. Its raw materials are 400g pork leg, 100g sea cucumber, 50g mushroom, 50g winter bamboo shoot, 25g sea rice, 2 eggs, 15g cooking wine, 5g salt, 2G monosodium glutamate, 5g soy sauce, 15g dry starch, 10g flour, 1000g soybean oil (100g actual consumption), 15g stew sauce, 25g sesame (baked), 15g sesame oil and 500ml chicken soup.

essential information

[recipe name] four fresh meatballs

[cuisine] Korea

[taste characteristics] the meatballs are crisp and rotten, fresh and tender in taste, and original in sweat.

Production process

1. Clean and dry the pork leg, sea cucumber, mushroom and bamboo shoots, and cut them into small pieces. After the sea rice is watered, chop them into small pieces and put them into a porcelain pot. Add yellow rice wine, stew sauce, sesame oil, salt, starch and sesame. Stir them well to make 4 balls. 2. Mix the flour and egg well, then coat the surface of the ball with egg paste. 3. Heat up the frying pan, add the soybean oil, when it is 70% hot, put in the ball, deep fry until the surface is tooth yellow, take it out, put it into a big bowl, add a little chicken soup, steam it up, take it out and pour it into 4 soup bowls. 4. Heat the frying pan, add chicken soup, salt, monosodium glutamate and soy sauce, bring to a boil, thicken the starch, simmer until thick, remove from the pan and pour into 4 soup bowls.

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